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Food Review: Eight Treasures Vegetarian Restaurant
2016-01-13 199 瀏覽
For the full review and more photos, head over to http://toroamtheworld.blogspot.com/2016/01/food-review-eight-treasures-vegetarian.htmlLast week I had my first vegetarian dining experience, with an 8-course meal to boot! Eight Treasures Vegetarian Restaurant is a family business that sells purely vegetarian food, and they've been running for 9 years now at a three-storey shophouse in Chinatown.As part of the OpenRice tasting, we were treated to their Chinese New Year 8-course set menu for 8-10p
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For the full review and more photos, head over to http://toroamtheworld.blogspot.com/2016/01/food-review-eight-treasures-vegetarian.html

Last week I had my first vegetarian dining experience, with an 8-course meal to boot! Eight Treasures Vegetarian Restaurant is a family business that sells purely vegetarian food, and they've been running for 9 years now at a three-storey shophouse in Chinatown.
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 As part of the OpenRice tasting, we were treated to their Chinese New Year 8-course set menu for 8-10pax, which cost $368+.
Sharks' Fin with White Fungus and Wolfberries
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 Sharks' Fin with White Fungus and Wolfberries: First up was this soup, which was a good take on the actual sharks' fin soup, and much much more eco-friendly! The sharks' fin is the white strands in the above picture, and is made of konnyaku jelly, which withstands heat better than agar. The white fungus has a QQ texture and there were enoki mushrooms inside.
Fruit Salad Veg. Chicken
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 Fruit Salad Veg. Chicken: The chicken is made of potato while the skin is actually beancurd skin. To cater to the vegans, the mayonnaise is made without using eggs.
Thai Style Veg. Cod Fish
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 Thai Style Veg. Cod Fish: The fish is served looking like a cod fish. It is made of wheat and soybean, and the texture is made to feel like you're chewing on fish meat! The Thai sauce is also made in house, and it was just nice to give you a little kick of the spiciness.
Veg. Abalone Mushroom and Tou Pau with Seasonal Greens
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 Veg. Abalone Mushroom and Tou Pau with Seasonal Greens: The presentation was quite nice, with the broccoli at the outer rim and abalone slices layering on top of the mushrooms. Once again the abalone is made of konnyaku, and the mushrooms were really juicy and had that earthiness taste.
Cereal Veg. Prawn
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 Cereal Veg. Prawn: This is my favourite dish out of the many good ones! The prawns are also made of konnyaku, and the texture was ON POINT! If I was blindfolded and unaware that this is vegetarian, I'd have thought I was eating the real prawns. The batter wasn't too greasy, but I'd have preferred it a bit thinner.
Fragrant Yam Ring
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 Fragrant Yam Ring: It was a good dish overall. There were mock chicken meat in it and it was very tasty too!
Braised Yee Fu Noodles
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 Braised Yee Fu Noodles: A common dish served at wedding dinners, I like this dish because it was delicious, with the noodles having the wok hei and stir-fried with lots of veggies!
Honey Sauce Veg. Pork
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 Honey Sauce Veg. Pork: Zenna, the boss's daughter who was hosting us, very generously let us try this signature dish even though it's not part of the CNY set menu. Firstly, the appearance of the dish can already win you over. It looks just like the actual pork belly, and you can see the distinct layers! Secondly, the taste was equally good too! The konnyaku jelly used to make the 'meat' was soft, yet retaining some bite to mimick the actual pork meat. Highly recommended!
Rainbow Yu Sheng Veg.
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 Rainbow Yu Sheng Veg.: This was supposed to be the first dish but we decided to leave it till the end. This was pretty much the same as the normal ones you can find out there, just that the 'salmon' is also made of konnyaku jelly! It looks just like salmon sashimi (though it's cut more rectangularly) and tastes as slimy and chewy too! Now you don't have to worry about whether the fish is fit for consumption, given the recent spate of freshwater fish incidents.
Fruity Mango Pudding
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 Fruity Mango Pudding: I thought this mango pudding was a bit sweet. Other than that it's an appropriate dessert - something light and refreshing after so many dishes. (:

Overall, Eight Treasures Vegetarian Restaurant is the place to try tasty vegetarian dishes that will impress even the non-vegetarians! It changed my impression of vegetarian food. They use a lot of soy beans, konnyaku jelly in their food which are healthier too, and don't use egg, onions or garlic. For those of you who are interested to visit them during the upcoming CNY period, they are open every day and reservations are strongly encouraged!

Thank you Zenna for being a wonderful and friendly host and OpenRice for the tasting!
題外話/補充資料： Good place to go for vegetarian food, for both vegetarians and non-vegetarians.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
  • 推介
    已推介
  • 檢舉
1 已推介
    張貼
    評分
    味道
    環境
    服務
    衛生
    抵食
    用餐日期
    2016-01-06
    用餐途徑
    堂食
    人均消費
    $38
    慶祝紀念
    團年飯
    用餐優惠
    試食活動
    推介美食
    Sharks' Fin with White Fungus and Wolfberries
    Veg. Abalone Mushroom and Tou Pau with Seasonal Greens
    Cereal Veg. Prawn
    Braised Yee Fu Noodles
    Honey Sauce Veg. Pork
    Rainbow Yu Sheng Veg.
    等級4
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    A Sumptuous Vegetarian Feast
    2016-01-09 147 瀏覽
    Located opposite the Buddha Tooth Relic Temple & Museum is this Chinese vegetarian restaurant that has been established since 2007. Step into this 3-storey shophouse restaurant and you will be warmly welcomed by its friendly staff and tasteful decor. As Chinese New Year (CNY) is just about a month away, the restaurant will be serving its CNY Set Menus from eve to the 15th day of CNY and I was one of the lucky Openricers to be invited for a food tasting of its $368+ set menu. What We Ate:There ar
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    Located opposite the Buddha Tooth Relic Temple & Museum is this Chinese vegetarian restaurant that has been established since 2007. Step into this 3-storey shophouse restaurant and you will be warmly welcomed by its friendly staff and tasteful decor. As Chinese New Year (CNY) is just about a month away, the restaurant will be serving its CNY Set Menus from eve to the 15th day of CNY and I was one of the lucky Openricers to be invited for a food tasting of its $368+ set menu. 

    What We Ate:
    There are a total of 9 dishes for this set menu and we started with the Sharks' Fin with White Fungus & Wolfberries (发财素鱼翅).
    Sharks' Fin with White Fungus & Wolfberries
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     The mock sharks' fin was made from Konnyaku Jelly to give a crunchy and QQ texture. With a generous serving of the white fungus, mock ham, beancurd sheets, wolfberries and enoki in the soup, I couldn't really tell that it was a vegetarian dish. Not bad!
    Following, the Fruit Salad Vegetarian Chicken (喜气洋洋 - 沙律素鸡) was served。
    Fruit Salad Vegetarian Chicken
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     How would one know that this was mock chicken when the dish looked so much like the real thing? 
     This was one of my favourite dishes as the deep fried "chicken" skin which was made with beancurd skin was really crispy. The beancurd skin was stuffed with potato filling, topped with vegan mayonnise and there was a generous serving of mixed fruits salad at the bottom too. 

    Next, we also had a taste of the appetising Thai Style Vegetarian Cod Fish (年年有余 - 泰式素鳕鱼). 
    Thai Style Vegetarian Cod Fish
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     Just like the chicken dish, this dish was as great as it looked and it's one of my favourites too.
     The Thai tom yam spicy flavour, an in-house specialty sauce on the vegetarian cod fish made from soy-fibre and wheat was tangy. It may be quite spicy for those who can't take spicy food, nonetheless this definitely whets the appetite! 
    After 2 strong flavoured dishes, we had something healthier and greener - Vegetarian Abalone Mushroom with Tau Pau & Seasonal Greens (花好月圆 - 鲍鱼冬菇豆包时蔬).
    Vegetarian Abalone Mushroom with Tau Pau & Seasonal Greens
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     The shitake mushrooms and abalone mushrooms were placed in the middle of the dish, accompanied with red wolfberries and green broccoli for a nice colour combination. The braised in-house sauce was not salty and paired well with the mushrooms and broccoli. Thereafter, the Cereal Vegetarian Prawns (嘻嘻哈哈 - 麦片素虾) were served and we all looked in awe as it really looked like real prawns. 
    Cereal Vegetarian Prawns
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     This dish was a hot favourite amongst many of us. Although the "prawns" were deep-fried, they didn't feel oily. In fact it was very crunchy and tasty. Some even commented that it tasted exactly like the real prawn (I can't comment on that since I can't eat real prawns anyway haha). Regardless this was great!
    Next up was the Fragrant Yam Ring (一家甜蜜 - 佛砵飘香). The ring was deep fried till crisp yet didn't feel greasy as we bited into it. There was generous fragrant yam filling topped with assorted vegetable and mushrooms too, so much so that I really feel bloated after eating this.
    Fragrant Yam Ring
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     Just like most Chinese sit-down dinners, the second last dish was Braised Yee Fu Noodles (幸福伊面).
    Braised Yee Fu Noodles
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     By this time, it was really hard to eat much carbo. Hence although the noodles were pretty tasty with no salty aftertaste, I could only eat a bit to sample the taste. Some of my fellow Openricers commented it was one of the best Yee Fu Noodles they had tasted.
    Finally, after eating so many dishes together, we were presented with the Rainbow Yu Sheng (七彩鱼生) for our first safe Lo-Hei of the year (no fear of raw fish). 
    Rainbow Yu Sheng
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     As with the other vegetarian dishes, Konnyaku Jelly was used to make the vegetarian salmon slices and I applaud the delicate effort of the chef. It looked so real, even with the fish "lines"! Probably because of the jelly texture, the "salmon" was very chewy. Nice alternative for the traditional Yu Sheng especially amidst all the raw fish bacteria scares now.

    The last dish, our dessert to end the meal, was a bowl of Fruity Mango Pudding (甜甜蜜蜜 - 芒果布丁) served individually. 
    Fruity Mango Pudding
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     Frankly, before the dessert was served, I hadn't pinned high hopes on it for most restaurants would be serving this dessert in a bowl of syrup with chopped mango slices and pudding bits. I had least expected it would come in such a lovely presented serving! The mango pudding texture was very silky smooth and slided down easily into my stomach haha. The cut mangoes were a tad sour but tasted very fresh. A great dessert to end the meal!

    Surprise treat from the host:
    Our friendly host Zenna offered to let us try the restaurant specialty - Honey Sauce Vegetarian Pork (蜜汁素东坡肉) that has been on the regular menu since the opening of the restaurant.
    Honey Sauce Vegetarian Pork
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     Gosh, the appearance of this dish definitely could be passed off as a meat dish in any Chinese restaurant! The vegetarian pork was coated with a tangy sauce and tastewise, it was as if we were eating real fatty pork. No wonder this dish has been a favourite for many customers and stays strong for the past 9 years.

    Eight Treasures has proven that staying meatless does not mean that the meal will be tasteless. I would gladly recommend the restaurant to non-vegetarian friends who are looking for an alternative dining experience and vegetarian friends who are looking for quality vegetarian meals at reasonable prices. 
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
    • 推介
      已推介
    • 檢舉
    1 已推介
      張貼
      評分
      味道
      環境
      服務
      衛生
      抵食
      用餐日期
      2016-01-06
      用餐途徑
      堂食
      慶祝紀念
      團年飯
      用餐優惠
      試食活動
      推介美食
      Fruit Salad Vegetarian Chicken
      Thai Style Vegetarian Cod Fish
      Cereal Vegetarian Prawns
      Fragrant Yam Ring
      Rainbow Yu Sheng
      Fruity Mango Pudding
      Honey Sauce Vegetarian Pork