Su Lai Xiang Vegetarian House @ Desa Sri Hartamas

By | October 23, 2012

October 23, 2012 during 1:12 pm

Vegetarian food, once a boundary of American radio jokes, is quick apropos hip and respectable. Vegetarian food is now mainstream and excusable in a West, and God forbid, rarely sought after, with a far-reaching operation of products catering to several segments of a vegetarian market. While this growth competence be new to a West, vegetarian food has been an determined partial of a East for centuries. The Chinese, in particular, have towering vegetarian food to an art form, portion adult dishes and delicacies that reason their possess opposite their juicy counterparts.

The rather artless masquerade of Su Lai Xiang belies a culinary delights a grill has within

Recently we was invited to a normal Chinese party cooking that showcased vegetarian dishes during Su Lai Xiang, pleasantness of Moola, a initial ever homegrown Cash-Back Lifestyle programme by ICT Utopia. Joining me during this healthy and juicy party cooking was Miss Pamela Yeoh of Malaysian Foodie, and yes, she did suffer herself immensely during a dinner. You can review all about how many she favourite it during her blog here!

The cosy interior of Su Lai Xiang

Traditional Chinese vegetarian food is truly an art form, where chefs essay to ready dishes that impersonate normal or rather beef dishes. It is a plea that tests a invention skills, as chefs demeanour for ways to reconstruct a accurate taste, look, feel and texture, regulating usually vegetarian ingredients. Through a centuries, many techniques have been grown and with a appearance of complicated technology, what was deliberate a food of saints and immortals are now accessible for small mortals like us.

Some of a pleasing Chinese themed decorations that accoutre Xu Lai Siang

So how did Su Lai Xiang fare? Not usually did a grill arise adult to a challenge, it excelled and shone. Customers are in for a double treat, as not usually will we suffer tip nick vegetarian fare, though a dishes are as authentic as they come for Chinese dishes, that we competence supplement is already an fulfilment in itself. The fact that these are vegetarian versions merely highlights a aberration of what Su Lai Xiang has to offer.

The 10 vegetarian plate Chinese party cooking that was served

Fried Oyster Mushrooms with Butter Cream

We were served a party of 10 dishes, trimming from appetizing light dishes like a Fried Oyster Mushrooms and Stir Fried Bean Curd Skin, both prepared with Butter Cream, to vegetables like a Stir Fried Bitter Gourd with Salted Fish, Stir Fried Mixed Vegetables, and Fried Vegetable Stems with Seeds. The dishes are simply amazing, and a pointed sundry tastes in a vegetables, mushrooms and bean spread mount out though being captivated by other flavors.

Fried Bean Curd Skin with Butter Cream

Stir Fried Bitter Gourd with Salted Fish

Stir Fried Mix Vegetables

The genuine exam for any Chinese vegetarian restaurant, would be a ridicule beef dishes. This is where Su Lai Xiang unequivocally shines. We had 4 good beef dishes, Char Siew – sliced roasted pig sirloin, Mui Choy Kau Yuk – a normal Chinese favorite, Asam Prawns – juicy shrimp served in sharp tamarind sauce, and a square de resistance, a Ginger Fish.

Fried Vegetable Stems with Seeds

The Char Siew – fry pig sirloin – 100 percent pristine vegetarian

Each beef plate was prepared to perfection, a opposite textures achieved by folding techniques and also opposite ingredients. The ridicule Char Siew’s coherence and hardness was so tighten to pig that it mimicked even a slight covering of fat that many Chinese insist is an constituent partial of a fry pork. The prawns were ‘shelled’, withdrawal a meat, that was firm, a certain pointer of mutation for seafood. The Mui Choy Kau Yuk was an generally tough act to replicate, as this plate is steamed, permitting a juices from a beef to meal with a vegetables. The meatless chronicle was simply superb, a ambience mark on!

Mui Choy Kau Yuk – a favorite normal Chinese dish

The prominence of a dusk was a Ginger Fish, a whole fish, that is routinely steamed – a technique that a Chinese trust brings out a healthy essence of a uninformed fish. Su Lai Xiang’s Ginger Fish was truly exquisite, a dainty tofu portion as a flaky fish beef and wrapped in a bean spread skin, surfaced with ginger sauce.

The Ginger Fish. The flaky hardness of fish beef is replicated flawlessly

While Su Lai Xiang showed us that perplexing techniques and formidable combinations of mixture constructed noble dishes, one of a many noted dishes was arguably a simplest – Fried Tofu With Salt Pepper. Tofu cubes boiled and seasoned with usually salt and pepper, bedecked with chilli.

Simplicity during a best! The ethereal pointed season of a tofu is really something everybody should try.

What can we say? Dining during Su Lai Xiang offers not usually an authentic Chinese cooking knowledge though also a pleasant find of healthy and juicy beef alternatives!

This Dining With Moola knowledge is pleasantness of Moola, a first-ever Cash-Back Lifestyle Programme specifically designed for shoppers to suffer giveaway shopping, good assets and best deals in town. Moola leverages on cutting-edge record of mobile focus that utilises QR formula record for all interactions; from member registration, Moola accumulation and redemption, to a tangible shopping.

Moola Frenz who sup during Su Lai Xiang are entitled to 10% money behind everytime! What’s more, we can also grab FreeMakan vouchers for even MORE assets here!

Moola is totally hassle-free; no executive effort; no fasten fee; no cards; and comes with even larger coherence for shoppers to suffer a accumulation of rewards for redemption. Visit www.moola.my for some-more information!

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