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By Tom• 7 Mar 2019 • 1 Comments
While most of you will be familiar with two-for-one Mondays at Wellington Asian-fusion dining institution, Chow, you may not have been briefed in on their latest offering: Vegan Tuesday.
As of late last year, Chow introduced the new Tuesday menu which includes some of their best-loved classics – transformed into 100% vegan offerings – and some new, exciting and original creations. So now, for at least one night of the week, vegans are spoiled for choice.
The classic ‘lettuce cups’ – usually Pekin duck – are now available as a vegan alternative featuring red capsicum, shitake mushroom and broccoli stalk, and the beef in Chow's staple Vietnamese pho has been replaced by vibrant vege.
The new popcorn tofu dish, accompanied by a sweet and sour plum sauce, is the perfect crispy pop-in-your-mouth sized snack.
Of all the dumplings, gyoza and potstickers I tried, I can honestly say that I don't prefer the original meat versions – the vegan alternatives are all delectable parcels of texture, flavour and fragrance, accompanied by delicious dipping sauces. (Special mention goes to the vegetable potstickers, with water chestnut, savoy cabbage and chickpeas.)
All the food on Vegan Tuesday is tasty – a testament that going vegan doesn’t mean compromising on flavour
Among my other favourites on the vegan menu were the tender field mushrooms with sesame seeds (NB: side of rice recommended – preferably coconut – so you can mop up all the delicious dark garlic, chilli and teriyaki sauce).
All the food on Vegan Tuesday is tasty – a testament that going vegan doesn’t mean compromising on flavour. If you’re a fan of Asian-fusion dining, make repeat visits to work your way through the menu.
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