For drinks, we got the Coconut Chai (Finest quality Ceylon and Assam black tea blended with cinnamon, ginger and island coconut) and the Egyptian Mint (A tasty infusion of select reserve Assam green tea and invigoration peppermint), which was alright by me. We got the Autumn Rolls (Shredded vegetables, enoki mushrooms, bamboo shoots wrapped in delicate soy bean sheets and deep fried, served with spicy hot sauce), the Malaysian Curry Stew (Slow-cooked curry with soy protein, broccoli, carrots, potatoes) and the Cold Noodles (Organic cold green-tea noodles tossed with peanut sesame sauce, topped with scallions, sesame seed),
which came with miso soup as well.
Pretty good stuff from a vegan restaurant.
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