Name: Any Gwai Ling Gou shop
Location: Should be able to locate them all over HK.
Note: Mine was in Mongkok, near Sai Yeung Choi South Street, quite near "Cotton On"

Taste = ****
Atmosphere = ***
Service = ***
Price = $$$
Location = very convenient for tourists
How to get there = MTR to Mongkok


Remember to tell them that you're a vegetarian (吃斋 - shik zhai or 吃素 - shik shou）, as the regular Gwai Ling Gou contains tortoise shell powder. The vegetarian version is 茯苓膏 - fuk ling gou. Some shops do not have Fuk Ling Gou, but instead their gwai ling gou do not contain the tortoise shell powder.

Why you should try this: It is known to "soothe" the human body by cleansing the system. It is said to help clear facial acne and improve one's complexion.
I ate one bowl a day in Hong Kong and found that my skin became clearer.

Labels: Chinese, Chinese Dessert, Dessert, Hong Kong

Name: Kung Tak Lam
Location: 7/F, 1 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong.
Operation hours: 11am - 11pm
Tel: 852-2890-3217

Taste = ***
Atmosphere = ****
Service = **
Price = $$$$
Location = very convenient for tourists
How to get there = MTR to Tsim Sha Tsui, Exit C1, walk along Nathan Rd, then turn right onto Peking Rd and walk until you see an underpass, proceed to the underpass and then try looking around for a sign that says building ‘1 Peking Road’.
Note: The service was not up to standard when we visited. Even simple requests like refilling the tea-pot was tiresome as the staff were all in a "lazy mode".


View from the restaurant

Lotus Root with Asparagus

Cabbage topped with Silken tofu

The famous cold noodles with 9 different sauces

Labels: Chinese, Hong Kong

Name: Hero Chinese Restaurant
Location: (Opposite Sands Casino) Shop 004, Amsterdam Legend Wharf Macau Fisherman's Wharf
Operation hours: 11am - 11pm
Note: This is a non-vegetarian restaurant, but they have a special menu for vegetarians!
Website: http://www.cashboxktv.com/hero/
Tel: (853)29728807

Taste = ****
Atmosphere = ****
Service = ****
Price = $$$$
Location = very convenient for tourists
How to get there = There are free buses to the Sands from the ferry terminals and from Venetian.


Vegetarian Fish


Salty Fish Fried Rice


I can't remember the name of this dish, but it's some kind of seafood, and it's delicious!

Labels: Chinese, Macau

Name: Venetian Food Court
Location: Venetian Casino, Macau
Operation hours: not sure, but definitely open for breakfast, lunch and dinner

Taste = **
Atmosphere = ***
Service = ***
Price = $$$
Location = very convenient for tourists
How to get there = There are free buses to the Venetian from the ferry terminals and from Sands.

There are no vegetarian stalls, but some stalls do serve vegetarian food.


Mushroom Soup in Bread, ~MOP$ 45

Boiled Hong Kong Kai Lan with steamed rice ~MOP$38

Egg burger and onion rings ~MOP$55

Labels: Chinese, Macau, Western

Name: Jusco Food Court
Location: Lok Fu Shopping Complex, Lok Fu, Hong Kong.
Operation hours: 9am - 10pm

Taste = ***
Atmosphere = **
Service = ***
Price = $$
Location = not very convenient for tourists
How to get there = any bus to Lok Fu Shopping Center / MTR to Lok Fu.
Note: This is not a vegetarian stall, but they do serve vegetarian food. The food listed in this post is found in almost all Chinese Cafes in Hong Kong.

I'm using cantonese pinyin here as Cantonese is the main conversational languange in Hong Kong.


Plain Cheong Fun 肠粉 (Rice Rolls) with fresh soy milk 热豆奶

You can also ask for a plate of Yau Char Guai (油条) (Deep-fried Chinese Croissant) to go with the soy milk.

Labels: Chinese, Hong Kong

Name: Kechara Oasis
Location: D19, Block D, Jaya One, 72A, Jalan University, 46200, Petaling Jaya.
Tel: 6-03-7968 1818
Operation hours: 11am to 10pm
Notes: This restaurant is a little difficult to locate as the entrance is actually in the carpark itself. Best to get to block D of Jaya One, then head towards the B1 level carpark. We've informed the manager about the difficulty in finding the place and she would be putting up more signs to help guide people towards the right direction. =)

Taste = ****
Atmosphere = ****
Service = ****
Price = $$$$
Location = not very convenient for tourists
How to get there = taxi / bus (any bus that goes along Jalan University) / LRT to Asia Jaya and ask if the feeder bus going to Jaya One.

Very nice setting. Great service and delicious food!
According to the exceptionally friendly manager, this restaurant is affiliated with Kechara House. They received the inspiration from a Tibetan Lhama.
Kechara serves Chinese, Tibetan, Vietnamese and Western food.

We tried:

Labels: Chinese, kechara, Malaysia, Petaling Jaya, Selangor, Tibetan, Western

#2 Steamed Nian Gao


Raw Nian Gao

Ingredients:
1. Raw Nian Gao
2. Shredded Coconut

Steps:
1. Dice the raw Nian Gao.
2. Steam the diced nian gao until soft and sticky.
3. Coat with the shredded coconut
4. You can even add chopped peanuts to add a crunch to your dish!
5. Serve hot and enjoy!

Labels: Chinese Dessert Recipe, Chinese Recipe, Malaysian Recipe

Ingredients:
1. 200g Dried and Raw Rice Cakes
2. Green Leafy Veg of your choice
3. Fresh Shitake Mushrooms
4. Fresh Garlic, Onions and Ginger
5. Sesame Oil
6. 5-spice Tofu
7. Miso Paste

Steps:
1. Soak the dried and raw rice cakes in water overnight (I normally soak all 400g and leave them in the fridge. They can last for over a week)
2. Add about 1 tablespoon of sesame oil to a pre-heated wok.
3. Add the garlic, onion and ginger.
4. Add fresh shitake mushroom, followed by the green leafy veggies.
5. Add the rice cakes and 5 spice tofu and stir-fry until rice cakes soften.
6. Add about 1 tablespoon of miso paste (only after you turn off the flame to avoid destroying the vitamins in the miso paste)
7. Top with some fresh parsley.
8. Serve and enjoy!

Labels: Chinese Recipe, Main, Oil Free*

#1 Kuih Kapit
*contains egg

credits: http://littlemissmay.com/index.php/?m=200701

The recipe is half standard and half by feel and experience. 1 kg of flour, 1 kg of sugar. That’s the standard portion. The other half is measured by “holding up a wet finger in the air”. 15 to 20 eggs, depending on how tasty (or heong) you want the love letters to be. Milk from 4 coconuts or more, depending on how old the coconuts are. The older they are, the more milk they produce, the less you need.

The amount of coconut milk added to the batter of flour, sugar and eggs is another thing that’s based on feel. My uncles who are pro at this always go by the consistency of the batter when they mix and stir it around a little. Too thick, just add a bit more milk. Too runny, and you’ll be in trouble.


While the batter is being prepared in the kitchen — it takes about 2 hours to get it just right — outside at the indoor garden, the stove is prepared. Charcoal pieces are placed into the stove (see how rusty it is? Now, that’s a really well-used ka-chang!), and left to burn till they smoulder nicely on their own. The perfect “fire” for barbecue.

The moulds are heated up to melt the layer of coconut oil that was applied the year before to keep them from rusting. Now, this is the “secret” — only use coconut oil to coat the moulds before, during and after making those love letters. We’ve tried all sorts of other cooking oils, but they don’t preserve the moulds well enough compared to coconut oil.

Once the moulds are cleaned off of the old oil and recoated with a new layer, the love-letter making begins!


Now, this is one thing I admit I’ve never really tried. Handling the moulds themselves over the stove. I’ve beaten the flour, sugar and eggs, squeezed the milk from the coconuts, mixed with a spring beater till my arms are all tired, folded the thin biscuits till my fingers are almost blistered from the hot oil. Those things, I’m good at.

Cooking the love letters themselves, no. One needs to pour batter onto the mould, put it over the stove to cook for awhile, scrape and clean the edges halfway through, put on the stove again till biscuit turns golden brown, peel off from the edge and toss to the designated letter folder (which is usually me). I’m ok with burning my fingers on the folding, but too chicken shit to try the actual cooking which probably might be less taxing on my fingertips. I’m afraid that I might burn half of the biscuits before they even reach the folding stage. Maybe next year, eh? Or the year after that… Or I’ll just stick to folding…

Labels: Cakes/Pastries, Chinese Dessert, Dessert, Recipe

Ingredients:
1. 1 packet of Pineapple Tart Flour (~400g)
2. 1 packet of ready made pineapple tart filling (~300g)
3. 1 1/2 tablespoon soy milk powder (to replace the egg)
4. 200 g butter / margarine (for vegans)
5. 1 teaspoon vanilla essence

Steps:
1. Add pineapple tart flour into a mixing bowl.
2. Add butter, vanilla essence and soy milk powder.
3. Kneed butter / margarine into the flour until it becomes a smooth dough.
4. While letting dough stand, roll pineapple tart filling into small oval shaped balls.
5. Roll out the dough into a thin spread and cut into strips of 1 inch x 3 inches.
6. Cover the pineapple fillings with the strips, and making sure both ends of the pineapple filling are still visible.
7. Use the back of a spreading knife and gently "cut" the top of the tart to obtain diagonal checked boxes.
8. Place the tarts into paper cookie cups.
9. Pre-heat oven at 180C.
10. Add tarts and bake at 180C for around 20-25 minutes


* The tarts are not "golden brown" as we did not apply the egg-wash to the top layer, you can probably try "milk-washing" it (as for vegans, i do not think soy milk will have the same effect though).

Labels: Cakes/Pastries, Chinese Dessert Recipe, Malaysian Recipe

Name: (forgot the exact name of this restaurant)
Location: SS2 / 66, Petaling Jaya, Selangor, Malaysia
Operation hours: 11am to 10pm

Taste = ****
Atmosphere = ***
Service = ***
Price = $$
Location = not very convenient for tourists
How to get there = taxi / bus (any bus that goes to SS2, PJ) / LRT to Paramount and taxi to SS2/66.

A newly opened restaurant. Fairly economical pricing.
This is a typical Malaysian Chinese Restaurant, which offer a full-range menu and also individual rice / noodle dishes.

We tried the "Indian mee", "Hokkien Mee" and also "Yin-Yang Fish (a 'fish' with one half of it topped with minced-ginger and the half with special soy-sauce.)

I loved the yin-yang fish!

Labels: Chinese, Hawker, Malaysia, Petaling Jaya, Selangor

Name: Nyonya Colors
Location: Gardens MidValley, Kuala Lumpur, Malaysia
Operation hours: 11am to 10pm

Taste = ****
Atmosphere = ****
Service = ***
Price = $$$
Location = very convenient for tourists (in a huge shopping mall)
How to get there = KTM to MidValley / taxi / bus

This restaurant serves Nyonya Malaysian food. It is of Nyonya style (Nyonyas are Malaysian Chinese who have adopted a Malay lifestyle. The Nyonyas have fused chinese and malay style of cooking and have created quite a few unique delicacies for all to enjoy!)

Personal recommendations:

1. Teh Tarik (tea, made by "pulling" the tea in midair by pouring the tea from one cup to another) (if you're a vegan, you can request for a milk-free version)

Labels: Asian, Kuala Lumpur, Malaysia, Nyonya Colors

Name: Kwan Im Vegetarian Restaurant
Location: No. 190, Waterloo Street, Bugis (near the buddhist temple)

Taste = ****
Atmosphere = ****
Service = ****
Price = $$$
Location = quite near to city.
How to get there = MRT to Bugis (head towards Fortune Center)

I have yet to try the mains at this restaurant but I always go there for the pastries. Omg. I love the "wife biscuit" (老婆饼) Loh Por Bang.

Labels: Asian, Chinese, Chinese Dessert, kuan im, singapore

Name: San Yuan Vegetarian
Location: BLk 18, Bedok South Ave 1, Singapore

Taste = ****
Atmosphere = ***
Service = ****
Price = $$$
Location = quite far from city, near Tanah Merah MRT / Bedok MRT.
How to get there = MRT to Bedok and take the 229 bus. Ask the driver as to when to get off.

I tried the food here and I highly recommend it!

Personal recommendations:
1. Shark's Fin Soup, huge bowl for only $8

Labels: Asian, Chinese, Fusion, International, singapore

Passed by this restaurant when I visited Chinatown recently. Unfortunately, I am still full from my meal at VHF (Bugis)

"Great food. No Meat" is their slogan.

Address: 200 South Bridge Road Singapore.
How to get there: MRT to Chinatown
Telephone: 62239686
email: kessika.chia@gmail.com
website: www.delivege.com.sg

Labels: Asian, Chinese, Deliveg, Fusion, Japanese, singapore, Western

Name: Loving Hut (Singapore)
Location: 3 Temasek Boulevard, Suntec City Mall, Sky Garden, #03-016 @ Tower 2 Singapore

Taste = ****
Atmosphere = ***
Service = ****
Price = $$ (Cash only)
Location = very convenient for tourists
How to get there = MRT to City Hall (underpass walk to Suntec City)
Notes: perviously indinine.

Please visit "Janice's blog" for more info

Labels: Asian, Chinese, singapore

Name: Bedok Interchange Food Court (#01-06)
Location: Bedok Interchange Food Court

Taste = ***
Atmosphere = **
Service = ***
Price = $ (Cash only)
Location = very convenient for tourists
How to get there = MRT to Bedok
Notes: Lots of choices. 3 veg + rice = $2




3 veg + rice ($2)
Almond Soy drink + bubbles (at a nearby shop (Selegie Soya Bean) located in the same foodcourt, lot #01-46)

Labels: Asian, Chinese, Hawker, singapore

here's my revisit to Vegetarian Health Food in Fortune Center (Bugis, Singapore)
View my previous post here
http://compassionate-vegetarians.blogspot.com/2008/07/vegetarian-health-food-vhf.html


Tried the Claypot Rice this time. Lots of goodies... =)


and the rojak

Labels: Chinese, Fusion, singapore, VHF, Western

Tip: If you were to visit Perth (or any other states in Australia), it is an extremely good idea to visit the local supermarket like Coles / Safeway / Woolworths to get some fresh local veg, herbs and fruits. If you would like to try some of the local veg, I'd recommend that you stay in self-contained cottages / apartments so that you can do some of your own cooking. =)


Fresh Parsley + Pot Mushrooms + onions
no extra seasoning needed! just a pinch of salt if you like it a little salty.



Fresh Baby Spinach
wash and it's ready to be eaten raw!



Salad topped with Yoghurt
Stuffed Olives, Zucchini, Fresh Basil, Yoghurt

Labels: Chinese, Chinese Recipe, Fusion, Oil Free*, picnic, Quick N Easy, Recipe, Western

A Thai Restaurant on Beaufort street, Perth



Il Padrino Vegetarian Pizza




Gelare Waffles + Ice cream