Meet the Creative Vegan Pop-Up Rooted in Traditional Chinese Medicine

Last October, diners gathered in Malka’s eclectic dining room not to eat crispy rice salads or matzo ball khao soi, but something completely different. Osmanthus syrup-drenched lotus root slices, stuffed with sweet sticky rice, arrived at tables alongside cumin-spiced lion’s mane mushroom skewers, served with peanut sauce on mismatched plates. Beancurd skin rolls bathed in an earthy brine of ginseng, mushroom, and star anise, while five-spiced cakes made of yuca and taro came with a crown of Sichuan dry pot brassicas, accented with the honey-like sweetness of figs.

Hannah Che, the food blogger-turned-vegan chef behind Surong, melds traditional Chinese cooking with local produce to create dishes that are distinctively

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