An excellent Buddhist vegetarian restaurant, everything cooked to the right textures, the mock meats often bearing an uncanny resemblance to the real thing. Some dishes might seem a tad bland, but is par for the cuisine.
Fried tofu skin with seaweed and sesame seeds are remarkable addictive.
A wet variant of stir-fry rice vermicelli is very flavourful, topped with shredded lettuce, vegetarian "prawns" and very convincing slices of vegetarian "luncheon meat." A favourite.
Monkey head mushrooms with broccoli might come across as a tad bland, but it's fairly typical of the cuisine. The mushrooms are cooked just right and the gingery sauce is light but insinuates itself well into the mushroom.
A bit more kick from the apricot mushroom dish, the sauce sweet, smokey and spicy from dried chilli; integrating the cashews, diced peppers and other vegetables.
Black pepper dominates the sauce on a vegetarian "pork leg" -- gluten showing an impressive meaty side.
Thin shreds of crispy tofu skin rival shredded filo, surprising lovely with more fake "luncheon meat" and cucumber, dressed in a mild sweet and sour sauce.