Was reminded of this place by a few posts in the recent months; finally decided to try it.
Fragrant globes of oil, carrying tiny bits of wok caramelization, dominate the clear vegetable broth in the soup, home to winter melon cubes, a half shiitake mushroom and a roll of bean curd skin. It's a little greasy, but the flavour is good.
A mound of rice topped with dried bean curd floss is surrounded by 4 vegetarian offerings. Julianned carrots shine brightly and sweetly, stir fried with broad ribbons of bean curd skin. Bean curd (the kind with a stiff, fried skin) comes stir fried with baby bak choy and celery. Pristine emerald rows of brocoli tips seem softly cooked in light soy sauce. Gluten comes in a dark braise (hints of clove) with preserved greens, a vegetarian version of braised bacon. Excellent home cooking and totally worth going for.
Looks like they're open for breakfast and lunch Tues to Sun, from 10am to 6pm. No choices for lunch, there's just one lunch special with 4 dishes ($5.95) that change daily. They also offer dim sum for $3.50, with 6 items (just copying off their menu: spring roll, turnip cake, sticky rice, steamed dumpling, steamed bun, custard bun). There's a selection of teas and other drinks. Dumplings, gluten and other vegetarian ingredients are sold to go as well.