Chow Yang Vegetarian Restaurant
Pictures by Gisele Soo
SeeFoon goes Vegetarian. Again.
I did mention in an earlier article that my inclination towards vegetarianism is getting stronger by the month especially with this lingering pandemic. Not that I believe that being a vegetarian is healthier (in fact some vegetarians I know are distinctly unhealthy with their large amount of carbs and sugar) but cutting back on fatty meats and eating more greens and other vegetables is certainly a good idea. And certainly a healthier option.
But being vegan is a little tougher. No eggs, no butter (no animal fats period), no cheese, no garlic or onions. For some Buddhists, especially monks and Lamas, it is felt that garlic and onions interfere with meditation.
Despite these limitations, at Chow Yang Vegetarian Restaurant, they seem to manage very well, producing dishes that are not only delectable and tasty but have the mouthfeel, look and feel of the original carnivore’s item.
As in the Curry Mutton, mock mutton chunks made from mushroom stems (yes, mushroom stems!) cooked in a dry curry sauce with ladies fingers, long beans, potatoes and served on a bed of lettuce. If you weren’t told that you were eating mock mutton, you would think this was the real McCoy! And yes, the smell was missing but the meat texture was there. The sauce was robust, hearty and while it wasn’t the searing full-on Indian masala of the banana leaf variety, it was mellow, nuanced and mild enough for my two chilli averse Chinese colleagues. RM13-26 depending on serving size.
The Assam Fish arrived next, wrapped in seaweed for an oceanic flavour, fried to achieve a crispy “skin” and doused with an Assam sauce, mildly spiced, tangy and served with ladies fingers, tomato chunks and long beans. RM11, 16, 22 for S/M/L. We had a small and hankered for more.
The Spicy Petai with Prawns was dry-fried with a wonderful crustacean flavour provided by the vegetarian dried prawn. The “prawns” themselves were soft, being produced from konjac, which also provided a textured crunch to the whole dish. Ginger slivers added more aromatic dimensions to the dish. RM11-22.
We also tried the Butter Prawns which were deep fried with a batter (which I suspect was made with custard powder) coating each prawn. They were also crispy and from Taiwan. Although too sweet for my taste, my other table mates devoured them with relish. RM13-39.
Satay Tofu arrived next. Crispy on the outside and beautifully soft and velvety on the inside, these tofu chunks were topped with a thick satay sauce chock-full of crunchy peanuts and sweetened and toned down for the non spicy palate. RM10-20.
The Siew Yoke (RM13-26) that arrived next blew my mind. Although in general too sweet for my tastebuds, each piece of the mock pork belly was perfect in its simulation including the layer of “fat” in between the “meat” layers. Quite a feat in manufacturing, which is again in Taiwan. In fact, Chow Yang is the only vegetarian restaurant in Ipoh to carry this product, a tidbit that Managing Director Derek Lee was happy to share with me.
He also told me that Chow Yang has been operating since 2006 and when asked about MSG (my big bugbear), he assured me that they use the minimum and in fact I suffered very little afterwards and the next morning.
Considering there appears to be no end in sight for the current pandemic, Derek shared an innovative move which the restaurant is promoting.
They are now selling packs of frozen food which require a defrosting period of 3-4 hours before they can then be steamed/boiled or reheated in microwave-safe containers. (See pic of the list of takeaways frozen packs.) They are vacuum packed, sterilized and all made and packaged in-house. RM12.90-13.90.
Chow Yang is definitely the place to go for your ready-to-eat take home food. And if you’re not inclined to make the trip yourself, put in an order on Foodpanda for a delivery straight to your doorstep.
198, Jalan Bercham, Taman Ria, 31400 Ipoh, Perak
11am-2.30pm, 6-9.30pm; opens daily
Takeaway & delivery available through Foodpanda