Last week I attended yet another Green Monday dinner hosted by Ming Court of The Cordis. It's not my first time trying the meatless menu prepared by Chef Li but this time I got to taste a few of the new dishes. And even better as they put us up in the private room for a more cozy setting.
A number of dishes featured products carried or developed by the Green Monday team. We started off with a cold appetizer with assorted mushrooms and shreds of Gardein Chicken, the soy-based "chicken" came in strip form. It seems to be a good dish to start in a hot summer night with refreshing flavor from the dressing. That's followed by the braised hairy gourd (aka fuzzy melon) stuffed with Omnipork - with the seasonal vegetable coming from a local farm and the stuffing made using Omnipork, soy-based meat substitute which is versatile and has excellent texture when cooked.
Winter melon soup is another Cantonese summer dish, often served in a hollow melon with scores of ingredients put in for the soup. This vegetarian version was much lighter in flavor, but still quite comforting. I liked the next two stir-fried dish, first the “vegetarian chicken” with locally-grown oyster mushrooms, and the next, Beyond Meat cubes with bell peppers, basil and peppercorns. Texture and flavor-wise I prefer the former, with the chicken substitute came in tofu-like texture (made using wheat gluten) contrasting that of the crunchy stalks of asparagus and the mushrooms.
And we finished with vegetables (Chinese amaranth in soup), rice (Fried rice with Beyond Meat sausage) and desserts (mango mochi and deep-fried sesame balls), but before that, Chef Li brought us an extra dish of chaxiubao (barbecued “pork” buns) made using Omnipork – I was impressed by how close the texture and flavor resembled with the real thing.
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