![]() A little disappointing, but thankfully the exception rather than the rule. The patties were a combination of tofu and diced vegetables, but the veg provided little in terms of texture or taste. The fried mashed tofu with oyster sauce (NTD 240) was quite bland and nondescript in taste, with the “oyster” sauce doing little to lift the tofu beyond the realm of, well, unseasoned tofu. That being said, our first dish actually turned out to be one of the most lacklustre of the bunch. The prices are high by Taiwanese standards, but it’s well worth temporarily loosening the pursestrings for what was (or will be) a very enjoyable eating experience. The menu spans umpteen pages of wholly vegetarian dim sum and associated Canto dishes. Wait we did, and what a foresightful investment in time it was. So popular in fact that reservations are needed or, failing that, a willingness to wait 45 minutes or so for a table. Yang Shin Vegetarian Restaurant in Taipei (located right next to the Songjiang Nanjing MRT station, Exit 8) is one such institution that enjoys an almost mythical status. Yang Shin Vegetarian Restaurant: a class act They’re a rare find that should never, ever go unpatronised. This explains the unbridled excitement that accompanies the discovery of any wholly vegetarian dim summery. There’s the above-par Xin Man Yuan in Singapore’s Chinatown, and most Chinese-style vegetarian eateries will offer a few dishes, but not enough to cut the custard. As vegetarians, however, the only problem is that our choices are so limited. The bamboo steamers, the bite-sized morsels, the (increasingly obsolescent) pushcarts, the rowdy din of the restaurants, the clean flavours and sharp, vinegary accents the list goes on. There’s something undisputedly magical about dim sum.
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