The team of skilled and talented chefs have devised great-looking dishes that deliver amazing flavours, textures and colours that have earned Wing Wah countless fans – but without meat, seafood and, in the case of the vegan offerings, any animal-based products at all.
Veggies and vegans – or even customers who simply want a break from meat – can tuck into an array of mouthwatering starters such as mixed vegetable yuk sun, crispy spring rolls, deep-fried vegetarian wontons and crispy golden cucumber crepes. Fantastic soups such as eggless sweetcorn soup and tofu and mushroom soup. There’s even a mock duck pancake wrap with hoi sin sauce – replicating an all-time favourite Chinese dish.
Also available on the menu is mock beef, lamb, poultry and seafood main courses using a bean-based ingredient that’s entirely natural and is difficult to tell from the real thing and an array of noodle and rice dishes packed with favour but meat-free and fish-free.There are fabulous vegetable side dishes such as gai lan Chinese broccoli in ginger sauce, caramelised chilli crispy aubergines and stir-fried monk’s vegetables.
Wing Wah’s founder and owner Bong Lam – a respected and award-winning Chinese chef – has overseen the creation or the new vegan and vegetarian menu to ensure that his restaurant’s meticulous standards are maintained.
Wing Wah director Dorian Chan explained: “As restaurateurs, we recognise that the market is changing. More people have embraced vegetarianism and veganism and there are many people who continue to eat meat but are reducing their consumption. It’s important that we cater fully for them – offering them the same tastes and textures and beautifully-crafted food that has earned Wing Wah a reputation as an outstanding restaurant. Our chefs found it challenging and exciting to create a completely new menu to offer to vegetarian and vegan diners. The feedback we’ve had so far as been fabulous. We’re delighted with what we’ve achieved.”
