Skip to main content

Brunch at Fu Tien Vegetarian


Recently, we had brunch at a vegetarian shop in Medan Ipoh Bistari ~ Fu Tien vegetarian.  I find that the menu is slightly different from the norm as they have sushi, bento and other a-la-carte dishes that sound interesting.  I ordered some sushi as I've never tasted vegetarian ones before.
The picture above is Fu Tien Salad consisting of shredded carrot, red cabbage, cucumber, potato and abalone topped with some flakes made from beans, sesame seeds + a mayo dressing.  Priced @ 6.00 rgt
I noticed that this is a popular item amongst the customers.





This is Mika sushi with apple, mango, carrot, Chinese turnip rolled in seaweed powder ~ 7.00 rgt






Fu Tien special fish made of seaweed, served on a bed of shredded cabbage and carrot, laced with sweet sour sauce  ~ 9.00 rgt.






This is their signature dish .....Lotus root with marmite sauce, served on a  bed of red cabbage and carrot. ~ 8.70.  This is quite unique and it's delicious.






Ginza sushi .... made with fried tuna, seaweed salad, cucumber rolled with crispy flakes ~ 7.00 rgt



The interior of the shop, clean, not very spacious and we were told that they do not entertain reservations.

The total bill, plus 2 green tea drinks came to 41.70 rgt. for the two of us.  This place will be  full come the 1st and 15th day of each month where people of the Buddhist and Taoist faith observe a vegetarian diet. 




Fu Tien Vegetarian
34 Jalan Medan 18
Medan Ipoh Bistari
31400 IPOH
Tel:  05-5499098

Comments

  1. My daughter is thinking of becoming a vegetarian. In fact I don't buy meat a lot, we prefer to eat vegetables and beans. Greetings from Rome! These dishes make me so hungry!!!

    ReplyDelete
  2. Cheah, I don't quite believe these are vegetarian. Those dishes look appetizing and healthy dishes. I can have these everyday for my lunch.

    ReplyDelete
  3. That looks delicious and healthy, I have not tried vegetarian sushi before too!

    ReplyDelete
  4. Francesca
    Yes, looks like going vegetarian is becoming popular nowadays, healthy and nutritious.

    Ann
    Yes, if you don't say, no one will think it's vegetarian.

    Jeannie
    You should give this a try, I prefer vege ones, light.

    ReplyDelete
  5. I have not tried vegetarian sushi before. Looks delicious!

    ReplyDelete
  6. Cheah,I have been to tis place for lunch. Most of the time packed. They are famous for their vegetarian chicken rice. U back frm your hold?

    ReplyDelete
  7. Elin
    I haven't tried vege chicken rice before, will do so when I visit next time. Nope,I'm still on holiday!

    ReplyDelete
  8. I can only drool at these beautiful vegetarian dishes but can't eat them :( Will definitely take note of this place if I'm going to Ipoh for holidays.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.