Update: This business has ceased its operations.

Cloud Dreaming is a vegan restaurant at Lebuh Tye Sin, George Town. The eatery is under the same management as Sushi Kitchen. While Sushi Kitchen specializes in Japanese cuisine, Cloud Dreaming focuses on Western dishes like burgers, sandwiches, pasta, soup, salad and cakes.

Cloud Dreaming presents a homely ambience for family dining. A feeing of warmth emanates from its lovely furnishing, while dreamcatchers on the wall give an alluring aura of charm. Numerous potted plants hang from the ventilation shaft, putting one at ease with Mother Nature.

Yippy Sun Soup (RM15.00) is a good way to build appetite from the start. The coulis is blended from carrots, potatoes and cauliflower, and is cooked with a concoction of herbs and spices. Thanks to the natural sweetness of fresh vegetables, the soup is tasty to the last drop. It is accompanied by baguette slices spread with garlic margarine.

Cloud Dreaming Magic Energii Mushroom Burger (RM19.00) is the restaurant’s bestselling dish. The burger contains grilled eryngii (oyster) and enoki mushrooms. Vegan mayonnaise is used as dressing. The burger also comes with fries on the side. To ensure freshness, the burger bun is baked in-house. In fact, customers may swap for charcoal bun for RM3.00 more.

Classic Homemade Salsa Bolognese (RM17.00) is a vegetarian take on the traditional Italian dish. The sauce is blended from fresh tomatoes upon ordering, but not prepared ahead of time. This results in a rich sauce with natural flavors of the fruit. The choice of pasta is angel hair (capelli d’angelo), which is cooked al dente to retain its springiness.

Tempeh is an Indonesian soy-based food that is made from fermented soybeans. There are three choices of seasoning: salt (RM10.00), garlic (RM12.00) and curry (RM15.00). The curry version packs a punch of pungency in the mouth. In order to retain chewiness of tempeh, it is recommended to have it cut into bite-size cubes instead of thin slices.

Cloud Dreaming bakes vegan pastries in-house every day. One of the most popular treats is Apple Vanilla (RM12.00). Two layers of cake act as a sandwich for caramelized apples and vegan cream. The vanilla-flavored cake contains organic flaxseeds. It is sweetened with brown sugar in order not to overwhelm the palate.

Cloud Dreaming’s recipes reflect its philosophy of using fresh ingredients to bring out the best flavors of food. The vegan restaurant refrains from using any animal products such as milk, eggs and honey. For customers who do not take onions and garlic, these ingredients can be omitted upon request.

Cloud Dreaming not only appeals to lifelong vegetarians, but also to mainstream diners who seek a healthier way of life. Customers who enjoy its pastries can also place orders for whole cakes. Finally, the restaurant is also spacious enough to hold private events.

Name: Cloud Dreaming
Address: 15, Lebuh Tye Sin, 10300 George Town, Pulau Pinang
Contact: 04-251-9932
Business hours: 11:30am-3:30pm, 6:00pm-10:00pm, closed on Tuesdays
Website: https://www.facebook.com/Cloud-Dreaming-Western-Vegan-Restaurant-150177142278002
Coordinates: 5.40982 N, 100.33085 E
Directions: Cloud Dreaming is a shop along Lebuh Tye Sin, between the junctions with Jalan C.Y. Choy and Lebuh Mcnair. Street parking is available along Lebuh Tye Sin and nearby roads.

Update: This business has ceased its operations.

Xiang Yun Vegetarian Delight (香雲素食坊) is one of the few vegetarian shops in Penang that also have elements of a café. Unlike traditional vegetarian restaurants, Xiang Yun assimilates the cooking styles of mainstream dishes but present them in a vegetarian approach.

Xiang Yun is located at Level 1 of Vantage Desiran Tanjung, right above Chef Nyonya. The serene ambience here makes it a comfortable place for having quiet meals. In addition, the eatery has two small rooms to cater customers who prefer private dining.

Starting with a Western dish, Salsa Cutlet (莎莎余柳扒, RM18.90) features several pieces of mock fish cutlets. Made from soy pulp (大豆纤维), the cutlets have a unique texture that resembles actual fish. Meanwhile, the tomato gravy carries a hint of sweetness that is not overpowering. Crinkle-cut French fries and coleslaw are served on the side.

As for noodles, Milky Bee Hoon Soup (奶酸酱米粉, RM11.90) is an excellent choice. The soup’s creaminess comes from soy milk, not dairy milk. Infused with herbs like lemongrass, the soup has a pleasant taste that does not feel surfeiting at all. At the top are two mock fish slices.

The Dumpling Soup (水饺汤, RM6.90) is ideal for customers who prefer light meals. The meatless dumplings are filled with jicama, mushrooms and water chestnut. Rather surprisingly, the dumplings are delectable to the last morsel. This is further proof that vegetarian food can taste good too.

Xiang Yun is having the Coffee & Cake Promotion throughout the entire day. A cup of coffee and a slice of cake only costs RM14.90 net. Today’s cake is Strawberry Cheesecake. It is interesting to know that the cake does not contain eggs. Instead, it is packed with cheese in order to achieve the desired creaminess.

The restaurant serves a variety of espresso-based drinks such as Cappuccino (RM7.90), Mocha (RM8.90) and Salted Caramel Latte (RM8.90). Should customers prefer vegan drinks, dairy milk can be replaced with soy milk for RM1.00 more.

Should customers prefer cold drinks, Matcha (RM10.90) and Strawberry Milkshake (RM10.90) are among the popular choices.

Xiang Yun Vegetarian Delight not only caters lifelong vegetarians, but is also popular among the health-conscious public. To cater the dining crowd from Bayan Lepas, Xiang Yun has another air-conditioned restaurant at Bayan Point. Both outlets share similar menus. Meanwhile, the original stall at Kompleks Lebuh Nipah has been operating continuously for almost 10 years.

Name: Xiang Yun Vegetarian Delight (香雲素食坊)
Address: A-1-8, Jalan Tanjung Tokong, 10470 Tanjung Tokong, Pulau Pinang
Contact: 016-496-8085
Business hours: 11:00am-9:00pm, closed on Tuesdays
Website: https://www.facebook.com/XiangYunVegetarianDelight
Coordinates: 5.45521 N, 100.30768 E
Directions: Vantage Desiran Tanjung as a commercial block on the right side of Jalan Tanjung Tokong from George Town’s direction, after Island Plaza but before Tesco. Xiang Yun Vegetarian Delight located above Chef Nyonya. There are parking spaces in front of and behind the row of shops.

My main dish is Butter Abalone Mushroom Rice (奶油鲍鱼菇饭, RM8.80). The crunchy mushrooms are fried with a coating of batter, while creamy butter sauce provides flavor. Meanwhile, curry leaves and bird’s eye chili serve to improve the dish’s aroma.

I also ordered a serving of Omelette Roll (蛋捲, RM12.00). The roll contains vegetarian fried meat fiber (素香酥肉发), carrot strips and cucumber strips. I love the crunchy texture of this snack. The taste is excellent too! I recommend that you give the Omelette Roll a try.

The vegetarian restaurant prepares several drinks from scratch. For example, the drink Luo Han Guo (罗汉果, RM3.00) gets its natural sweetness from the fruit itself.

8 Moralities Vegetarian Restaurant also serves a number of noodle and Western dishes. According to the staff, the vegetarian meat here is made from soy pulp (大豆纤维) instead of gluten (面筋). I look forward to trying these dishes next time.

Address: 2, Jalan Krian, 10400 George Town, Pulau Pinang
Contact: 04-226-5753
Business hours: 11:00am-9:00pm, closed on Mondays
Taste

Presentation

Ambience

Hospitality

Value

Hard Rock Hotel is a resort in Batu Ferringhi. Located near the western end of this popular beach, the 4-star hotel features a water park with kid-friendly swimming pools, water slides and splash pads. The hotel has three major restaurants: Hard Rock Cafe, Starz Diner and Pizzeria.

Hard Rock Cafe is where the brand all started (in the United Kingdom, despite being an American brand). The restaurant’s ambience revolves around rock and roll theme. Numerous pieces of musical memorabilia are prominently displayed throughout the 2 floors. Under the fancy chandelier is a small stage where live music is performed every evening.

From 2 October 2017 to 12 November 2017, Hard Rock Cafe is launching a corporate-wide initiative called Vegetarian Awareness Month. A menu of 5 vegetarian dishes is prepared to raise awareness on the health benefits of a meat-free diet.

The most popular choice is the Spinach, Potato & Chickpea Burger (RM35.00). As the name implies, the 6-ounce patty is made from spinach, red skin potato, chickpeas and spices. Also sandwiched between two halves of a burger bun are arugula (rocket salad) and cucumber slices that resemble cheese. Steak fries and spicy yogurt sauce are served on the side.

My personal favorite dish this evening is the Grilled Ratatouille Wrap (RM33.00). Ratatouille is a traditional French dish of vegetables like eggplant, squash, tomato, onions and arugula. Sautéed with olive oil, the vegetables retain their natural sweetness and crunchiness. The vegetables are wrapped in flour tortilla and then dressed in spicy mayonnaise.

The ratatouille also comes with a bowl of garden salad, comprising of fresh vegetables like onions, carrots, arugula and red leaf lettuce. Croutons are also thrown into the mix. Diners can also request for homemade salad dressings like balsamic vinaigrette, honey mustard and Thousand Island dressing.

Camp Hispanic fields another finger food called Sweet Potato And Black Bean Tacos (RM33.00). This dish features three pieces of corn tortillas, which are reasonably firm but not quite as crispy as hard-shell tacos. Inside each taco are sweet potatoes, black turtle beans, cabbage, guacamole, feta cheese and chili sauce. There is also a bowl of salad on the side.

Using flour tortilla, the Grilled Hummus Quesadillas (RM35.00) is filled with spinach, sun-dried tomato and black olives. The vegetarian quesadilla also contains garlic and herb hummus; the latter is easily mistaken as guacamole. Spicy sauce gives a sharp twist to this snack. Again, a bowl of vegetable salad is provided.

Moving on, Quinoa And Arugula Salad (RM35.00) is one of the healthiest choices this evening. Quinoa is an edible, cereal-like crop from South America that is rich in protein and dietary fiber. The salad also contains arugula, candied pecans, sun-dried tomato, chopped coriander and shredded Brussels sprouts. Grated feta cheese and tangy citrus vinaigrette assimilate all ingredients together.

The bar at Hard Rock Cafe is stocked with numerous labels of wines and spirits. Draft beers like Carlsberg, Asahi and Hoegaarden come in handy as Oktoberfest is just around the corner. The bar has also shortlisted a handful of cocktails to go with this month’s vegetarian menu.

The first drink, Mule Over My Rosemary (RM44.00), is a concoction of gin, ginger beer, Monin watermelon fruit purée and fresh lime juice. The drink is presented in a Mason jar and is garnished with fresh rosemary herb. Like many Hard Rock Cafe collectibles, the Mason jar on sale for RM35.00 with purchase of any cocktail.

The Heat Is On (RM44.00) is the next drink on the cocktail lineup. While its appearance and taste are similar to mojito, the ingredients are starkly different. Using vodka as the base, the cocktail is sweetened with Monin almond orgeat, and then infused with jalapeño peppers for the spicy aftertaste. Meanwhile, lemon and mint leaves lend their refreshing aromas.

A shot of Jameson Irish Whiskey mixed with Red Bull energy drink results in Yellowson (RM44.00). This cocktail owes its yellowish hue to the latter, whose distinctive scent incites polarizing responses among different people. Cherry and orange wedge are part of the drink’s finishing touch.

Cool As A Cucumber (RM44.00) is a tequila-based drink blessed with cooling freshness of Monin cucumber syrup. In addition, a cucumber spear literally sticks out of the Mason jar. Grapefruit juice gives an alluring reddish color, while mint leaves provide the refreshing breath. Salt is applied on the rim to give this cocktail a sharper taste.

Also prepared in a salt-rimmed glass, Citrus Mary (RM48.00) comprises of Absolut Citron vodka, Cointreau triple sec and Bloody Mary mix. Wedges of lemon and orange give this drink a piquant appeal. Meanwhile, green olives and celery serve primarily aesthetic roles.

Many of these vegetarian dishes contain cheese, but vegan versions are also available upon request. Hard Rock Cafe’s kitchen closes at 10:30pm but the bar remains open till closing time. Diners can also participate in an ongoing raffle with a chance to win a brand-new Triumph Bonneville Bobber. To qualify, customers just need to spend RM250.00 or more on a single receipt. This contest runs till 14 December 2017.

Name: Hard Rock Cafe
Address: Hard Rock Hotel Penang, Jalan Batu Ferringhi, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-886-8050
Business hours: 11:30am-2:00am (Sunday-Thursday), 11:30am-2:30am (Friday-Saturday)
Website: http://penang.hardrockhotels.net/dining-nightlife/hard-rock-cafe-penang
Coordinates: 5.46745 N, 100.24176 E
Directions: From Tanjung Bungah, travel west towards Batu Ferringhi. Hard Rock Hotel is approximately 6 kilometers from Tanjung Bungah’s floating mosque, located on the right of the road. Hard Rock Cafe is located on the Ground Floor, with a separate entrance to the right of the hotel lobby. There are parking spaces in front of the hotel.

Sushi Kitchen made its debut in 2009 with its first restaurant at Sungai Ara. Today, there are 4 outlets in Penang and 1 more in Alor Setar. The Gurney Plaza outlet is located on Level 3 of the mall’s new wing.

Sushi Kitchen specializes in vegan food and borrows many elements of Japanese cuisine. This explains the Zen-like serenity which is often associated with traditional Japanese restaurants. Customers who want to get closer to Mother Nature can be seated outdoors among the numerous potted plants.

Sushi Kitchen believes in using organic food which nourishes the body in a balanced manner. Unlike many vegetarian restaurants, Sushi Kitchen does not use gluten (面筋). Soy pulp (大豆纤维) is used very sparingly. To maintain hygiene, Sushi Kitchen uses vegetable wash to remove pesticides from fresh produce.

The Happiness Couple (RM20.00) assembles five of the restaurant’s bestselling vegan sushi. Sushi pieces are presented elegantly on a long plate with wasabi (山葵) and crispy rice noodle on opposite ends. There are 8 pieces in total, making the Happiness Couple just right for 2 persons. For larger parties of four people or more, the 16-piece Happiness Family (RM36.00) is a better choice.

Global Warming Maki is a makizushi (巻き寿司) filled with Japanese short-grain rice, cucumber, carrot and daikon (大根). The roll is lightly fried to impart a layer of light crisp on its surface. Sushi Kitchen’s signature vegan mayonnaise is used as the dressing. The creamy condiment contains neither eggs nor milk, but is derived from soy milk instead.

Crispy G-Ken Floss Maki is rolled such that rice faces outward like a California roll. The roll is topped with vegetarian meat floss (素肉松), which is made from soy pulp and attempts to mimic actual meat floss. The rice roll also contains shredded cucumber and carrot.

Rainbow Maki flaunts its vibrant colors thanks to the presence of red cabbage, cucumber and carrot. Held together by sushi rice, the roll is wrapped in seaweed (海苔) and is given a light sprinkle of sesame seeds.

Pure Inari is essentially sweetened tofu pouch resting on a clump of sushi rice. Inari (稲荷) is named after the Shinto god Inari, who is said to be fond of this food. In any case, inari remains one of my favorite types of sushi.

Last but not least, Wakame Gunkan has seaweed wrapped around the sides, making its appearance similar to a warship. This gunkan maki (軍艦巻き) is filled with chuka wakame (中華ワカメ), which is seasoned seaweed with a crunchy texture.

If you are fond of temaki (手巻き), the Vegetable Hand Roll (RM8.00) may appeal to you. Lettuce and preheated seaweed are rolled as a cone, which is filled with shredded carrots, red cabbage, cucumber and vegetarian meat floss. Vegan mayonnaise serves to moisturize the hand roll.

Black God (RM15.90) is named after the titular Japanese-Korean manga Black God (黒神). What I am most impressed with this noodle dish is the soup recipe. Prepared from organic five-grain oat milk (五谷燕麦奶), the soup is cooked to order as opposed being prepared upfront. Sushi Kitchen does so in order to minimize wastage and its footprint on the environment.

The organic charcoal noodle has similar texture as soba (蕎麦). Also included are shiitake mushrooms (香菇), enoki mushrooms (金针菇), carrots, cabbage and organic brown flaxseeds. Soothing aroma comes from sesame oil. Despite its unassuming appearance, this dish is immensely satisfying to the last drop.

Another recommended noodle dish is Red Sea Udon (RM12.90). The soup is only mildly spicy by Malaysian standards. The reddish soup is formulated from local spices such as chili peppers, turmeric, lemongrass and curry leaves. Coconut milk is remarkably absent from the ingredient list. Meanwhile, the springy udon noodle is specially sourced from Japan.

In terms of presentation, Seaweed Fried Rice (RM9.80) scores points in this category. At the center of the large plate is a hemispherical heap of fried rice covered by seaweed. The seaweed dome traps heat emanating from fried rice, which is still piping hot from the wok. As soon as the seaweed layer is punctured, tantalizing aroma permeates the immediate vicinity.

The fried rice is pleasing to the palate thanks to fiery aroma imbued within each grain. Fried rice can be upgraded from white rice to brown rice for RM1.00 more; the latter is more nutritious and has subjectively better texture.

Hailing from Sushi Kitchen’s seasonal menu, Golden Age (RM10.00 for 3 pieces, RM17.00 for 6 pieces) brings out the natural sweetness of fresh mangoes in a subtle way. Sushi pieces are also filled with seaweed, carrots, cucumber and “meat floss”.

The six pieces of sushi are elegantly presented on a long plate. Sesame seeds and vegan mayonnaise make the rolls more irresistible than they already are. The plate is also garnished with deep-fried spaghetti and daikon strip. It is evident that Sushi Kitchen places great emphasis on aesthetics.

Sushi Kitchen also serves vegan cakes that are baked at its central kitchen in Sungai Ara. The cakes are currently available at the Gurney Plaza outlet only. For only RM15.00, customers can enjoy a slice of vegan cake (7 choices available) and a cup of organic coffee. Ordering separately costs RM20.80, so this is an attractive deal indeed.

Name: Sushi Kitchen
Address: 170-03-82, Plaza Gurney, Persiaran Gurney, 10250 George Town, Pulau Pinang
Contact: 04-373-1402
Business hours: 10:00am-10:00pm
Website: https://www.facebook.com/sushikitchengurney
Coordinates: 5.43682 N, 100.30964 E
Directions: Sushi Kitchen is located at Level 3 of Gurney Plaza’s new wing. Gurney Plaza has basement and multi-level parking garages.

Update: This business has ceased its operations.

Xiang Yun Vegetarian Delight (香雲素食坊) is a restaurant at Vantage Desiran Tanjung. Located just above Kith & Kin, this eatery is operated by the same people as Xiang Yun Vegetarian Hut in Kompleks Lebuh Nipah and Xiang Yun Vegetarian House at Bayan Point.

More so than its sister outlets, Xiang Yun Vegetarian Delight presents a relaxing ambience with Zen-like tranquility. Wooden tables and bamboo screens provide a friendly atmosphere for dining with the family. There are also two private dining rooms that can accommodate around 10 persons each.

Xiang Yun Vegetarian Delight serves lacto-vegatarian food. Milk is used very sparingly, so for all intents and purposes, the restaurant’s menu is suitable for vegans. Conforming to Buddhist vegetarianism, the restaurant does not use garlic nor onion either.

For starters, Soy Satay (大豆沙爹, RM8.90) consists of turmeric-flavored “chicken” made from soy pulp (豆渣). Prepared on skewers, the “chicken” is dressed in sweet peanut sauce. Besides gluten, soy pulp is a popular ingredient to produce meat substitute.

Five Herbs Vege Rolls (五香素卷, RM6.90) is similar to lor bak (卤肉) but minus the pork. Wrapped in fried tofu skin are jicama (凉薯) and konjac (蒟蒻). Konjac is extremely rich in dietary fiber but contains nearly zero calories. In this case, konjac serves to provide similar texture as pork lard.

Moving on to Thai Style Cutlet (泰式香辣余, RM14.90), the “fish cutlets” are made from soy pulp with seaweed wrapped around the circumference. The seaweed coating is meant to resemble fish skin. The cutlets are fried lightly on both sides and then flavored with sweet-tangy chili sauce.

Indian Claypot Curry (砂煲印度咖哩, RM16.90) uses aromatic spices from the Indian subcontinent to appeal to the palate. This Indian-inspired curry is quite spicy and also carries a hint of tanginess.

In the presence of curry, the cutlets can easily pass off as real fish. Besides these “fish cutlets”, the claypot of curry also contains okra (lady’s fingers) and tomato.

An alternative way to enjoy imitation fish is through the bowl of Teow Chew Steamed (潮州蒸余饭, RM8.90). Also included in the clear soup are tofu, tomato and mushrooms. The soup’s soothing taste tends to draw appetite.

Nasi Lemak (招牌椰浆饭, RM7.90) is topped with chili sauce that is blended from fresh chili peppers. The “mackerel” is essentially a piece of soy pulp sandwiched between sheets of seaweed. Also noteworthy are fried “anchovies” on the side; these are made from mushroom stems.

Speaking of mushrooms, you may also like to try the Mix Fungi Rice (麻油杂菌菇饭, RM9.90). The soup contains a variety of mushrooms like shiitake (香菇), enoki (金针菇), shimeji (白玉菇), oyster (鲍鱼菇) and black fungus (黑木耳). The soup has an appetizing sense of pungency thanks to the presence of ginger. This meal comes with a bowl of white rice, which can be upgraded to brown rice for RM1.00 more.

Should customers prefer something of Japanese style, Teriyaki Don (香脆余柳饭, RM10.90) is available on the menu. A piece of deep-fried “chicken” croquette, dressed in sweet teriyaki sauce, is served over a heap of rice. This rice meal includes a bowl of soup with soft tofu.

Salsa Cutlet (莎莎余柳扒, RM16.90) is a Western dish which comes with crinkle-cut fries. Also included on the plate is shredded cabbage with Thousand Island salad dressing.

There are two pieces of breaded “fish” cutlets with fresh tomato dressing. I like how well the sauce complements the crispiness of breaded “fish”.

Xiang Yun Vegetarian Delight offers the Coffee Hour promotion from 3:00pm to 5:00pm every day. Customers can order two cups of coffee for the price of one. Shown here are Long Black (香浓黑咖啡, RM6.90) and Mocha (摩卡, RM9.90). Vegans may substitute milk with soy milk for RM1.00 more.

If you prefer something other than coffee, try a warm glass of Organic Chocolate (有机巧克力, RM9.90). This drink comes with two pieces of cracker. Latte art is complimentary.

Soy Bean (豆奶, RM5.90) is a rich source of protein especially for people who follow a vegetarian diet.

Hailing from the southern tip of South Africa, rooibos is usually consumed as a caffeine-free alternative to actual tea (Camellia sinensis). This makes the drink safe for consumption during pregnancy. Rooibos leaves are oxidized in a similar manner as black tea. Steeped in hot water, the glass teapot of Rooibos Tea (南非博士茶, RM13.90) is meant for up to 4 persons.

Xiang Yun Vegetarian Delight aims to cater not only for vegetarians, but also to the general public at large. It is the proprietors’ belief that every vegetarian meal served can save an animal from the slaughterhouse. The restaurant is usually closed on Tuesdays, but remains open if the day falls on the 1st or 15th day of the Chinese lunar calendar. In such cases, the restaurant will be closed on the following Wednesday instead.

Name: Xiang Yun Vegetarian Delight (香雲素食坊)
Address: A-1-8, Jalan Tanjung Tokong, 10470 Tanjung Tokong, Pulau Pinang
Contact: 016-496-8085
Business hours: 11:00am-9:00pm, closed on Tuesdays
Website: https://www.facebook.com/XiangYunVegetarianDelight
Coordinates: 5.45523 N, 100.30755 E
Directions: Vantage Desiran Tanjung as a commercial block on the right side of Jalan Tanjung Tokong from George Town’s direction, after Island Plaza but before Tesco. Xiang Yun Vegetarian Delight located above Kith & Kin. There are parking spaces in front of and behind the row of shops.

Taking advantage of its proximity to Heng Ee High School, Book Café (咖啡书坊) at Jalan Hamilton is a popular eatery among students and their parents. This two-floor building is a combination of a vegetarian restaurant and a tuition center.

Book Café started as a vegetarian stall in Farlim (which is still operating) and moved to this location about a year ago. The menu consists of Chinese-style dishes, burgers and pasta. Some dishes may contain eggs or milk, so the food here is best described as being ovo-lacto vegetarian (蛋奶素). The kitchen can also prepare vegan versions upon request.

Book Café has a decent collection of books for customers’ reading pleasure. Arranged on the shelves are books of various genres: fiction, non-fiction, motivational, cookbooks, encyclopedias and more. Some of these books are the proprietor’s own collection, while others were donated by generous individuals over the years.

The upper floor of the restaurant serves as a tuition center. Book Café does not conduct tuition classes, but instead rents the space to independent tuition teachers. There are two classrooms; each is equipped with a whiteboard, study tables and air-conditioning. There is also a common study area where students can do their homework.

Mushroom Soup (蘑菇汤, RM4.90) is one of the popular items on Book Café’s menu. Prepared from fresh mushrooms, the grainy soup is satisfying to my palate. The soup goes well with Toon Bread (招牌面包, RM4.90), a crispy bread with similar taste as garlic bread. As Book Café adheres to Buddhist vegetarianism, no garlic is used. Instead, the bread is seasoned with Chinese toon (香椿), margarine and a blend of herbs.

Ninety-Six Burger (96招牌汉堡, RM7.90) was popularized by the original roadside stall. This vegetarian burger is served with fries on the side. As to the name “96”, the proprietor assigned this number arbitrarily. Assigning a number to this signature burger is more appealing to vegetarians than calling it “imitation meat burger”.

The “patty” is made primarily of mushroom stems, with eggs as an emulsifier and spices as seasoning. The lightly-grilled patty is sandwiched between two halves of a bun. If you have an affinity to mushrooms, I cannot recommend this dish highly enough.

As for Chinese-style cooking, Black Pepper Mushroom Rice (黑椒鲍鱼菇饭, RM7.90) is one of the more popular choices. The “meat” is made from oyster mushrooms whose juicy flesh does a great job in complementing the savory gravy. Also included is a heap of premium rice with black sesame seeds, as well as a bowl of seaweed soup with cooling pungency.

Fried Mee Wu Dong (干炒乌冬面, RM6.90) is another interesting highlight today. For this noodle dish, Japanese udon (うどん) is stir-fried with enoki mushrooms (えのき茸), carrots, bok choy (白菜) and eggs. The integration of ingredients, particularly while hot, makes this dish too addictive to resist.

Tortilla Rolls (招牌煎饼, RM5.90) work well as an appetizer or snack. The roll of flour tortilla is pan-fried and then cut into several slices.

The Tortilla Rolls are filled with fried egg, enoki mushrooms, red cabbage, lettuce and carrot. The overall taste is quite balanced. In particular, I like the marriage between egg and mushrooms.

Drinks are not Book Café’s main focus, so the drinks menu comprises of familiar choices like coffee and sparkling juices. If you prefer something more nourishing, Homemade Nutmeg (自煮豆蔻, RM3.50) is a sound choice.

Book Café is able to host small private events like seminars for up to 20 people. The eatery also accepts catering requests but requires several days of advance notice. For minimum order of 7 food items, the restaurant provides delivery to nearby areas at no extra charge.

Besides serving cooked food, Book Café also supplies frozen ingredients that it also uses in its dine-in menu. This includes vegetarian mutton (素羊肉), hericium mushroom (猴头菇) and chili fish ball (辣椒丸). These items are particularly helpful for people who are cooking steamboat at home.

Name: Book Café (咖啡书坊)
Address: 54, Jalan Hamilton, 11600 Jelutong, Pulau Pinang
Contact: 014-968-5208
Business hours: 10:30am-10:00pm, closed on Sundays
Website: https://www.facebook.com/bookcafehouse
Coordinates: 5.40055 N, 100.30853 E
Directions: From the roundabout near Heng Ee High School, drive southwards on Jalan Hamilton. Book Café is located on the right, directly opposite of Penang Textile factory. There are several parking spaces in front of the restaurant.

The dining section of this restaurant has air-conditioning and is quite comfortable. There are around 20 tables in total, so it is able to accommodate small wedding banquets. As far as wedding places are concerned, there aren’t many vegetarian options to begin with.

As it is still Chinese New Year season, Yee Sang (捞生) is offered. Since this Yee Sang dish is vegetarian in nature, fish and jelly are obviously omitted from the recipe.

My favorite dish here is Baked Tiger Prawns In Butter & Oats (麦香草虾菇). The “shrimps” are actually made from meat substitute. Each piece is coated with sweet-crispy Nestum’s multigrain cereal.

Rendang Oats Meat (仁当素麦肉) is a curry dish containing several types of vegetables such as okra (lady’s fingers), eggplant (brinjal), yardlong beans and cabbage. It is quite impressive that taste is quite good despite the absence of meat stock.

Claypot Herbal Soup (砂锅药材汤) is a stew of mushrooms such as shiitake (香菇) and hericium mushroom (猴头菇). I like the soup to the last drop.

Grand Nature produces its own tofu, so it is logical to order a tofu dish too. The Bean Curd With Salted Fish (鱼香炆豆腐) has reasonably soft texture. This is certainly a good recommendation.

Lastly, Fried Kai-Lan (清炒芥兰) has plain taste and is being overshadowed by other dishes so far.
In conclusion, the food at Grand Nature is favorable and appeals to my palate. This opinion is coming from a person who does not observe vegetarianism on a regular basis.

Address: 16, Ground Floor, Wisma Menjalara, Jalan 7A/62A, Kepong, 52200 Kuala Lumpur
Contact: 03-6272-3788
Business hours: 11:00am-3:00pm, 5:30pm-10:30pm

Taste

Presentation

Ambience

Hospitality

Value

Wholey Wonder is a new eatery at Hin Bus Depot, an art center near Hotel NEO+. Opened last month, Wholey Wonder is a 100% vegan café serving homemade whole food. In case you are unfamiliar with this term, whole food is food that is unprocessed or minimally processed.

The café was restored from a dilapidated shop that has been abandoned for several decades. Therefore, much of the restaurant has to be rebuilt from scratch. For instance, the kitchen, countertop and stairway were constructed anew. Plaster that once had covered the walls was meticulously chipped away, revealing the red bricks underneath.

Wholey Wonder has two entrances. The back door provides quick access to the central courtyard of Hin Bus Depot. In line with the proprietors’ belief in recycling, wooden cable drums have been retrofit as outdoor seats. Meanwhile inside the restaurant, swings suspended from the ceiling provide seating at the bar.

At Wholey Wonder, food ingredients are mostly sourced locally. With the sole exception of pizza crust, food is largely prepared from scratch in the modestly-sized kitchen. Despite the high cost of using premium ingredients, the proprietors refuse to cut corners when it comes to food preparation.

One of the signature dishes here is Naked Burger (RM27.00). The mini burgers are “naked” because the patties are sandwiched between portobello mushrooms instead of buns. When served, this dish permeates the immediate surrounding with appetizing fungi aroma.

The patty is made from quinoa, a type of crop cultivated in South America and is a rich source of protein for vegans. I like the spread of baba ghanoush (بابا غنوج‎‎), which is a Middle Eastern condiment made from eggplants. Meanwhile, chickpea is used as the binding agent for the patty, but I think this should be improved because the burger tends to fall apart when it is bitten into.

Served on the side is red cabbage marinated with molasses and vinegar. The resulting texture is similar to sauerkraut. Also included are red hummus (حُمُّص‎‎), tempeh, lemon wedge and a generous amount of red coral lettuce.

Another recommended dish is the Wholey Pizza (RM20.00). The ultra-thin crust is supplied by Yin’s Sourdough. Oven-roasted to perfection, the light crisp is scrumptious indeed. Moving forward, Wholey Wonder plans to offer a gluten-free version for people having wheat allergy.

As for pizza toppings, customers can choose between tomato sauce and pesto. I prefer the latter as herbal aroma of basil appeals to me. Other toppings that are used in the Wholey Pizza are tomatoes, zucchini, king oyster mushrooms and radish sprouts. Meanwhile, the sprinkle of vegan “parmesan cheese” is a close match to actual cheese.

Pastries are also baked fresh in the kitchen. An example is the Peanut Butter Cheese Cake (RM12.00). The “cheesy” custard is made from peanut butter supplied by Carver’s, a home-based producer in Penang. The custard carries intense sweetness from date honey, so it should be consumed in small bites in order not to overwhelm the palate. Meanwhile, the crusty base is made from nuts, oats and dates. Sweet cacao nibs are used as garnish. Overall, I find this cheesecake to be satisfying.

Banana Almond Crumb Topped Muffin (RM8.00) is another freshly-baked pastry. The crumb toppings are rolled oats. Unfortunately, I have yet to sample this muffin.

Magic Ice Cream (RM19.00) is usually served as two scoops in a glass; this one-scoop serving is only for this review. There are 2 ice cream flavors: coconut and blueberry cheesecake. Both are prepared from scratch in the kitchen.

The coconut ice cream is made from coconut meat, coconut milk, coconut water and coconut nectar. As neither milk nor emulsifier is used, the ice cream attains slushy consistency which resembles sorbet. This dessert is also served with granola and peppermint leaf.

At Wholey Wonder, espresso is extracted from coffee beans supplied by Lighthouse Coffee. This local roaster used to operate a café at Logan Heritage until 2014. Thanks to the use of premium beans, the coffee delivers a strong dose of caffeine while soothing the tongue with pleasantly bitter aftertaste.

Each cup of coffee, including Long Black (RM9.00), contains 2 shots of espresso. As for Latte and Cappuccino, customers may choose between soy milk and almond milk. Both vegan options are prepared from raw ingredients using a cold-pressed juicer and do not contain added sugar.

As for smoothie, Penang Passion (RM15.00) is blended from passion fruit, pitaya (dragon fruit), mango, coconut water and coconut meat. No sugar is added to the drink. Apart from natural sweetness of constituent fruits, the smoothie carries cooling freshness of coconut water. This drink also includes a generous amount of chia seeds.

Wholey Wonder also has a yoga studio upstairs. Yoga classes run from Tuesday to Sunday. For a limited time, the walk-in price is RM20.00 per session. Meanwhile, regular yoga practitioners can also take advantage of the 10-session package for RM160.00 only.

Name: Wholey Wonder
Address: 61, Jalan Gurdwara, 10300 George Town, Pulau Pinang
Contact: 04-218-9006
Business hours: 11:00am-6:00pm (Sunday), 11:00am-8:00pm (Wednesday-Saturday), closed on Mondays & Tuesdays
Website: https://www.facebook.com/wholeywonder
Coordinates: 5.41190 N, 100.32809 E
Directions: Hin Bus Depot is located at Jalan Gurdwara in George Town, near the junction with Lebuh Presgrave. Wholey Wonder is one of the shops here. There is a small car park inside Hin Bus Depot. In addition, street parking is available along Lebuh Presgrave.

Located at Jalan Chow Thye and opposite of Yella Fork, Janxden Greenlife is a vegetarian restaurant which focuses on contemporary Western-style dishes. This is one of the two outlets presently; the other outlet is located at All Seasons Place.

Unlike many vegetarian restaurant, Janxden Greenlife does not use gluten as an ingredient. Soy pulp is used instead. Food is cooked using olive oil, but palm oil is also available upon request. Certain dishes may contain egg or milk, so vegan customers should enquire before placing orders.

Freshness is of utmost importance at Janxden Greenlife. Nearly every ingredient is prepared from scratch in the kitchen. The restaurant relies on natural flavoring and abstains from using artificial flavoring such as MSG.

The first dish is Mushroom Chop (RM17.90), which I think is the main highlight today. The fillets are made from slices of fresh mushroom with spicy seasoning in between. Battered with oat crumbs, the fillets are delightfully crispy.

A bowl of cream roux on the side serves as dipping sauce. The sauce is whipped well and is very light on the mouth. In addition, there are fried potato wedges on the side. I cannot recommend this dish highly enough.

The next dish is Aglio-Olio (RM13.90) from the pasta menu. The spiciness of this dish comes from crushed red pepper and bird’s eye chili. Pasta itself is mild in terms of flavor, therefore it has to rely on vegetables such as broccoli, cauliflower, carrots and bell peppers for some sweetness. A non-spicy version of Aglio-Olio is also available for customers with milder palate.

Another highlight during this meal is Pesto Pasta (RM13.90). Pesto sauce is an Italian dressing made from basil leaves, salt and olive oil. Although pesto sauce is creamy, it does not feel surfeiting at all. The scent of basil may be overwhelming for some people, but I think this dish handles this matter quite well.

The Hawaii Pizza (RM17.90) uses a thin crust similar to New York’s. Pizza dough is prepared fresh in the kitchen, as opposed to frozen, ready-made ones. Pizza toppings include pineapples, tomato, eggplant, bell peppers, mayonnaise and mozzarella cheese. In particular, I like the taste of fresh tomato sauce that act as glue between the crust and pizza toppings.

From time to time, the restaurant introduces new dishes on seasonal basis. The special dish today is Laksa (RM8.90). Compared to the authentic counterpart, this vegetarian version faces the difficulty of emulating the pulpy texture of fish in the broth. I also feel that the dish is too spicy for me; perhaps the amount of bird’s eye chili should be toned down.

Organic Black Sesame Doufu Hua (RM9.90) has smooth and silky texture. I am surprised by the absence of “grainy” coarseness that is often associated with ground black sesame. The dessert is reasonably sweet on its own, so I prefer not to add any brown sugar syrup that comes in a separate cup.

Green Tea Cheese Cake (RM8.90) uses cookie crumbs as the base, followed by Philadelphia cream cheese that is flavored with green tea powder. This chilled cheesecake littered with cooked red beans, giving this dessert a lovely hint of sweetness. This cheesecake does not contain any eggs.

As for drinks, there are a number of fresh mixed fruit juice on the menu. For example, Applejito (RM9.50) is made from apple, lemon and mint. Purple Valentine (RM8.90) contains beetroot, apple and celery. Finally, Buttersweet Memory (RM8.90) is a mixture of bitter gourd and honey.

For customers’ convenience, Janxden Greenlife is open on the 1st and 15th day of each month in the Chinese calendar, even if the day happens to fall on a Wednesday. The restaurant is quite popular among vegetarian and non-vegetarian customers. In fact, new customers are often surprised when told that the food is vegetarian in nature.

Name: Janxden Greenlife
Address: 50, Jalan Chow Thye, 10050 George Town, Pulau Pinang
Contact: 04-226-8414
Business hours: 11:30am-9:30pm, closed on Wednesdays
Website: https://www.facebook.com/janxdengreenlife
Coordinates: 5.42516 N, 100.32073 E
Directions: From Burmah Road (Jalan Burma), turn right to Service Road (Jalan Servis), then right again at Irrawaddy Road (Jalan Irrawadi). At the next crossroad, turn right again to Chow Thye Road (Jalan Chow Thye). Janxden Greenlife is one of the shops on the right. Parking is available within its compound.