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Kechara Oasis
By Alexa P.
Photography by Silobee
Posted on Fri, November 13, 2009 - 10:51:38 PM
1 Comments
I’ve
always toyed with the idea of becoming a vegetarian for health reasons
but then almost as immediately as the idea comes into my mind my
thoughts always sway to juicy burgers, hearty beef stew, char grilled
fish, and succulent roast chicken. I however try to strike a balance
and during the weekdays when I cook it’s usually vegetarian which is a
bit hard on my boyfriend who cannot eat a meal unless it’s got some
kind of meat in it or at the very least a can of tuna. To him a meal
without meat is just not filling enough.
But like I said, at Kechara Oasis there's all kinds of mock meats made
to resemble anything you might get on a Chinese restaurant menu. Would
you like some crispy duck? A whole roasted piglet perhaps? Stir fried
beef? Or how about some seafood? They do it all here and try their best
to make it resemble the actual meat in texture and in flavour.
We spied petai-fried rice on the menu and knew immediately that we had
to have it. We were also recommended the sweet and sour mushrooms, amdo
yak beef, sautéed cuttlefish, Tibetan momo, and the mango fish. The
petai fried rice was spicy with the unmistakable pungent fragrance of
the green stinkbean. It was delicious, and I don’t usually eat rice in
general but I had 3 bowls of it.
The sweet and sour mushrooms remain very crispy despite being in the
thick sauce. This goes very well with the fried rice. The amdo yak beef
is cooked in a dark sauce with dried chillies, this mock beef has a
bite to it giving it a realistic texture resembling tender beef. The
cuttlefish also has a realistic texture to it being a bit slippery and
chewy, it’s also cooked in the same sauce as the beef.
"Vegetarian food even a carnivore would love!"
The
Tibetan momo is a traditional dumpling filled with cheese and some
vegetables. It has a thicker skin than the usual dumpling, which gives
it a chewy bite. The cheese filling here is made with non-animal
rendered cheese of course. The accompanying dipping sauce is very spicy
and it pairs well with the creamy cheese filling.
I could sing beautiful sweet tender praises for the mango fish till my
voice runs out. It is beautifully crisp with a seaweed layer meant to
represent the skin and is topped off with a sour fragrant mango puree
that has an unmistakable hint of bunga kantan. I adore the flavours
paired together and the texture of the fish fillet is similar to a
fishcake. It is something that I would love to be able to buy in the
supermarket and use it in my dishes as a fish substitute. This is a
must try!
For dessert we sample the mango pudding, mulberry yogurt, and carrot
cake. The pudding is very light and airy and is perfect if you’re full
but have a hankering for something sweet. The yogurt is made in house
and you can taste the freshness and creaminess, paired with the sweet
mulberries this is a lovely dessert. The carrot cake is yummy but my
one gripe is that it was served a bit too cold and would have been more
pleasant if it were warmed up first.
With vegetarian food like this I know I’ve found a great meeting spot
that will please both my vegetarian and carnivorous friends!
Pros: You won’t miss meat eating here
Cons: It’s located in the basement carpark area so can be hard to find
Rezza
November 13, 2009 6:50PM GMT
Yummylicious! ;Q
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