I was intrigued when Aly of Red FM, who asked if I would like to go for a vegeterannean food review. Did she say Vegeteranean? As in a cross between vegetarian and mediterranean? Turns out, she was just slurring. Vegetarian, she meant. At Kechara Oasis. I always thought that was the name of a spa. It sounds spa-ish, don't you think?
Anyway, far from Spa-ish, Kechara is actually a whole organisation...check out their website HERE..Labelled
as a New Age Vegetarian restaurant, the Kechara organisation has soup
kitchens, their own meditation centre, and is inspired by Tsem Tulku
Rinpoche, from the Tibetan strain of buddhism.
itself is no soup kitchen, and in fact, is supposed to be the first fine
dining vegetarian place in the Klang Valley.
Buddhist artifacts adorn the place... but not overly so. There is a certain minimalist zenlike quality about the restaurant.
hosts for the night are Jeffrey Gan, the Manager of the place, a
"convert" to vegetarianism after watching some videos about the cruelty
of slaughtering animals. He then found his calling and became the GM
for the Kechara organisation.
delicious mango lassi and avocado lassi. I preferred the mango one,
which was slightly tangy. They pride themselves with purity of
Salad. A vegetarian yee sang, so to speak. Raw salads, pine nuts,
ground nuts, with a lovely tangy dressing. It certainly FELT healthy.
All that fibre. Oh, they do not use garlic and onions, as Buddhist
vegetarians, because of their potentially aphrodisiac and err...
passionate qualities. No eggs either.
Po Chicken. I've always been fascinated by chinese vegetarians, who
make mock meats of every conceivable edible animal. We have mock
charsiu, mock pork, mock mutton, mock chicken... this is mock chicken. I
enquired why this was so, and Jeffry's answer, that actually made a lot
of sense, said that it was to give variety in cooking...ie, the same
method of cooking for the meat equivalent can now be used to cook the
dish. Like this Kung Po "Chicken", for example. The chicken bits are
made from a particular mushroom. Lovely.
Momos. This in Nepalese/Tibetan influence. Lovely little dumplings with an assorted filling.
Mushrooms - A special mushroom, deep fried till crisp on the outside
cooked n a divine butter sauce. Aly kept saying she is reminded of soft
shell crabs. It might be vegetarian, but I'm sure the butter sauce
negated the healthy effects of being vegetarian.
Chef Au, a jovial, semi meat eating chef. His favourite food, Bak Kut Teh...
mo. Steamed buns, dipped in a lovely curry-ish sauce. The buns were
superb. Light and fluffy, calling out for some chicken curry to be
For dessert, a chocolate mousse, eggless of course. Concocted by their pastry chef Nic.
enough, Kechara also caters for wedding receptions and large functions,
and there is a market for such a service. Read Aly's post about
After a healthy purifying dinner, we just HAD to go and contaminate our bodies with THIS:
Aly for the invite, as always, and Jeff and Anna for being gracious
hosts. Also, nice meeting you Andrew the photographer.
Unit 19-LG1, Level B1 Block D Jaya One,
No. 72A Jalan University,
46200 Petaling Jaya,