Mao Chow is distinguishing itself as London's first vegan Chinese restaurant, as well as one that serves innovative plant-based caviar, realistic meat alternatives and vegan deviled eggs.
The eggs are said to be made with a combination of soy milk, kala namak (black salt with a sulfurous, egg-like smell) and agar, a seaweed-based binding agent that often serves as a vegan-friendly stand-in for gelatin. In all, the eggs boast a finished form that's remarkably true to real eggs. Mao Chow has shared images of its vegan deviled egg creation and describes it being served with jiu cai oil and doubanjiang powder.
The vegan deviled eggs are not the only showstopping item on the menu at Mao Chow, which also makes a sashimi substitute from watermelon.
Vegan Deviled Eggs
London's Mao Chow Serves an Innovative, Plant-Based Egg Dish
Trend Themes
1. Plant-based Egg Alternatives - With an increasing demand for vegan options, the use of plant-based egg alternatives is a rising trend.
2. Realistic Meat Alternatives - Vegetarians and vegans continue to seek out meat alternatives, both realistic and unique.
3. Vegan Chinese Restaurants - Vegan Chinese restaurants are emerging as a niche market with an opportunity for growth.
Industry Implications
1. Food and Beverage - The food and beverage industry should explore the potential for more plant-based options, including egg and meat alternatives.
2. Restaurant - Restaurants can meet customer demand by incorporating more vegan options, including Chinese cuisine.
3. Sustainable Food - Investing in sustainable food options can benefit both the environment and consumer health, including plant-based protein alternatives.