It can be overwhelming, being presented with an 11-page menu. So many choices! How does one decide?? Such a wide variety of choice is the case at Mother Chu’s Vegetarian Kitchen in Sydney’s CBD.
Mother Chu’s has been serving vegetarian and vegan Taiwanese food for 21 years. They use seitan, aka mock meat, which is made from wheat gluten. I’ve always been a fan of seitan. I have no issue with mock meat, as in it being a vegetarian food that is made to mimic meat. “But why would a vegetarian want to eat something that has a similar texture and look as meat??”, some cry. Because my reason for not eating meat isn’t because I don’t like it.
So, what to order?
I’ve been eating at Mother Chu’s for almost 15 years now, and we usually order the same dishes every time, because tradition…
Here are four of my must-have favourites.
How do you feel about mock meat?
We always begin with an alcohol-free beer.
Followed by piping-hot crunchy vegetarian spring rolls with their house-made chilli sauce (you have to ask for the chilli sauce).
Crispy bean curd (1D), $17.80.
The bean curd isn’t crispy, but that doesn’t detract from this dish. I love these ‘meaty’ shiitake mushrooms with large pieces of lightly fried and soft inside bean curd. Order a side of rice to soak up the rich, glossy sauce.
Soft rice noodles with vegetables, gluten, and mushrooms (2J), $8.80.
These fat, slippery, slightly charred noodles are incredibly moreish. The pieces of mock meat mimic duck, I think. Or maybe chicken… Either way, they’re excellent.
Crispy gluten with tasty light miso, chilli, and sour sauce (1E), $17.80.
‘Crispy gluten’ might sound weird, but try these crunchy fried gluten pieces coated in a thick, sweet, salty sauce and you’ll understand why we order this every. single. time.
Mother Chu herself is always seated at the far right table at the back
Mother Chu’s Vegetarian Kitchen
367 Pitt Street
Sydney NSW 2000
02 9283 2828
Monday to Saturday: Lunch: 12pm – 3pm | Dinner: 5pm – 10pm