Yes, there’s plenty of tofu here, and yes, it’s a dream come true for vegans.
in Highbury, it offers an entirely vegan take on regional Chinese cooking. The plump wontons, stuffed with shredded tofu and vegetables in a chilli-spiked house sauce, justify a visit alone, but the rest of the dim sum more than holds its own, as do larger dishes like the sizzling fried tofu in “fish-fragrant” sauce. Mock-meat sceptics’ heads will be turned by the Chongqing “chicken” amid a mountain of crispy chilli pieces and spring onion.
Fallow started life as a pop-up around the corner on Heddon Street, and the playful, roll-your-sleeves-up feel has persisted in creations like the corn “ribs” with kombu seasoning, and caramelised cauliflower croquettes with black garlic dipping sauce. Nearly half of the menu is vegetarian, and it’s arguably the better half; the mushroom parfait, made with fungi grown right next to the kitchen, is jaw-droppingly good, somehow richer and more velvety than any traditional pâté.
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