Listen, London vegans – this one’s for you!
A new vegan restaurant concept from Mao Chow is coming to Boxpark Shoreditch in December.
Mao Chow Express promises great food, great vibes, and a food court so bright you’ll need sunglasses to enter.
With contrasting pink and yellow and checkered floor tiles, chefs Julian and Harry are bringing 90s nostalgia to Shoreditch and, perhaps more importantly, great food.
To create the Mao Chow Express menu, the couple drew inspiration from their childhood favorites.
Each dish on the menu has its own story to tell as chefs examined the individual legacy of each dish to recreate meals with more depth of history and flavor than one would normally expect from catering. fast.
Kung Pao chicken, for example, was originally known as Gong Bao and is said to be named after a Qing Dynasty official and governor of Sichuan Province. For their version, Julian and Harry made fragrant Shaoxing wine and numbing Sichuan peppercorns the star of the show.
Their Char Siu Bao has been lovingly recreated with the sweet and sticky sauce that’s uniquely Cantonese, but instead of the classic slow-roasted pork tenderloin, it offers plant-based OmniPork.
Other dishes on the menu will include toast with shrimp, Cantonese fried rice with beef jerky, and chicken with ginger and shallots.
The Mao Chow Express concept
By opening one of the few all-vegan Chinese spots, Julian and Harry are on a mission to show that vegan certainly doesn’t mean boring.
Mao Chow’s approach to bold flavors, touches of spice, and carefully balanced textures means even the most devoted carnivores won’t notice what makes Mao Chow truly special until you point it out.
Julian comments: âWhen we sat down to create the new menu for Mao Chow Express, we both realized that there were a lot of crossovers in the dishes that we both loved – shrimp toast, char siu. bao, kung pao chicken, special fried rice. All the dishes we absolutely love and adore.
âThey’re really perfect and were made through years of migration. The heart of these dishes is the endless search to recreate Chinese flavors outside of China, meanwhile a whole new regional genre and style has been born (Chinese American Food) (British Chinese Food) to name a few. some.
âWe just want to carry on this tradition and try to do our part to be a little more sustainable while making this menu without using animal products.
âPeople might think it’s as easy as adding fake chicken here, or a vegetable there, but the process was much more than that.
âWe really wanted to break down the dishes, take them back to their roots, looking at both the original essence of each and what made them so magical for us as kids.
“We then went through so many cycles of testing and development – we had to go through countless versions of each dish – before finally finding something that took us back to the ’90s and really made us smile.”
Harry adds: “We believe in good food first and foremost, being all vegans is an added bonus, but definitely a vital part of who we are that we would not change. “
Mao Chow Express will open in Boxpark Shoreditch on December 1.
Can’t make it to Shoreditch? Why not make these Char Sui tofu noodles at home?