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2015-06-14
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Getting to this place was a little adventure - I decided that in order to work up an appetite after a day's work mostly sitting at my desk I would walk from my office in to the restaurant. This was mostly simple, just head west from central and up a little. Getting onto the campus however was a little trickier and involved taking the elevator from the station (very swish new elevators which have entry and exit sides), and then a long and very clean-looking new escalator. After the escalator I ne
Getting to this place was a little adventure - I decided that in order to work up an appetite after a day's work mostly sitting at my desk I would walk from my office in to the restaurant. This was mostly simple, just head west from central and up a little. Getting onto the campus however was a little trickier and involved taking the elevator from the station (very swish new elevators which have entry and exit sides), and then a long and very clean-looking new escalator. After the escalator I needed to get in another lift (although after eating I realised that a single elevator ride would have sufficed if I'd picked the correct floor). But the accidental extra trip was serendipitous as it meant I was able to have a quick look at some of the art work on display, (the Run Run Shaw building houses the creative wing of the university).
Outside the restaurant there are several ominous signs proclaiming that the establishment is for student and faculty members only and that during peak times you may be asked to show your student or staff I.D. card. However the restaurant was only part full and the head waiter gave me an encouraging look though the glass frontage and in I went.
In fact that head waiter needs commending, he was everything I want a waiter to be; friendly, knowledgeable about what's on offer and quiet. He suggested that I go and have a look at the food first, he described what a few of the items were and then when I made up my mind to eat he found a suitable table for me. Half way through the meal he asked if I was enjoying it and seemed genuinely happy to learn that I did like it.
The pay-per-weight method is a great way of portion control. I chose just about what I though would satisfy me and although when I finished eating I felt a little empty by five minutes later I was feeling comfortably full. The food itself was simple and pleasing and without excessive oil. A variety of textures and flavours. The cubed tofu dish was spicy, the tofu in courgette had a kind of nutmeg-like flavour, the beans were nicely cooked, still with some bite and the use of fake meat was well balanced, the dishes didn't rely on it but used it to add a different texture like the chewy strips with the beans or flavour like the slightly smoky sausages.
The overall experience was a wholesome one: simple vegetarian food, an environment that promotes waste-reduction, clearing up after yourself promotes conscientiousness. The restaurant is also wheel-chair accessible (both for entry and the height of the tables), it appears to be an equal opportunities employer too so it gets top marks for ethical conduct which is awesome.
I'll definitely return but I'll make sure to come out of peak hours.
張貼
