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  • Caveat: this is from the perspective of someone who is vegetarian/vegan. I acknowledge that the culinary experience is different for someone eating meat or fish. The food is, I gather, not only adventuresome but delicious. But that wasn't my experience. I ordered two tofu dishes. They were both bland. B-L-A-N-D. Neither had exciting savory seasoning. It was frustrating -- as delicious aromas and concoctions were being served all around me. I wouldn't quite call the dishes "hospital food" - but it was close to it. For transparency sake, I come from LA, where veg restaurants are everywhere, and sprouting more, and there is a concerted movement and even multiple chains to create all the dishes, comfort foods, burgers, ethnic cuisine, to fulfill the palate. If the two tofu dishes were served in LA in vegetarian restaurants, they would be almost like the neutral side dishes, not something that would be a main course/centerpiece. My cousin ordered a fish dish with this flavorful dark sauce, and crisp breading. I felt like I should be putting on a hospital bib for my bland fare. Non-veg chefs unconsciously patronize vegetarians by projecting that they are satisfied grazing on greens, while they devote resources to create dynamic flavorful concoctions for meat eaters - as if we don't have the same culinary threshold. WRONG. My mother and I, who ordered those two tofu dishes, were extremely disappointed. Those tofu dishes would be ho-hum yawn by food critics in LA. As a side note to the veg bias, I specifically asked the server whether the two tofu dishes I ordered were too similar in flavor. Her response was to comment that the tofus were different, ignoring the fact that e real issue was that both had bland almost-nonexistent sauces. Fail. NOTE TO CHEF: expend your same culinary skills to make tofu dishes that are dynamic. Drive down to Yuan on St. Denis and Sherbooke to see how it's done. Our taste buds aren't comatose; they're just non-animal.
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