The vegetarian food at Kechara Oasis goes beyond the usual rabbit food that everyone associates vegetarianism with, with all sorts of soy based mock meats made to resemble almost anything you can imagine. Even die-hard carnivores won’t miss meat after a meal here, and they certainly can’t complain that they aren’t full.
Vegetarian food even a carnivore would love!
Unit 19-LG1, Level B1
Block D Jaya One
72A Jalan University,
Tel: 03 7968 1818
You won’t miss meat eating here
It’s located in the basement carpark area so can be hard to find
I’ve always toyed with the idea of becoming a vegetarian for health reasons but then almost as immediately as the idea comes into my mind my thoughts always sway to juicy burgers, hearty beef stew, char grilled fish, and succulent roast chicken. I however try to strike a balance and during the weekdays when I cook it’s usually vegetarian which is a bit hard on my boyfriend who cannot eat a meal unless it’s got some kind of meat in it or at the very least a can of tuna. To him a meal without meat is just not filling enough.
But like I said, at Kechara Oasis there's all kinds of mock meats made to resemble anything you might get on a Chinese restaurant menu. Would you like some crispy duck? A whole roasted piglet perhaps? Stir fried beef? Or how about some seafood? They do it all here and try their best to make it resemble the actual meat in texture and in flavour.
We spied petai-fried rice on the menu and knew immediately that we had to have it. We were also recommended the sweet and sour mushrooms, amdo yak beef, sautéed cuttlefish, Tibetan momo, and the mango fish. The petai fried rice was spicy with the unmistakable pungent fragrance of the green stinkbean. It was delicious, and I don’t usually eat rice in general but I had 3 bowls of it.
The sweet and sour mushrooms remain very crispy despite being in the thick sauce. This goes very well with the fried rice. The amdo yak beef is cooked in a dark sauce with dried chillies, this mock beef has a bite to it giving it a realistic texture resembling tender beef. The cuttlefish also has a realistic texture to it being a bit slippery and chewy, it’s also cooked in the same sauce as the beef.
The Tibetan momo is a traditional dumpling filled with cheese and some vegetables. It has a thicker skin than the usual dumpling, which gives it a chewy bite. The cheese filling here is made with non-animal rendered cheese of course. The accompanying dipping sauce is very spicy and it pairs well with the creamy cheese filling.
I could sing beautiful sweet tender praises for the mango fish till my voice runs out. It is beautifully crisp with a seaweed layer meant to represent the skin and is topped off with a sour fragrant mango puree that has an unmistakable hint of bunga kantan. I adore the flavours paired together and the texture of the fish fillet is similar to a fishcake. It is something that I would love to be able to buy in the supermarket and use it in my dishes as a fish substitute. This is a must try!
For dessert we sample the mango pudding, mulberry yogurt, and carrot cake. The pudding is very light and airy and is perfect if you’re full but have a hankering for something sweet. The yogurt is made in house and you can taste the freshness and creaminess, paired with the sweet mulberries this is a lovely dessert. The carrot cake is yummy but my one gripe is that it was served a bit too cold and would have been more pleasant if it were warmed up first.
With vegetarian food like this I know I’ve found a great meeting spot that will please both my vegetarian and carnivorous friends!