There are few vegetarian restaurants that cater to diners with special needs. Some of my friends who are vegetarian either by birth, for health, religious or animal loving reasons, have to make special requests when dining at non-vegetarian restaurants and yet not know if their instructions are strictly followed.
This well-known Malaysian Chinese vegetarian restaurant at West Ryde is very popular among locals who may want to try something other than establishments in the CBD (inner city or Chatswood vicinity).
All time favourite that is not listed on the menu is the kungpo spicy sichuan "chicken" with cashew nut and vegetables. The items on the menu are mostly non-spicy and you'd have to ask the owner or waiter about this dish if you prefer something more fiery and exciting. The soy meat fillets are well marinated, fried and them coated with spicy dried chilli oil and sauces. Roast cashews and baby corn are added for balance and crunchiness.
spicy kungpo (palace treasure?) chicken
mock duck made of dense gluten wrapped in soy skin stewed
with taro (yam) and mushrooms
The following is my favourite - "fish" made of layered soy wrapped in seaweed, crisp fried and tasty.
Pan fried fish cutlet in dark sauce
Coral Mushroom with green vegetables
Don't expect vegetarian cuisine to be a lot less expensive because of the effort of moulding them into the right texture and flavours that make mock meat looks and tastes real.
I have not tried the yum cha offerings of dim sum yet. But I heard it's really good.
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