Shu Shi. Le Hua Dian. Chuang Yi Shu Shi Liao Li. So Veg Restaurant

Sweet corn kernels with creamy mashed potatoes, served with BBQ sauce and bell pepper yogurt sauce. Rich in flavor with smoky and sweet-and-sour notes.

Layered potato pave with avocado and vegan salmon tartare. Served with perilla, chives, and Japanese dressing, with a delicate and layered texture.

Fresh lettuce with various fruits such as strawberries, blueberries, bananas, apples, and citrus. Drizzled with homemade jam yogurt dressing, sweet and refreshing.

Classic romaine lettuce salad with roasted nuts and croutons. Dressing made with Greek yogurt, yellow mustard, onion, and garlic, sprinkled with Parmesan cheese, rich and appetizing.

A warm salad combination of roasted pumpkin and avocado, with mixed nuts. Seasoned with rosemary, red wine vinegar, and olive oil, with a natural and mellow flavor.

Fettuccine stir-fried with rich pesto sauce and cream, served with seasonal vegetables and pine nuts. Smooth texture with basil aroma.

Tagliatelle with luxurious truffle cream sauce and mushrooms. Rich aroma, creamy and smooth texture.

Spaghetti stir-fried with olive oil, homemade sundried tomatoes, chili, and garlic slices. Fresh, fragrant, slightly spicy, and refreshing.

Creative bacon and egg pasta style, using asparagus and mushrooms instead of meat. The sauce combines organic egg yolk, cream, and Parmesan cheese, rich and smooth.

Vegan bolognese sauce cooked with plant-based meat and homemade tomato sauce. Served with roasted eggplant and a little cream, with a sweet and sour, slightly spicy flavor.

Classic Roman Arrabbiata style, with black olives, capers, chili, and garlic. Served with vegan chicken nuggets, with a sour and spicy kick.

Fettuccine with Brussels sprouts and sundried tomatoes. The sauce has a unique smoky paprika aroma with rich layers.

Gnocchi served with a concentrated roasted tomato cream sauce. With basil and Mascarpone cheese, sweet and sour, rich, and chewy.

Gnocchi coated in a creamy spinach puree sauce. Topped with a whole burrata cheese, rich in milky flavor and smooth in texture.

Spaghetti stir-fried with vegan ink sauce (usually colored with natural ingredients), served with King Oyster mushrooms and a soft-boiled egg. Lemon zest and basil add a fresh aroma, with a unique flavor.

Italian risotto cooked with vegan ink sauce, served with King Oyster mushrooms and a soft-boiled egg. Sprinkled with Grana Padano cheese, lemon zest, and basil, full of umami.

Combines the sweetness of butternut squash with the unique taro aroma of pandan leaf. Cooked with cream and Parmesan cheese, with a smooth and sweet texture.

Classic porcini risotto with various mushrooms and asparagus. The aroma of porcini mushrooms from the forest blends perfectly with the rich creamy flavor.

Rich porcini soup, with cream added for smoothness. Accented with sherry for flavor, with an elegant and mellow aroma.

Chef's daily soup. Please ask the staff for today's flavor as it varies based on daily ingredients.

Pan-fried taro cake stir-fried with vegan XO sauce, served with chili peppers and King Oyster mushrooms. Crispy outside and soft inside, savory and slightly spicy, with a unique flavor.

Sautéed seasonal mushrooms with garlic and butter, seasoned with rosemary and black pepper. Served with herb bread, a warm appetizer.

Seasonal vegetables stewed in Thai Panang curry with rich coconut milk. Served with vegan spiced crab cakes and jasmine rice, full of Southeast Asian flavor.

Coconut milk stew cooked with galangal, lemongrass, and kaffir lime leaves, slightly spicy and appetizing. Served with crispy rice crackers for dipping, rich in texture.

Noodles featuring the characteristics of dry pot cooking, with stinky tofu, cauliflower, and lotus root. Sichuan peppercorns and dried chilies bring a numbing and spicy aroma, with a strong flavor.