Just like Mother used to make

My favourite Sydney restaurant is Mother Chu's Vegetarian Kitchen in Pitt St. Although I've never managed to stay vego for longer than three months, I love the variety of their dishes and how healthy the food makes me feel. Besides the obvious - vegetables, fruit and nuts - their chefs use tofu, tempeh, several mushrooms/fungi, gluten, konyaku and more to create a menu I haven't mastered after 20+ visits. Tonight, I went for the Taiwanese-style gluten and vegetables, a pleasantly sour (no, really) dish flavoured with chilli and ginger and heavy on the eggplant. Another nice thing about Mother Chu's is they've learnt that whatever I order, I want it with brown rice and green tea. They also no longer have to be asked to slip a fork in alongside my chopsticks.