Austin360 blogs > Dale's Table > Archives > 2008 > April > 21 > Entry
Sophisticated vegetarian fare
BEIJING — The most dramatic flair that I’ve ever experienced in dining occurred at Pure Lotus, a world-class restaurant in the Lido Hotel. The artistry there was truly amazing.
The meal, following our waiter’s suggestions, included an unusually shaped wooden bowl filled with ice and topped with fresh organic vegetables (red and green bell pepper, cucumber, a very bitter form of celery, daikon, broccoli and cauliflower florets, and lily bulb, with two dipping sauces and a garnish of green branches nearly 24 inches tall; mushroom dumplings that had been so artfully sealed the pattern looked like leaves; asparagus and white “sprouts” (which looked like white asparagus, but had a different taste and texture); cheese fondue made without wine or garlic (this restaurant uses no scallions, onions or garlic because they are too pungent); and delicious crispy “fish” made from some form of tofu and formed to look exactly like a fried fish surrounded by crisp rice noodles.
After dessert of small pastry balls in a ginger soup, we received the complimentary finale brought to all tables: a bowl (garnished with an iris stalk) that contained dry ice that covered the table in a white cloud. In the middle of the bowl (in yet another smaller bowl) were four baby mangos (with the skin split for easy peeling) that were fabulous.
All in all, it was an amazing show with fare to match.
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