Los Angeles-based, fine-dining Asian restaurant Crustacean Beverly Hills recently introduced a slew of new vegan menu items. Master Chef Helene An—who was inducted into the Smithsonian Institute in 2007 for introducing Vietnamese food to mainstream America—collaborated with Executive Chef Tony Nguyen on the new menu items. The dishes it features include Crab Cakes made with hearts of palm and served with spicy aioli; Karate Salad with kohlrabi, black truffle, crispy Kennebec potato, and garlic blossoms; Vegan Pho with shiitake mushrooms, baked tofu, and snow peas; Impossible Crispy Vegan Rolls with marinated cranberries, kale, haricot vert, and vegan meat made by Impossible Foods; and Wild Mushroom Wontons with ginger and lemongrass coulis. For dessert, the menu features a dairy-free Coconut Sorbet which is served in a chocolate shell to create the visual effect of a real coconut. “We want our vegan diners to feel that they are not [compromising] but enjoying a dish that tastes so delicious that it stands on its own,” Crustacean CEO and owner Elizabeth An told VegNews. “The vegan dishes are sophisticated with an artful presentation just like all the items on the menu.” Helene An and Nguyen are testing new dishes that may be added to the menu in the coming months, including Truffle Shiitake Sashimi with ice scallions and truffle tamari; English Pea Toast with yuzu silken tofu crème fraîche and Meyer lemon; and Sweet and Spicy “Meat” Balls with tempura crunch, toasted sesame, and Impossible Foods meat.
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