Bean Sprout Cafe - Arcadia

Upon entering, I sat down and quickly glanced at the lunch menu. The prices were definitely appealing. For just $5.99, I could choose from seven different dishes, all of which included a serving of Rainbow Rolls and soup. The lunch specials were impressive; there were also six appetizers available for only $1.99 each and a selection of three teas for 99 cents. As I browsed the menu, I noticed several mentions of "Taiwanese" cuisine and confirmed with the waitress that Bean Sprout Café specializes in Taiwanese vegetarian dishes. Eager to take advantage of the fantastic prices, I ordered two appetizers: the Pan-Fried Radish Patties, made from shredded radish, rice flour, and oatmeal, and the Crispy Spring Rolls filled with potato, cilantro, and curry powder. Before those arrived, a small bowl of vegetables and a soup, included with the lunch special, were served. The vegetables, likely broccoli stalks, had a pleasing crunch, and while the soup was a bit oily, it had a nice clean flavor. Then came the Pan-Fried Radish Patties, followed by the Spring Rolls. The combination of the golden-brown, slightly crispy exterior and the softer texture of the radish patties was delightful, while the cilantro's peppery notes mixed with the curry flavor in the spring rolls complemented the potatoes perfectly. Next up was my entrée: Soy Pork with Pickled Vegetables on Brown Rice. As this was my first experience with "meatless" meat, I was eager to see how it tasted. Upon my first bite, I noticed a chewy texture reminiscent of meat along with a hint of smokiness in the faux pork. Would it replace real pork for me? Not quite, but I still enjoyed it. It was flavorful, and the pickled veggies provided a nice zing to the dish. I must mention the brown rice—it was the best I've ever had. The grains were thick and didn’t have that dry quality brown rice often has. I was absolutely in love with the Rainbow Rolls, which were filled with mayonnaise, carrot, lettuce, and peanut powder, all wrapped in seaweed and rice paper. They were simply delicious! Somehow, I managed to order the Tofu Flower with Peanuts for dessert; it was sweet but not overly so, and the tofu was beautifully silky. You might think I was done after that, but not quite! I enjoyed my meal at Bean Sprout Café so much that I returned a couple of days later with a vegan friend because I wanted her to experience it too. For lunch, we started with the crispy seaweed wrap with bean curd skin as an appetizer. Wow—what a winner! The combination of sweet, salty, and crispy made it a standout, easily surpassing the radish patty and spring rolls from my first visit. For our main dishes, she opted for Noodles with Curry Sauce, featuring potatoes, mushrooms, and carrots, while I went with Sweet and Sour Soy Fish on Rice. We also shared Crispy Soy Chicken made with soy chicken, basil, and white pepper. My soy fish was excellent—light, crispy, and it had a distinct fish taste without being "fishy," if you catch my drift. The soy chicken also tasted convincingly chicken-like. Both of these meat alternatives were definitely closer to their traditional counterparts than the soy pork I had earlier. Afterward, my friend, who follows a vegan lifestyle, gave Bean Sprout Café a thumbs up, which definitely says something. The fact that this self-proclaimed carnivore would sometimes consider trading a steak for soy fish speaks volumes!

I stepped inside, sat down, and was pleased to see their lunch menu. The prices were reasonable: for just $5.99, you could choose from seven different dishes, which included an order of Rainbow Rolls and Soup. But the lunch options didn’t stop there! You could also order six different appetizers for $1.99 each and select from three types of tea for just $0.99. As I browsed the menu, I noticed “Taiwanese” mentioned several times. I confirmed with the waitress that the cafe specialized in Taiwanese vegetarian cuisine. Eager to take advantage of the great deals, I ordered two appetizers. One was Pan-Fried Radish Patties, made with crushed radishes, rice flour, and oat flour, and the other was Crispy Spring Rolls filled with potato and cilantro curry powder. Before these arrived, a small vegetable dish accompanied the soup that came with my lunch special. The vegetables, probably broccoli stems, had a nice crunch, and while the soup was a bit oily, it had a nice clean flavor. Then, the Pan-Fried Radish Patties arrived, followed by the Spring Rolls. The contrast of the golden-brown, slightly crispy outer layer and the softer texture of the radish patties was delightful. The light peppery flavor of the cilantro combined with the curry powder provided a wonderful taste to the potatoes in the spring rolls. Then it was time for the entrée! I don’t have much experience with meat substitutes, so I was excited to try the soy pork with pickled vegetables on brown rice that I had ordered. With my first bite, I experienced a chewy texture similar to meat, along with a hint of smokiness in this faux pork. But would it truly replace the taste of pig for me? Not quite. Still, I genuinely enjoyed it. It was delicious. One thing to note is that when something is labeled vegetarian, it often serves as a guide to help you choose based on your preferences, whether you lean towards fish, chicken, beef, etc. I was looking for something “porky,” and my soy pork mostly delivered, with the pickled vegetables providing a perfect balance. As for the brown rice, it was the best I’ve ever had. The thick, brown kernels were not too dry, which can be an issue with brown rice. I thoroughly enjoyed the Rainbow Rolls, which consisted of mayonnaise, carrot, salad, and peanut powder, all wrapped in seaweed and rice paper. Absolutely delicious! I don’t know how it happened, but I even ordered the Tofu Flower with Peanuts for dessert. It was sweet but not overpowering, and the tofu had a wonderfully silky texture. I left Bean Sprout Cafe feeling satisfied, but a few days later, I returned with a vegan friend of mine, eager for her thoughts on the food. We started our lunch with the crispy seaweed with bean curd skin as an appetizer. Wow, it was a winner! Each bite was a delightful combination of sweet, salty, and crispy, surpassing the radish patties and spring rolls I had enjoyed on my previous visit. For our main dishes, she opted for Curry Sauce with noodles featuring potatoes, mushrooms, and carrots, while I chose Sweet and Sour Sauce with Soy Fish on rice. We also shared the Crispy Soy Chicken, which included soy chicken, basil, and white pepper. My soy fish was excellent—light and crispy, with a strong flavor that mimicked fish without being actual fish, if you understand what I mean. I also felt that the soy chicken tasted quite chicken-like. Both of these meat alternatives were noticeably closer to their real counterparts than the soy pork I had earlier. After our meal, my friend, who follows a vegan diet, gave Bean Sprout Cafe a thumbs up, which definitely counts for something. The fact that this dedicated carnivore was willing to set aside steak for soy fish speaks volumes!