Dish Of Tomorrow Míng Rì Cān Zhuō Mingri Canzhuo

I discovered Chef Hedy's community kitchen in August 2019 when she hosted her first vegan banquet using organic ingredients from local markets. The banquet meals are offered at a price of NT$300 to cover operating costs, but guests are encouraged to contribute more if they wish. The dining experience is similar to an all-you-can-eat buffet, but with a more intimate and communal atmosphere where diners help serve the dishes to their tablemates. I have since become a regular, attending with my private party from the Taichung Vegan Vegetarian Eating Facebook Group. Chef Hedy's transition to a vegan lifestyle has been supported by the vegan community, and she now offers vegan Bento boxes for dine-in or take-out. The menu changes regularly, so there is always something new to try. I have sampled two different Bento boxes and enjoyed them both, one featuring a vegan foie gras croquette and the other with two Naan handpies. Each Bento box comes with cooked dishes and a seasonal salad. Supporting Chef Hedy's business helps promote the vegan lifestyle in the community, and hopefully, she will be able to eliminate animal products from her menu altogether in the future. Reservations for Bento boxes can be made on Facebook or by phone at least one day in advance.

Since my first visit, I have returned every month with a private group from the Taichung Vegan Vegetarian Eating Facebook Group. Our support, along with that of many other vegans and vegetarians, has helped Chef Hedy transition towards a vegan lifestyle. Chef Hedy has even started offering vegan bento boxes for dine-in and take-out, with the option to bring your own container by making reservations at least one day in advance. The menu changes regularly, so there is always something new to try. I have sampled two different bento boxes and enjoyed both. One featured a vegan foie gras croquette, while the other had two naan handpies, along with cooked vegetables and a seasonal salad. By supporting local businesses that are transitioning to vegan options, we can help create enough demand for Chef Hedy to fully abandon animal products in her menu.

I first visited Chef Hedy's community kitchen when she launched her first vegan banquet in August 2019, using saved organic products from local markets. The banquet-style meals are priced at NT$300 to cover minimum operating costs, but guests are welcome to contribute more if they wish. The dining experience is intimate and communal, with attendees helping serve dishes in a buffet-style setting. Since then, I have been returning every month with a private party from a vegan and vegetarian eating Facebook group. Chef Hedy's transition to a vegan lifestyle has been supported by many other vegans and vegetarians. In January 2020, she started offering vegan Bento boxes for dine-in and take-out (BYO-Container) with reservations at least one day in advance. The menu options frequently change, keeping things exciting. I tried two different boxes and enjoyed both - one had a vegan foie gras croquette, while the other had two naan handpies. Each box also came with boiled products and a seasonal salad. Chef Hedy is working to support local businesses and promote the vegan lifestyle. With enough demand, she may eventually eliminate animal products from her menu entirely.