FEET,
that is. Like the real thing, the imposter before
us is glazed, orange and sweetish. The texture is
as chewy, except of course, that there are no bones
to spit out or gnaw at.
Yummier still is the plateful of skewered barbecue
before us. As is the ampalaya with thin strips
of fake beef and a faux chicken sauté with
carrots.
We dig in, happily sated, the carnivore in us blindsided by all this non-meat
goodness.
We’re in Quan Yin Chay Vegetarian Food Garden, a
cafeteria-style restaurant along Masangkay Street in Binondo,
right at the
point where Ongpin ends (or begins).
Rolando Wong, the proprietor, says he inherited the restaurant from his mother,
who opened it 20 years ago. The current restaurant in Masangkay is newish, but
many of the dishes they serve were recipes his mom developed.
“ Ang purpose noon hindi lamang kumita kung hindi tulungan ang taong kumain
ng gulay,” says Rolando, who at 29 now runs the business with his wife
Lily. While they weren’t the first Chinese all-vegetarian restaurant, Rolando
says they’ve been at it the longest.
His parents are Buddhists, he says, and avowed vegetarians.
Even the name of the restaurant reflects their religious
temperament. “Quan Yin is a Buddhist
god,” Rolando explains. “And ‘chay’ means vegetable.”
In fact, in keeping with the dietary requirements of their faith, the restaurant
does not use garlic and onions. Instead, ginger is used liberally, as are soy
sauce and an oyster sauce made from mushrooms.
Also, eggs are an optional ingredient. While the 40 or so dishes that are prepared
daily and presented on gleaming stainless steel servers are egg-free, patrons
can pick from a short order menu that includes recipes using eggs.
The restaurant also offers a special menu for catered parties.
Plus there are a variety of vegemeat options for those who’d like to
whip up their own recipes at home. Open racks and refs with glass doors display
a
bounty of meat alternatives.
The “chicken” feet, imported from China, is available in their “raw” unseasoned
state. Rolando says it’s made from “a kind of powder na nakakalinis
ng bituka.” Then there’s vegefish and siopao stuffed with mustasa.
You can also get substitute dumplings, bologna, ham, sausage, salmon, chicken
nuggets, fish steaks and Spam. There’s vege-goto or tripe for kare-kare,
callos or arroz caldo.
A plastic package announces non-GMO vegetable tofu. And crispy soybean for those
chicharon without the guilt.
Rolando himself didn’t turn vegetarian until 10 years ago and he confesses
his two toddlers are still meat-eaters even if he isn’t. With all the
non-meat goodness Quan Yin Chay serves, the switch could occur in no time.
Quan Yin Chay is located at 821-823 Masangkay St., Binondo Manila. For inquiries
and reservations, call (632) 243.3356, 243.3357 and (63) 918.933.2989. Or you
can email reyeswong@yahoo.com. The restaurant is open from 6am to 9pm every day. |
