History
I've been vegan for the animals and the environment for the past 10 years and have worked in different Chinese restaurants. But I've always been forced to go outside of work for my meals, because I knew that animal products (chicken stock, beef oil, chicken bouillon powder) were being added to vegetable dishes even though it might look like a vegan dish on the menu. I went to college in Chengdu, the capital city of Sichuan province and I fell in love with the food. Creating these vegan Sichuan dishes weren't easy and required a lot of work, but I'm proud of the dishes we make, and sincerely hope that you enjoy them too. Thank You
Specialties
100% Vegan Szechuan Restaurant, dedicated to providing our guests with the best plant based flavors in New York.