Chin Swee Vegetarian Restaurant

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The 'fish' is essentially made from rolled beancurd sheets layered with dried seaweed pieces. I adore vegetarian fish vey much especially the umaminess created by the seaweed. This was served with sweet and spicy Thai sauce, sprinkled with roasted crushed peanuts. Very good as the peanuts takes the dish to another level- fragrant with crunchy taste. Texture of the 'fish' was just right. I enjoyed dipping them in the Thai sauce and went very well with rice. Lady fingers also gave extra crunch and

I seldom have potato leaves, but this dish was well-executed as the leaves are cooked just right, retaining it's bright green colour. It has a natural bitter taste which some people may not accept it but it was fine for me. The minced 'meat' that is served on top of the vege tasted reasonably succulent.This is a good dish to add fibre to our daily meals. Chin Swee also serves many other vegetarian dishes, try them out when you are around Chin Swee Temple in Genting Highlands ;)

I love any food with yam- yam rice, yam ring, yam puffs. Good quality yam has a fluffy and creamy texture when it is cooked.In Chin Swee, they have the best yam ring ever IMHO. Large amount of genuine yam was used in this dish, having a hint of sweet pleasant taste. Good quality of yam it is. After steaming the yam and make into paste, it is mixed with some flour and shaped into a ring shape. Into the hot oil it go, it is deep fried until cirspy on the outside, soft in the inside.The sweet and s

This came piping hot served in a claypot, what a perfec dish to warm up the body. The curry gravy was absolutely delicious- thick, filled with Indian spices, simply aromatic. The 'lamb' is in bite sized pieces, texture was just right Potatoes were included as well- soft and taste very good when dipped in the spicy curry. Each of us can't wait to savour this soon after we took a nice smell from it. The whole dish was fast polished by us because it was very tasty and tummy-warming.

This came with beancurd sheet like texture vegetarian pork, a hint of salted fish (not sure what did they use to replace the fish meat), red and green bell peppers, cashew nuts, dried chilli and ginger slices, cooked in a kung-po like taste gravy.The 'pork' texture is just right and well coated with the sauce, which I enjoyed having with rice. Sweet, savoury and spicy, good for warming up the body. Bell peppers and cashew nuts gave a nice crunch. Served in a claypot retained the heat, hot and li

All vegetarian soups taste bland? - think twice This is my first time tasting it, and I liked it- very cheng (light for the tastebud and tummy in Cantonese). What more of having piping hot and hearty chinese soup on top of the hill. It certainly warms you up.The soup tasted pleasantly and naturally sweet from the old cucumber and carrot. I think they might have added other ingredients such as soya beans (usual ingredient used in vegetarian soups) to boost the flavour, contributing meat aroma he

Mixed mushroom here consists of abalone mushrooms and the usual type of chinese mushrooms. They are cooked until the perfect texture, soft and chewy. Biting into them released the juices and gravy- very flavourful and went well with white rice. Brocolli was just nicely done- crunchy and sweet. Overall portion was generous. It is good to choose this healthy dish for a daily balanced diet