Restaurant week has opened some new doors for this vegan blogger!
I didn’t really know a better way of finding participating restaurants that served a vegan prix fixe meal for restaurant week than just going through the list, focusing on areas where I am likely to go, and clicking on each and every menu to see if they have plant-based dishes (or even better, the word “vegan”) on the menu, and then contacting to confirm that all three (or in this case, four) courses could be made vegan. This is how I found Myong (though another Small Bites writer wrote about a non-vegan meal there last week, as well).
I am so glad I found Myong.
After looking at the prix fixe menu online and seeing the word “vegan” a couple of times, I had contacted the restaurant through the facebook page, and was assured that I could get a completely vegan meal (I’ve been let down at other restaurants on this front before, so it’s very important to check!). When I got there, I identified myself to my server as a vegan, and she pointed out what they could do for me. A few minutes later, Chef Myong herself came out to tell me exactly what she could do, too, which was pretty awesome!
One of the nice things that Myong did for Restaurant Week is offering four courses instead of three for the same price. You really can’t beat that in terms of value.
In addition of the four courses, they automatically bring out a dish of spreads and pita bread to start!
Edamame and chickpea dip with toasted sesame oil; jicama, apple and kale with red pepper flakes; white bean and chickpea dip.
This was fun- especially trying to explain to my friend what exactly jicama is! These were all delicious, though I especially liked the edamame dip and the jicama slaw. I was eating that stuff by the forkful once we ran out of pita bread! Of course, they are happy to give you more pita bread, but the slaw was just so good on its own!
Mini-Veggie Cellophane Wraps with baby greens, cilantro and avocado and dipping sauce.
I’m not actually sure what the dipping sauce was, but it was out of this world good! I’m pretty sure mustard is involved, but whatever it was, I wanted more. Except I still had three courses to go.
Soup & Salad!
Roasted Red Pepper Soup with Edamame foam.
House arugula salad.
I had the soup, my friend had the salad. The menu didn’t actually identify the soup or salad as vegan, but all of the choices were. I didn’t taste the salad, but I sure loved the soup! It was velvety and sweet and very red-peppery tasting. 🙂
Myong’s Classic Lentil Pancake.
This was heavenly. The crispy rice, the spiralized veggies, the lentil pancake all went together so nicely. The sauce for the vegan version is different than the one on the menu, so make sure you identify yourself as vegan if you order this. This was a coconut curry sauce as opposed to the sesame sauce on the menu.
I have come to appreciate any non-vegan restaurant that offers a vegan dessert. It seems as though there’s a perception that vegan baking is hard (it’s not), but who says that dessert has to be baked? This was awesome, and completely vegan. I was stuffed by this time, but I ate it anyway!
I am so happy that I tried this restaurant, and I’m happy that I branched out of my normal comfort zone for restaurant week! When’s the next one, again? 🙂
I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan. Follow her on Facebook, Twitter and Pinterest.