415 Nov 2012
I was at Ling Zhi to celebrate my dad's birthday as he's a vegan. We had pre-ordered a day earlier their claypot rice. This is not in their regular menu and is only avaliable on weekends except for pre-orders. The rice was very fragrant. It was well mixed with woodear mushrooms, tao gua, carrots, corn, and just the right touch of light soy sauce. A medium order serves 4 people. Have this with their speciality: braised spinach soup served in bamboo bowls. An interesting presentation that excites my salivary glands. It is a thick, green broth and tastes not too salty. Each bowl is not much, yet it comes at a pricey $7 per person. But the taste is worth it. For dessert, I reccommend the lemongrass jelly with lime sherbet. The jelly had just the right texture, not too chewy and not too soft. And unlike most desserts, this one is not too sweet, for the health-concious. Although one may think this restaurant is more for the older generation, there was a table with teenagers. Obviously, the menu appeals to both the young and the old. The captain explained to my grandmother in Cantonese about the ingredients. She and her staff were very enthusiastic. They constantly filled up our cups with tea and the dishes were served punctually and we did not have to wait for a long time. You can also take-away some dim sum. We tried the lor mai gai and char siew bao. My vegan dad found them both tasty. Overall, the service was professional and the food was delicious yet healthy.