Mao Chow is distinguishing itself as London's first vegan Chinese restaurant, as well as one that serves innovative plant-based caviar, realistic meat alternatives and vegan deviled eggs.
The eggs are said to be made with a combination of soy milk, kala namak (black salt with a sulfurous, egg-like smell) and agar, a seaweed-based binding agent that often serves as a vegan-friendly stand-in for gelatin. In all, the eggs boast a finished form that's remarkably true to real eggs. Mao Chow has shared images of its vegan deviled egg creation and describes it being served with jiu cai oil and doubanjiang powder.
The vegan deviled eggs are not the only showstopping item on the menu at Mao Chow, which also makes a sashimi substitute from watermelon.