{"id":23967,"date":"2025-12-29T07:53:45","date_gmt":"2025-12-28T23:53:45","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=23967"},"modified":"2025-12-29T07:53:45","modified_gmt":"2025-12-28T23:53:45","slug":"how-chinese-chef-of-2-michelin-star-plant-based-restaurant-is-redefining-vegan-cuisine","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=23967","title":{"rendered":"How Chinese chef of 2-Michelin-star plant-based restaurant is redefining vegan cuisine"},"content":{"rendered":"


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Cantonese cuisine, with its well-loved items like char siu, crispy pork belly and roast duck, may seem almost antithetical to the concept of vegetarianism, but that is not the case for chef Dai Jun.<\/p>\n

Classically trained in Cantonese cuisine<\/span>, the chef heads the kitchen at Lamdre, a two-Michelin-starred restaurant that sits at the vanguard of the Chinese vegetarian food scene.<\/div>\n

Opened in late 2022, the Beijing restaurant was quickly awarded the One to Watch Award as part of Asia\u2019s 50 Best Restaurants in 2024, and it has swiftly become a culinary magnet for food enthusiasts.<\/p>\n

Most recently, in December, Dai joined chef Tam Kwok-fung of Chef Tam\u2019s Seasons at Macau\u2019s Wynn Palace for a four-hands collaboration, with seasonal ingredients and sustainability at the forefront of its ideology.<\/p>\n

There, he served Lamdre\u2019s popular \u201cSunflower\u201d dish. The appetiser, which bears a resemblance to a real sunflower, intertwines Beijing\u2019s seasonal hawthorn cake, green apple and sweetcorn pur\u00e9e to deliver a delicate crunch and subtle fragrance.<\/p>\n

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\"Lamdre\u2019s<\/div>
Lamdre\u2019s Sunflower dish. Photo: Wynn Resorts (Macau)<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
One of the main courses, \u201cAll About Soy\u201d, stole the limelight with its wide catalogue of bean curd skin, tofu<\/span> and house-made fermented tofu paired with mustard seed sauce. For dessert, baked pandan and taro sago pudding ended the meal with a sweet, earthy finish.<\/div>\n<\/div>\n


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Cantonese cuisine, with its well-loved items like char siu, crispy pork belly and roast duck, may seem almost antithetical to the concept of vegetarianism, but…<\/p>\n","protected":false},"author":1,"featured_media":23968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[14523,809,107,5449,7688,14472,476,1093],"class_list":["post-23967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-2michelinstar","tag-chef","tag-chinese","tag-cuisine","tag-plantbased","tag-redefining","tag-restaurant","tag-vegan","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/23967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23967"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/23967\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/23968"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}