Instead of relying on mock meat, this contemporary vegetarian restaurant uses fresh produce to deliver familiar flavours with a modern and innovative twist. Truffle mushroom bisque is beautifully presented in a stone pot; the hearty, intensely earthy soup has a chunky but silky-smooth consistency, with tender mushroom pieces for extra bite. The firecracker monkey head mushroom, meanwhile, is perfectly deep-fried and oddly addictive, with a depth of complexity and texture thanks to the addition of cashew nuts, dried chilli and peppercorns. (Those who can’t take the heat can try the mellower version of this mushroom dish available with wasabi-mayo sauce.) While most dishes are relatively light compared to more traditional veggie spots, the sautéed asparagus with fresh lily bulbs and macadamia nuts offers the perfect contrast to any of the denser dishes you order. It best exemplifies how stir-fried vegetables should be done: lightly flavoured and tender yet crisp.