Au Lac is a vegetarian Vietnamese restaurant in Dickson that does soy-based “fake meat” or, as it is known in our house, “psycho chicken”. This is one of Sebastian’s favourite restaurants and Mel has learned to love it too, despite her previous protestations against meat substitutes.
Last night we started with shredded tofu rolls, soy chicken nuggets and vegetarian spring rolls. Sebastian loves the nuggets, though he requests plum sauce instead of the sweet chilli sauce that comes with them by default. Last night he also said he wanted the spring rolls, though Mel & I ended eating most of them. The shredded tofu rolls are one of our staples – standard Vietnamese cold rolls with some sort of tofu-like filling added. All the starters were great, although Sebastian didn’t eat all of his spring rolls.
For mains we had stuffed beancurd in delight sweet & sour sauce, fried soy fish with spicy salt & chilli, and Shanton chicken. The stuffed beancurd is a really nice sweet and sour dish with a variety of veggies. The stuffed beancurd itself is done in 1/2 balls and has a texture vaguely reminiscent of meatballs. Au Lac’s soy fish is yummy stuff. I’ve never been a fan of fish but this has the elements that I did like when I used to eat fish sometimes. The spicy salt and chilli coating was tasty but not overpoweringly spicy. The Shanton chicken is one of their crispy soy chicken dishes – nicely done – with a reasonably spicy Shandong-style sauce.
Last night’s meal was very nice and went well with a couple of glasses of the Pinot Gris that we BYOed. We had a nice variety of dishes, though we did end up with too much food. Au Lac builds nicely presented, flavoursome dishes around the fake meat, so it is worth the effort. The food is generally very good but at the more expensive end of the scale for an informal vegetarian meal.