It’s been on the list of places to dine for over 2 years now and I can’t believe it took so long to have dinner at Planta Queen. Bursting onto the foodie scene with the promise of sustainability, healthy and clean eating, and a “local” approach, it quickly became known for how delicious the meals were. And for winning over people with all diet preferences despite being an all-vegan menu.
Sure, we’ve all considered vegetarian pasta or Indian dishes. But an extensive sushi menu? I have been too intrigued and could not wait to dive into the different offerings. The excitement only grew when I realized there was a Happy Hour menu that we were just in time for!
Starting with the Firecracker Wings (pictured above). Having the words “firecracker” or “bang-bang” is a surefire way to have me order something from a menu. These are crispy cauliflower, sweet chili mayo, sesame, and unagi made to mimic firecracker chicken or shrimp. I order cauliflower all the time, sides, appetizers or even it’s own main dish, but this is was hands down the best cauliflower dish I’ve had.
Firecracker sauce typically consists of sweet chili sauce, lime zest, lime juice, sriracha, and soy sauce, plus specific variations. This was no typical firecracker sauce though, it is so much better, and what makes you forget there is no meat in these wings. The cauliflower is perfectly crispy and dripping in this elevated version so you get a real good taste. It’s creamy, sweet, and has just a hint of heat. The vibrant presentation translates into a vibrant taste and crunch that makes you want more. This could not be made any better, absolutely no notes.
Moving onto with the hand rolls. Spicy Tuna- ahi watermelon, avocado, toasted coconut, and (pictured below) the Crispy Mushroom- wasabi, avocado, gochujang, pickled ginger, and unagi.
First wasabi with its pungency and sinus-clearing heat is combined with a creamy and calming avocado. Gochujang is a fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. The combination of these ingredients results in a thick, rich, and spicy paste with a unique umami undertone. Add that together with a bit of pickled ginger and fried mushrooms on a bed of rice and you have these hand rolls.
It’s a lot going on. A lot of complex ingredients, that are often brought together, and packed into such a small appetizer. You get a big kick from heat and spiciness, followed by tang from ginger, and even a subtle sweetness from avocado. The texture, from crispy to creamy, is something I love when having a small bite delight.
Both were satisfying and memorable, but not something I would get again. I’d focus more on the sushi rolls and mains. Worth trying for a first-timer. And yes the flash went off, how embarrassing.
Up next, the best kind of hand helds: bao buns. Specifically, Korean Chick’n Bao featuring bao with gochujang, kimchi, and pickles inside.
These fluffy, steamed bread rolls are a tradition in Chinese culture that I am so happy has transcended across borders. The reason they’re so great is the dough, which is made from a mixture of flour, yeast, sugar, and milk, resulting in a light and slightly sweet taste. That sweet taste is so unique, yet slight and the texture is irresistible.
Then, the filling. Gochujang is back. Kimchi is a quintessential and iconic dish in Korean cuisine primarily made from napa cabbage, seasoned with ingredients such as chili peppers, garlic, ginger, scallions, and a variety of other spices. Kimchi’s fermented tanginess, along with its spicy and pungent notes, complements the rich and robust spiciness of gochujang.
These are the ingredients listed and they’re excellent together. The chew and bite come from the Cauliflower, replacing the chicken. Put it in those bao clouds, and you have completely forgotten you’re eating a vegan dish, again. I would have ordered another round of these if we weren’t starting to get more full than we thought we could be.
Kind of like fries to a burger, the side to these dishes was missing. Noodles are a whole section of the menu and the missing piece at this stage. From Dan Dan noodles to Truffle Fried Rice, everything sounded so good. We went with something new: Singapore Noodles.
These noodles are made of curry, kale, peppers, cilantro, crispy shallots, Thai basil, and a sprinkle of lime. The noodles themselves are thin, slightly crisped, and immersed in a fragrant curry sauce. Kale, peppers, and shallots add a bit of a crunch and their unique aromatic notes. All the flavors come together for a perfect noodle dish to go with the Asian fusion happening with the other dishes.
I won’t lie, they’re just okay. These flavors come through just fine but it’s just not as flavorful as everything else. I would prefer the Dan Dan or Udon Noodles for next time but rest assured, the plate was cleared in under 2 minutes.
Like everything at Planta Queen. It’s the ultimate place to prove that we all can go vegetarian, even vegan, and thoroughly enjoy our meals. I’m sure it’s difficult to bring the dish together, to figure out the right ingredients, to make the textures work the way they should. Luckily, the chefs here have it all figured out.
