Menu
Introduction
Lao Wai is a Chinese-vegetarian restaurant. Our dishes
are selected to give the distinct feeling of genuine Chinese cuisine.
To heighten this feeling, may we recommend that you “eat Chinese”
– as the Chinese do. This means that in a party of two or more,
each guest orders a different dish and everyone shares it. In China
nobody has “his” or “hers” on separate plates:
the serving dish is placed in the center of the table and all in
the party take from it to their individual rice bowls. The food
is then eaten with chopsticks from the rice bowl, dipping into the
center dish for a refill. As the other dishes arrive, they may be
eaten in the same manner. In this way everyone gets to taste everything.
It should be noted that the dishes will not all arrive simultaneously.
Each dish is prepared individually and served one at a time, and
should be eaten without delay. Time between preparation and consumption
must be kept to a minimum, so as not to lose flavor and texture.
This is another reason for “Chinese-style” eating: no
delays and the food is fresh from the wok.
Can there be a better way of enjoying a meal?
V = Vegan (does not contain eggs or dairy products)
G = Gluten-free
STARTERS
1. Hai Dai Dou Juan (VG)
Kombu seaweed and soy milk skin rolls, braised in seasoned soy sauce.
70:–
2. Ma La Hou Tou Gu (VG)
Chinese hedgehog mushrooms, chili- and Sichuan pepper oil, spring onions, and coriander.
70:–
SOY PROTEIN DISHES
Our soy protein dishes are prepared with GMO-free soy protein.
12. Gong Bao Su Ji (VG)
Popular Sichuan dish with soy “chicken”, dried chilies, sweet
peppers, garlic, baby corn, and roasted peanuts in a spicy sweet-salty
sauce. (The dried chilies are lightly fried in oil to give a
“bite” to the sauce, and are not to be eaten.)
175:-
13. Sha Cha Su Rou (VG)
Soy "meat", Chinese cabbage, taro root, broccoli, and shiitake mushrooms, are braised in a tasty sauce.
175:-
14. Hong Shao Su Rou (VG)
Soy “meat”, champignons, cloud ears, sweet pepper, and
broccoli are braised in a rich soy-sauce.
175:-
15. Yu Xiang Su Ji (VG)
Spicy Sichuan dish with soy “chicken”, water chestnuts,
chili,
cloud ears, spring onions, ginger, and garlic.
185:-
TOFU DISHES
Our tofu dishes are prepared with fresh organic tofu.
21. Xiang Jian Dou Fu (VG)
Tasty tofu dish with fresh shiitake, spring onions, garlic, coriander,
celery and sesame seeds.
175:-
22. Ma Po Dou Fu (VG)
Popular spicy Sichuan dish made with chili bean sauce, garlic, ginger,
spring onions, vegetarian minced “meat”, and Sichuan pepper.
175:-
24. Jia Chang Dou Fu (VG)
Spicy Sichuan dish with smoked tofu, shiitake, chilies, baby corn,
garlic shoots, snowpeas, and black beans.
185:-
25. Qing Hui Bai Ye (VG)
A delicate dish prepared with bai ye (a tender beancurd product),
fresh shiitake, golden needle mushrooms, gingko nuts, pak soi, and
goji berries.
195:-
26. Hai Xian Dou Fu (VG)
Soy “prawns”, assorted seaweed, oyster mushrooms, baby
pak soi, and soft tofu are braised in a delicate ginger-spring onion
sauce.
195:-
ADDITIONAL SELECTIONS
31. Luo Han Zhai (VG)
Asparagus, baby corn, oyster mushrooms and pak soi are braised in
a delicately flavored sauce, and served with vegetarian “ham”.
185:-
32. Shi Jin Chao Gu (VG)
Fresh shiitake and other delicate mushrooms are stir-fried with
chilies, garlic, a Chinese herb sauce, and your choice of sweet
basil or coriander.
185:-
33. Ma Yi Shang Shu (VG)
Spicy Sichuan dish with bean noodles, vegetarian minced “meat”,
chili sauce, water chestnuts, soy beans, lime, and coriander.
185:-
34. Qing Chao Shu Cai (VG)
An assortment of vegetables is stir-fried with ginger and garlic.
155:-
35. Kong Xin Cai (VG)
Morning glory (water spinach) is quickly stir-fried with garlic
and chilies.
135:-
DESSERTS
41. Nutty Delight (VG)
Chocolate and almond pannacotta with sea buckthorn sauce and whipped rice cream.
65:–
42. Frozen Delight (VG)
Our own home-made ice cream:
• Lychee – lemon grass
• Pandan leaf – coconut
• Bergamot – cardamom – pistachio
• Chili – ginger – orange
40:–
COFFEES
Our coffee consists of a blend of two ecological coffee beans from
selected coffee estates in Ethiopia and Brazil.
Espresso
Elegant berry notes of juicy sweetness and soft acidity.
small 25:–/large 30:–
Cappuccino
With our homemade soymilk this cappuccino is transformed into a
creamy, nougaty, and chocolaty “dessert”. Best cappuccino in town?
35:–
TEA
E = Ekologiskt
1. Tie Guanyin Li Li Xiang (oolong) Fujian, China (E)
This high quality Tie Guanyin has smooth and rich aromas with notes
of lilacs and artichokes, and a long and creamy finish. China’s most
famous oolong tea and an excellent choice with mild as well as spicy
dishes.
70:–
2. Hong Dancong (black oolong) Guangdong, China (E)
Mount Phoenix in northern Guangdong is known for its exclusive oolong teas made from leaves picked from old tea trees. In this case, tea leaves traditionally used to make oolong have been used to create a rare and exquisite black tea with delicious lychee and peach notes and a smooth and rich taste with a long finish.
70:–
3. Si Ji Chun (oolong) Nantou, Taiwan
Si Ji Chun, which can be translated as "Four Seasons Spring", is a lightly oxidized oolong tea from Nantou in central Taiwan. The crisp yet mellow taste and the pronounced flowery notes of lily and lilacs make this tea a good choice for mild as well as spicy dishes.
70:–
4. Enshi Yulu (green) Hubei, China (E)
A famous steamed green tea cultivated by minorities in Enshi, Hubei.
The taste is wonderfully smooth and long and shows delicate aromas
of sweet peas, cucumber and subtle floral notes. A unique tea well suited
to the milder dishes and an excellent opener to a meal.
70:–
5. Jasmine Pearls (green) Fujian, China
A high quality green tea hand-rolled into pearl sized balls and
repeatedly scented with fresh jasmine flowers. It is smooth and
refreshing with lovely
jasmine aromas. An excellent choice with mild as well as spicy dishes.
70:–
6. Bai Mu Dan (white) Fujian, China
Bai Mu Dan is best suited to the milder dishes and is an excellent introduction
to white tea. This tea is cultivated in the original production
area
for white tea and traditionally crafted using only silvery, downy bud and
two leaves picked in early spring. Velvety texture and subtle notes of
apricot paired with a mellow nutty taste.
70:–
7. Zhengshan Xiaozhong Teji (black) Fujian, China (E)
Many have tasted Lapsang Souchong but few have experienced the
original from Tongmu Village. Zhengshan Xiaozhong Teji consists of
the finest spring harvest and, unlike lower grades, is not smoked. The
taste is smooth and well balanced with elegant notes of lychee and only
a hint of smokiness. An excellent choice when ordering any of the Sichuan dishes.
70:–
8. Fengqing 2002 (pu’er) Yunnan, China (E)
An excellent aged tea from 2002. Rich and full-bodied with elements
of dried fruits and a hint of smokiness. The leaves are harvested from
old, wild tea trees in Yunnan province. Particularly suitable to the spicier
dishes.
70:–
We also serve a selection of quality wines and beers
|
