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Little Tree Food (Da'an Road)
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There’s no shortage of vegetarian restaurants in Taipei, but not many position themselves as a vegetarian equivalent of an American bistro. The head chef has experience in Sichuan and western cuisines, so his menu shows eclectic influences in addition to pastas and pizzas. Spicy dumplings with tofu filling are Sichuanese inspired; fried cauliflower is enrobed in Korean gochujang glaze; pad krapow burning bowl is a Thai-style salad.
"We promote the concept of eating only vegetables twice a week and encourage customers to bring their own containers for takeaway, in the hope that each person will gradually change their eating and consumption habits to achieve the vision of sustainability. We also participate in seminars to promote organic and vegetarian ingredients to the public. In daily operations, we do not use processed products or disposable cutlery, and we have long-term contracts with small farmers who use natural farming methods."
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