Panda Express adds plant-based Beyond Meat orange chicken to its menu

Panda Express just revealed that it has added Beyond Meat orange chicken to its menu. This plant-based option will be available in select restaurants in Southern California and New York City.

CNBC noted that Panda Express would be the very first restaurant that features an Asian concept to include Beyond Meat products on its menu. The new dish in the Chinese fast-food chain is called Beyond the Original Orange Chicken.

Beyond Meat in Panda Express

Beyond Meat has already teamed up with other leading fast-food giants such as KFC, Pizza Hut, and many more. The American producer of plant-based meat alternatives has supplied the vegan options for most of the restaurants, and now it has partnered with Panda Express to provide the same food substitute.

Beyond Meat discontinued its original chicken alternative products in 2019, and the company is giving it’s chicken business another shot. It launched its vegan

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Bunny Bunny opens dining room and changes menu from Chinese to something new

Nearly a year into business, a popular Eastern Market restaurant is finally welcoming customers to dine inside. At the same time, the owners have changed the cuisine completely. 

The Chinese dishes they served carryout over the past 11 months or so — salt-and-pepper tofu, biang biang lamb noodles, wonton soup, bao buns and more — have all been shelved to make way for a brand new menu featuring cuisines the two chef and owners say better reflect their personal backgrounds. 

For Jennifer Jackson and Justin Tootla — who cooked Chinese food for a while at Chicago restaurant Thank You and later helmed the kitchen at seafood restaurant Voyager in Ferndale — something more personal means dishes inspired by the American South, India and South Africa. 

“Jen and I were obviously really excited to pick up where we left off cooking Chinese food back in Chicago and we definitely enjoyed our

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Review of Eleven Madison Park’s New $335 Vegan Menu From Opening Night

The refrigerated cases in Eleven Madison Park kitchens are once again fully stocked. This time, instead of flocks of hanging ducks, there are rows of ceramic pots, each filled with aging beets, with leafy green tops sticking out. You could be in a florist shop.

But you are not. You are in one of the most famous restaurants in the world, and there’s a waiting list of 15,000 to watch those pots get broken tableside, before the beets are carved up, wrapped in mustard leaf kimchi, and served with red wine jus. The beets, which have been dehydrated, then rehydrated, smoked, cured, and otherwise alchemized over the course of three days, have a remarkably chewy, almost meaty texture. Their dirty sweetness is transformed into a rich, roasted masterpiece of a dish, the excitement of which wafts alongside the charred aromas as the pots are wheeled throughout the dining room.

After

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Menu from 1913 found during refurbishment

Builders in the English city of Liverpool have unwittingly uncovered a piece of culinary and local history when an intact menu from 1913 fell from the ceiling during a renovation project.

The menu, dated Wednesday January 15 1913 and branded “Yamen Café and Tea Rooms,” was among a number of artifacts discovered in the rafters of the Leaf café on Bold Street, central Liverpool, last week.

Other items included a waiter’s hat with “Yamen” embroidered on the rim, instructions for the English card game of whist and bottles.

Leaf founder and owner Natalie Haywood told CNN Thursday that the discovery was “mind blowing” and almost “creepy” — given that Leaf itself sells speciality teas, like its predecessor.

The items, she said, were found in the rafters of the mezzanine, which she had previously used as an office space and was being transformed into a private event space.

“Down came fluttering

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