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?

All our dishes are vegan.
We do not use MSG in our food preparation.

 



STARTERS

1. Hai Dai Dou Bao
Kombu seaweed and soy milk sheets are braised in seasoned soy sauce, and garnished with sesame seeds and spring onions.
100:–

2. Ma La Hou Tou Gu
Sliced hedgehog mushrooms are marinated in chili- and Sichuan pepper oil, coriander, and roasted garlic. Served with peanuts and spring onions.
110:–

3. Liang Ban Dou Fu
Silken tofu is served with seaweed caviar, nori flakes, sesame seeds, and green onion sauce.
90:–

4. Liang Ban Ju Ruo Si
Shirataki noodles, minced soy “chicken”, garlic, and coriander, are marinated in a spicy chili-lime dressing.
100:–

 



SOY PROTEIN DISHES

Our soy protein dishes are prepared with GMO-free soy protein.

12. Gong Bao Su Ji
Popular Sichuan dish with soy “chicken”, dried chilies, sweet peppers, champignons, 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.)
230–

13. Sha Cha Su Rou
Soy “meat”, Chinese cabbage, water spinach, taro root, broccoli, and shiitake mushrooms, are braised in a tasty sauce.
230–

15. Yu Xiang Su Ji
Spicy Sichuan dish with soy “chicken”, water chestnuts, chili, cloud ear mushrooms, bamboo shoots, spring onions, ginger, garlic, and sweet basil.
230:–

16. Zi Ran Su Rou
Spicy and tasty soy “meat” dish from Xi´an with sweet pepper, red onion, long beans, chili, garlic, cumin, and coriander.
230:–

 



TOFU DISHES

Our tofu dishes are prepared with fresh organic tofu.

21. Xiang Shao Dou Fu
Tasty tofu dish with fresh shiitake, spring onions, garlic, coriander, celery and sesame seeds.
220:–

22. Ma Po Dou Fu
Popular spicy Sichuan tofu dish made with chili bean sauce, garlic, ginger, spring onions, vegetarian minced “meat”, and Sichuan pepper.
220:–

24. Jia Chang Dou Fu
Spicy Sichuan dish with smoked tofu, taro root, shiitake, chilies, baby corn, garlic shoots, snowpeas, and black beans.
240:–

25. Qing Hui Bai Ye
A delicate dish prepared with bai ye (a high protein tofu), fresh shiitake, enoki mushrooms, ginkgo nuts, pak soi, and goji berries.
240:–

26. Hai Xian Dou Fu
Soy “prawns”, wakame seaweed, oyster mushrooms, pak soi, and soft tofu are braised in a delicate ginger-spring onion sauce.
240:–

 



ADDITIONAL SELECTIONS

32. Shi Jin Chao Gu
Fresh shiitake and other delicate mushrooms are stir-fried with chilies, garlic, and your choice of sweet basil or coriander.
230:–

33. Ma Yi Shang Shu
Spicy Sichuan dish with bean noodles, vegetarian minced “meat”, chili sauce, water chestnuts, soy beans, lime, and coriander.
230:–

34. Qing Chao Shu Cai
An assortment of vegetables is stir-fried with ginger and garlic.
190:–

35. Kong Xin Cai
Morning glory (water spinach) is quickly stir-fried with garlic and chilies.
170:–

36. Ru Yi Hui Cai
Pak soi, asparagus, and soy “ham”, are quickly stir-fried with ginger, garlic, and carrot oil.
195:–

 



DESSERTS

41. Bing Qi Lin
Our own home-made ice cream:
Soy milk based ice cream:
• Pistachio – cardamom – bergamot
• Orange – chili – ginger
Coconut milk based ice cream:
• Coffee – palm nectar
• Pandan leaf (a fragrant tropical plant)
Rice milk based ice cream:
• Lychee – lemon grass
• Sweet saké – rum – raisins
85:–

 



COFFEES

Our coffee consists of a blend of two ecological coffee beans from selected coffee estates in Brazil and Panama. Roasted by Sweden´s leading roastmaster David Haugaard.

Espresso
Elegant berry notes of juicy sweetness and soft acidity.
30:–

Cappuccino
With our homemade soymilk this cappuccino is transformed into a
creamy, and chocolaty “dessert”.
40:–

 



TEA

O = Organic

1. Tie Guanyin Li Li Xiang (oolong) Fujian, China (O)
This high quality Tie Guanyin has smooth and rich aromas with notes of lilacs and artichokes, and a long and creamy finish. Chinas most famous oolong tea and an excellent choice with mild as well as spicy dishes.
90:–

2. Hong Dancong (black oolong) Guangdong, China (O)
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
90:–

3. Gaoshan Wulong (oolong) Taiwan
A high mountain oolong from Alishan mountain in Taiwan. It has clean, ephemeral and fresh aromas of lilies and artichoke, and a long and pleasant finish.
90:–

4. Sencha Kirishima (green) Kagoshima, Japan (O)
A Japanese green tea from the countrys southern tip. The tender leaves have been gently steamed and the tea displays mild and refreshing green notes.
90:–

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.
90:–

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.
90:–

7. Zhengshan Xiaozhong Teji (black) Fujian, China (O)
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.
90:–

8. Man Lai Shan 2010 (púer) Yunnan, China (O)
An excellent aged tea from 2010. 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.
90:–

 


We also serve a selection of quality wines and beers

Starters
Soy protein dishes
Tofu dishes
Additional selections
Desserts
Coffees
Teas

Lao Wai Vegetarisk Restaurang Stockholm kinesisk Sichuan Taiwan Gao Shan Yuan Tea and Dim Sum

www.cristiannorlin.net
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