A fine feast

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He then produces a tangerine-flavored red-bean paste with red-bean ice cream as a dessert to freshen the palate after a bowl of delicious handmade noodles with marinated mushroom and bean sauce.

Zhao, 44, has been specializing in vegetarian cuisine for nine years, and Feast is his second vegetarian restaurant.

"Vegetarian restaurants are getting more popular in China, and, for Feast, we want diners to eat healthily and comfortably," says Zhao.

Yang, Zhao and Liu cook each dish under the rules of the Michelin Guide and hope to pick up a star in the future.

"We all have dreams of cooking," Zhao says. "So, it's a happy thing that all three of us get to cook together".

Contact the writer at liyingxue@chinadaily.com.cn

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