Vegan cooking the whole table will finish.

Fiery and fragrant. A savoury dry stir-fry of lotus root, tofu, wood ear mushrooms and peanuts, coated in a rich, numbing Sichuan chilli sauce and topped with sesame seeds.

Delicate lion's mane mushrooms braised in traditional Chinese herbs, paired with crisp broccoli and goji berries.

Crisp okra, cabbage and eggplant slow-cooked in a fragrant, dairy-free curry sauce with golden tofu puffs.

Pan-seared seaweed steak in a rich, aromatic asam (tamarind) gravy: sweet, sour and spicy, with a satisfying, meaty texture.

Stir-fried with aromatic black pepper, colourful bell peppers and fresh vegetables in a savoury glaze. A balance of heat and umami.