Taiwan food service industry embraces vegetarianism

2020/07/06

As interest in vegetarian lifestyles surges globally due to environmental, moral, religious and health-related reasons, Taiwan’s food service industry is adapting quickly, with new establishments joining traditional religious eateries in offering plant-based menus.
 
 According to a report released in 2019, an estimated 3.3 million people in Taiwan maintain a vegan or vegetarian diet. The prevalence of such preferences stems mainly from Buddhism, which encourages followers to refrain from eating animals out of respect for all living creatures, as well as easy access to meat substitutes such as tofu and tempeh.

The burgeoning ranks of flexitarian, vegan and vegetarian customers comprise an attractive market opportunity for restauranteurs. Chefs up and down the country are now taking on the challenge of transforming common staples into meat-free variants to gain a slice of this potential-laden
 
 Vegetarians in Taiwan can find food suitable for any occasion at dining locations ranging from hole-in-the-wall eateries to lavish buffets and Michelin restaurants. Together, these establishments offer dishes in many different styles and at price points to suit all budgets.

One of the country’s best-known vegetarian restaurants is Taipei-based Sichuan-cuisine specialist Serenity, which was awarded Bib Gourmand status in the Michelin Guide’s 2018 and 2019 editions for its tasty offerings at reasonable prices. Established in 2005, Serenity’s signature dishes include bean sprouts in truffle pate, deep fried king oyster mushrooms, steamed stinky tofu and vegetarian gong bao chicken—a stir-fried dish made with peanuts, soya cubes and vegetables flavored with chili and Sichuan pepper.
 
 The restaurant also offers dozens of options as appetizers, cold dishes, soups and entrees made with mushrooms, vegetables and varieties of bean curd. Dishes are seasonal, with new items featuring updated ingredients appearing throughout the year.

The recent introduction of next-generation meat substitutes by leading U.S.-based producers Beyond Meat and Impossible Foods has also encouraged Taipei-based Feastogether Corp., which owns six restaurant brands, to open a chain to tap into the growing vegetarian market. Fruitful Food offers consumers a meat-free option that stands apart from traditional buffets filled with fat, salt and sugar.
 
 By buying directly from local farmers, Fruitful Food also aims to popularize farm-to-table eating and promote low-carbon diets. Such is the demand for vegetarian options that the chain has opened a further three outlets in northern and southern Taiwan over the last two years, with each seating around 300 people.
 
 Once seen as something people only chose for religious reasons, vegetarianism is becoming more and more common, especially among younger generations, who are making the switch to live healthier and more eco-friendly lifestyles. As the numbers willing to try plant-based diets rise, Taiwan’s restaurants are sure to continue adapting and innovating to stay ahead of the curve.

Source: Taiwan Today (https://taiwantoday.tw/index.php)