Staying true to healthy food

LILY POND VEGETARIAN RESTAURANT
8 Avenue, Pusat Perniagaan Seksyen,
Jalan Sungai Jernih 8/1,
Seksyen 8, 4650 Petaling Jaya, Selangor.
Tel: [phone].
Business hours: Daily (Lunch: 10.30am to 3pm; Dinner: 5.30pm to 10pm)

FOR healthy vegetarian food, head to Lily Pond Vegetarian Restaurant in Section 8, Petaling Jaya.

Sweet delight: Ice Blended Mango Sago

The restaurant specialises in Chinese vegetarian food daily. However, it serves Indian-style vegetarian food every Tuesday and has been operating since July.

Lily Pond Vegetarian Restaurant owner Indumathi Subramaniam, who was originally from India but has been staying in Malaysia for the past 12 years, said her family has been vegetarians for generations.

“My whole family is vegetarian. It is more healthy,” she said.

“Here at the restaurant we make sure we prepare healthy dishes with less oil. The quality is also very important and the price is reasonable,” she added.

Signature dish: Pineapple Prawns.

She prepares the Indian vegetarian dishes every Tuesday for the restaurant and the rest of the Chinese dishes are prepared by chef Lee Kwai Choy.

“I prepare the Indian dishes in my home and bring them here for the customers. Some of the regulars like the dishes so they make special orders if they want to,” she said.

“Some of the Buddhist monks who are regulars like to order the Indian food,” she added.

Like the real thing: Sweet and SourFragrant Meat.

One of the signature dishes at the Lily Pond Vegetarian Restaurant is the Olive Fried Rice.

The fragrant fried rice is flavoured with ingredients including long beans, broccoli and chilli.

“We add a little vegetarian ham for some additional flavour to the rice and the long beans for some different textures,” said Lee.

Another signature dish at the restaurant is their Yam Fish served with a sweet and sour sauce.

The Yam fish is a deep fried yam made fish stuffed with vegetables such as long beans and chilli as well as vegetarian meat and cashew nuts.

The next signature dish is the Butter Flavoured Frogs Legs which are deep fried mushroom stems replacing the frog legs flavoured with butter and Nestum.

In the next dish, the restaurant uses the mushroom cap to replace the meat in the dish Sweet and Sour Fragrant Meat.

The deep fried mushrooms are crunchy and are stir-fried with tomatoes, pineapple, green pepper and cucumber in a sweet and sour sauce.

“We add some batter to the mushrooms to make them crunchy and this makes them have a similar texture to meat,” said Lee.

Another signature at the restaurant is the Pineapple Prawns.

“The prawns are mock meat prawns deep fried and served with a pineapple salad,” said Lee.

For dessert, the popular dish is the Ice Blended Mango Sago. This is the writer’s personal observation and is not an endorsement by StarMetro.