Kung tak lam in the basement of world trade centre central serves the most convincing mock meat ive ever tasted their sweet and sour pork made from king oyster mushrooms has this incredible chewy texture that actually resembles real pork and the char siu bao uses wheat gluten so perfectly seasoned with dark soy and sugar that carnivore friends were genuinely fooled

The crispy duck made from bean curd skin layers and mushroom paste flakes apart like real roast duck and they serve it with traditional hoisin pancakes Try the fish with black bean sauce made from pressed tofu and winter melon that actually has that flaky fish texture down perfectly

Prices run hk$120-180 for dishes that easily serve two people so its affordable for proper buddhist temple cooking not just western vegan substitutes Focus is on traditional umami flavors using fermented bean pastes mushroom broths and complex spice combinations rather than trying to be healthy or light