On Keira Street in central Wollongong, this calm, tea-house-styled dining room turns out Taiwanese cooking that happens to be entirely vegan, a rarity on the Illawarra coast. The mock meats are handled with real skill: Sichuan double-cooked pork, salt-and-pepper prawns, black truffle fried rice and dry-fried string beans arrive with the heat and depth of the originals, and gluten-free lines are marked throughout. The room is unhurried and softly lit, the kind of place that suits a long weekday lunch or an early dinner, and it keeps generous hours across most of the week. It has quietly become the Illawarra's default for plant-based diners who want cooking with technique rather than a single token bowl.
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