Morning Nights takes the meat out of dim sum. Will vegans or meat eaters bite into a plant-based xiao long bao?
Members of the Yasutake family enjoy dinner on the patio of Morning Nights.“Originally I wanted to open a cocktail bar,” Tsan said. “The food was to pair with the drinks. It all fell into place.”
“IT can be mundane. Sitting at a desk. Taking meetings,” Tsan said. “But it’s also challenging, looking at things from different points of view.” “I’ve always been a home cook, and when I met Paulette, I changed my entire pantry. It opened my eyes a lot,” Tsan said. He immersed himself and made plant-based versions of everything from pad see ew to mapo tofu and Bolognese to fajitas. “‘You should cook professionally,’ she told me.”
Some of Tsan’s recipes were simpler to modify into plant-based versions than others. Banh mi can be vegan-ized by swapping out the pork for marinated tofu slices. Soy crumble is an analogue to ground beef for vegan sloppy Joe sandwiches. However, Tsan would be facing much more involved adaptations when tackling dim sum.
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