Unique fare of well-known Chinese cuisine made as a healthy vegetarian meal. Kung Pao Cauliflower is a delicious plant-based twist on the classic Kung Pao chicken. My dish features crispy cauliflower florets tossed in a spicy, tangy sauce with peanuts and dried chilies, offering a flavourful combination of heat and crunch without deep frying perfect as a main course or side dish. Accompanying the main dish is Garlic Bok Choy, a simple yet flavorful dish that highlights the natural sweetness and crunch of bok choy, stir-fried with fragrant garlic. We will end our meal with a dairy-free Mango Pudding. A classic Asian dessert that you’ll often find gracing the finish line of a Yum Cha Session (a traditional Cantonese brunch experience, translated as ” drink tea”).