Producer: Jeffrey, who has 22 years of experience in the catering industry and 14 years of experience in the banquet department of a hotel, of which 6 years in the Peninsula Hotel is the most impressive, and from which he has learned a lot of international dishes, which is very helpful for the future application of vegan creations.

5 years ago, due to the influence of friends and my own religious beliefs, I started to eat vegetarian, and became a vegetarian chef. She has been studying in different vegetarian restaurants and working as a chef, hoping to promote vegetarian culture and to bring people the original vegetarian dishes from different countries as well as some of her own mixed multinational creations!

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Supporting local agriculture, the main ingredients of Tom Yam Kung Pao are: lemongrass, ginger, red pepper and lemon leaves, which are made from the best crops in Macau. The Tom Yum Kung soup is made from sour and spicy ingredients such as lime, tomato, bell pepper and spears, which is a good way to expel dampness, nourish the Yin, protect the intestines and stomach, and help to strengthen the body.

The sauce also requires dried scallions, fish sauce and shrimp shells to enhance the freshness, but vegetarians can not use the above ingredients, in order to make up for the original salty flavor, it also uses Jeffery's unique recipe without MSG and mushroom powder to make it, in addition to meat eaters can also allow vegetarians and non-eaters of the five pungent can also taste this Thai flavor. Tom Yum Kung soup is the national soup of Thailand in addition to the dehumidifying effect, has a very good effect of nourishing the yin, to improve the physical condition of the effect is good, but also can have the effect of gastrointestinal protection and the effect of cold stomach.




Ingredients: lemongrass, red pepper, carrot, celery, eggplant paste, ginger, tamarind oil, soybean oil, chickpeas, coconut sugar, tamarind, lemon leaves, lime.

Gross Weight: 330.00g Net Weight: 180.00g