It’s been quite some time since I last felt compelled to write a blog post. Aside from enjoying unique foods while traveling, I haven’t felt the least bit inspired by anything I’ve eaten locally, at least, not enough for me to spend three to four hours writing a post and editing photos… until now.
Recently, I visited Taste of Beauty. Honestly, I had zero expectations as I had not heard of the restaurant before, even though I found out later, that they have been open for three years. In fact, I had no idea what it was about, except for the fact that it was “vegan fine dining”. The photos on Yelp looked interestingly beautiful, and yet, I still couldn’t wrap my head around what it was exactly.
Upon entering Taste of Beauty, I was greeted with an expansive showroom-style area, complete with various vessels specific for tea – preparing, serving, drinking – as well as a bunch of unique teas from China which you won’t find anywhere else in Orange County (maybe even in the LA area). It was impressive how tranquil and serene it was from the moment you enter.
We were ushered to our table and shortly after, asked if we were interested in touring the restaurant. I felt transported into another realm. There are three private rooms suited for entertaining, or even, a special celebration. There are so many beautiful artifacts used specifically for tea ceremonies and it would take some time to peruse the entirety of it.
Chef George Guo is a native of Shanghai, and I didn’t waste any time conversing with him in my native tongue. He tells me his purpose was to introduce Chinese culture in a different way than what most Americans are familiar with, using food as its vehicle. Chef Guo’s mantra is steeped in Taoist teachings, and the “you are what you eat” motto is at the forefront here. Chef Guo believes that what we put into our bodies should be in tune with the environment in which we live, and are surrounded by.
Seasonal Tasting Menu ($99)
8-Course Vegan
The Island
Pumpkin, celery, carrot, rice paper, golden ear mushroom
Drawing inspiration from the Haitian joumou, or giraumon soup, this iteration of course, is completely vegan. Vietnamese rice paper is formed to create a vessel in which golden ear mushrooms sit, resembling a gold-filled island. Varying textures create a delightful mouthfeel and flavor profiles.
The Grassland
Quinoa, chayote, muhammara, elephant ear mushroom, microgreens, dates, berries
One of my favorite Middle Eastern dips is Muhammara, composed of predominantly red peppers and walnuts. In this aesthetically captivating dish, Mother Earth is presented symbolically through the use of quinoa (representing seeds) and Muhammara (the soil). Sliced beets, blueberries, dates, raspberries represent fruits, and an edible paper butterfly evokes life springing from nature. I loved the splendid presentation, as well as the layers of textures each bite offers.
The Hillside
Eggplant, aji verde with vegan cheese, shiso (perilla)
I am an eggplant aficionado and can eat it in any format. Here, the eggplant is artfully sliced into “fries” and served with a crispy fried shiso (perilla) leaf garnish. The accompanying aji verde is a rift off the Peruvian version and paired with vegan cheese. This was one of my favorite courses.
The Dunes
Sushi duo, nopales, aloe, mango, vegan caviar, edible gold leaf, yuzu, fresh wasabi
While beautifully presented, I can’t say this was quite “sushi”, but I appreciated the creative gesture and the artistry of it. Two seaweed “boxes” are filled with 1) swirls of nopales (cactus), and 2) aloe dots with mango dices. Dip into the soy sauce, and enjoy. I certainly did!
The Desert
Elm ear mushroom, cumin, crispy chili pepper, Mexican squash, basil
Served tableside, a splash of water is drizzled into the bowl, creating a ‘fog-like’ mist elevating from the rocks the mushrooms are sitting on. The seasonings on the elm ear mushrooms are similar to “toothpick lamb” if you’ve ever had it in a Sichuanese restaurant. It was definitely aggressive in flavor which I felt could have been served as a later course — it lingered on the palate a little longer than I would’ve like.
The Ocean
Sea asparagus, sea grapes, red coral moss, konjac, kelp broth, okra puree
One of my top three courses, this marriage of kelps created an umami bomb in my mouth. I’m a huge proponent of textures and this course truly reflects the allure of it. Crunchy moss is a joy in my mouth, and when eaten with sea asparagus and sea grapes, can only be described as umami on steroids.
The Garden
Hawthorn with cashew-based “foie gras”, stuffed green pepper with quinoa and white mushrooms, cordyceps flowers, beet crisp, babaganoush
When this dish arrived, all I could think of was the painting which hung in my grandparents’ living room, all those years ago. Babaganoush is at the center of it in various formats. I loved the intricately carved out pepper, filled with a mushroom mixture, vegan cheese, parsley, and garnished with cordycep flowers. Hawthorn berries are used to create a wrapper reminiscent of a “fruit roll-up” and enveloped with vegan “foie gras” (babaganoush) to create a wonton-like parcel.
The Rainforest
Japanese risotto, enoki mushrooms, asparagus, vegan parmesan, banana leaf
Our final course is served in a banana leaf “box” and filled with creamy risotto with aromas of black truffles permeating my nostrils with each bite. It was rich and decadent, completely satiating what my eyes saw and what my mouth tasted. If you didn’t tell me this was vegan, I wouldn’t have known any better. It was absolutely delicious!
While dessert isn’t part of the 8-course menu, I would highly recommend you order one of the many sweet options on offer.
Nature’s Romance
Plant-based milk, raspberry puree, fresh & Maraschino cherry, pistachio
This panna cotta, made with plant-based milk (not soy, almond or oat, but a creation concocted with lactic acid bacteria and plant-based agar agar). If you have ever eaten almond jello as a kid, this reminds me very much of it, except, no almond. Served with raspberry puree, a combination of fresh and Maraschino cherries, and crushed pistachios.
Chef George Guo has outdone himself with this truly magnificent dining experience. The fact that Taste of Beauty has been around for three years, and this is the first I’m hearing of it is an abomination. While the cuisine is vegan/vegetarian, it is not strictly FOR vegans and vegetarians. Everyone will find this experience captivating, especially since you’re not only eating, but you’re learning about one of the oldest civilizations in the world. Chinese cuisine (not what you’ve been typically bombarded with) is not only about nourishment, but a way of life. It is medicine for the body and the soul. Everything is about balance, and that is something we should all strive for in life.
Taste of Beauty
18420 Brookhurst St
Fountain Valley, CA 92708
Tel: 714-587-9113
www.thetasteofbeauty.com
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