restaurant update on vegan dishes

[Guest guest]

I just spoke with William the owner of Shangrila, he said Pei Pa

Tofu should NOT have eggs in them. When he gets to work tomorrow,

he'll contact me why the waitress says there's eggs in them. (I

also told him to double check with the chef too)

 

I spoke with Ken yesterday, from Bok Choy Garden (he returned my

voice mail on his day off), he said he knew that soy cheese that had

casin in it. He said something that he didn't promise the entire

restaurant is vegan. (I think he forgot the original layout of the

menu, which he didn't design, said " all the food is " vegan " "

 

I was unable to contact him on Tue, since I haven't been able to

contact the restaurant owners during dinner time. (I had other

appointments)

 

In summary, it's definately not an " English " problem, since the

owners have been in America over 20 years. It's definately

Communications problems. the owner of Shangrila knows about the

importance of vegan food.

 

I know Ken at Bok Choy always tries 110% to help his customers,

that's why their business were picking up quite a bit.

 

I'm sort of surprised no one personally call the above owners and

get out the facts instead of making guesses.

 

I will try my best to get the final facts/info out to everyone.

 

In the meantime, can someone PLEASE write in English, why we want to

eat vegan food and why it's important to communicate to use whether

or not the menu items have changed.

 

Anybody willing to translate that letter in Chinese?

 

I will give a factual report as soon as I get more info.

 

veggie winnie

[Guest guest]

Hi all,

 

Winnie, thanks for adding to this discussion and communicating with the

restaurants. I wanted to add my comments to what you shared with all of us.

 

> In summary, it's definately not an " English " problem, since the owners

> have been in America over 20 years.

> It's definately Communications problems. the owner of Shangrila

> knows about the importance of vegan food.

 

If you run a business in the food industry, and your target customers are

English-speaking, and vegans and vegetarians, then staff (at Bok Choy

Garden) should understand that " milk " and " dairy " are the same term, and

that cheese IS a dairy-product or milk product. AND that it violates what

vegan is.

 

> Anybody willing to translate that letter in Chinese?

 

If it's not an " English " problem, this wouldn't even be necessary ... I

think it is definitely a language issue at Bok Choy Garden and it was a

communication issue at Shangri-La between the chef and the rest of the

restaurant staff. However, Winnie, I believe you spoke to William at

Shangri La (as you posted in mid-July) after our incident there, and you

reported the pie pa tofu balls are supposedly vegan based on what he said.

So maybe they are now ...

 

> I'm sort of surprised no one personally call the above owners and get out

the

> facts instead of making guesses.

 

In both of these instances, we did talk to restaurant staff. They should be

communicating to the owners as well. This is not based on 'guesses' .. What

happened to us is based on what we saw (egg shells in pie pa tofu balls at

Shangri-La, cheese listed as n ingredient in the cheese package at Bok

Choy). And, Winnie, you even confirmed this yourself at Shangri-La in July.

 

(About Bok Choy)

> He said something that he didn't promise the entire restaurant is vegan.

> (I think he forgot the original layout of the menu, which he didn't

design,

> said " all the food is " vegan " "

 

Now who is making guesses? :-)

 

Personally, I think for Bok Choy to distribute a menu reassuring that food

is vegan (and knowing it is not) is just plainly irresponsible and wrong.

Period.

 

As I said in my first note, back in July, we had this experience at

Shangri-La and it stopped us eating out for over a month. We just got back

into eating out again, and we go to Bok Choy and what happens!

 

In whom do we trust? That's an individual decision that everyone will have

to make.

 

Cheers,

Tammy