This limited-time seasonal dish, their house vegetarian version of Chinese Yong Tau Foo.
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The base of chewy mee pok / wide flat egg noodles with grainy sweet savoury flavour, is glazed with a Chinese Hakka style thick soy bean and mushroom gravy that lends earthy salty savoury flavour.
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Stalks of crunchy nai bai / milk cabbage lend vegetal sweet flavour, while crisp tofu puffs lend a lovely contrast to texture.
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There's 5 pieces of yong tau foo, all stuffed with a tender minced soya filling and deep-fried, including spongy dried tofu bean curd puff, crunchy red chili, tender eggplant / aubergine / brinjal, juicy shiitake mushroom, and a tender minced soya roll.
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These carry lovely grainy savoury salty sweet earthy spice flavour.
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On the side is a bowl of vegetable soup, with tender carrots and crisp bok choy / Chinese cabbage with vegetal sweet flavour, completed with soft goji berries / wolfberries that lend a herbal sweet flavour.
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Green Dot
More details:
https://ivanteh-runningman.blogspot.com/2023/08/green-dot-2023.html