Spearheaded by plant-based influencer Vivian Chang, Carrot & Cleaver offers China's growing population of vegetarians and vegans a wealth of options where once there was none.
As anyone who has spent time in China would know, cold comestibles are the bane of Chinese people's lives (hence the local love of hot water). As a response to this, Carrot & Cleaver offers hot, cooked dishes — like spiced lentil curry ladled over brown rice, hearty Irish stew, and spicy tom yum gong — in addition to the usual salads and sandwiches expected of most salad bars.
The latest offerings at the casual, al fresco eatery are three new performance-enhancing set menus: one designed to reduce stress, another to boost immunity, and a third said to increase productivity or performance. After all, you are what you eat, asserts Chang, who seeks the advice of Shanghainese nutritionists educated in both Western and Eastern medicine while developing her menus.
By Sammi Sowerby
