Fat Choy Is Making Very Good, Very Vegan Chinese Food
“We're not trying to push our agenda,” says Justin Lee, chef-owner of Lower East Side newcomer Fat Choy. “We're just trying to make delicious food that you crave, and you shouldn't have to worry about it being vegan or not.” While Lee himself identifies as a carnivore (in fact, he used to work at a restaurant called Cannibal), his decision to open a meat-free restaurant isn’t one he made lightly. The vegetable-centric menu at Fat Choy is a love letter to Chinese American takeout, with a desire to lessen the environmental impact of the restaurant industry. “We're people that love food,” Lee says. “This is what we've chosen to do, and this is our platform to try to change the world for the better.”
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas1/5Smashed Cucumber Salad
Growing up, Lee enjoyed smashing cucumbers for this salad in a plastic bag. “It was like a Chinese American kid’s version of Shake ‘n Bake,” he says. This is a refreshing saucy dish that’ll cool you down all through summer. At the restaurant they make their own chili oil, but you can keep it simple and grab your favorite brand from the store or a local restaurant that has pivoted to a wonderful grocery program.
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas2/5Salt-and-Pepper Cauliflower
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas3/5Crunchy Greens With Fat Choy Ranch
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas4/5Bok Choy With Brown Sauce and Crispy Garlic
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas5/5Mushroom Sloppy
