Jyun Kang Vegetarian Restaurant is located in Ukiah’s City of 10,000 Buddhas, a 700 acre monastic community site whose highlights include the beautiful, and accurately named, Jewelled Hall of Ten Thousand Buddhas. This is a destination restaurant if there ever was one.
Jyun Kang adheres to Chinese Buddhist vegetarian principles, think vegan plus no alliums (garlic, onions) and no MSG.
Should you have leftovers (yes!), they request that you bring your own containers. We didn’t because another group ordered the last of the stir-fried seasonal vegetables, and we finished everything else.
Seaweed Roll, Cucumber, and Carrot with Thai Style Tom Yam Sauce 四六吉祥. One of the best dish I’ve had at a vegan Asian restaurant, the complex and sour Tom Yam sauce redeemed what I grew to loathe as tourist food, along with banana pancakes, in Malaysia. The protein here is vegan fish, a seasoned soy protein patty surrounded by seaweed, giving an oceany taste (Hayward’s Veggie Lee gets theirs from SoCol, perhaps from this company).
Snow Lily 雪蒟. Another excellent dish, texturally a cross between mushrooms and squid, with a basil sauce.
Napa Cabbage with Bean Curd Rolls 琉璃卷.
Rolls of Crispy bean curd skin with a light sauce and cilantro. The cabbage is an accompaniment rather than part of the rolls as far as we could tell.
