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SuGa Goes Vegan for Spring Time

SuGa Goes Vegan for Spring Time

SuGa Goes Vegan for Spring Time

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Philadelphia, PA - SuGa Goes Vegan for Spring TimeSuGa located at 1720 Sansom Street, a cutting-edge Chinese eatery owned and operated by culinary arts genius Susanna Foo along with her son Gabe, will be welcoming spring with a delicious new vegan special.

SuGa Goes Vegan for Spring Time

A Three-course tasting menu priced at just $35 with additional wine and tea pairing for an extra $20, incorporates favorite classic vegan items, in addition to brand-new items. Available up until May 5th, with the last week, run simultaneously with Philadelphia's Vegan Restaurant Week.

“There are a lot of basically vegetarian dishes in Chinese cooking that most Americans are not aware of,” says SuGa co-owner, Susanna Foo. “We’ve had a lot of success with vegetarian and vegan cooking and sensed this was a perfect opportunity to emphasize the fresh, new dishes now that we’re out of the frigidness of winter months.”

The sampling of selection includes Roasted Butternut Squash Soup; Tuscan Kale, Strawberry, and Quinoa Salad; Charred Cauliflower Steak; and Spicy Mapo Tofu. New menu items to be premiered, comprise of the Tofu Tower entrée, which includes layers of zucchini, tomato, as well as Chinese eggplant; Vegan Fried Brown Rice and Vegan Bao Buns with roasted shiitake, eggplant, tomato, and chili sauce. The wines and teas featured will be crisp, clean and refreshing and is going to pair perfectly against the bold, menu flavors. Also, the tea is extremely special to Susanna Foo — it is one of the few she tasted during her countless trips to China and helped bring back to the states.

Also See: Susanna Foo's SUGA “The Mother of Fusion”

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