The area around Tiexiangsi Water Street is an emerging dining gathering place in the high-tech zone, with good planning and elegant landscape, attracting many concept restaurants with style. The three-storey house, named "Light Anya Market", is dedicated to a creative market on the first floor, a vegetarian hall and flower arrangement room on the second floor, and a yoga studio on the third floor. The interior design is mainly black and white, with wooden tables and chairs, and only a few decorations, which looks smart and simple. Whether it is a business negotiation or a leisure break, it is enough to be restrained and loved by white-collar workers.
The stylish layout makes Qing'an far superior to Zen Yue, which is also a custom-made vegetarian restaurant, in terms of environment, but in terms of food production, there is a big gap between the two. The vegetarian menu is a regular meal, with lunch at 12.30pm and dinner at 6.30pm daily, with a total of nine dishes per person with soup and dessert. As mentioned above, this kind of custom-made vegetarian meal is a great test of the chef's innovation and R&D skills, and the slow change of dishes can easily make diners tired. Compared with Zen Yue, which comprehensively updates its menu every month and a half, Qing'an seems to be insincere, comparing the menus of autumn and summer '18, and finding that the former only adds baked matsutake mushrooms, and the dessert uses papaya and white fungus stewed peach gum instead of coconut milk snow glutinous rice, such a small iteration does not seem to reflect the changes in autumn and summer.
In addition to the lack of menu change, Qing'an's products are also lacking in taste, especially some salads, tofu, cold dishes, etc., the taste is too bland, and the lack of necessary seasoning reduces appetite. Some of the stir-fried and bowl chicken dishes have improved their performance, while the previously launched mapo tofu and kung pao chicken flavored pizzas have received a very good response, and many customers have been impressed by their appearance and taste creativity. In fact, the store is not lacking in the ability to innovate, perhaps it is just a matter of attitude and willingness.
The service in the store does a good job of guiding guests to the table, and the attitude is friendly and friendly, but there is a lack of introduction when the food is served, and the name of the dish is often announced, which is in stark contrast to Zen Yue, who carefully explains the ingredients and methods. Due to the large number of partitions in the dining area on the second floor, the waiter could not understand the needs of the guests at the first time.
