Whilst walking along Swanston Street, you may see a big yellow sign with some Chinese words and underneath ‘Vegetarian Cuisine’ in green writing. This is your queue to keep on walking. If you end up travelling up to Level 3 in Noodle Kingdom’s elevator, then unfortunately you have missed the queue and you will be welcomed by Gong Din Lin’s sterile surroundings.
In fact, the list of dishes is so astounding that I can’t even advise you what the name of the dish I ordered was. I can confirm that it was a soup, with bok choy, and Chinese mushrooms with hokkien noodles in vegetable stock. The ingredient that is really throwing me here is the golden coloured puffs of funghi or dumpling.
I’m going to lay it on the line here, I didn’t like the soup, nor the venue that brought to mind a hospital. There was an odd scent in the air and the general feeling of being in that restaurant was bleak. I sat close to the window, spilling my noodle soup on the butcher’s paper, anxious to leave. In one’s view, I will not be returning here. However, those that are interested in vegetarian and vegan cuisine should pay Gong De Lin a visit as there are copious amounts of other dishes to try.
The 45 minute wait for my chimichanga was worth it.
The generous servings and variety of gluten free, meat, vegetarian and vegan options on the menu attract a wide range of people.
My two daughters came with me to this run down bar in Footscray and were very pleased with the busy young crowd, and their meals. The pulled pork made from jackfruit, with apple sauce and almonds pleased my youngest daughter, and the eldest enjoyed the vegan quesadillas immensely. However she thought the bar’s slim selection of hot sauces could be improved.
Footscray does it again with fresh, affordable vegetarian food. I recommend this to anyone looking for decent bar food in inner west Melbourne.
Southern fried chicken burger and fries – A place you would come to only if your friends band is playing and you wanted to eat unhealthy fried American diner food. The vegan options are great to have on a menu but there should be a burger (or something) without a large chunk of processed soy. A portobello mushroom burger with optional onion rings, Seasoned onion rings with good spices or creole chicken with a flatter and thinner soy burger would be great. The white sugary buns need to be replaced ASAP with something more grainy and healthy. It’s all well and good to serve sugary white bread rolls because it’s an American diner style menu but it’s 2013 and customers want healthier options.
The mac and cheese used to be fantastic when it was in smaller servings and came as a side. It’s brilliant to have mac and cheese on the menu so I hope it stays but improves in flavour.
In general gasometer food needs more seasoning, less soy , fresher options, better quality and healthier bread and to keep mac and cheese on the menu forever.
Went here for lunch on a Saturday with friends. Usually order the vegan Parma which is great but this time opted for the chicken burger (vegan).
It was good value as it came with a side of chips for $12. However, it would be good if there was an option for salad instead of chips. Regarding the actual burger it was flavourless and too overly processed (soy cheese, gluten chicken, fake bacon) and didn’t have enough sauce or lettuce.