Púsù 璞素

Arrived around 4p on a Sunday, the place was empty. Two servers were at the bar and disinterested in greeting or serving us. It was freezing cold and we were heavily coated, our coats were ignored right past the coat rack. I was intrigued by the menu and ignored these signs. We arrived hungry and it seemed to take forever for the server to take our order. I went to the the bar to see if we might get things moving. The servers were chatting and did not seem concerned with the single other seated table or me. I asked if a manager was available and was told maybe he was in the back. The interaction made me question the servers' English to myself. We didn't meet the manager until after the meal I grabbed a bottle of water from the station and took it to the table. We ordered hot and sour soup, the crispy broccoli and stuffed tofu skins appetizers; the pumpkin mapo tofu and cumin tofu mains. The food was delivered haphazardly, presumably when it was ready. No effort given to seeing if we'd completed a course, or if we liked the food. The tofu skins came out first and three presentation was askew. They were a bit soggy, but tasted good. The soup was next, delivered with there bowls and we were left with an awkward wooden spoon to serve it to ourselves. The crispy broccoli came out right after the soup and then the mapo tofu while we barely had time to touch the soup or broccoli. Then the cumin tofu after a short while. It was easy to see each dish had been carefully designed, but none was executed to it's potential, save perhaps the broccoli. The mapo tofu dish did not include the tempeh listed on the menu. The manager came to collect the bill. It was over $100, with no drinks. I told him I had been intrigued by the menu and the chef's qualifications. He replied that the restaurant had been losing money every month, and that next month they would add meat to the menu to try to achieve profitability. It's a shame. This place could have been a fabulous haven. They probably needed to close during quiet hours after lunch and before dinner, but I'm no restaurant manager. It's a tough business. If you decide to try it before they add meat on March 1, try going in the middle of lunch or dinner. Perhaps both food and service will be better when they are busy. Pros: 100 plant based menu., Creative dishes., Nice ambience. Cons: Lackadaisical serving staff, Poor execution, Adding meat to the menu in March

Amazing vegan Chinese restaurant. Everything we ordered was delicious. My favorite appetizer was crispy broccoli. Mapo tofu and dumplings were great. Did not like their sorbet, it was on the sour side. Service was great. Will definitely come again

The food was alright, I prefer Mala project to this for dry pot. But since this is all vegan place, it has a unique menu. The tofu pouches were as described, and the pad Thai sort of dish we ordered seems to be good. The matcha dessert was unique to try.

We got the pumpkin mapo tofu, the sweet and sour beyond chicken, and the canton fried noodle. My favorite was the canton fried noodle––so good and i love the texture.The pumpkin mapo tofu, for all its hype and visual look, kinda felt underwhelming. The portion inside the pumpkin was quite small. The sweet and sour beyond chicken was good though!

Food and drinks were amazing. Staff were super fast (almost too fast). All the meals were unique, and did not feel like I was missing anything with it being vegan. Will definitely come back. Ambiance was very nice. Would recommend if they could time meals out to give some time in between especially when table is very full.

Perfect for group dinners! We tried out so many dishes, and I enjoyed the stuffed tofu pouches the best - so much flavor inside the tofu pouches! The deep fried mushrooms were also good to snack on. I thought the sweet and sour beyond chicken was overfried and overprocessed - which is the main issue I have with a lot of vegan restaurants, I wish there were more dishes that stick with the original nature and texture of the vegetables, instead of over-masking them in sauces. The duck dish was creative and would recommend. The group also enjoyed the Mala pot too. Overall, many creative dishes that have good flavor profiles and strong flavors. But as noted above, I wish there could be more dishes that are not so processed or doused in sauces. I would still recommend this place to others and would come back again.

We go the dumplings in chili oil for apps and the chili oil was really the star of the dish! So tasteful, not too strong on the spice level. We got the canton noodles which were perfectly cooked with great flavors (I did pour some leftover chili oil in from the app)! The mala dry pot was absolutely incredible. Everything blended well together and the flavor was great. The cumin dry pot was also cooked very nicely, although we thought the cumin flavor was a bit too strong for us in comparison to the mala dry pot (great for cumin lovers). Great service, great ambiance!!

Love the vibes and the food was amazing. Our server Roxanne (spl?) was super nice and attentive. Thank you for the experience and delicious vegan food (I'm not vegan and I enjoyed this so much)