Voi - Medan

The owner is so incredible! He came to our table and was so helpful with the menu. He trained at the culinary school in Malaysia and developed private vegan menus for guests in the luxurious Shangri-La hotels! The whole food in this restaurant is home made with fresh ingredients (no canned food and no frozen ingredients. The mice should also die!

I like the noodles most. The service is a bit slow. Most meals are vegan, except some that contain cheese.

I had two tasty dishes that they were able to not see for me. The sauces had a good taste.

We had lunch in this small café which actually specialises in vegan cakes. But they have an extensive menu as well and the food was exquisite. Especially the Bali rice was a wonderful combination of flavours. It is worth seeking out this café for its lovely food. It is a little more expensive than the simple buffet style veg restaurants you find in Medan of course. I ordered a pot of tea, which was also very nice, but rather overpriced I thought.

Summary: Ranked with the finest cuisine I 've experienced in decades of food exploration. Egg free, Allium free elegant and creative cuisine in a relaxed setting, and at competitive prices, puts Voi in a class of its own. Owner is well informed in healthy food preparation and speaks English fluently, so can explain the menu and offer advice for special dietary needs. Some dishes have cheese, but vegan cheese available upon request. Details: My first night 's meal was one of the weekend/holiday specials: a lovely rice colored by blue pea flower, circled by assorted local side dishes similar to the Bali rice shown in the photos a dazzling combo of tastes, textures, and colors. Though I 'm ordinarily no fan of sandwiches, the barbecued tempe burger piqued my curiosity enough for me to give it a try the next day. It turned out that this was no ordinary sandwich: with the first bite, I was ready to pass out from pleasure. The bread baked in house combined lightness and a crunchy crust with heavenly taste. The tempe was grilled to a wonderful texture and topped with a unique sauce. With each bite the meal got more intriguing, more delicious. Continuing to sample what I typically avoid, on the third night I tried two of the many mock meats on the menu: satay padang and one of Medan 's signature dishes, rice with flavored barbecue pork char sio rice . The char sio had a fresh off the grill flavor that far surpassed any I 'd had in Hong Kong where it 's also popular . It was a mistake, however, to order this together with satay as both were flavorful but not quite complementary. I 'd planned a feast for my final night but had to abort when, on the way over, a car swiped me. Beware Medan 's insane traffic!