Kechara Oasis @ Viva Home, Cheras

Fine Dining Vegetarian Cuisine against a Metropolitan Setting

Nestled humbly at Viva Home lies a new conceptualized vegetarian fine dining that goes by the name of Kechara Oasis. It bears some elements from Tibetan and I was lucky enough to have the restaurant owner, Jeffrey to walk me around the grandeur place later while sharing introducing his restaurant. And this, the kudos goes to Open Rice team for giving me such an up close opportunity. Each dining section has its own theme which makes it a perfect venue to cater for banquet occasions and could be customized as well. The interior décor are definitely unique whereby all the embellishments are brought over from Tibet itself, according to Jeffrey.

                           

This eatery caters a varieties of fusions from Chinese, Tibetan, Nepali, Vietnamese and also Western influence. So it very much depends on the gastronomical creativity by its chefs. And in ushering the new year of Water Snake, Kechara Oasis would love to tickle its diners’ palate with its new signature dish,that is Winter Melon Steamboat. It’s also a much healthier way to kick start the new year on a lighter note, but equally a wholesome one!

It’s definitely one of its kind as far as steamboat is concerned. Where on earth (at least in KL city) do you see such a brand new idea of boiling your steamboat soup nourishingly in a melon? Moreover, the soup base is being stewed over 30 types of herbs that include American Ginseng, Red Dates, Wolfberries and many more. Needless to say, the aroma that is wafting through the air is really rich and enough to arouse your curiosity of the actual flavor :D

Tsem Rinpoche Wintermelon

I personally opine the soup a very heavy-loaded one with herbal flavor which I find it really awesome if cooked much longer. For the soup would be slowly simmered and all the essence would be thoroughly absorbed into the assorted steamboat ingredients such as soy products, crabstick filaments, cheeseballs, mushrooms and not forgetting vegetables of course.  

The varieties of the side ingredients are all very fresh and the vegetarian meatballs are very chewy! The cheeseballs intrigues me the most for I didn’t expect that I would bump into my favourite (Cheese), over here at vegan dining, hehe. The whitish filling is very gooey and cheesy, besides sensing some wasabi flavor in it. Quite a fresh combination I guess, hehe.

As you can see, this is indeed a whole plethora of goodies in one pot.

                                            

It’s definitely a night of cultural assimilation I suppose :D And what’s the best to wrap up with other than Pu Er tea? ^^

Fragrant Xiang Chun Fried Rice

This Xiang Chun Fried Rice is also very much recommended especially to those who enjoyed meals with great ‘wok hei’. It is indeed a very special creation of fried rice where Tuna leaves are being used to enrich this menu alongside with cut long beans, julienned cabbages, soya cubes and also some tosses of seaweed.

The Tuna leaves particularly bewildered me for I have never heard of this herb before this. But am glad to have ‘befriended’ it now for this Jamaican plant is said to be an effective detox and makes a wonderful herb in managing weight loss. When all of these are combined and woofed up in a single wok, the dish gives out a very fragrant subtle aroma which has a close resemblance to a seaweed taste. Frankly speaking, I really enjoyed this dish and savored it very much from the bottom of my heart. Loving it!