Cheesecake. Good for us? Absolutely.
We’re talking about raw vegan cheesecake minus the cheese – and not in an eat-for-breakfast-everyday kind of way, but to replace your animal fat-heavy, sugar-laden, digestion-halting regular cheesecake. Radical.
With uncooked food all the rage, this is the kind of dessert loved and made by kitchen magicians and health freaks like Sue Luong, a raw food fan with mad skills. Sue, who hails from California, is the CEO and co-founder of Pure Sue. With the help of natural, preservative-free, chemical-free ingredients such as nuts, dates, fruit and edible flowers, she whips up signature parcels of goodness that are jam-packed with powerful vital vitamins, minerals and enzymes. Instead of an atom bomb of empty calories in your belly, you actually have a handful of healthy ones swimming around to make you feel and look better.
Holy mother of Pete! Why hasn’t anyone else done this in Guangzhou before?
Luckily for us, Sue is all about sharing the love, and her cheesecakes have made their mark in the basement of GT Land Plaza in Zhujiang Xincheng. In a small space with just a couple of stools, Pure Sue is simply furnished but welcoming, with eco-friendly insignias and the bold mission statement placed strategically around the place.
The rad thing about Sue’s vegan dessert, besides its short and raw ingredient list, is its versatility in terms of blending quality foodstuffs. From Bulgarian rosewater, osmanthus and jasmine to Kahlua, coconut, raisins and chia, the mix of expected and exotic combinations, all on a generous bed of almonds and dates, will impress even the fussiest.
Look to the glass window for the six daily specials and to the glass panel for their hand-drawn flavor tree, boasting 20 combinations. Everything is whipped up fresh, chilled onsite and served in a biodegradable box made from recycled sugarcane, with – of course – unbleached paper napkins and a wooden spoon.
We sampled bites of organic rosewater and pistachio (RMB45), zesty lemon (RMB36) and pure vanilla (RMB36). The verdict? It definitely looks like a cheesecake. The texture, even if not velvety soft, is almost exactly the same. And taste-wise, it is delectable and comes remarkably close to the genuine article. We would never mistake this as the real thing, of course, but the pleasure of eating a slice and knowing that it’s the far healthier option, and that it is made with natural, uncooked ingredients, is a treat in itself.
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