There are many ways to mark a great chef, but one of them is an ability to transform a classic dish into something else entirely. At Zhu Pan-Asian Vegan Restaurant, that's apparent all over the menu.

Take such entrees as the spare ribs and general tso's, which feature seitan and soy protein instead of meat. Others might be transformed through temperature, including the cold bibimbap—brown rice topped with everything from seitan, avocado, and chickpeas to kimchee and mango salsa. With so many twists on a variety of Asian dishes, diners might try passing around Malaysian curry stew and sizzling tofu teriyaki in order to get a broad taste of the chefs' talents.

Even dessert manages to dazzle without its traditional dairy components, with the kitchen substituting coconut milk in the brown rice pudding and serving soy-based ice cream.