Million Buddha Melbourne, Australia

If you were not in the know you would easily think the fluffy barbecue pork buns (red tofu) were the real thing. Chef George Chan was once a cook for the famous Shark Fin Group. Both menu and decor suggest no implication of vegetarian kitchen practices. Even after eating, one still wonders "what it was" if it was not fish. Gluten, soya products and cornflower are liberally used to appear and taste like meat and fish. Pork comes complete with "crackling"' and layers of fat and lean meat. All the crunch without the cholesterol.