Owners of Cocobella Creamery Launch Vegan Taiwanese Pop-Up
There’s an all-vegan Taiwanese pop-up coming to Cocobella Creamery in Hollywood this Friday!
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Belinda Wei and Alice Cherng opened Cocobella Creamery around four years ago. After mastering the realm of vegan ice cream, the duo has decided to branch out with the launch of Love Boat Kitchen, a vegan Taiwanese-American food concept.
Wei and Cherng created Love Boat Kitchen to pay homage to their Taiwanese descent––by veganizing and modernizing their favorite Chinese dishes. “This is such a near and dear concept to our hearts,” said Alice Cherng, “we are literally sharing foods that we grew up with. All of the flavors, but none of the animals.”
Love Boat Kitchen’s opening menu features one appetizer, four entrées, and a handful of side dishes to choose from. From salt & pepper “chicken” to pearl “meatballs” and “honey” walnut shrimp, everything on the menu is carefully crafted and full of flavor! The pearl “meatballs” are made with ground Impossible meat marinated in soy sauce, toasted sesame oil, rice wine, and white pepper and padded in sweet sticky rice. The dish is inspired by a recurring weeknight meal made by Wei’s mother when Wei was a kid. “I can’t wait to share a part of my childhood with our customers,” said Belinda Wei. “We want to show the creativity and depth of Taiwanese food, while influenced by the American food culture. We definitely have more dishes in our pockets. This opening menu is our prologue.”
The pop-up will operate out of Cocobella Creamery in Hollywood on Friday and Saturday nights from 5:00-9:30pm. Orders can be placed for pickup or delivery online at loveboatkitchen.com or through DoorDash.
Allie is a writer, musical theatre performer, yoga instructor, and walking vegan restaurant directory. On any given day, you can catch her making tofu scramble, scouring Trader Joe’s for new plant-based products, or watching The Lizzie McGuire Movie! Visit her website at alexandrammitchell.com.
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