Ooh Cha Cha 充滿了豐盛和身心平衡的餐點：)但樓下的HOOCH秘密準備了墨西哥脆片和好喝啤酒,來一場小小放縱的冒險吧 ！ Ooh Cha Cha's got everything you need for a full and balanced meal but for a little indulgence venture downstairs to HOOCH for nachos and drinks.
Alechemist Koshi Light Specialty Grain Ale (Taiwan)
Founders All Day Session IPA (USA)
Modern Times Blazing World Amber (California)
Modern Times Fortune Island Pale Ale (California)
It started November 7th, a frantic tear down, electrified fire blowing out the wall, fire retardent powder covering everything, cursing, cuts, pinches, blows to the gut, but by December 1st, the upstairs at Ooh Cha Cha Tech was finished. We said goodbye to Pantree and fired up the new kitchen.
Then began the real work and this time without the help of any other contractors. Walls came down, walls were put up, and now finally after 4 months of work it's opening, Hooch our café and bar in B1 of Ooh Cha Cha Tech. We've added a new bar menu (that's certain to grow), tons of new drinks, including our house-made kombucha and ginger ale, wine, beer, coffee, and tea. We'll also be adding a few cocktails and whisky on the rocks in the near future.
Now, the basement isn't 100 percent finished (I've still got to finish up the downstairs bathroom and the projector and counter top have not yet arrived), but it's ready for people. Come join me.
New Ooch is here!
After a month and a half of work, Ooh Cha Cha Tech is finished! It's been a frantic month of cooking and building, but the top floor is finally done (bottom floor and bar to come later...)
We'll be soft opening for two weeks before our grand open on December 30th. We'll be keeping limited hours from 3:00-9:00 as we fill out our staff. Come help us choose what's on the new menu! We'll be testing out different recipes each day of our soft open, so you may have a hand in deciding what goes and what stays! The menu will be changed daily.
We've kicked off the season with ghostly candles and creepy crawlers! Keep an eye out for the return of one of our most popular seasonal treats, the Pumpkin Spice bar! Kick off your spooky October with some guilt-free pleasures!It’s our favorite time of year again, Halloween! We’ve kicked off the holiday season with gusto, ghostly candles and creepy crawlies. Have a spooky October!
Ooh Cha Cha持續努力於全植物飲食的研發，並以不仿製動物性食品為主，蔬食是很多樣、很多元化的，因此，我們也持續學習新的技術並激發更多創意以展現出不同的風味和特色，希望透過創造出令人驚豔與值得回味的美食讓大家看到全植物飲食的價值與潛力！
At Ooh Cha Cha, we strive to bring out the potential of plant-based foods without focusing too much on mimicking their animal-based counter parts. We want the plants to shine and create flavors that bring back comforting food memories. Plants are extremely versatile and we continue to learn new techniques to bring out different textures and flavors. With the opening of Pantree, we get to show our more experiments in action!
Continuing with our peak into the new menu offered at Pantree is our take on Vietnamese Cold Noodles, something near and dear to co-founder Mai’s heart. Made with local, organic brown rice noodles and non-GMO yuba, the scene stealer of the dish is the sauce. Normally made with pungent fermented fish sauce, our vegan version utilizes a reduction of wakame and gluten-free soy sauce with spices to create an intensely salty and umami mix. This faux fish sauce makes the base of our noodle sauce, or Nuoc Cham in Vietnamese, the life blood of Vietnamese cuisine.
Pantree一直都是我們的研發團隊並研發出Ooh Cha Cha所有的菜色，這幾個月來，創辦人Mai不停嘗試獨特的新菜色，而這份獨一無二的新菜單終於誕生了，Pantree提供的午餐菜單，將會更頻繁地更換菜色，希望透過美食讓大家敞開心胸交流，歡迎將任何想法與我們一同分享，未來幾個禮拜內也會在網路商店與你們見面喔～
We’re stoked to finally share our experimental kitchen, Pantree, with you! Pantree houses our R&D team that currently creates the items offered at Ooh Cha Cha. For the past few months, co-founder Mai has been tinkering with some unique ideas to create Pantree’s first menu. Pantree will offer a small lunch menu to allow the team to change offerings more often and test ideas with the public. We want to make this food accessible and available to anyone with an open mind and belly.
The next couple weeks we’ll be introducing the new items online and can’t wait for you to try them out. Without further ado, take a look at our take on a sausage and mozzarella pizza! Toppings of cultured cashew cheese and tempeh sausage crumble sit on a roasted red pepper and tomato sauce, and an oat and brown rice gluten-free crust. It’s made with those following an allium-free diet in mind as well! This hearty pizza satisfies the palate and won’t leave you feeling weighed down.
We often get asked how to use almond butter in every day cooking. We have some great ideas for you! Check out the video to gather some inspiration for your next meal.
Almond butter is a great source of calcium, protein, magnesium, and low in saturated fat. We use it to add lovely creaminess to our sauces and smoothies, but you can just eat it by the spoonful, too! 🙂
We activate and dehydrate non-pasteurized almond over three days before slowly grinding in a stone grinder for over 18 hours. This process allows us to unlock the natural oils of the almonds without adding extra oils. We also choose not to add any salt or sugar to keep it as close to nature as possible.
Learn more about our stone-ground almond butter and other products at oohchacha.com