More Plants, Better Meat: Lamdre

Re-envisioning fine dining with plants at centre plate 

“Lamdre is a fine dining restaurant dedicated to plant-based cuisine, focusing on creating a platform that embodies the concepts of nature, health and sustainability,” says Jia. “Through innovative and thoughtful presentations, we aim to showcase the rich possibilities and unique charm of plant-based dining to a wider audience of food enthusiasts. This is not only a pursuit of nature and health, but also a heartfelt tribute to ecological balance and cultural heritage.” 

The culinary team at Lamdre believes in the boundless possibilities and unique charm of plant-based ingredients. “By reinterpreting the flavours of nature through the techniques of contemporary fine dining, we transform vegetables, grains, legumes, mushrooms and other plant-based elements into complete and delightful culinary experiences through creative combinations and layered craftsmanship,” Jia explains. “Each dish is thoughtfully designed to achieve harmony in texture, flavour and aesthetics, ensuring that what our guests experience is not only sustainable and healthy but also genuinely captivating in taste.” 

At Lamdre, the goal is to elevate the dining experience through the power of plants, offering guests a creative, joyful exploration of nature's gifts. “We aspire to deliver more than just delicious meals to our guests — we aim to evoke a sense of wonder and delight in both perception and experience,” she continues. Meticulous sourcing from across China’s diverse regions supports an elegant, unique cuisine with a true sense of place. 

Why should restaurants embrace plant-based dishes? 

Jia points out that healthy eating and environmentally sustainable practices have both become mainstream dietary trends in recent years, creating fresh demand for healthy, sustainable dining options. For Jia, it’s simply common sense that restaurants and other foodservice businesses should be leveraging well-crafted plant-based dishes as the best way to meet this demand.  

“High-quality plant-based foods are rich in dietary fibre, premium plant proteins, vitamins (such as Vitamin C and folate), and various minerals (such as potassium and magnesium), precisely catering to customers' needs for low-burden, high-nutrition diets while aligning with a natural and healthy lifestyle,” she says. “Promoting high-quality plant-based diets and incorporating the natural nutrients of plants into menus is a direct way to practice sustainable development and prioritise customer health. This approach not only aligns with modern dietary health trends, but also conveys a brand's genuine care for customers' long-term well-being. It helps to shape a responsible brand image, enhancing customer recognition and brand loyalty.” 

The challenges of vegetarian fine dining  

Beijing’s restaurant scene is still largely focused on meat, so running a high-end vegetarian business can be challenging as well as rewarding. “Our customer base is expanding, but still small in a market dominated by meat, where vegetarian food is often seen as light, monotonous and less satisfying,” explains Jia. “We face the challenge of creating refined, flavourful and fulfilling plant-based dishes within ingredient limitations, while preserving their natural and healthy qualities.” With higher sourcing costs and a less stable supply chain, this often requires more investment and a sharp marketing strategy. “We must communicate a clear vision of health, sophistication and sustainability to differentiate ourselves in the fine dining sector.” 

At the same time, global demand for plant-based cuisine is continuing to rise, placing Lamdre front and centre for those who want an exceptional meal experience without the meat. “More and more customers are actively seeking healthier, more sustainable and ethically minded dining options,” Jia says. “By focusing on plant-based dining, we can attract a diverse audience that values both personal well-being and environmental responsibility.” 

Creativity in plant-based cooking 

We asked Jia how the Lamdre kitchen team — led by Chef Dai Jun — keeps their cooking creative, innovative and — above all — delicious. “The most important qualities are diligence and humility, supported by continuous learning to ensure steady progress,” she says. This learning is based on a deep respect for nature and a spirit of curiosity, both of which encourage ongoing exploration of new foods and artistic influences. “We explore China’s diverse terroirs, seeking out and experimenting with new ingredients. At the same time, by observing artistic expressions such as painting, ceramics and floral design, we cultivate an aesthetic sensibility that inspires our culinary creations.” 

She shares some examples of how these influences guide the dishes that ultimately grace Lamdre’s menus. “Our signature dish, Sea-Flavoured Tofu, is rooted in the chef’s childhood memories. It is made fresh daily with organic soybeans from Northeast China, wrapped in tender seaweed sprouts from Xiapu, Fujian, and gently steamed in a broth of matsutake, shiitake, and kombu — imbuing it with both oceanic notes and the umami of mushrooms,” she says. “To season the tofu, we use a house-made soy sauce fermented with rice and Aspergillus oryzae over 3-6 months, alongside fermented chili paste and aromatic sesame oil. The dish is served with a glass of rich, freshly made soy milk to highlight the essence of the soybean itself.” Other classics such as porcini, thumb-sized eggplants and corn are permanent features on the menu, defining Lamdre’s enduring flavours. 

Looking ahead 

Looking ahead, Jia says that Lamdre will continue to use its positioning to spread the message about the benefits of plant-based dining. “As a member of the fine dining industry, Lamdre is committed to its role as both a practitioner and advocate of sustainability,” she says. “We consistently integrate sustainable principles into our daily operations, embracing a localised ‘farm-to-table’ approach. Leveraging our brand strength and platform among high-net-worth consumers, we share a philosophy of nature, health and longevity — actively contributing to the broader adoption of sustainable practices across the industry.” 

Meanwhile, she reveals that the team at Lamdre plans to keep deepening their exploration of plant diversity in three key ways. “First, we aim to introduce lesser-known plants (such as wild herbs, forgotten grains, and underutilised vegetables), bringing them back into focus through refined culinary expression.” Increasing diversity in our menus is important for safeguarding biodiversity and for improving public health; it can also provide ample inspiration for chefs as they explore new ingredients. “Secondly, we’ll keep strengthening our collaborations with local farmers and foragers, encouraging the cultivation and preservation of traditional varieties to prevent them from fading from modern food culture,” she continues.  

The final step is embracing more ‘root-to-shoot’ cooking, minimising food waste while also bolstering culinary creativity. “We will further explore the techniques of whole-plant cuisine, creatively integrating roots, stems, leaves, flowers and seeds, so that each dish reveals the full potential of the ingredients,” Jia finishes. “Through these efforts, Lamdre seeks not only to offer guests new sensory experiences, but also to inspire deeper reflection on biodiversity and its role in shaping a sustainable future of dining.”

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