Late last year, Red Lotus Plant Based Kitchen opened in Ann Arbor at 529 East Liberty Street.
Chef Danny Van’s joyful energy shines through in his cooking. The ambiance feels rather upscale, similar to his Taste restaurant, but offering more affordable items.
We were drawn to Red Lotus specifically because the name highlights its plant-based focus. Upon arrival, Chef Danny Van joyfully greeted us and told us to sit anywhere we liked.
Fortunately, We secured a window table, allowing us to watch people strolling by. Each table featured a digital screen displaying vibrant photos of the dishes, all of which looked delectable. We were also surprised to see a few meat options on the menu; according to the chef, these are included for groups with non-vegan members.
We ended up ordering two appetizers, two teas and two entrees. We were also lucky enough to have Chef Danny serve our meal personally — he was busy seating guests, cooking and sharing details about the restaurant.
We mentioned that we enjoyed his “Taste” restaurant, a favorite we visit on special occasions. “This is our new venture,” said the chef.
Born in Vietnam and reportedly trained in classic French cuisine, Chef Danny Van brings a blend of tantalizing influences to his cooking.
Chef Danny soon brought out our green tea and a beautifully marbled Thai iced tea, much to our delight. As we sipped our teas, we enjoyed the beautiful instrumental background music. The green tea was served in a lovely one-pot container with fresh loose leaves, featuring a surprisingly delightful ginger flavor.
Before long, the restaurant began to fill — patrons placing takeout orders, guests dining in and even delivery people picking up orders. Outside, the sidewalks grew more crowded as people, bundled against the chilly air, passed by.
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Our meal began with crispy shrimp and crab spring rolls, delightfully served with two sauces, lettuce, shredded carrots, cucumber and fresh basil. We devoured them quickly, savoring the perfect yin and yang of crispy, savory flavors and refreshing greens.
Next came two duck confit bao. The tender meat was accompanied by pickled cucumber, onion, cilantro and hoisin sauce, creating a well-balanced dish. Although meat options are available for mixed groups, the meatless dishes were even more delightful.
Following the appetizers, the chef served our soup — thoughtfully splitting it into two bowls so we could both enjoy it. The vegan soup “Vegan Laksa Noodle” was an absolute pleasure. It featured large, meaty trumpet mushrooms, tofu, tara, bok choy, cilantro, rice noodles, fried shallots and more.
We had more than enough food by this point, so we decided to save the mushroom risotto (a traditional Northern Italian dish) for dinner at home later. We did a sample while it was warm and genuinely enjoyed the dish’s creaminess, which once again showcased those fantastic mushrooms.
Throughout the meal, we enjoyed chatting with Chef Danny Van, whose kindness and hardworking nature was evident in his ever-present smile. He mentioned that while they might eventually open the space for dinner, it is currently used for Taste-affiliated events — which are always packed. As a result, he is constantly juggling responsibilities between Red Lotus, events, Taste and cooking/management.
When the chef asked if we enjoyed everything, we replied that the entire experience was excellent. He responded with a genuine “Thank you,” expressing heartfelt gratitude. From his smile, expression, and tone of voice, I could tell that Chef Danny meant it — which is also perfect for the place’s name.
The “Red Lotus” is also said to symbolize compassion and the original state of the heart.
While they are not open for dinner, Chef Danny Van mentioned that dinner service may be possible in the future. The restaurant is kid and family-friendly with many healthy choices for children to enjoy.
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
