Tribe Launch Their New Autumn-Winter Menu to Keep You Beefed Through the Cold

Tribe may have just about perfected creating meals that comfort without leaving you slumped over the table. At a recent tasting event, the Tribe kitchen introduced 11 new dishes from their autumn-winter menu to the lucky attendees to try, me included. Facing such a mountain of food at nearly any other restaurant would have left me on the floor doing my best impression of a plank – face down, legs and arms splayed (I’ve never done one), and no health fanatic would have gobbled it down quite as readily. But yet, after having snacked on 11 dishes I could still breathe, albeit with a slight sweat on my brow, and just about clamber onto my bike, an effort at the best of times.

Kicking things off was their Pleasantly Pastry Platter, what happens when pastries collide with alliteration. I didn’t dabble because, ya know, carbs *eye-roll*. Just kidding, I was late and didn’t get there in time. Moving swiftly on, the quinoa oats porridge (pictured above) acts as a great first meal of the day; the pomegranate fig sauce and freshly cut figs add just enough sweet and sour to the hearty bowl of warm oats to settle your stomach and see you through to lunch.

The chicken omelet and Muscleman’s egg-white muffin both offer a souped-up version to the same effect (eggs, chicken, veg), the latter undeniably a healthy version of a McDonald’s Egg McMuffin ®, for when you want to mop up your Saturday-night insides but can’t live with any additional guilt.

Then came the highlight of the meal: “the electrifying egg-white wrap,” a decent-sized black sesame and corn meal wrap filled with bouncy egg whites, gooey cheddar cheese, crisp kale, and most importantly, bacon bits, finding the perfect balance between healthy and filling and acting as a happy substitute for any meal of the day as well as a great brunch option.

As for the salads, skip the grapefruit and arugula salad and dive into the kale and pumpkin salad instead. With a mixture of leaves, roasted pumpkin, pumpkin seeds, cranberries, and feta, this one ticks all the boxes for what a winter salad should be: rich but not cloying, textured but not rough, and sweet but not sickly.

Everything here tasted suitably fresh and wholesome, which did have the masochist in me hankering for a dash of salt with some of the savory courses. There’s also the concern that Tribe’s kitchen is intent on covering the entire food spectrum. Whereas their salads and wraps work well, something like their Yunnan noodles, a well-rounded and comforting dish at your local mom and pop restaurant, fell flat, its broth lacking any zesty punch. That being said, there's enough here to reward repeated visits to keep you warm and health-conscious through winter.

More stories by this author here.

Email: tomarnstein@thebeijinger.com
WeChat: tenglish_
Instagram: @tenglish__

Photos courtesy of Tribe