TAIPEI (Taiwan News) — Little Tree Food, the renowned plant-based brand, launched its new brunch series on Wednesday at its Breeze Nanshan location.
At the core of Little Tree Food is a philosophy centered on environmental stewardship and animal welfare. The new menu of coffee, avocado, and artisanal grains marks a deepening of the brand’s commitment to flexitarianism.
The Community Breakfast Sliders, for example, features eggs from Joy Nest, a producer specializing in high-welfare farming. Sourced from low-stress, cage-free environments, these eggs provide rich yolks and firm whites.
Paired with silky scrambled eggs, creamy avocado, and buttery buns, the dish offers a flavor profile built on a foundation of ethical sourcing.
For those seeking a delicate balance, the pickled grape and cream cheese sourdough features grapes pickled in apple cider vinegar, Hokkaido cream cheese, and Cointreau. The dish creates a refreshing fruit aroma that bridges the gap between sweet and savory.
Meanwhile, the French toast and baked avocado egg breakfast plate returns the avocado to its role as the star of the table. The dish aims to demonstrate that minimally processed, high-quality plant fats and proteins provide sufficient energy to sustain a full day.
Bread serves as the soulful opening to the brunch experience. From the sourdough in the Little Tree bread basket to the nuanced Kampot pepper butter, every detail reflects a pursuit of extraordinary simplicity.
For the active urbanite, the falafel salad with flatbread — a favorite in the Hyrox fitness market — offers a light, protein-rich option packed with dietary fiber.
Even familiar comfort foods are reinvented with a creative twist. The South Korean fried chicken breakfast platter pairs crispy plant-based chicken with a green apple salad and pita, transforming indulgent flavors into a refreshing morning start.
To complement the meal, the hojicha blueberry protein smoothie, a collaboration with Spark Protein, utilizes soy protein and oat milk. Its earthy tea aroma marks the brand’s continued exploration of plant-based energy.
The culinary journey concludes with the Dubai chocolate crepe, an artisanal blend of pistachios and cocoa. While supply chain disruptions in the Middle East have delayed the dish’s debut, it is expected to be available in mid-April.
