Au Lac

u Lc is home to all-natural plant-based cuisine and first opened in Fountain Valley, California in 1997. The founder, Mai, sought a holistic approach of treating her difficult health conditions and found that a plant-based diet was key. After a remarkable recovery,she was inspired to combine her love for cooking and helping others by sharing the benefits of her plant-based diet with her delicious, gourmet cuisine. Mai re-visited traditional Vietnamese dishes, from elaborate noodle soups to sautées, grilled dishes and specialty sauces, using only plant-based and health-conscious ingredients. She demonstrated that meat was never missed in a well-prepared meal when the right spices and techniques of traditional cooking were used. In the early years of opening u Lc, she made headlines in the OC Register and LA Times for fighting the stigma of cold blocks of tofu associated with vegan cuisine. In 2001, Chef Ito expanded the Au Lac menu with his living foods and fusion flavors. His living foods presented a novel idea of not cooking, but only dehydrating, blending, and culturing, to optimize the nutrition of raw nuts, grains and veggies. Chef Ito re-visited comfort foods and launched his original dishes, receiving accolades for his energy-rich foods and their memorable flavors. Mai and Chef Ito became pioneers in the vegan industry, heading their restaurant of 15 years and carefully crafting their unique cuisine for all eaters to enjoy. Their restaurant won the hearts of fans from around the world. Linh, Mais daughter, identified with a plant-based diet and lifestyle at a young age. She was an avid helper in the restaurant since opening, and held several roles from the kitchen to the dining room. As popularity and demand for u Lc grew, she coordinated banquet events and catering. Linh was inspired seeing how the right cuisine and dining experience could cultivate friendships, community and influence plant-based choices. In 2015, she opened the first expansion of u Lc