Get a Healthy Start to Spring With Tribe's New Seasonal Menu

Those familiar with our favorite healthy chain Tribe know that they synchronize their menu with the seasons. That's why, with the arrival of spring, Tribe has introduced 10 new dishes to match the increasingly balmy weather.

We were invited to the newly opened Tribe Solana, their biggest branch yet in Beijing, to try some of the dishes for ourselves, and see their newest digs in action. The Solana spot is well-decorated, well-lit (important factor for those who like to take pictures of their food before eating it), and well-managed. The minimalist wooden tables and chairs give the restaurant a sleek atmosphere, complementing their organic and healthy image. The kids’ playroom tucked in the corner is a nice touch for families wanting to dine in the area.

To start, we tried the ‘Deeper than Detox Juice’ (RMB 48), a blend of hami melon, papaya, cabbage, lemon, and turmeric. The freshness of the ingredients was palpable, with a distinct but not overpowering hint of turmeric and made for a great palate cleanser.

Next came the salads. I immediately gravitated towards the baked falafel salad (RMB 78), with roasted chickpeas, beet hummus, pickled beets, and carrot served with lemon tahini dressing (pictured at top). The star of the dish was the baked falafel, which was dense and packed full of flavors and the pickled vegetables and lemon tahini dressing gave a nice tang to the light yet hearty dish.

Another quality dish from the breakfast section of the menu was their spin on the classic grilled cheese (RMB 58), composed of Hunan ham sandwiched between slices of homemade grain bread, covered in béchamel sauce and stringy, gooey mozzarella with a sunny side egg perched on top. Hunan ham works as a healthy substitute for other hams or bacon because while it still has the smokiness of regular ham, the taste is subtler and the meat is leaner. The kick of mustard in the béchamel gave the dish an added depth in taste.

Then came the heavier dishes. The ‘Top of the World Yunnan Roasted Chicken’ (RMB 158) had more Southeast Asian connotations than the Yunnan branding might allow, given to the fact that the chicken was rubbed with coconut milk, shallots, coriander, and red curry – all ubiquitous ingredients in Southeast Asian delicacies. The chicken was undeniably good and not to mention, ridiculously photogenic. I'd definitely recommend ordering this to share, unless tackling half a chicken is not a problem for you.

If we were to dissuade you from ordering anything, skip the slow-cooked Atlantic cod fillet (RMB 188). The presentation of the dish was beautiful, but I was disappointed upon tasting the fish itself, which was chewy and didn't live up to its look. The dried shrimps sprinkled on top were also subpar, although the green sauce (spinach, dill, and rice wine) was a nice accompaniment.

All in all, Tribe’s new spring menu has its brilliant moments, especially the baked falafel salad and the roast chicken. The dishes are wholesome and the new branch has a feel-good vibe, which is excellent for healthy dining with a larger group or simply getting coffee with your laptop.

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Photos courtesy of Tribe