Sweet and sour pork is said to be a Cantonese dish that is very common yet difficult to make or master. I have shared one at Three Virtues Vegetarian Restaurant before. The vegan version of sweet and sour pork is even trickier than the traditional meat version. We want it to taste the same but without the dead animal bodies and guilt in it. So if a restaurant can make it well, I will introduce it to the rest of the world.
Here is one I tried in Kung Tak Lam Shanghai Vegetarian Cuisine in Tsim Sha Tsui, Hong Kong. It’s a little crunchy on the outside with just enough sauce not to suffocate the crispy shell and the texture of the “pork” was just right. Other dishes and dim sum at Kung Tak Lam are average but this is a dish I can recommend.
Vegetarian restaurants in Hong Kong will also serve sweet and sour chicken, prawn, or fish. Fake prawns usually don’t taste good but fish is another option if you are adventurous (they are mostly made with soya beans or other vegetables).