Kristjan Luhamets, a pastor from Tartu Pauluse congregation, visited the restaurant Aparaat and was intrigued by a menu item described as 'loaded fries with herbal non-chicken.' The unusual name prompted him to share a humorous exchange overheard in the restaurant between a couple questioning the nature of non-chicken. The concept of non-chicken piqued the pastor's interest due to its playful ambiguity, leading him to inquire further about the dish.

The waiter clarified that non-chicken is actually a plant-based alternative that mimics the taste of chicken, specifically a soy product seasoned with various spices. This explanation seemed more logical to Luhamets, who nonetheless opted for traditional chicken when placing his order. His experience highlights the growing trend of creative naming in vegan cuisine, where familiar flavors are represented by surprising descriptions.

The representative from the restaurant elaborated on the idea behind non-chicken, emphasizing that it serves as a vegan option for individuals seeking alternatives to meat without compromising on taste. This reflects a broader shift in dining culture, where eateries are increasingly accommodating dietary preferences and promoting plant-based dishes that can appeal to a wide range of customers, whether vegan or not.