Like its elegant modern French cuisine, Odette’s vegetarian degustation menu is as sophisticated as its omnivorous counterparts.
The signature dish here is the Heirloom Beetroot Variation, featuring beetroot in many forms including salt-baked, meringue, jelly and sorbet accompanied by stracciatella ‘artigiana’ burrata, radish, honey popping candy, honeycomb and pomegranate. It’s all about enjoying the root’s natural earthy sweet flavour in myriad textures.
If you’re not vegan, the rosemary smoked organic egg served with toasted buckwheat, creamy smoked potato, and yuzu tart are not to be missed. Multi-course vegetarian lunch (from $128 per person for four courses) and 8-course dinner degustation menus are available.
Odette is at #01-04, 1 St. Andrew’s Road.
Jade’s 5-course “Taste The Future” menu ($68 per person) features classic Chinese dishes re-imagined with no meat, eggs or dairy.
Highlights of the five-course menu include Steamed Vegetarian Dumplings, made with a filling of plant-based Omnipork; and Braised Vegan Meat (essentially Omnipork) with assorted vegetables in a sesame soy sauce.
Typically, braised pork rice calls for pork fat for fragrance and texture, but Chef Leong has replaced the animal fat with peach gum, which is nutritious and has good depth of flavour.
As with the popular meat version of this dish, chef also uses star anise, cinnamon sticks and premium soy sauce to ensure it tastes as good without the guilt.
Jade is at The Fullerton Hotel Singapore, 1 Fullerton Square.
The menus change frequently according to the season. “Some ingredients are at their peak for a very short period, so our menus change every two months, sometimes every month,” says Chef Walsh.
Currently on the menu is a grilled eggplant slowly cooked over binchotan until soft, then coated in Furikake seasoning mixture and served with an earthy mushroom dashi broth, but that could evolve the next day.
Cure’s five course plant-based menu ($120 per person) is available for dinner on Fridays and Saturdays.
Cure is at 21 Keong Saik Road.
Alma by Juan Amador
Vegetarian lunch menus at the one Michelin-starred Alma start from $39 per person for three courses. Highlights include executive chef Haikal Johari’s Crapaudine Beetroot from the restaurant’s 6-Course Vegetarian Dinner Menu.
This dainty beetroot dish is paired with celeriac and mustard ice cream. “These three ingredients go very well together. Both the beetroot and celeriac have earthy flavours, and we pair them with mustard ice cream to lift the taste profile with some acidity,”chef Haikal explains.
Other dishes include Homemade Tofu with sautéed wild mushrooms and onion broth; and Risoni with seaweed, kale and celeriac.
Alma is at Goodwood Park Hotel, 22 Scotts Road.
One vegetarian dish that always stays on the menu is Chef Sun Kim’s Zucchini Porridge, which sounds green but is completely delicious. Short grain rice from Korea is cooked in zucchini puree, and served with charred kailan and salted black bean oil.
Another favourite is the chef’s carrot starter – a refreshing medley of carrots cooked with Mandarin orange juice, purple carrots infused with coffee beans, Korean pear marinated with lime, served with mint and carrot juice. Its vegetarian dinner menu is available from $148 for five courses.
Vegetarian lunch course is available upon request when you make your reservation.
Meta is at 1 Keong Saik Road.
A quick and convenient vegetarian option in the Central Business District, this kiosk offers a selection of rice and noodle bowls as well as burgers. Menu offerings include vegetarian fish head noodles (from $6.90); grilled king trumpet mushroom burger (from $6.90); and Power Bowls (from $6.90), with toppings such as edamame, cashew nuts, pumpkin seeds and beancurd.
grEAT is at #B2-24 Tanjong Pagar Centre, 7 Wallich Street.
This casual vegetarian chain by the A-One Group, known for its A-One Claypot House chain, offers an extensive menu of Chinese dishes along with rice, noodles and porridge items. Dishes include claypot gong bao “chicken” ($16.90); sliced “fish” in mala sauce ($18.90); housemade beancurd with assorted mushrooms and broccoli ($14.90); stir-fried tofu skin in sweet and sour sauce ($12.90); and deep-fried mushrooms with creamy salted egg ($16.90).
Green Signature has three outlets at 02-126 Northpoint City, 1 Northpoint Drive; 01-29 Waterway Point, Punggol Central, 83 Waterway Point; 02-01 White Sands, 1 Pasir Ris Central Street 3.
Hrvst By Kilter Avenue
Fitness and lifestyle space Kilter Avenue houses a gymand a vegan restaurant called HRVST.
Menu highlights include butternut squash fettuccine with tom yam broth, shimeji, baby corn, coriander oil and Japanese cucumber ribbons ($16); grilled cauliflower with satay sauce, vermicelli and achar ($16); and king oyster “scallops” with spinach puree, baby carrot, baby corn and toasted hazelnuts ($12). Desserts include matcha ice cream with blood orange puree, poached plums and pistachios ($8). A set lunch comprises one main and one cold-pressed juice at $18, with a three-course meal that includes a dessert at $28.
Hrvst By Kilter Avenue is at #05-01 OUE Downtown Gallery, 6A Shenton Way.
Si Chuan Dou Hua
Si Chuan Dou Hua Restaurant’s vegetable-forward promotion returns for a third consecutive year, with new creations by guest chef Sean Hsueh from Taipei’s wellregarded Yang Ming Spring Green Kitchen, in collaboration with Si Chuan Dou Hua’s team of chefs.
Newer items include an appetiser of beancurd noodles with cheese and fresh fruit, and baked water bamboo shoots with Japanese miso. Signature desserts include aiyu jelly with fresh lemon, is made with the seeds of the Awkeotsang creeping fig, which is native to Taiwan and other East Asian territories.
Other highlights are taro and mushrooms served on Japanese magnolia leaf, and stir-fried fresh peas in a vermicelli nest, as well as their bright green mushroom ball with spinach puree. The ball, which is encased in Vietnamese rice paper, contains several types of fungi such as abalone mushrooms and matsutake mushrooms.
The menus are priced at $88 or $118 a person at the UOB Plaza outlet, and $60 or $78 a person at the Parkroyal on Beach Road outlet.
Si Chuan Dou Hua is at #60-01 Top of UOB Plaza, UOB Plaza 1, 80 Raffles Place; and Parkroyal on Beach Road, 7500 Beach Road.
New dishes on the ever-expanding vegetarian menu at Empress restaurant include their Impossible Foods dishes, fried cauliflower and lotus root with egg and romaine lettuce wraps ($20); stir-fried sweet potato noodles with oyster mushrooms ($16); and crispy beancurd “Peking duck style” ($8).
Empress is at #01-03 Asian Civilisations Museum, 1 Empress Place.
Text: Xie Hui Qun/The Peak and The Straits Times