Ever entertained the thought of going vegetarian before almost immediately dismissing it, thinking, “there’s no way I can give up meat”?
You’re not alone, but these 7 vegetarian menus have got us convinced that we might be able to do it.
You’d imagine a vegetarian meal to be set in a no-frills dining space as clean-looking as its food. But Tippling Club is nothing like that – it’s sexy, alluring, yet still intimate.
The kitchen is helmed by Chef Ryan Clift, who’s crazy about vegetables from Gunma, Japan. These Japanese produce are intensely flavoured because they’re grown near estuaries where the salinity is high, which makes them even sweeter.
Prices at S$150 for a six-course classic menu, or S$245 for the gourmand 12-course (it’s actually over 20 separate dishes, snacks included).
Look out for the False Risotto, with finely-chopped potatoes and artichokes replacing grains, topped with confit egg yolk and olive oil caviar; the Parsley Root – a spin on French leek and potato soup – makes a good starter too.
Gluten and lactose can be removed on request.
38 Tanjong Pagar Rd, Singapore 088461
Saint Pierre moved from Sentosa to One Fullerton earlier this year. Its new location has got all the vibes of an elegant dining room, with an impressive, sweeping view of the Marina Bay waterfront to boot.
And as with previous incarnations of his flagship restaurant, vegetarian chef Emmanuel Stroobant insists on meatless tasting menus: there’s the six-course Nature menu at S$148 or the S$178 10-course Grand Nature, with items varying based on seasonality to ensure the freshest produce.
Expect seemingly simple fare made tastefully delicious – even humble local vegetables like kang kong and bang kuang (turnip) make cameo appearances, with the latter pickled and served with organic avocado mille feuille, young coconut shavings, quinoa tuile and kombu gel.
#02-02B One Fullerton, 1 Fullerton Rd, Singapore 049213
Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in modern French cuisine in Singapore.
Chef Kirk Westaway was vegetarian till his early teens, in a household where meals comprised fresh, often local vegetables or those plucked from their own gardens.
He continues that devotion to great produce with the Jardin Gourmand menu, and considers the Tomato Collection, a signature dish – it’s a tomato from the Loire Valley stuffed with its semi-dried Oxheart cousins, with three to four other varieties around it, plated with tomato syrup, foam, and basil sorbet.
Other dishes feature seasonal produce such as Pertuis asparagus with morels and champagne sabayon.
Priced at S$118 for a five-course lunch and S$168 and S$198 for a five and seven-course dinner respectively.
Level 70, Equinox Complex, 2 Stamford Rd, Singapore 178882
Chef Ivan Brehm has a love affair with carrots, and the depths of his obsession play out on the “Carrot” dish, which serves up the root done different ways: fermented, pureed, dehydrated, sous-vide, in a sponge, in a jam, and plated with hummus, dukka and fresh cream cheese.
While he doesn’t offer a dedicated vegetarian menu, signature dishes such as “Cauliflower” – an aligot of white truffle and cheese with herb gremolata – or the coconut risotto with aged carnaroli rice and fermented coconut, will please diners who prefer to go light on the protein.
Sat on the 60th storey – the very top – of the iconic UOB Plaza, Si Chuan Dou Hua is perfect for a power business lunch if you’re out to impress, or an after-work wind down.
The restaurant proudly brings Szechuan and Taiwanese vegetarian haute cuisine to Singapore.
Si Chuan Dou Hua’s recent collaboration with chef Sean Xue of Yangming Spring Green Kitchen showcases Chinese ingredients like the abalone mushroom with Chinese yam (S$20), or double-boiled bird’s nest (S$58), which is heated to serve in a pear vessel.
#60-01 UOB Plaza, 180 Raffles Place, Singapore 048624
It’s a huge risk running an all-vegetarian fine dining restaurant, but owner Huang Yen Kun believes the right price points, inventive dishes, stylish plating (to match an equally stylish interior, no less) will convince foodies that a meatless night out should be part of their dining calendar.
That’s why his highly ornamental offerings are priced at only S$38.80 for six-course lunch, and S$68.80 for a seven-course meal.
Expect some Asian influences and modern cooking techniques. Dishes like the grilled monkey head mushroom on pu-ye and hot stone are subtly marinated with a blend of Chinese and European herbs, while the star of their vegetable “sashimi” platter is the quail egg shooter, flavoured with sake.
#12-01 Orchard Central, 181 Orchard Rd, Singapore 238824
For how much it sparkles, OCF is a surprisingly hidden gem. Step into the Arts House and into the restaurant, with its classy grey hues, a swanky bar, and a grand piano sat on the stage where live jazz performances happen on weekend evenings.
While OCF has stopped offering a vegetarian menu, many of executive chef Jonathan Koh’s vegetable-centric creations are still available.
By Tan Teck Heng, Business Times, 21 May 2016
Additional reporting by Pinky Chng