These Restaurants Serve Delicious Vegetarian Food in Singapore

FOOD  |  June 20, 2016
  • JAAN
    1 / 6 JAAN

    Photo: Jaan

    (Level 70 Equinox Complex, Swissotel The Stamford, tel: 6837-3322)

    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.

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  • SAINT PIERRE
    2 / 6 SAINT PIERRE

    Photo: Saint Pierre

    (#02-02B One Fullerton, tel: 6438-0887)

    Saint Pierre moved from Sentosa to One Fullerton earlier this year, 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. While items vary based on seasonality, current highlights include coal-grilled Hokkaido corn, served on braised Japanese eggplant with dashi stock. 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.

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  • SI CHUAN DOU HUA RESTAURANT
    3 / 6 SI CHUAN DOU HUA RESTAURANT

    Photo: Si Chuan Dou Hua

    (#60-01 UOB Plaza 1, tel: 6535-6006)

    While many chefs here are looking to Europe and Australia for inspiration, Si Chuan Dou Hua is keen on bringing Taiwanese vegetarian haute cuisine to Singapore. Forget the street food of Shilin Night Market – 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.

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  • THE KITCHEN AT BACCHANALIA
    4 / 6 THE KITCHEN AT BACCHANALIA

    Photo: Bacchanalia

    (39 Hong Kong Street, tel: 9179-4552)

    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. Prices are S$48 for a three-course lunch, or S$75 to S$165 for a five and seven-course meal respectively.

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  • TIPPLING CLUB
    5 / 6 TIPPLING CLUB

    Photo: Yen Meng Jiin / The Business Times

    (38 Tanjong Pagar Road, tel: 6475-2217)

    Chef Ryan Clift is crazy about vegetables from Gunma, Japan, and he works with small, local farmers there. That’s not just because the Japanese fruit tomatoes come in wooden boxes, individually wrapped and adorned with little bows – these are intensely flavoured because they are grown near estuaries where the salinity is high, which makes them even sweeter. Apart from the tomatoes, 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. 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). Gluten and lactose can be removed on request.

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  • JOIE
    6 / 6 JOIE

    Photo: Joie

    (#12-01 Orchard Central, tel: 6838-6966)

    It’s a huge risk running an all-vegetarian fine dining restaurant, but owner Huang Yen Kun believes the right price points, inventive dishes and stylish plating 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.

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