Greendot’s sharing dishes taste so much like our favourite zi char, we almost forgot they are vegetarian.
Vegetarian restaurant Greendot Singapore, known for its herbal noodles and fuss-free bentos, just added new sharing dishes to the menu.
Featuring wholesome ingredients such as lion’s mane mushroom, konnyaku, soya beans and broccoli, these dishes are so delish you would polish them off without question.
The next time you dine out, grab your friends to try these items. They go perfectly with brown rice, and will keep you satisfied till your next meal.
Herbal Lion’s Mane Mushroom ($7.90)
One of Greendot’s signature dishes is the Lion’s Mane mushroom rendang. And now, the lion’s mane mushroom – known in traditional Chinese medicine for its brain- and immunity-boosting benefits – is also available in herbal style.
Here, the mushrooms are marinated with a special blend of herbs including Angelica, ginseng and goji berries, before being stir-fried with snow peas, red pepper and baby corn. The sweet and crunchy vegetables lend a nice bite to the chewy-in-a-good-way shrooms.
Crisp-Fried Sweet & Sour Soya Nuggets ($7.90)
Carnivores, this is your answer to sweet and sour pork.
The Crisp-Fried Sweet & Sour Soya Nuggets ($7.90) are so moreish, we could have finished the whole dish on our own. Served with capsicum and pineapple chunks, the nuggets are made from soya beans, boasting almost the same texture as pork. You won’t think about meat while eating it.
Golden Mango Yogurt Sliced Konnyaku ($7.90)
Jelly-like, tasteless konnyaku (made from konjac plant) gets a makeover in this Golden Mango Yogurt Sliced Konnyaku ($7.90) dish.
The konnyaku is coated with batter and stir-fried with mango-yogurt sauce, resulting in a firm, crunchy texture that reminds us of prawns. Konnyaku has a growing health food status as it’s high in fibre and has almost zero calories.
Stir-Fried Broccoli With Creamy Pumpkin Puree ($5.90)
If you’ve always thought broccoli is bland and boring, this Stir-fried Broccoli With Pumpkin Puree ($5.90) will change your mind.
Soused in freshly-blended pumpkin puree, this broccoli is hands-down the best we’ve had: Sweet, slightly soft and super savoury. The restaurant owner says the trick to getting the perfect broccoli texture – crunchy but not hard – is to blanch the veggie before stir-frying it. Now we know.
These new sharing dishes are currently available at the Paya Lebar Square and Vivocity outlets.