With the annual celebration of World Vegetarian Day approaching on 1 October 2024, now's as good a time as any to embrace a greener plate. Whether it's for health, environmental, or ethical considerations, vegetarian cuisine has a lot to offer.
In honour of this special occasion, we've curated a selection of dishes that celebrate the vibrant flavours and diverse textures of vegetables. From fresh produce to seasonal ingredients at their peak, these selections not only highlight the bounty of the season but also demonstrate the rich potential of vegetarian dishes.
67 PALL MALL
The Mushroom Tarte Flambée at 67 Pall Mall
A private Members’ wine Club by wine lovers, for wine lovers, 67 Pall Mall Singapore is the epicentre for enthusiasts of fine wine and food across Asia. Members of the Club have unprecedented access to a collection of 6,000 wines, of which 1,000 are available by the glass - the biggest and most diverse wine list in Southeast Asia. And with fine wine comes great food - 67 Pall Mall Singapore’s restaurant offers an extensive repertoire of signature dishes that complement the wines. A crowd favourite at the Club, the Mushroom Tarte Flambée ($16++) is an enticing appetiser that pairs beautifully with the wines. This Alsatian-style pizza showcases a crispy thin base topped with a selection of moreish toppings such as roasted seasonal mushrooms, thyme and cheese.
BEDROCK ORIGIN
Bedrock Origin’s Plant-based Steak Frites
Bedrock Origin at Oasia Resort Sentosa may showcase an exclusive selection of seafood in addition to the perennial must-have steaks, but the restaurant also offers plant-based meat alternatives in support of Oasia Resort Sentosa’s wellness lifestyle. The “Plant-based Originals” selection features the Plant-based Steak Frites ($36++), a vegetarian take on a hearty classic. This version highlights an oven-baked then grilled ‘meaty’ mushroom ‘steak’ with vegetable glace and truffle fries.
BIRDS OF A FEATHER
The Spinach & Mushroom at Birds of A Feather
Restaurant and bar Birds of A Feather presents Contemporary Cuisine with Sichuan influences spotlighting produce and flavours from around the world through the lens of East-and-West flavours. Using refined techniques to build and layer familiar flavours with Sichuan elements, each dish promises to be fresh and harmonious. A reimagined breakfast classic, the Spinach & Mushroom ($17++) dish combines tender spinach, smoked bamboo shoots, and earthy tea tree mushrooms. Topped with pine nuts, rye croutons, a fermented Sichuan black soybean sabayon and a sweet-sour tang cu sauce, it offers a unique blend of flavours and textures.
BUONA TERRA
Buona Terra's interiors
Nestled among the row of colonial buildings along Scotts Road, Buona Terra is a contemporary, fine-dining Italian restaurant helmed by Chef Denis Lucchi. The menu features artful creations inspired by the seasons, steeped in Chef Lucchi's memories, and executed with finesse; bringing an all-rounded Italian dining experience to guests. As a part of Buona Terra’s Lunch Experience (from $178++), and Chef Experience (from $248++) if the diner requests for a vegetarian menu, the Risotto, Saffron, Marjoram, Licorice and Artichoke is a dish that highlights the best of vegetables. Chef Denis uses Acquarello dry rice to make the risotto. It is cooked in vegetable stock and Italian saffron. Once cooked, the fire is turned off and the risotto is mixed with butter, cheese and fresh marjoram. To finish, the risotto is garnished with some licorice powder, sage oil and deep-fried artichokes.
CAMILLE
Camille Garden: A dish that honours Monet’s two great loves, his wife Camille and his garden
Located on the second floor of 1-Flowerhill in Sentosa, Camille is an elegant premium concept that celebrates romance. Named and dedicated to the greatest love of Monet’s life and muse, for whom he painted 50 artworks of and almost always with flowers, the restaurant marries the art of French cuisine meets the simplicity and subtle nuances of Japanese flavours. The Camille Garden ($32++) is a comforting dish that honours Monet’s two great loves — Camille and his garden. Inspired by the restaurant’s floral and idyll concept, the dish highlights seasonal vegetables that have been blanched before pan-fried in a shiro miso beurre noisette sauce, and is topped with edible nut soil made from roasted hazelnuts and walnuts that have been blended with Japanese brown sugar, togarashi, and dehydrated black olive powder.
GINKYŌ BY KINKI
The Kimchi Onigiri Arancini at Ginkyō by Kinki
Modern Japanese bistro Ginkyō by Kinki sets to redefine the Japanese dining experience with a playful blend of authenticity and contemporary creativity, expressed through its accessible bistro menu of global flavours in Japanese favourites. Ginkyō’s version of the Italian arancini is stuffed with gooey cheese and comes with a tantalisingly spicy twist in the Kimchi Onigiri Arancini ($14++). Deep-fried kimchi rice is filled with gorgonzola, then wrapped in seaweed, and served with kimchi aioli for an extra kick of spice.
HAYOP
hayop’s house-made Lumpia
Newly-launched hayop is the fine casual offshoot of the highly adored Manam restaurant in Manila. Located on Amoy Street, the restaurant serves familiar Filipino comfort food – both classic and reinvented through a contemporary lens. The menu is an exciting blend of all-time Manam favourites and new recipes, showcasing the vibrant glory of Filipino cuisine. Such is the case with the Lumpia ($14++ / 2 pieces). Also known as spring rolls, hayop’s house-made lumpia features delicate mung bean crepes topped with brown butter-roasted heirloom baby carrots, soy-braised young jackfruit, and pickled jicama. The sweet soy garlic lumpia sauce, made with a savoury mushroom stock, makes this snack even more delightful.
LEVEL33
LeVeL33's "Cheeseburger" Spring Roll
For the world’s highest urban microbrewery LeVeL33, sustainability has been an enduring commitment that guides their philosophy and operations. Aside from crafting its beers using only natural and certified organic ingredients, and crafting a signature Contembrewery Cuisine that creatively transforms a large portion of the brewery's spent grain as the base for housemade fresh pasta, breads, and even desserts, LeVeL33 also offers an exclusive Vegan Menu featuring a variety of vegan dishes. A highlight off the menu is the "Cheeseburger" Spring Roll ($14++) featuring Beyond Meat. Filled with onions, pickles, and vegan cheese, wrapped in a spring roll wrapper, and deep-fried till golden brown, it is served with fermented garlic ketchup and a housemade hot sauce.
LOCANDA
Locanda's interiors
A lively casual concept by 1-Michelin-starred Buona Terra, Locanda is a cosy Italian trattoria-style space offering quality wines and comforting Italian fare. Traditionally a welcoming place of respite in the countryside of Italy, locandas are where weary travellers are refuelled with simple and hearty Italian classics before continuing their journey. In celebration of these institutions, Locanda brings its timeless charm to the city fringe address of Rowell Road – located just beyond the bustling city and with a distinct personality of its own. A vegetarian pasta off the menu is the Casarecce, Fresh Tomato, Capers, Olives, Oregano ($20++), where al dente Sicilian Casarecce pasta is tossed with a mix of fresh tomatoes, briny capers, olives, tomato sauce and olive oil. To finish, the dish is sprinkled with Sicilian oregano.
REMPAPA
The Chickpea Curry with Spring Hoppers from Rempapa
Rempapa helmed by Chef Damian D’Silva introduces a ‘Singapore New Heritage Cuisine’ philosophy, in which recipes drawn from the soul of tradition are re-invented with elements of different ethnicities, to create flavour profiles that resonate with today’s diner. Serving the flavours of Chinese, Peranakan, Eurasian, Indian, and Malay kitchens, Rempapa celebrates the vibrance of Singapore’s multicultural milieu and local heritage cuisine year-round. The Chickpea Curry with Spring Hoppers ($18++) is a vegetarian-friendly dish that blends familiar Indian and Eurasian curry flavours with hints of Middle Eastern influences. To finish, mustard seeds are popped in ghee before gently combined with the chickpeas for a luscious finish.
THE MARMALADE PANTRY
The Marmalade Pantry’s Kale & Romaine Caesar Salad
A homegrown brand since 1999, The Marmalade Pantry presents a comforting menu, with a hint of reminiscent local flavours. With their 25th anniversary comes a revamped menu that showcases well-known classics alongside additions with hints of Asian influences. A nod to the classic Caesar salad, the Kale & Romaine Caesar Salad ($22++) is a refreshing vegetarian starter that features crisp baby romaine, leafy kale, and roasted chickpeas. In this iteration, the Caesar dressing comes sans anchovies but with the addition of miso that lends umami. The salad is layered with sliced avocado as well as a sprinkling of garlic and thyme herb panko and grated Parmesan cheese.
WILDSEED BAR & GRILL
A look at Wildseed Bar & Grill at 1-Flowerhill
Housed on the grounds of a century-old hilltop conservation house, the new convivial Wildseed Bar & Grill at 1-Flowerhill is an intimate alcove where conviviality meets laid-back vibes. Diners are invited to unwind over libations of locally inspired hand-crafted cocktails, beers, and wines. Gourmet indulgences come in the form of curated bar bites and a sumptuous selection of grilled meat and seafood items expertly executed. Perfect for sharing, the Vegetarian Platter ($48++) offers a colourful assortment of Mediterranean flavours. Enjoy grilled pita bread, house-made falafel, and a variety of dips including hummus, tzatziki, baba ganoush, feta cheese, olives, and sundried tomatoes, all drizzled with extra virgin olive oil.
YÀN
L-R: YÀN’s Deep-Fried Mock Fish with Black Pepper Sauce and Sautéed Mock Ham with Broccoli
Nestled within the heritage monument National Gallery Singapore, YÀN pays tribute to the sophistication of traditional Cantonese cuisine. With its name translating to ‘feast’, the restaurant is dedicated to delivering a feast for the senses, and convivial banquets that bring all together. In addition to the refreshed à la carte menu, there is also a vegan and vegetarian menu with dishes that uncover the full potential of fresh, quality ingredients. Dishes like Deep-Fried Mock Fish with Black Pepper Sauce ($15++ per person) and Sautéed Mock Ham with Broccoli (from $26++) showcase classic Cantonese flavours with a vegetarian twist.
1-Flowerhill: Camille and Wildseed Bar & Grill: 6 Imbiah Rd, 099696
67 Pall Mall: 1 Scotts Rd, #27-00 Shaw Centre, 228208
Bedrock Origin: Oasia Resort Sentosa Hotel, 23 Bch Vw Rd, #01-02 Palawan Ridge, 098679
Birds of A Feather: 115 Amoy St, #01-01, 069935
Buona Terra: 29 Scotts Rd, 228224
Ginkyō by Kinki: 7 Holland Vlg Wy, #03-01-04 One, 275748
hayop: 104 Amoy St, S06992
LeVeL33: 8 Marina Blvd, #33 - 01 Tower 1, 018981
Locanda: 109 Rowell Rd, 208033
Rempapa: 2 Paya Lebar Rd, #01-01/02/03 Park Place Residences at PLQ, 409053
The Marmalade Pantry: #04-11A, ION Orchard, 2 Orchard Turn, 238801; #01-01, Oasia Hotel Downtown, 100 Peck Seah Street, 079333; Level One (Central Atrium), Anchorpoint Shopping Centre, 370 Alexandra Rd, 159953; #01-02/04, Oasia Hotel Novena, 8 Sinaran Drive, 307470
Yàn: 1 St Andrew's Rd, #05-02 National Gallery, 178957
