Sumptuous… AND HEALTHY
There’s no rabbit food to be found at these eateries that serve up nutritious fare with flair.
Level 1, Espa, Resorts World Sentosa, tel: 6577-6688. Open daily, 10am-10pm Pop by this restaurant run by Espa, the ultra-luxe spa at Resorts World Sentosa, for a spot of relaxing calm – the indoor dining area is enclosed by floor-to-ceiling windows that overlook a heliconia garden, while the alfresco area sits on a sheltered timber deck in front of a large pond and the spa villas. THE MENU If you are counting calories, the menu spells it all out for you. Designed by husbandand-wife celebrity chefs, Sam and Forest Leong, with input from Espa’s nutritionist, the menu changes every three months. Most dishes are a marriage of Western and Asian styles and ingredients. There’s nothing overly rich in the five salads, two soups, six mains and three desserts. Nor are there long-cooking stews, to preserve the nutrients in the food. • We went with Chef Sam Leong’s Asian Inspired Pomelo and Coconut Salad with Prawns ($16) which had shreds of chilli, onions and shallots drizzled with peanuts and adorned with floral petals – a wonderful combi of textures and flavours. • Salmon “Sashimi-style” with Mushroom in Clear Thai Healthy Broth ($18) is actually a refreshing tom yam soup without the usual heavy spiciness.
#01-32 Alexandra Retail Centre, tel: 6270-2012. Open Mon to Fri, 11am-10pm; Sat, 10.30am-10pm I ordered Watermelon Sashimi and it turned out to be sous vide (slowcooked in a water bath) watermelon slices, shaped to look like the raw deal. Expect such surprises at Onaka, which caters to regular diners, vegetarians, vegans, and those on egg-, dairy-, or gluten-free diets. THE MENU A lavish spread by Chef Jason Vito, ranging from dishes with superfoods such as
quinoa, avocado and sprouts to fusion mains like Maritime Barley Risotto ($23), and really luxe fare like Alaskan King Crab ($38). • Confit Byaldi ($18) is a ratatouille on a sizeable portobello mushroom and a bed of quinoa pilaf. The chunky mushroom added good bite while the grains filled me up nicely. What was unexpected was the garnish of balsamic vinegar jelly that cuts through the more intense flavours of the dish. • Chicken in the Forest ($28) is free-range chicken from France, brined, then cooked sous vide for an hour and paired with a mushroom ragu and salad greens. It’s smooth, tender and flavourful. • The desserts really top the meal. Try the macarons made with pureed beetroot or spinach, and organic chocolates ($14 for an assortment of macarons, chocolates and berries). I had them with organic camomile tea (there’s organic coffee too) and never felt healthier after a feast.
Chef Sam Leong's Asian Inspired Pomelo and Coconut Salad
Salmon “Sashimi-style” with Mushroom in Clear Thai
Chicken in the Forest