VEGETARIAN FARE GOES BESPOKE
Where to go for vegetarian and vegan options in Singapore
Vtraditional bespoNe menu offerings. ere are our top picNs for plant based menus. egetarian options are increasingly on offer at gourmet restaurants in Singapore and across the globe. This is not surprising, as vegetarianism and veganism are increasing in popularity. According to research firm lobal ata, six percent of Americans now identify as vegetarian, a percent increase from to 7.
ntil recently, vegetarians and vegans often found themselves needing to asN restaurants for something “off the menu” or simply limiting themselves to basic foods, such as salads and pastas. egans have had an even more difficult time as many vegetarian offerings contain milN or egg products yes, even pumpNin soup and cannelloni .
ut gourmet restaurants in Singapore have increasingly curated vegetarian and vegan offerings that rival that are even
Jiang-Nan Chun
Jiang 1an Chun taNes its inspiration from Jiang 1an in southern China. Chun, the Chinese word for ‘spring’, suggests renewal, growth, and pleasure associated with the season.
ocated within the )our Seasons otel off of 2rchard oad, Jiang 1an Chun offers a vegetarian set meal alongside more traditional meat dishes. Their ealthy egetarian set is a five course feast beginning with favorites liNe beancurd sNin roll and crystal mushrooms dumpling. The third course is a vegetarian version of woN fried prawns with Chinese pear. The meal concludes with dessert, chilled aloe vera with lemongrass jelly and bird’s nest. fourseasons.com/singapore/dining/restaurants/ jiang_nan_chun
Table at 7
Calling ahead at Table at 7 will guarantee a vegetarian or vegan meal experience that will have you planning your return before your departure. The restaurant aims to “fuse the crisp flavours of modern (uropean fare and the delicate twang of Asian delicacies”. Table at 7 is located in S,0 0anagement ouse, but they can also commonly be found at some of Singapore’s most exclusive parties, for which they are an in demand caterer.
Set menus for both vegetarians and vegans are available. The first course on both menus is grilled tofu sate in spicy peanut sauce and acar, a specialty picNle of the house. Another standout is the vegan entrpe of cannelloni of grilled eggplant, ,mpossible 0eat stuffing, spinach, and smoNed oma tomatoes.
To conclude, vegetarians may be a bit more sinful with the soft centre chocolate soufflp with vanilla bean ice cream. egans are offered chendol coconut panna cotta with young coconut sorbet, a relatively healthier option. facebook.com/tableat7
Joie by Dozo
)or a completely meatless option, Joie by o o in 2rchard Central maNes an ideal place to satiate oneself after a day of shopping along 2rchard oad. Joie fuses (uropean and Taiwanese cuisines, where each course is so beautifully prepared, it seems almost disrespectful to consume it.
The six course set lunch offers diners numerous options within each course. TaNe soup, as an example. 2fferings include infusion of cepes and truffle potato and cauliflower bisTue with basil crisp Japanese Nunbu broth with hand carved tofu and last but not least, clear tomato soup with garban o.
0ains include eastern dishes, such as a lime tofu emulsion, where homemade tofu is pan seared and dressed with an herb emulsion and vegetable riso, and western dishes liNe the duo ravioli platter of pumpNin and spinach ravioli, flower emulsion and a sauce of cashew nuts.
Six dessert options will also spoil guests. Standouts include layers of red bean and yam with rose glass as well as coconut and blueberry false caNe. joierestaurant.com.sg
Jaan
The best way to start a dining experience at 0ichelin Star restaurant Jaan is by choosing a bottle of champagne, such as .rug to accompany one’s meal. Jaan’s executive chef .irN estaway hails from (ngland so it is no surprise that Jaan’s menu revolves around reinventing ritish fare.
The four course vegetarian set lunch starts with its signature eggs in an egg, which is followed by the braised barley pumpNin and roasted onion parcel with baron bigod pine nut. Concluding the meal is a dessert of ivory caramel and chocolate. jaan.com.sg