Taking up the space of a three-storey shophouse, Ganglamedo is so beautifully decorated, it feels like a sanctuary where you can find some peace and quiet, while filling your belly with the much-needed noruishment. Inspired by the mindfulness of Tibetan culture, the vegetarian restaurant whets the appetite with starters such as the chewy sesame mochi bread ($8 for four pieces) and homemade fried spinach
TRY Nagqu Cordyceps Double-Boiled Soup ($68). Foraged from the mountainous region of Nagqu Tibet, the medicinal fungus cordyceps is the star of the soup, which is also chockful with bamboo fungus, Matsutake mushrooms, and black truffle oil. So elaborate is the making of the soup that an advance order of a day is required.
With three outlets under its belt, Elemen looks to the culinary realms of East and West to breathe new life into boring vegetarian dishes. Devoid of mock meat, the restaurant’s intercontinental menu offers people-pleasers of pizzas and pastas, but we urge you to give the Asian delights such as shitake mushroom-stuffed purple rice rolls ($15.80), blue flower tofu with black truffle wild rice ($15.80), and double-boiled Maca soup ($8.80) a try. Stay for dessert – Elemen offers the likes of chilled purple rice porridge with coconut ice cream ($6.80) and double-boiled lemongrass with peach gum ($6.80).
TRY Five- ($26.80), eight-course ($32.80) sets – this way, you get to try a little of everything Element has to offer.
All three of its outlets (there's one at Orchard Central, South Beach and Square 2) boast zen-like interiors and a menu of Asian and Western dishes that are all vegetarian, mostly vegan and some even gluten-free. Ingredients are sustainably sourced and largely organic. Even its choice of beverages offer plant-based ingredients, like the Ginger Beetroot Kefir ($6) and dairy-free drinks like a Vanilla Quinoa Milk ($6.80).
TRY The flavour-packed organic fried brown rice ($8.50), which has a ton of veggies and diced pineapple, and the homemade dumplings ($9.80) that are generously stuffed with carrots, mushrooms, beans, tofu and water chestnuts.
This Joo Chiat café does vegan versions of popular local dishes. The Nyonya mee siam and nine-spiced mee soto ($6.90 each) are made with vegan rempah, vegetables and real-looking mock meats with spot-on flavours. The nasi campur ($12.90) is a good-enough-to share plate of unpolished rice served with greens, acar, tofu scramble and a mock meat rendang.
TRY The Vegan Laksa Lemak ($6.90) – it's the most popular order at the restaurant. The dish is creamy, with both coconut and soy milk and filling with the addition of tofu puffs, and vegetarian prawn and fish cakes.
Hip, cool and raw – that's what this eatery at Keong Saik Road is all about. Its evolving menu of vegetarian, mostly-raw, plant-based food is clever and creative. We recommend the Cuban Burger ($20), a black bean patty slathered with salsa and guacamole in a brown rice bun, and for dessert go for its raw cheesecake ($15) that serves cashew cream on cashew crust. The dishes don’t attempt to mimic the ‘real thing’, and are delicious for its wholesome, earthy flavours.
TRY The Avocado Kimchi Rolls ($15), which has almond ‘rice’ that adds a pleasant nuttiness. Make sure to taste its house-fermented kimchi too.
Established over a decade ago, this veggie restaurant has been serving upscale, vegetarian Middle Eastern fare ever since. It whips up ample share plates like the Mezze Platter ($29) with hummus, pumpkin and carrot dip, baba ganoush, tzatziki, falafel and ciabatta bread.
TRY The good value three-course lunch set. For $28 you get soup/salad, dessert and mains like the Mediterranean wrap with smashed avocado, feta cheese and portobello mushrooms.
At Joie (pronounced ‘joy’) meatless dining is the mantra. Six and seven-course degustation menus present Japanese-European dishes that feature vegetables, fruit and herbs. Think: a Wild Rice with Eggplant Terrine and a grilled Monkey Head Mushroom Steak, served on a hot lava stone. Prices are very accessible, at $38.80 per person onwards.
TRY Pair your meal with warm herbal, and fruit teas. The staff are happy to make recommendations.
If you cannot think of Korean fare without barbecued meats and fried chicken, a visit to this meatless Korean restaurant will change your mind. Here, sauces and bases like kimchi and gochuchang are made from scratch and ingredients are flown in from Korea to keep flavours authentic. Its dolsot bibimbap ($9.90) tastes decidedly healthier as it's packed with raw veggies and the jajangmyeon ($10.90) is still umami-laden even though it's meatless. Note that the restaurant uses eggs and dairy in its dishes.
TRY The kimchi pancake ($3.90), which makes a great side to any main you order.
With its numerous outlets islandwide, you are never too far from a quick and convenient vegetarian meal. It’s Asian fusion food and the core ingredients include soybeans, konnyaku, mushrooms and vegetables. The clever ways in which it imparts ‘meaty’ flavours are by using gong bao mushrooms to replicate beef in rendang, and mock prawns and fish balls are made from konnyaku jelly. The food here is also onion and garlic free and there are vegan options too.
TRY The vegan laksa ($7.50). It's a hearty bowl of straw mushroom, konnyaku prawn, tau pok, noodles and bean sprouts. Boiled with blue ginger, the dish is extra aromatic.
Nutrient-dense whole foods served in creative ways are what you can expect at this Taiwanese chain’s Singapore outpost. Sufood’s menu is peppered with fruit and vegetable salads, hearty soups and Italian-inspired mains with Asian touches. There's its Star Pizza ($17.80), which has both cream cheese and wasabi tomato sauce.
TRY The five-grain rice with mushrooms and black truffle ($19.80) with its nutty flavours and heady truffle aroma, is highly recommended.
A 100% vegan restaurant housed in a boutique gym? HRVST at Kilter Avenue had us expecting raw bowls and hipster yogi food, but what came out of its kitchen are boldly spiced adequate plates of yummy grub. Sure, it makes King Oyster mushrooms resemble scallops and flavour it with garlic snow ($12), and its matcha ice cream is made with coconut cream – but the combinations all work and nothing is superfluous. There's even an outdoor terrace with a bar and a green edible garden that supplies the resto with herbs.
TRY Pumpkin Gnocchi ($16). A bowl of tom yum broth with shimeji mushrooms, baby corn and coriander oil.
For hearty vegetarian food that hits the spot, head to Lotus Kitchen. The varied menu has everything from steamed and fried dim sum to soups, la mian, rice and stir-fried dishes. Admittedly, a lot of its dishes use mock meats, but the variety is ample so if you prefer clean, fresh veggies – those are there too. The crystal vegetables dumpling ($3.90) and fried carrot cake ($4.80) are must orders.
TRY The spicy grilled oat slices on a hotplate ($18.80). It uses oats instead of mock fish to soak up the spices.
Unlike any Japanese restaurant in town, Teng serves vegan sashimi. Try its 5 kinds platter where prawn, salmon, squid, scallop and tuna are served moriawase-style – all made of konjac jelly but look exactly like the real thing. The rest of the menu is packed with salads, mains, noodle and rice dishes and delicious appetisers like a mushroom gyoza ($9).
TRY The avocado maki ($18), which comes packed with generous amounts of avocado.
Burger joints are a dime a dozen in Singapore. But there’s possibly only one which is VeganBurg that, like its name suggests, offers vegan burgers. The fast-food vegan
joint doesn’t let the plant-based ethos limits its range, instead, you’ll be offered a variety of seven burger mainstays, plus other seasonal offerings. Other sidekicks to complement your meal include vegan hot dogs, crispy fries drenched in awesome sauces, and even char0grilled brocooi sticks if you’re laying off on carbs.
TRY The best-selling Smoky BBQ Burger ($11.90), featuring a bbq sauce-clad plant-based patty, lettuce, tomatoes and onion rigns cushioned between wholemeal buns. For something that hits close to home, opt for the Char-Grilled Satay Burger ($10.90) that has nutty satay sauce slathered on its plant-based patties.
Fancy ice cream with the payoff of 140 calories per scoop? At vegan restaurant Brownice, you can indulge in this sweet treat sans all the guilt that usually amass in the hip area. In place of dairy ingredients, the vegan ice cream boasts a construct of plant-based ingredients, including organic brown rice milk, organic evaporated cane juice, and a range of fruits and nuts. If you’re looking for something substantial,
check out Brownice’s vegan savouries such as pasta and pizza, topped with gooey cashew cheese!
TRY Obliged to single scoop ($3.50), double scoop ($6.50), triple scoop ($9) options from the 16-flavour range of vegan ice cream, including Nutella and matcha.