odette vegetarian menu

 

Delicious Vegetarian Food In Singapore

With more health-conscious diners seeking to take a greener approach, a variety of vegetarian options in many eateries in Singapore has been sprouting up in the last few months. These aren't the usual salad bars or raw food restaurants.

To appeal to those who are who are looking to eat a plant-based diet Business owners are becoming more inventive with the flavours and ingredients they use and avoiding mock meat when they can. They're also catering to the tastes of "flexitarians" or people who are not able or unwilling to completely eliminate meat entirely from their diet.

"In recent times, we've seen an increase in the number of requests for vegetarian or veggie-based options as our guests become more healthy and sustainable," says Leong Chee Yeng Jade's Chinese Executive Chef who introduced a sustainable, vegan, plant-based "Taste the Future" menu at the end of last year.

"With the trend of plant-based cuisines on the food scene and a focus on vegetables, dishes based on them are receiving more attention from conscious eaters," says Andrew Walsh the chef and owner of Cure Restaurant & Butcher Boy Singapore. "Even people who have a conventional view are also amazed by the rich and satisfying the plant-based cuisines can be."

"I am a firm believer that veggies shouldn't be considered as an ingredient, but as an equal partner to every protein in a meal," says Julien Royer who serves his unique diet that is vegetarian to around 20% of his customers at his Michelin-starred restaurant Odette.

At the one-starred Meta chef-owner Sun Kim believes in creating "a healthy and nutritious vegetable menu which guests appreciate, instead of doing it as an added-on". He's taught himself to treat vegetables just like meat by simply seasoning them and then charring them on charcoal to enhance their sweetness.

Chef Leong's aim is to dispel the notion that vegetarian and vegetable-based dishes are boring.Much like its sophisticated contemporary French food, Odette's vegetarian degustation menu is just as refined as its meat-based counterparts.

The most popular dish can be described as The Heirloom Beetroot Variation, featuring beetroot in a variety of forms, including meringue, salt-baked meringue and sorbet, accompanied by stracciatella artigiana's burrata, radish and honey-popping sweets, honeycomb and the pomegranate. The main thing is to enjoy the natural sweetness of beetroot's flavor in a variety of varieties of textures.

For those who aren't vegans, rosemary-smoked organic egg served alongside toasted Buckwheat, delicious smoked potato and yuzu tart aren't to be left out. Lunches with a variety of vegetarian dishes (from $128 with four course menus) and eight-course degustation dinner menus are also available.

"As an chef I am responsible for present ingredients in the best possible result. In stir-fries, we use garlic to improve the flavor that the veggies. Conserved vegetables help add a touch of flavor to a vegetarian dish as well as mushrooms give the dish a natural umami. At Jade we make our own spring onions, shallot, and the peanut oil to improve the taste of our dishes too."

In Cure, no part of a vegetable is to waste even the potato's skin being dehydrated to give the texture of dishes. "We believe that every part of the plant can be enjoyed and displayed with innovative ways, turning the potential food waste into novel ingredients," says Chef Walsh.

Check out this article to learn about the top vegetarian eateries in Singapore right now.

For More Information About: Odette Menu Prices

Odette

Much like its sophisticated contemporary French food, Odette's vegetarian degustation menu is just as refined as its meat-based counterparts.

The most popular dish can be described as The Heirloom Beetroot Variation, featuring beetroot in a variety of forms, including meringue, salt-baked meringue and sorbet, accompanied by stracciatella artigiana's burrata, radish and honey-popping sweets, honeycomb and the pomegranate. The main thing is to enjoy the natural sweetness of beetroot's flavor in a variety of varieties of textures.

For those who aren't vegans, rosemary-smoked organic egg served alongside toasted Buckwheat, delicious smoked potato and yuzu tart aren't to be left out. Lunches with a variety of vegetarian dishes (from $128 with four course menus) and eight-course degustation dinner menus are also available.

Jade

Jade's five-course "Taste the Future" menu ($68 per person) includes traditional Chinese dishes reinvented using no animal products, eggs or dairy.

Highlights of the five-course meal includes Steamed Vegan Dumplings filled with plant-based Omnipork and braised Vegan Meat (essentially Omnipork) along with various vegetables in Sesame Soy Sauce.

Typically braised pork rice is made with pork fat for aroma and texture. However, Chef Leong has substituted this animal's fat with peach juice, which is healthy and has great depth of flavor.

Like the meat-based version of this dish Chef also makes use of cinnamon sticks, star anise and high-quality soy sauce so that it's as delicious without guilt.

For More Information About: Popular Swensen Menu

Cure

The menus are frequently changed depending on the season. "Some ingredients are in peak condition for a short time and our menus are changed each two-month period, and sometimes each month." chef Walsh.

On the menu right now is grilling eggplants slowly cooked in binchotan to soft. Then it is dipped with a Furikake seasoning mix and served with a smoky mushroom dashi broth. However, this could change over the next day. Cure's five-course vegan meal ($120 per head) is served during dinner hours on both Fridays and on Saturdays.

Alma by Juan Amador

Vegetarian lunch menus at Michelin-starred Alma start at $39 with three course menus. Highlights include Executive Chef Haikal Johari's Crapaudine Beetroot from Alma's 6 Course Vegetarian Dinner Menu.

This delicate beetroot dish is combined with celeriac and Ice cream. "These three ingredients work well together. Both celeriac and beetroot are earthy in their flavours and we combine them with ice cream infused with mustard to enhance the flavor by adding a bit of acidity,"chef Haikal explains.

Some other dishes are Homemade Tofu with sauteed wild mushrooms and onion broth and Risoni that includes celeriac, seaweed, and kale.