World Vegetarian Day may not sound like much but other than just healthy food and cruelty-free options, sustainability is also celebrated. Paul McCartney started his “Meat-Free Mondays” campaign last year to encourage sustainable living. Since then, the meat-free community has revamped its approach to getting the world to live sustainably. No, this isn’t an article telling you of the tragedy behind your meals and how you should only survive on cauliflower rice.
At the whiff of the word “vegan” or “vegetarian”, most people shy away faster than one takes cover from the rain. However, these five places will make your first green step a rewarding one. Starting with Arbite’s meat-free Rendang Mac and Cheese and ending off with Chef Jay Morjaria’s Sweet Chestnut filled Mochi Donuts.
Pop Quorn ($7)
Inspired by the sticky sweetness of Korean fried chicken, these nuggets of joy are coated in a light tempura batter and tossed in a honey-butter-marmite sauce – umami in a bite!
In September, Quorn launched their Change Maker campaign – 6 advocates are chosen to represent the brand’s sustainable philosophy. Quorn is a meat-free product range and their “meat” is derived from a fungi-based protein. Have I also mentioned that the products are soy free? Well good news to the gluten-free vegetarians, it is. Chef Marc Wee of Arbite, who personally uses Quorn in his daily cooking, was chosen as one of the Quorn Changemakers. Although he still eats meat, Chef Marc is an advocate of sustainable living and has created five dishes using Quorn: Pop Quorn, Quorn Burger, Hainanese Fillet Bowl, Rendang Mac and Cheese and the Quorn Benedict. These dishes are part of the main menu so if you have the chance, be sure to order them.
Address: 66 A Serangoon Garden Way, Singapore 555962
King oyster “scallops” ($12)
On the plate: Spinach puree, garlic snow, baby carrots, baby corn , toasted hazelnuts, lemon zest.
Singapore’s first vegan restaurant and bar, HRVST began as a project to break the stigma surrounding vegetarian/vegan fare. Elevating the entire experience with beautiful food presentation and refined flavours, chefs Addis and Dylan have curated a selection of dishes using quality ingredients. Experimenting with familiar flavours to ease the public into the world of vegan food, they have replicated the density of ice creams without dairy products and the fluffiness of eggs with tofu.
Address: 6A Shenton Way, OUE Downtown Gallery, #05-01, 068815
Beyond Burger: Hello Local
A Beyond Meat patty cooked on the hot grill with vegan butter, slapped onto a vegan bun with a housemade satay sauce and house pickled achar, lettuce.
Here, vegan food is nothing but sinful (of course not in the literal sense). Their vibe: tasty grub that you can eat with your hands and get a little dirty with – without animal meat. Also using the same meat-free products as HRVST, Hello Baby uses Beyond Meat in their dishes. More than just being entirely made out of plant-based protein, Beyond Meat aims to impact the environment positively by creating a more sustainable food source. Very much like HRVST, the food at Hello Baby is an amped up version of familiar dishes. Get your hands dirty with one of the juicy burgers or get their Chilli “Crab” Sliders to satisfy your spicy cravings.
Address: 10 Trengganu St, Singapore 058464
Neon Pigeon x Dynasty
From 16 – 18 October, Chef Jay Morjaria will be adding special dishes to the menu at modern urban izakaya Neon Pigeon. This three-night-only collaboration will feature seven contemporary dishes with a mix of plant-forward dishes as well as others. Chef Jay’s innovative dishes were also featured on Million Pound Menu, now showing on Netflix. One of his signature dishes at his own restaurant “Dynasty” is the Bibimbap Arancini, a twist on the traditional Korean rice bowl. Plant-based dish, the Shiso leaf topped with Pickled Asian Mushrooms and Pine Nuts, which will be featured in this collaboration, is an innovative vegetarian dish packed with nutrients and flavour.
Address: 1 Keong Saik Rd, 089109
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