Eating Green

These 4 New Veggie-Based Menus Will Make You Want To Eat Your Greens

Going green has never looked so good — or tasty.

These 4 New Veggie-Based Menus Will Make You Want To Eat Your Greens

(Anchor image: Tiong Bahru Bakery Diner)

Now we love a good, juicy steak as much as the next person, but there’s something to be said about going green once in a while. The Harvard Medical School notes that you don’t have to go full-vegan to reap the power of plants: even the occasional veggie dish can go a long way in protecting you from developing heart disease, diabetes, and even certain types of cancer.

But really, eating your vegetables doesn’t have to be out of some health-related obligation: these 4 new plant-based menus are as delicious as they look. Read on to see what’s on the menu.

Summerlong’s Tzatiki, Spanakopita, and their delicious range of dips.
(Images: Summerlong)

01 | Summerlong

Nobody does delicious health food like the Greeks — as  Mediterranean restaurant Summerlong proves with its newest menu. Using ingredients sourced from Greece — think organic fava beans from family farms in the seaside city of Kastoria and cheese from Epirus — Summerlong’sn newest menu serves up delightful vegetarian dishes perfect for sharing.

The homemade dips here are all vegetarian and gluten-free, but you wouldn’t think it given how sinfully addictive they are: our favourite is the Tzatiki, which is made with a tangy yogurt from Greece’s mountainous Epirus region, and finished off with lemon juice and dill oil. Other dips include smoked eggplant and spicy feta.

Signature mains include the Imam Bayildi, an iconic Turkish dish of eggplant stuffed with garlic, tomatoes, and feta-cheese. Be sure to save room for the Spanakopita, a classic Greek pie made with tarragon, feta cheese and egg, made with chef Fotis Kokoshi’s personal family recipe.

02 | Tiong Bahru Bakery Diner

Tiong Bahru Bakery might be better known for its buttery pastries and artisanal coffees, but their latest outpost, the Tiong Bahru Bakery Diner, brings something a little different to the table. It’s what you’d get if you crossed a quaint Parisian bistro with a cozy American diner: think comfort foods like homemade pastas and breakfast items with a modern, health-conscious twist.

The 100% sourdough waffle and fluffy brown butter pancakes are both lovingly made in-house with a lengthy fermentation process that gives them their uniquely light but rich flavour. As for the mains, vegetarian dishes are far from an afterthought: the Super Green Warm Soup is the perfect pick-me-up for sluggish days, what with the treasure trove of greens its made of blended into a flavourful mushroom broth. Feeling extra hungry? Go for the miso whole wheat spaghetti with broccolini — you (and your waistline) won’t regret it.

Veggies, bland? Not with Auntie’s Wok and Steam’s pad thai (left) and vegetarian curry (top).
(Image: Andaz Singapore)

03 | Auntie’s Wok and Steam at Andaz

Vegetables often get a bad rap for being bland and boring: but not for Andaz’s visiting Thai chef, Tubtim Warapai. Her specially crafted a la carte menu at Auntie’s Wok and Steam features authentic cuisine from her hometown of Northeast Isan, home to an array of aromatic spices, herbs, and vegetables. 

The star of the show is undoubtedly the Massaman tao-hu, a unique take on a curry dish that’s more often made with meat. Deliciously rich and creamy, this fragrant curry puts its veggies front and centre. Other classic dishes include Thai omelettes, pad thai, and papaya salads, all made with chef Tubtim’s signature Isan flair.

Enjoy Tanjong Beach Club’s burrata and heirloom tomatoes (left) and the house Tanjong salad (right), all by the beach.
(Image: Tanjong Beach Club)

04 | Tanjong Beach Club

A beach club might be the last place you’d expect to see health-conscious food, but who says you can’t turn up and eat healthy at the same time? Tanjong Beach Club’s new all-day dining menu features tasty vegetarian and gluten-free options that are perfect for a sunny day on the beach. 

Get your superfood fix with the signature Tanjong Salad, packed with kale, quinoa, roast pumpkin, and the French lentils du Puy, whose peppery taste lends an extra kick to the dish. Pair it with the burrata and heirloom tomatoes, a delightful combination of creamy cheese, sun-dried tomatoes, and watermelon that’s made for an afternoon in the sun.

Round it all off with the Malayan Mai Tai, a local spin on the classic drink that uses a secret blend of pandan and tropical ingredients for an aromatic finish. We’ll definitely count that as part of our five-a-day.

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