There was a time when you wouldn’t have heard the words “meatless” and “fine dining” in the same sentence in Singapore. Plant-based menus are becoming more popular in high-end restaurants. What’s clearer than ever in the industry is that vegan and vegetarian restaurants aren’t a constraint, but rather an opportunity for creativity and flavour potential. There’s never been a better time to find delicious meals that don’t rely on meat – and they’re fancy enough to bring your partner for a date night.
Restaurant JAG
76 Duxton Rd, Singapore
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“A steak is a steak — you generally know what you’re going to get,” says executive chef Jeremy Gillon. “But with vegetables, you can do so much more.”
One Michelin star JAG is a French fine-dining restaurant that takes an Omakase Discovery Degustation Menu approach, which means there is no set menu. Since its initial opening in 2018, the French omakase restaurant has offered vegetarian and vegan degustation menus, but it has only recently begun to emphasise those more heavily.
Diners are taken on a seasonality driven indulgent culinary journey with the Discovery Degustation lunch menu, which costs $175++. This is a journey of flavour progression through the medium of vegetables and foraged herbs from the mountains of Savoie, France. This approach enables the chef and his team to use the freshest produce available and pivot to create bespoke and one-of-a-kind dining experiences each time. This personalised experience will be tailored to your dietary preferences and preferences.
Odette
1 St Andrew’s Road #01-04
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”Our approach evolved considerably to infuse a sense of place through product, technique, flavour and aesthetic.” Odette doesn’t need an introduction. Chef Julien Royer, our list’s only three-star Michelin contender, offers a full plant-forward French-style tasting menu that, like his other menus, changes daily. Odette’s vegetarian degustation menu is just as sophisticated as its meat-based counterparts.
A tribute to Singapore – PROMENADE À SINGAPOUR – featuring a selection of the finest greens of local provenance – consisting of over 20 ingredients, foraged and farmed from our little red dot, including spring leaves, shio kombu, lady’s finger, locally foraged green oxalis, as well as tarragon flower grown by our very own chef de cuisine Adam Wan:
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Jade
The Fullerton Hotel Singapore, 1 Fullerton Square
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Jade’s Taste The Future Plant-based Vegan Menu. Image credit: Jade
Sustainability is an important component of The Fullerton Hotels & Resorts’ corporate philosophy. In this regard, Jade, one of its flagship restaurants, has introduced “Taste the Future,” a special plant-based five-course menu (S$68++ per person) that represents the next step toward sustainable living. All of the menu staples are vegan, with no meat, eggs, or dairy — in other words, no animal product is used as an ingredient. In creating the dishes, Chinese Executive Chef Leong Chee Yeng drew inspiration from his own personal vegan-dining journey. In order to achieve a rich, nuanced tapestry of textures and flavours.
Candlenut
17A Dempsey Rd, Singapore
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Candlenut is the world’s first Peranakan restaurant with a Michelin star and offers a contemporary yet authentic approach to traditional Chinese street food. Enjoy a modern and creative twist on traditional Chinese cuisine from the Straits as Chef Malcolm Lee refines and preserves the essence and complexity of traditionally complex dishes. For plant-based dinners, Candlenut offers a vegetarian à la carte menu upon request. While most of the vegetarian menu items are accidentally vegan, you can also call ahead and share your preferences.
Here’s a meatless option from their signature Ngoh Hiang with Karana, a locally produced meat alternative from the versatile jackfruit.
JAAN
Level 70, Swissôtel The Stamford, 2 Stamford Road
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JAAN by Kirk Westaway is an internationally renowned restaurant on the top floor of the legendary Swissôtel The Stamford in Singapore. Under the direction of Chef Kirk Westaway, the house has set itself the goal of putting a decisive stamp on modern British cuisine and promises a unique reinterpretation of British gastronomy through a modern and innovative culinary lens.
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Enjoy a specially prepared 6-course meal reinvented for S$318 ++. The menu is British-inspired and Westaway’s dishes are seasonally based. So expect the menu to change quarterly as it features only the highest quality harvested vegetables from the world’s leading producers, minimally prepared so that their natural flavours speak for themselves.
Saint Pierre
1 Fullerton Road, #02-02B One Fullerton
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If the chef is a vegetarian, one can only imagine how good his vegan and vegetarian dishes are. Chef Emmanuel Stroobant, who has been awarded 2 Michelin stars, uses only the freshest natural ingredients and offers a duo of plant-based vegetarian menu options for guests. The full vegetarian / vegan menus are available as a 3- or 4-course lunch menu or as a 7-course discovery menu of the chef’s choice, simply indicate your vegetarian or vegan preference when making your reservation.
Joie by DOZO
#12-01, Orchard Central, 181 Orchard Road
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Joie (pronounced “joy”, not “joey”) is a meatless eatery serving upscale options such as mushrooms cooked in hot paper pots, dragon fruit lotus with truffle garden, and vegetarian sashimi. Influenced by the new wave of culinary trends in Europe and Taiwan focusing on inspiring and innovative natural dishes prepared with fresh ingredients. Can’t make up your mind? Choose a 6-course lunch for S$39.80 or a 7-course dinner for S$69.80 a set.
Here’s a potato and cauliflower bisque served with dehydrated basil chip and salt-baked celery root:
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Corner House
1 Cluny Road, Singapore Botanic Gardens
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The Corner House was built in 1910 and was declared a Conserved Building in May 2008. If your restaurant houses a 1910 colonial house in the Botanical Garden, it goes without saying that the kitchen has an in-depth knowledge of how best to use herbs and plants in the cooking process. In 2020, Corner House featured a boldly original menu from Chef David Thien. Born and raised in Bordeaux, David Thien has toured some of the most venerable Michelin-starred and gourmet cuisines in Europe and Asia. Omakase-style menus are dynamic and constantly changing to suit the seasons, our sources, and customers. Prices start at S$118 for a 4-course executive lunch menu and dinner from S $ 168 for a 5-course discovery menu.
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Original Sin
#01-62, Block 43 Jalan Merah Saga, Chip Bee Gardens
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The first and only Mediterranean Italian vegetarian restaurant in Singapore. Original Sin is named after the famous fresco in the Sistine Chapel. Holland Village faithfully serves some of the best Mediterranean-style vegetarian food in Singapore; you won’t even miss the meat. Be sure to try the spanakopita, a mixture of baked ricotta, spinach, feta cheese, and phyllo, served with grilled portobello and mixed vegetable ratatouille. Another favourite is the magic mushrooms, the baked portobello mushrooms with spinach and ricotta cheese, or the princely salad with roasted pumpkin, avocado, asparagus and other delicious ingredients.
