Verde Kitchen at Hilton Singapore is a small intimate space that focus on healthy eating with a more all-round approach. Not just about super food and drinks but the sources and processes of making every dish happen. Similar to Opus, 60 percent of seafood served is sustainable sourced and certified with Marine Stewardship Council / Aquaculture Stewardship Council eco-labels. All chicken and eggs are certified organic, free-range and lacto-free. While all these may seem repetitive, given that most health food concepts are founded on similar principles, Verde Kitchen cultivates a team that is conscious about food waste and resource efficiency. Food surplus and food waste are distributed among appropriate purposes according to food waste hierarchy (Reduce/ Feed people in Need/ Feed livestock / Compost / Disposal), and using recycled and recyclable packaging which is part of the segregated commercial food waste collection scheme.
Salmon Sashimi & Pomelo Salad 3.8/5
When salads are made wholesome, they are just as good as the mains. Salmon Sashimi & Pomelo Salad ($27) looks and taste vibrant with crunchy vegetables such as purple cabbage and carrots, pulpy pomelo, zesty with yuzu soy dressing. Highlighting this dish is the addition of salted strands of wakame, which adds a dimension to both its texture and flavour.
Super Food Grilled Halloumi 3.8/5
Super Food Grilled Halloumi ($25) is a 'warmer' salad with a Middle Eastern touch, made with Bulgur, chickpeas, grilled halloumi and rocket leaves. Tossed with roasted walnut dressing, its a salad that is very full on both texture and flavour. The bulgur grains are chewy and nutty, and get nuttier as you chew on it slowly. The chickpeas boosts even a fuller mouthfill I like how the sharp peppery flavour from the rocket leaves cuts through the savoury cheese. The cheese could come in thicker cut for a meatier bite.
Low-fat Creamy Broccoli & Kale Soup 3/5
Though some of you may find the Low-fat Creamy Broccoli & Kale Soup ($16) too green but it sits well with me, for someone who has no issue with finishing a bouquet of it. Submerged in the soup is a poached Omega 3 egg and its golden yolk has the effect of making the soup sightly creamier. This savoury vege soup goes pretty well with the side toast that is rich with emmental & parmesan cheese.
Organic Basil-crusted Glacier 51 Tooth Fish 3.8/5
And of course, its not all about soups and salads, there are 'real' food as well. My favourite is the Organic Basil-crusted Glacier 51 Tooth Fish ($38). As mentioned earlier, this highly prized Glacier 51 Tooth Fish is MSC certified. Its meat is buttery and tender, and the minty basil crust works well with its subtle sweetness. The crisp, bitter rocket salad cuts the meat's richness. Though the sauteed mushrooms at the side didn't quite gel with the fish, it was tasty nonetheless. Be sure to finish all the greens on your plate, as most of them come from the chefs' Vertical Garden on the ground floor, which are pesticides free and zero packaging.
Free-range Pulled Pork Burger 3/5
The Free-range Pulled Pork Burger ($28) comes with pulled pork with sweet BBQ sauce, coleslaw and cheddar cheese sandwiched in sunflower seed brioche bun. It would have been better if the pork can be more savoury or perhaps more char or smokey in flavour. It satisfies a lot more as a hearty pulled pork sandwich than a burger.
Malay-style Organic Lacto Chicken 3/5
The Malay-style Organic Lacto Chicken ($32) is a good attempt in bringing a traditionally rich food to healthier level but more work has to be done to make the gravy more robust.
Flourless Chocolate Cake 3.8/5
I was really glad that the desserts here are nothing too far off than they should be, compared to those made diary free, egg free or what not. The Flourless Chocolate Cake ($14) has an enjoyable spongy texture, tastes really quite chocolatey, with occasional drops of tartness from the berry sauce.
Homemade Gula Melaka Ice Cream 3.5/5, Chia Seed & Caramelized Hazelnut Pudding 3/5
You will be surprised that the Homemade Gula Melaka Ice Cream ($14) is simply your comforting tub of Chendol. As for the terrarium like Chia Seed & Caramelized Hazelnut Pudding ($14), it is yummy but as a sinful breakfast, less of a guilt-free dessert.
Other healthier South-East Asian cuisines are available, and also a range of juices, smoothies, including freshly brewed coffee and espresso made using Java Mountain Coffee, a responsibly farmed and sourced micro-roaster that is committed to empowering rural women farmers in Java. Other than the food, what I really appreciate about Verde Kitchen is its holistic approach towards healthy eating - from sourcing, to cooking, to managing waste and resources.
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
581 Orchard Road
Tel: +65 67303397
Nearest MRT: Orchard (NS Line)
Mon-Sat: 1030am - 530pm
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]