Chef’s Table @ Capella Singapore - Wellness Tea Time

If you are a wholly believer of a plant-based diet or about to step into the realm of raw food, veganism etc, but finds it really hard to give up your sweets, Capella Tea Experience – Wellness Tea Time may be able to ease that yearning, every Friday. At Chef’s Table, this special menu is put together with great effort by Sandra Lim of Live Fruitfully, a certified Raw Food Chef from The Matthew Kenney Culinary Institute and Chef David Senia, the Culinary Director of Capella Singapore. Presented in the form of a five-course menu, the Wellness Tea Time offers not just gluten-free and dairy-free savouries but also sweet creations!

Caffaine takes a back seat. Get in tune with yourself and choose from Ronnefeldt Ayurvedic teas instead, according to your mood – a cocoa-rich taste with light floral notes Stay in Balance; an invigorating herbal Light My Flame or the smooth green tea blend Let It Go.

Hummus is quite common in a vegan diet but I really love this Crispy Charcoal Tuile with Root Vegetables Hummus. Its exuberant colours, textures and most of all, the taste. The hummus is made with sweet potato, yet it has a savoury depth and a tangy note. It is designed to eat with your hands, hence spoon the hummus with the gluten-free Crispy Charcoal Tuile and sweet potato chips.

Tempeh Portobello Slider with Green Goddess Cream is a herbivore's slider that delivers a level of satisfaction no less than a regular slider. Not so much of the Goddess cream but that layer of sweet caramelised onions at the bottom and the pickled cucumber on top, that have successful trick my mind.

The preparation works for Cauliflower Crust Pizza with Shiitake ‘Bacon’ is painstaking but the final product is worth it. The curst is made with cauliflower and teff, a grain grown in Ethiopia and said to have huge health benefits. The sweet corn mash gives the pizza a sweet flavour and body, and if you think that the quintessential cheese is missing, just open up the pizza and you will find a slice of almond cheese in it.

The Sprouted Whole Grain Bread with Tomato Tapenade is made with 5 different grains such as brown rice, quinoa etc. It may comes across a bit dry but the tangy sweet tomato spread makes up for it. The bread is super crusty on the outside, with a slight chewiness to the body.

The Special House Scones are served with homemade raspberry jam and coconut cream. To give the jam a jammy texture, chia seeds are used as the 'gelatin'. I like the jam which is pulpy and not too sweet, the coconut cream also imparts a different flavour to the scones. However, the sweetness of the scones doesn't sit well with me at all, although technically, there isn't any 'real sugar' in it.

Finally the sweets. If the savouries are tough to make, the sweets are multiple times of that. Without cream or dairy, it might take 10 more ingredients just to achieve similar consistency and texture. For example, Chocolate Hazelnut Dome went through multiple trials for the layer of chocolate coating, which is made using aquafaba (chickpea water). The Quinoa and Zucchini Chocolate Tea Cake has a brownie-like texture and the Cacao Avocado Mousse delivers an expected creamy consistency. However, i would prefer more varieties as they start to get cloying after a while. Cultivated ‘Cheesecake’ with Blueberry and Beetroot Glaze offers a brighter taste.

Ending the lazy afternoon is a refreshing Tomato Consomme Jelly with Basil Granita and I really like it, simply because it tastes very natural, compared to the plate of sweet creations prior to it.

Knowing that you ain't consuming anything artificial is certainly assuring. It is intriguing to see how different ingredients are being orchestrated into our well-loved items using methods much less known. Wellness Tea Time is available on Friday from 3pm to 5pm, priced at $59 per person.

Photograph and written 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.


Chef’s Table 
Capella Singapore
Sentosa Island
1 The Knolls
Singapore 098297
Tel: +65 65915045
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Fri: 3pm - 5pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit C or E. Walk to pick up point at exit of Lobby F in Vivocity (near JPot and Nyonya & Baba Restaurants). Wait for the complimentary shuttle bus service. Journey time about 15 minutes. [Map]

2) Alight at Harbour Front MRT station. Take Exit C or E. Walk to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station. Proceed to Artillery Ave. Walk along Artillery Ave until you came to a road (slope) to Capella Hotel. Turn right onto the road and walk up the slope to destination. Journey time about 25 mins. [Map]

HRVST @ Kilter Avenue OUE Downtown Gallery - Rooftop Vegan Restaurant Bar

Kilter Avenue at Downtown Gallery is a fitness lifestyle space that comprises a studio gym, a restaurant and a bar that advocates healthy moving and clean eating. Its in-house restaurant and bar - HRVST, is a vegan concept that serves a full menu of vegan starters, mains and bar snacks, aims to craft an alternative commonplace to change perceptions, to provoke thought and deliver impact.

Like most cleaning eating concepts that arise these days, HRVST aims to change the not-so positive perceptions of vegan eating. I always have a healthy relationship with my vegetables but I was really excited to try out HRVST, simply because of the huge roofstop garden that resides just outside their doorstep. Lush dill plants, herbs, spices etc.

Twice Cooked Spuds 3/5

Can you imagine vegan bar snacks?! It's kinda of an oxymoron to me, really. Served with garlic aioli, the Twice Cooked Spuds ($8 for 5pc) were moist in the inside and crisp on the outside. Steam before frying is the trick. The soy based aioli surprises many with its creamy texture, with the apple cider vinegar lending a clean acidity to the finishing.

King Oyster 'Scallops' Mushroom 3.5/5

King Oyster 'Scallops' Mushroom ($12) is an aesthetically pleasing dish. Made with garlic and modified tapioca starch, the garlic snow that falls on the garden of vegetables is flavour lifting. Lightly seasoned and grilled, the savoury mushrooms and the crunchy roots may just take your mind off meats in that very moment.

Soy Satay and Chips 3/5

The Soy Satay and Veggie Chips ($10), I believe would become a popular bar snack. It smells and tastes pretty close to a chicken satay, \and the creamy peanut sauce can be dangerously moreish. But mock meat being mock meat, I still find them a tad oily and I still very much prefer animal fats to vegetables fats - natural vs processed. I like the veggie chips more actually, consisting of zucchini and sweet potatoes. The process of dehydration then baking seems to have concentrated their flavours, as I could taste the sweetness of them even more.

Sourdough 2.5/5

I thought the Sourdough ($14) would be a sandwich that would challenge the classic avocado sandwich combination but it just cements the position of the latter. It is a joyless dish that may just make you stay firm with your current non-vegan diet if switching ever crossed your mind. The pickled zucchini, broccoli and cauliflower fell apart before anything else, and I really feel a lot more can be done to the orange glazed grilled tofu because it really tastes nothing more than just a piece of slightly sweetened tofu, that is being placed onto a piece of bread out of convenience in trying to form a sandwich. And when you have the entire garden at your doorsteps, why only just a sprinkle of the basil leaf's flowers?

Pumpkin Gnocchi 2.8/5

The Pumpkin Gnocchi in Tom Yam Broth ($16) has a lot of potential in becoming a mainstayer if the gnocchi can be improved. The tom yam broth is made using sweetcorn to give that sweetness and coconut milk is added to thicken its consistency. Robust and fiery with a kick, I wiped the bowl clean. The homemade coriander oil heightens the aroma. What disappoints is the gnocchi made from butternut squash. I reckon the ratio of the flour is a lot higher for its a lot tougher than what I had before. Too little protein and fibre in a bowl too.

Matcha Ice Cream 4/5

The star of the day, is definitely this Matcha Ice Cream ($8) made with coconut milk. This is what I called a truly naturally ice cream. Hand churned, you should just throw that supposedly healthy yogurt or gelato ice cream into the bin. Served with blood orange puree, poached plums and pistachio, you got your balance of sweet and acidity. They should just set up an ice cream parlour outside the gym!

When one of the intentions is to complete the experience of the gym-goers here, the meals don't seem to be that appealing to a hungry body. After a spirit lifting workout, I need a full, energising meal - colourful, vibrant, loaded with fibre especially. I do look forward to what HVSRT can offer at its bar, as I heard the botanicals from the garden will be used for their cocktails. I shall just stick to the notion of balanced meal for now. If I crave for a satay, I will take a real meaty satay laden with fats. Not vegan for sure!

Words and photos 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.


HRVST
Kilter Avenue OUE Downtown Gallery
6A Shenton Way
#05-01
Singapore 068815
Tel: +65 69207500
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 530pm - 11pm
Sat: 9am - 3pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pager MRT station. Take Exit B. Walk to traffic light junction. Cross the traffic light to Maxwell Road. Turn right and walk towards Shenton Way. Walk to destination. Journey time about 5 minutes. [Map]

Hans Im Gluck @ Orchard Road - A Fairy Tale-like German Burger Chain Opens In Singapore

Situated in the heart of Orchard Road is Hans Im Gluck, an established German Burger Grill and Bar from Munich which has launched 49 outlets across Europe and hereby marking Singapore as the franchise’s 50th outlet globally. Originating from a wonderful story of Hans Im Gluck which is meant to teach readers the true origin of happiness, diners will be instantly transported to an enchanting dining experience akin to dining in a whimsical fairy tale forest with its carefully curated interiors - the lush greenery and floor to ceiling birch tree trunks sprouting in between tables to create a green haven away from the hustle and bustle of the city.

Burgers are their forte. The casual gourmet burger restaurant specialises in an extensive selection of quality European gastro burgers - with over 30 beef and chicken burgers served alongside salads, as well as vegetarian and vegan burgers to cater to those with dietary restrictions. Also, the restaurant brings in its own range of housemade sauces, as well as multi-grain and sourdough buns, which come frozen from Germany and are made exclusively for the chain, in order to ensure consistency and quality. I liked how all burgers come with an option for customers to choose their choice of bread from Sourdough, Multigrain or go Naked, which basically translates into a bun-less burger, perfect for those on a carb-free diet.

1 PFUND SUSSKARTOFFEL-FRITTEN 4.5/5

The 1 PFUND SUSSKARTOFFEL-FRITTEN ($9) comes in a generously portioned sweet potato fries which boasts a crispy exterior, with a sweet potato fragrance within its soft airy insides. Though good on its own, pair them with the different sauces available and you will finish all one pound of these addictive sweet potato goodness in no time.

HANS IM GLUCK 4.2/5

The HANS IM GLUCK ($17) features a beef burger which comes with parmesan cheese, parma ham, rocket leaves and balsamic glaze. The subtle sweetness from the balsamic glaze complemented the savouriness of the other ingredients quite well, while the beef patty leans towards the tougher side as they only do their beef well-done. Furthermore, the restaurant opts for fresh Australian beef, which averages at 20 per cent fat-to-meat ratio. This explains why the patty lack the juiciness one usually expect for their burgers.

KLASSIK 4/5

Another beef burger from their menu, the KLASSIK ($14) claimed as the 'mother of all burgers', also came with a nicely seasoned beef patty, as well as the standard set of toppings such as fresh lettuce, red onions, sun-ripened tomatoes and their signature HANS IM GLÜCK sauce. Boasting a good balance of flavour and texture, their rendition of European beef burgers are generally less greasy and more healthy than the American-style burgers.

VOGELWILD 3.8/5

The VOGELWILD ($14) features a grilled chicken breast burger with sour cream chive sauce and crispy fried onions. A healthier option as grilled chicken breast is used, the meat was a tad dry on its own. However, the dressings provided a creamy tanginess which lends a refreshing flavour to the burger in between bites.

ABENDROT 4/5

One of the vegetarian burger options from the menu, the ABENDROT ($15) comes with parmesan cheese, grilled vegetable tartare & rocket leaves. Crunchy and flavourful, this meatless option is still satisfying as the rich flavour of the grilled vegetable tartare works wonderfully on the palate.

JUGLANS 4/5

Their Vegan options are no less impressive with the JUGLANS ($15) which comes with cranberries, sprouts and walnuts. The vegan patty has a nice crispness on the exterior while the interior retains a succulent texture. Its accompaniments provide a good balance of flavour to the vegan burger.

HENNE 4/5

The HENNE ($15) is a grilled chicken breast burger which comes with avocado cream, sprouts, orange and mustard sauce. However, with the option to go naked (without burger buns), the dish resembles a salad. It may look like a mess of leafy greens, yet it fares notchers higher than the regular salad bowls with its luscious avocado cream and mustard sauce adding a zesty kick to the entire dish. Fresh and yet retaining a nice crunchy texture, it is no less satisfying than the regular burgers and perfect for those on a carb-free diet.

OMAS GEHEIMNIS 4.5/5

End the meal on a sweet note with their selection of desserts, such as the OMAS GEHEIMNIS ($12) which features warm molten chocolate cake served with vanilla ice cream & whipped cream. The soft moist molten cake oozes intensely rich chocolate lava upon breaking it open. The classic combination of the warm chocolate and cold ice cream never goes wrong, and is well executed in this case.

WOHLERGEHEN 4/5

The WOHLERGEHEN ($10) comes in a pile of mini Crepes drizzled with warm chocolate and served with a scoop of rich vanilla ice cream. The dish also came with some walnuts to add a crunchy texture to the soft mini crepes and creamy ice cream.

BESTER 4.2/5

The BESTER ($12) features warm glazed apple tart served with vanilla ice cream and whipped cream. The apple tart leans towards the sour side with a subtle sweetness while the creamy vanilla ice cream on the side provides a good complement to the apple tart, with the addition of whipped cream for a lighter finish.

Hans Im Gluck presents a whole new slew of wholesome burgers which is of both quality and nutritious value, defying the common perception of unhealthy burgers that we get mostly from fast-food restaurants. Owner Mrs Hirschberger says: "European burgers are healthy and nutritious. Our burgers are different from fast food. We want to offer gourmet burgers in a restaurant setting as proper sit-down meals." As a one-stop burger place to cater to different dietary preferences, it elevates its variety of handcrafted burgers into an exciting and healthy meal – with virtually unlimited options and something special for everyone.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Hans Im Glück
362 Orchard Road
Singapore 238887
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Thu: 11am - 12midnigh
Fri-Sat: 11am - 1am

Direction: 
1) Alight at Orchard MRT station. Take Exit A. Follow the underpass too Shaw House. Walk to ground level. Turn right onto Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

Brownice @ Sin Ming Centre (Upper Thomson)

I have heard of Brownice so much that I was actually looking forward to visit the place when Luke suggested going there for dessert after our lunch meet up. I am glad that Luke is back in Singapore again after leaving for Penang for a short while. Yes, Luke is back in the Singapore blog sphere documenting his hunt of the best vegetarian food. Brownice makes dairy free, vegan ice cream from organic brown rice milk, fruits and nuts. The healthier and low fat choice is as yummy as the other ice parlours around the island.

Tofu Crumble Pizza 3/5

Besides ice cream, Brownice also has other items such as pizza and waffles on the menu. I tried the Tofu Crumble Pizza ($11.80) which is a thin crust pizza topped with tofu and vegan nut cheese. The flavours stood out for me especially the vegan nut cheese. However I felt the pizza base was stale, probably oven from some instant dough. Saying that, I also noticed that Brownice has posted on the facebook that they have improved the pizza quality and indeed looks better than my visit. I look forward in trying their improved recipe as well as the different new flavours they have introduced such as the Fish Curry, Middle Eastern Hummus and English Breakfast etc.

Waffles 3/5 with 2 Scoop of Ice Cream 4/5

The Waffles ($3.50) is freshly made and drizzled with organic chocolate fudge. The waffle itself was crispy on the outside and soft on the inside. I had 2 scoops of ice cream ($5.90) to go with the waffles and I went for the Peanut Butter Caramel and Dark Chocolate. The ice cream surprisingly is really creamy and flavourful. The dark chocolate was my favourite for its intense rich chocolate flavour.

Mudpie 4.2/5

The Mudpie ($9.80) made with smooth French and hazelnut chocolate ice cream, served on a bed of brown rice crisps and topped with dark chocolate ganache and caramelised sea salted almond is a must try if you are into chocolate. Chocolatey and nutty, these combination is simply heaven. However I thought it was a bit pricey for the portion that is served.

Even thought the ice creams at Brownice is diary free, you would not really taste the different as it still comes with that creamy and smooth texture. Moreover the selections of flavours are extensive with interesting flavours such as Banana Oats, Lemongrass Tea Sorbet, Pumpkin Coconut, just to name a few. The best is that even lactose intolerant people can now enjoy these ice creams!


Brownice
Sin Ming Centre
8 Sin Ming Road
#01-03
Singapore 575628
Tel: +65 64566431
Facebook: https://www.facebook.com/BrowniceIceCream
Website: http://www.brownice.com/
Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Mon-Fri: 1pm - 11pm
Sat-Sun: 12pm - 11pm

Direction:
1) Alight at Upper Thomson MRT station. Take Exit 3. Walk to Jalan Todak Road. Turn left onto Jalan Todak. Walk to destination. Journey time about 5 minutes. [Map]

Original Sin @ Chip Bee Gardens (Holland Village)

Original Sin the first vegetarian Mediterranean restaurant in Singapore has been around for 14 years since 1997. Chef Michael Hadley from Michelangelo together with co-owner Chef Marisa Bertocchi created the concept of Original Sin and since then never look back. This is really quite an achievement for a vegetarian restaurant in the current F&B scene where restaurants opened and closed in a couple of years.

Principessa 3.5/5

The colorful salad garden, Principessa ($18) has an eclectic mix of roasted pumpkin, avocado, asparagus, tomato, french beans and boccocini, all mingled in a bed of mixed lettuces and dressed in a light balsamic vinaigrette that was subtle and unassuming.

Basilico 3.5/5

The Basilico ($13) is homemade herb bread with creamy goat cheese, char grilled eggplant and roasted   capsicum and rocket leaves. The bruschetta has a nice balanced of flavours that will whet your appetite.

Fritters 3/5

The Eggplant and Parsnip Fritters ($16) drizzled with zesty house mayo was rather simple with a light batter but was surprisingly quite delectable with a nice exterior crisp. This is my first time having parsnip and I thought the texture is quite similar to potato, very enjoyable.

Haloumi 3/5

The Haloumi ($18) which is usually made from a mixture of goat's milk and sheep's milk was nicely pan fried and served on a bed of salad greens, roasted capsicum, lentil, cucumber and mint salad. Due to its high melting point, the haloumi is ideal to be served pan fried or grilled giving it a nice texture and alternate way to enjoy cheese.

Mezze Platter 4.2/5

The Mezze Platter ($22/$30) reminds me of a similar dish I had at Blu Kouzina. The Middle Eastern platter served with Falafal balls and Pita Bread comes with Hummus Chick Pea, Aromatic Pumpkin and Carrot, Eggplant Baba Ganoush and Yogurt Tzatziki dips. My favourite is the pumpkin and carrot dip.

Magic Mushroom 4.8/5

The Magic Mushroom ($18) which is baked portobello mushroom with ricotta cheese, spinach, pesto, topped with a tomato basil sauce and mozzarella was simply magical. The medley of rich flavours with the earthy mushroom magically sent the mouth blooming with wonderful flavours. I will definitely go back for this.

Bosco Misto 4.5/5

This is another must try dish at Original Sin. The Bosco Misto ($26) is like 2 beef patties stacked on top of each other but this is the vegetarian version made of spinach, feta and tofu coated with crushed almonds and sesame seeds, asparagus and a button mushroom plum sauce. Being a meat lover, I was actually very satisfied and content. I didn't feel I missed out any meat.

Vegetable Tandoori 3/5

Out of all the dishes, the Vegetable Tandoori ($26) is probably too vegetarian for me. The skewer has char grilled button mushroom, brinjal, capsicum, onion and tofu marinated in tandoori spices. It is served with rice, youghurt and mangjo chutney dip.

Lasangna 4.2/5

The Lasanga ($26) comes with baked layers of pasta sheets filled with button mushroom, spinach, onion, zucchini, capsicum, tomato, mozzarella and fresh basil topped with shaved parmesan. I couldn't help digging into the melange of beautiful flavours.

Porcini 4.8/5

By now I am already very impressed with the creativity of Chef Marisa Bertocchi. She definitely has bring vegetarian food to a new level. Cooked to perfection, the Porcini ($26) was exquisitely executed. The creamy white wine sauce also married the pasta beautifully, bringing the whole dish together.

Risotto 4.5/5

Do allow the restaurant 20 minutes to cook your Risotto ($26). It is definitely worth every minutes of the wait. This is probably one of the best of risotto I have ever tried.

Chocolate Brownie 3.5/5

Apple Crumble 3/5

Tiramisu 4/5

Hazelnut Chocolate Cake 4/5

Original Sin not only serves delish starters and mains, they also have a decent selection of desserts. I tried the Chocolate Brownie, Apple Crumble, Tiramisu and Hazelnut Chocolate Cake. All desserts are priced at $10 and were pretty good. My favourite was the tiramisu and hazelnut chocolate cake.

Being able to stand tall for the past 14 years, Original Sin has tapped on a niche segment of the market and brings vegetarian to a whole new level with its creativity. Vegetarian food is no more boring and even better than many non vegetarian food. Price can be on the high side but you are paying for the quality.


Original Sin
Chip Bee Gardens (Holland Village)
Blk 43 Jalan Merah Saga
#01-62
Singapore 278115
Tel: +65 64755605
Facebook: https://www.facebook.com/OriginalSinRestaurant
Website: http://www.originalsin.com.sg/
Nearest MRT; Holland Village (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction:
1) Alight at Holland Village MRT station. Take Exit A. Turn left and cut through the carpark. Walk towards the shophouses. Journey time 3 minutes.