Healthy Eats

Healthy Eats

When guilt sets in after I've indulged in too many rich meals consecutively, I try to balance things out with lighter, healthier food. It's no coincidence that vegetarian dishes become my top choice at these times.
Veronica Phua
Veronica Phua

To my surprise, the Bun Thit Nuong from @greenlotuskitchen.sg received enthusiastic praises from my parents. I must admit, I’d had slight reservations when placing my order because my parents have always preferred their noodles piping hot. And this Vietnamese dish is meant to be eaten at room temperature. Chockfull of top quality raw vegetables (no deadbeat specimens here), fresh herbs and homemade pickles, and served with a light yet complex Vietnamese fish sauce-based dressing alongside, it can also be categorised as an Asian salad with the bonus of an extremely tasty protein.
I picked the pork version for us and the meat was superbly done for every bowl. Each slice was smoky, aromatic and flavourful from the lip-smacking marinate and being grilled just right by @derricknguyen13 (he’s a stickler for perfection). I made sure we followed his instructions which is to toss the contents in the bowl for a minute before eating as it ensures optimum tastiness.

Unfortunately, you will have to wait to try this dish as Derrick has just switched his menu to #Pho (but let me tell you from my experience, he does an EXCELLENT one as well!). Most of his order slots for May have been snapped up but if you hurry, you might be able to squeeze yourself in.

I’ve been bugging my friend @derricknguyen13 whose Vietnamese food you’ve likely seen me share on Instagram, to make his dishes available for sale (because they are too freaking delicious!), has finally done so! Please follow him on @greenlotuskitchen.sg.

As he is new to this, Derrick is keeping his menu and quantity small to ensure there’s no compromise to quality and taste. You’ll basically enjoy exactly what he prepares for his family and friends. All the recipes he uses have been taught to him by his wife @liltune’s mum and sisters over many years. He is starting off with just the Bún Thịt Nướng for now.

A long-time favourite of mine, this Vietnamese classic meant to be eaten at room temperature, is essentially an Asian salad with protein. It features extremely well-marinated grilled meat on rice noodles with fresh vegetables and herbs, and is served with a light fish sauce-based dressing.

Meant to be eaten at room temperate, I love his version as it is really tasty from the smoky boneless meat (it boasts a fantastic sweet-savoriness), yet feels rather healthy because I know he uses good ingredients and preps his food with care and attention.

Since some people aren’t into pork, he is offering the dish with grilled chicken too as shown in my video. I have eaten both and they are equally shiok but if I was forced to choose, the pork would be it.

If you would like to place an order, please DM @greenlotuskitchen.sg on Instagram.

Here’s some info to take note:
- Prices: Pork bowl - $13, Chicken Bowl - $10.
- Limited to 15 orders for lunch (11am - 2pm) and 15 orders for dinner (5pm - 8pm).
- Delivery Fee is not included.
- Pick up is in River Valley area.
- Delivery days are Wednesdays and Saturdays.
- Cut-off timing to order for Wednesdays is 2 days before, on Mondays at 8pm.
- Cut off timing for Saturdays are on Thursdays at 8pm.

Because he is a fan of burrata himself, @thebrewingground’s Head Chef @sebastiansjl’s is particularly proud of their “Burrata and Tomatoes Tartine” ($18). Having tried it this morning, I must say I love it too.
Served on a thick slice of sourdough is a generous amount of the creamy cheese. The brilliance is in how it is deliciously balanced by sweetness from caramelised onions and marinated cherry tomatoes, as well as the complex tang of balsamic glaze, fragrance from basil and a fun bit of crunch from toasted almond flakes.
As it is not served hot, there is a heightened sense of freshness and lightness about this open-faced sandwich. Yet, it is really filling. The accompanying mesclun salad isn’t an afterthought either. It tastes exceptionally perky and is no doubt, one of the better ones I’ve had.

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It eluded me on my first visit but I had better luck with the iconic Baby Cauliflower the second time I dined at @miznonsg. The reason for its popularity was crystal clear from my first bite as the unbelievably sweet vegetable seemed to burst with juiciness. Do order it if it’s available when you’re there because not every batch of baby cauliflowers delivered, passes Executive Chef @orhakmimi’s scrutiny.

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(Hosted) @miznonsg is less than a month old but it is already packing in the crowds. News of the opening of the Israeli brand was out on the streets early on and the excitement in our city had been palpable. My friend Zhenia, who joined me at the lunch, was hyped up as she had heard so much about Miznon from her friends overseas.
Singapore’s outlet is located on Stanley Street, and the casual eatery seems to crackle with an infectious energy (also the reason why I kept the ambient sounds as the video soundtrack 😊). My guess is Executive Chef @orhakmimi is the source because that man radiates an irrepressible joy. You can spot him easily - he’s the tall dude who thinks nothing of spontaneously breaking into a dance in the kitchen 😄.
For our tasting, he told us sit back and wait to be fed, and moments later, a succession of items (I swear each was more delicious than the one before) landed in front of us. First, a large, freshly baked #pita with little tubs of tahini, as if to let us know, beyond a shadow of a doubt, exactly how amazing they get their basics. Then Chef @owjiewei brought the “Hot Chickpeas” ($16). He had ladled them straight from the pot onto a plate smeared with tahini, and dressed them up with a hard-boiled egg, raw onions, tomatoes and zhug (a spicy paste made from green chillies, olive oil and salt). The flavours in that plate danced with verve on our palates and provided the first clue to how vegetarians would have a field day at #Miznon. Our impression was confirmed when more exuberantly flavourful vegetarian items came our way, namely the roasted “Batata” ($12, sweet potatoes from New Zealand paired with sour cream and Atlantic sea salt), the “Bag Of Beans” ($12, a mix of cold Haricots verts, French beans and snap peas tossed in garlic, lemon, olive oil and sea salt which is aptly nicknamed “the healthiest fries” by Chef Or), and the “Run Over Potato” ($11, a tuber baked with butter, garlic and herbs, then flattened and served with sour cream). The parade of vegetables ended strongly with the devastatingly delicious “Ratatouille” ($17). Having been charred a little, the eggplant, carrot and onions cooked in a light tomato sauce were sweetness personified, and like the dish of “Hot Chickpeas”, came with a hard-boiled egg, tahini and zhug.
After that, Chef Or assembled two #Pitas for us to share: the “Chicken Liver” and “Abu Kebab”. Both came in the fluffiest pitas I’d ever seen and delivered must-close-eyes level of tastiness. While the former brimmed with seared chicken liver (it’s so creamy), tahini, spring onions, Japanese cucumber, salsa and zhug, the latter was crammed full of perfectly-seasoned meatballs of lamb and beef (made fresh daily on site), tahini, parsley, onions, salsa and zhug.
When we saw the Hraime ($26), a Spicy Moroccan Barramundi Stew, we had to have it too. It was really appetising with the smoky tomato gravy elevated by dollops of tahini and zhug for fragrant creaminess and a spike of bright spiciness. Highly recommended, especially if you like fish.

Thank you again Violet, Natalie and @sixthsensepr for arranging this hosted meal. We love the food at @miznonsg and will surely return very soon!

T R E A T
Vannessa, the co-founder and owner of @poketheorysg had gotten in touch with me to send poke bowls and other healthy bites. That’s how me and my family ended up with a hearty and unusually healthy (by my standards anyway 😂) lunch.
I found their Poke Bowls travelled well as they were still cold to the touch when I received them (this matters a great deal since raw tuna and salmon are involved). Presentation didn’t suffer either - every item retained its fresh and attractive appearance, as though it had just been prepared a couple of minutes before.
Whether you opt for their Signature Poke Bowls (S: $13.40 / Regular: $16 / Large: $19) or Customise one entirely tailored to your preference (which is what I did), you will receive a bowl brimming with quality ingredients and tastiness. It is a combination that has spelled continuous success for over the last four years for this locally-grown brand created by a pair of siblings.

Fancy a Poke? You can and should order directly from #poketheorysg for takeaway and delivery by Whatsapping the outlet closest to you:

MARINA ONE @ THE HEART
Whatsapp order: 9867 7864

BUGIS @ DUO GALLERIA
Whatsapp order: 9015 0223

TELOK AYER @ 27 BOON TAT ST
Whatsapp order: 9468 5829

KENT RIDGE @ [email protected]
Whatsapp order: 9654 3854

NOVENA @ [email protected] SQUARE
Whatsapp order: 8589 7608

SOMERSET @ 111 SOMERSET
Whatsapp order: 8369 6885

And while you’re at it, don’t forget to add on a couple of their refreshing Açaí Bowls, and Health Snack Packs (perfect for those moments when you’re feeling peckish).

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T R E A T
Today’s lunch was courtesy of my friend Mike, and it came from @summerlongsg.
Because I got to customise my “Summer Bowl”, these were what I picked: Chicken Shish for protein (the breast meat was prepared in big chunks but oh my goodness - there was such tenderness and flavour to be had), a Greek Salad for greens and Quinoa as a base. There’s a dip to go with the pita bread too and initially, I had a hard time deciding between the Cauliflower Hummus and Tzatziki but the latter eventually won.

The other news worth sharing is that The Dandy Partnership (they own @summerlongsg @neonpigeonsg @fatprincesg) has joined forces with a few other restaurant groups such as @unlistedc, the K2 Group and the @lobeholdgroup, to collate all their takeaway/delivery menus within ONE WEBSITE. This gives customers the freedom to order food from a few establishments simultaneously and have it all sent together. Check it out:

www.dineinmovement.com

T R E A T
Today’s lunch was courtesy of my friend Mike, and it came from @summerlongsg.
Because I got to customise my “Summer Bowl”, these were what I picked: Chicken Shish for protein (the breast meat was prepared in big chunks but oh my goodness - there was such tenderness and flavour to be had), a Greek Salad for greens and Quinoa as a base. There’s a dip to go with the pita bread too and initially, I had a hard time deciding between the Cauliflower Hummus and Tzatziki but the latter eventually won.

The other news worth sharing is that The Dandy Partnership (they own @summerlongsg @neonpigeonsg @fatprincesg) has joined forces with a few other restaurant groups such as @unlistedc, the K2 Group and the @lobeholdgroup, to collate all their takeaway/delivery menus within ONE WEBSITE. This gives customers the freedom to order food from a few establishments simultaneously and have it all sent together. Check it out:

www.dineinmovement.com

Singaporean Chef Pang Kok Keong of @antoinette_sg and @hakkapang has an assortment of Hakka specialties for takeaway and delivery now. This Thunder Tea Rice or 擂茶饭 included.

I have always been a fan of this healthy Hakka dish so it’s lovely to try Chef Pang’s version which features brown rice topped with more than just the usual. He also throws on unconventional ingredients such as crisp wing beans and soft-cooked kidney beans - the latter adds a hint of sweetness to the dish which works nicely.

The fresh herb paste which is more flavourful then others I’ve had, is packed separately so you just have to pour in hot water before eating.
At $7 per portion, I think this makes for a healthy, tasty and value-for-money meal. Ideal to send as a #mytreatsg to family or friends too.

To order this (minimum order is 5 portions), or his other delicacies like Traditional Abacus Seeds (this is very good as well!), Hakka Mee Tai Mak, Leek Kueh, Yam Cake and Muah Chee, please Whatsapp: 9021 7507.

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G I F T E D

Thanks to @ChefOlivia, C.E.O. of @BrandFitSg, I received four kinds of Premium Korean Strawberries to taste. This bevy of beautiful berries, which are available for purchase at @CulinaComoDempsey, is indeed a resplendent sight but let’s zoom in to understand each of their unique characteristics so we can appreciate each one better.

Pictured clockwise from top left:

1. Kingsberry - Also known as “The Emperor of Strawberries”, this is the largest of the four. It has a sweet scent that is apparent from the first bite. The season for this strawberry is between December and April, and it originates in Non San, South Korea.

2. MerryQueen - Hailing from Dam Yang, South Korea is “The Queen of Strawberries”. Extreme juiciness is the crowning glory of this firm and sugary-sweet ruby-red beauty.

3. Jukhyang - If you seek the perfect strawberry, this Dam Yang stunner known as “The Royalty of Strawberries” could well be the answer. On top of having an ideal shape and larger-than-average size, it possesses a bold perfume and fresh sweetness.

4. Vitaberry - Those who are more health-conscious will appreciate the highest level of Vitamin C found in “The Idol of Strawberries”, a firm-fleshed, juicy specimen.

To enjoy, the fruit should be soaked for about a minute in cold water, then gently rinsed under running water.

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It’s amazing how dining establishments at all price points have jumped into action to promptly put in place the Singapore government’s guidelines to help keep those of us who choose to dine out in this unprecedentedly challenging time, safe.

Like when we visited @salmonsamurai a couple of days ago for lunch, there were clear markings everywhere to instruct customers where to stand and sit. The four of us had arrived late, around 2pm, so we got a table immediately. Each of us filled up a form, mixing and matching to create our own salmon bowls. While TH, my niece and her friend chose bases of Yuzu Ume Rice and Udon topped with their preferred preparation style of salmon, I zeroed in on the “Seared Mala Mentaiko Salmon with Chilled Citrus Ramen” ($9.90) and added an extra protein topping of “Seared Mentaiko Salmon” ($6.50). Loved it! The slices of salmon tasted fresh but it was the two mentaiko toppings that were the icing on the cake for me, the mala flavoured one especially 😋😋. It was a match made in heaven with the cold, springy and refreshingly fragrant strands of ramen.

Of course if you wish to enjoy their salmon bowls at home or anywhere else for that matter, you can order them to takeaway or to be delivered (they have an ongoing promotion for FREE islandwide delivery if you spend $50 and above). Just visit their website:

www.SalmonSamurai.com

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My absolute favourite dish from dinner at Indigo Blue Kitchen is the Nonya Popiah.
Soft yet resilient of skin, the huge bolster was stuffed with the most delicious braised filling of juicy turnip, bamboo shoot and prawns plus freshly picked mud crab meat, as well as the usual condiments. I was very pleased that they stayed true to the traditional Nonya style and left out the peanuts.
A must-try for sure!

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Follow me on Instagram (@veronicaphua) for richer content of videos and Stories! 😊

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