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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
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H O S T E D
Mornings just got more marvelous at Firebake with their new breakfast set and all-day items, like this Grilled Vegetable Sandwich. They are served bright and early from 8.30am onwards every day, including weekends.
If you are looking for a substantial meatless option, you should totally get this. Between the lightly-toasted slices of the Wave bread (Firebake’s signature white sourdough) are thick slices of grilled courgette, chunks of portobello mushroom and creamy pieces of brie. The “icing-on-the-cake” in this case is the housemade Kasundi, an Indian-style relish concocted from mustard, tomatoes and chickpeas. It adds an exotic punch of flavour to the mix, thereby teleporting this sandwich from the West to the East in one swipe.
The good news for you late-risers is that it’s available all day till 5.30pm. So don’t worry about having to crawl out of bed before midday for this.

H O S T E D P R E V I E W
Probably the simplest in appearance of all the courses I had by the new American Chef de Cuisine Aisha Ibrahim but oh, how it surprised!
This bowl of Sprouted Grains with Wagyu Beef bowled me over (#punintended) with its multi-textural composition of the grain’s bright crunch and the silkiness of the barely-cooked beef.
In terms of flavour, it was perky with newborn freshness from the growing grains and yet, it purred with sensuousness from the red-blooded meat.
To fully luxuriate in such fabulousness, I actually had my eyes closed for a few moments while eating. And I ate with a deliberate slowness. All the better to truly savour.

H O S T E D P R E V I E W
What a wondrous meal befitting the breathtaking surroundings the restaurant is set in.
[email protected], with its glass walls facing nothing but lush greenery and calm waters, transports you in an instant to tranquility.
Hailing from California, the new Chef de Cuisine Aisha Ibrahim and her Sous Chef Samantha Beaird have created a menu that represents the essence of this space. Various ingredients grown in the grounds, appear in the dishes.
To me, Chef Aisha’s cooking is distinctively female and I mean that in the best possible way. It is lyrical, it is nuanced. It is poetry in edible form. Always exuding confidence, her creations are complex with layers and subtlety. More details about a few of the dishes will be posted in the coming days.
Come January 2018, I highly recommend an escape to Tangerine to experience this culinary breath of fresh air for yourself.

A study of tasty contrasts in the mouth came from the slightly soft, smoky sweet potato and the chewy quinoa. Crumbly feta cheese gave this its salty edge while sundried tomatoes lent a deep note of sweetness. Completing the party were pinenuts and piparra, a type of mild, tangy green peppers from Northern Spain.
Good choice whether you’re a vegetarian or not.

Introduced by Burpple Tastemaker @Blueskiescottonclouds, one-month-old Avorush in Asia Square’s Food Garden specialises in avocado toasts from 7.30am onwards, and expand their offerings to avocado bowls for lunch from about 11am.
The food here is prepared fresh daily which makes it even more value-for-money. I ordered a regular Avocado Bowl for $9 nett (a large costs $13) but because I picked the rosemary beef for my protein, an extra $1 was needed. There wasn’t a huge serving of the meat but it’s really tender from being sous-vided before being grilled.
Everything else that I chose to make up my plate - the summer pasta, balsamic roasted beetroot and carrots, grilled zucchini, sliced avocado and basil aioli, actually tasted very good too. The food here seems to possess just the right amount of seasoning, so I didn’t feel like I had to compromise on flavour because I felt like having something healthy.
Avorush also serves super açaí bowls, avocado smoothies, a watermelon and mint coconut water slushie, organic coffee from Melbourne and for cheat days, a decadent looking Martinucci Tiramisu.

Ordered the Lemon & Garlic Hummus and the Roasted Sweet Potato with Chilli ($7++ each) because they were recommended to me by Burpplers - Blueskiescottonclouds and Jayne Tan. Both dips were excellent - smooth, light and packed with flavour dimensions beyond your average one.
The accompanying flatbread is worth a mention as they're warm, light and puffy. Ratio-wise, I felt it wasn't quite right but that's why the menu includes the option of extra flatbread or country bread for $3++ more. Clever.

What a cheery sight. Salmon, roe, pineapples, tomato - some of the most vividly coloured food in the universe, collided in a bowl. I just need to remember to tick the "Large Nalu Poke Bowl" next time. The "Little Swell" was too Brazilian bikini (read: skimpy) on fish to satisfy me. I need a maillot, with the emphasis on "lot" 😁

H O S T E D
OK, I have to be honest. I am not into healthy food especially those that are "hard core" if you know what I mean. But because August was my birthday month, I'd spoiled myself with far too many rich meals. Inevitably, guilt set in. So I wanted to "eat clean" to balance out those indulgences but had trouble locating a place to go. As fate would have it, I was invited by Word Of Mouth P.R. to a tasting at Wholesome Savour - a vegan and gluten-free eatery in Palais Renaissance. It seemed like the universe was trying to tell me something 😆
Admittedly, I was a tad worried because I generally like my food unhealthily delicious ("more pork lard please"). Hence, my secret fear was their food would bore me. However, the dishes I had, turned out to be actually much tastier than I'd anticipated. What a pleasant shocker!
It helped that while waiting, I learned from the friendly owner Jason Fong, so much about the company's approach and philosophy to food, as well as their on-site high-tech preparation methods.
Only ingredients with the highest amount of nuitrients make the cut and they use alkaline water in everything too. What's more, nothing, and I mean nothing, is "cooked" at temperatures above 46 degrees celsius. So the benefits of everything, from vegetable to nut, and spice to grain, are retained at their maximum.
You would think that prices would be exorbitant with all that effort but nope. The Smoothie Bowls pictured above were listed as $10++ each (I especially loved the one with housemade almond milk, bananas, berries and crunchy "green-ola"), while "The Savour BLT" with avocado, an ingenious "bacon" made from coconut, fresh vegetables and lemon cream sandwiched between onion and sunflower seed "bread", cost only $15++.
The strawberries-covered Hangover "Bread" (also $15++) reminded me of a dense alcohol-free fruitcake. Accompanying it were the most amazing cinnamon coconut almond butter, fermented cashew macadamia yogurt and berry-chia jelly - all made in-house naturally.
I also realised how filling these ultra healthy dishes were as the hungry pangs didn't strike till many hours later.

There are many reasons why I always return to Spago at MBS. Leading the list is because every dish that leaves the kitchen helmed by Chef Greg Bess, is impeccably executed. Here is a glowing example, coupled with a healthy dose of creativity after his 2-week break of inspired brainstorming.
Lush and colourful, this salad is not only a sight to behold, but also a lyrical medley of many things Japanese on the tastebuds. The harmonious arrangement of the different kinds of tomatoes with Japanese sea lettuce sautéed in yuzu and soy, and crisp cucumber blossoms in an umeboshi vinaigrette dressing is both umami and refreshing. Lifting the vegetables with its light-as-air texture is the surprising miso "soil".
If you are at Spago for dinner, I highly recommend giving this appetiser a try. All of us who had it yesterday, haven't stopped singing praises about it.

The combination of burrata and tomatoes is nothing new but I feel this vibrant coloured rendition at Fat Lulu's deserves some attention.
Firstly, they use San Mazarno tomatoes which are imported from Italy. Sweet and firm of flesh, the tomatoes are halved, then plated not just with burrata cheese but also an interesting gula melaka balsamic vinaigrette, bits of olives and a basil oil.
This simple but really good dish should not be missed for its interesting local touch on an Italian classic.

The hardy, fibrous kale can sometimes make me feel like a cow chewing its cuds but this rendition at Dempsey Cookhouse and Bar blew that notion out of the water.
Chopped into small pieces, the frilly vegetable was dressed in a perky dressing of mustard vinaigrette. The garnishes of brioche croutons, pickled green chillies and mint gave the salad a vibrant liveliness.
Whatever else you order, be it the pasta, pizza or burger, I think this makes a refreshing complement. You can always get it as a light meal to have on its own too.

After seeing Burppler @blueskiescottonclouds post about O'bean Organic Soya Vegetarian Place, I decided to take my parents there for dinner after convincing them it's a healthier alternative to our usual "zi char".
Here are the dishes shared among the three of us:
1) Sambal Four Heavenly Bean Claypot ($13.80+) - My dad and I liked this the most because it's just like what you'd get at typical "zi char" places except that the sambal is not as umami as it doesn't have dried shrimp.
2) Seaweed Century Egg Fried Egg ($15.80+) - The taste of the century egg was subtle as there wasn't a lot of it but overall, it's still decent especially if you dip it in the chilli sauce.
3) Dumpling Soya Soup ($11.80+) - My dad wasn't into this at all but mum was. Basically, it tastes like a slightly diluted soya bean milk with a subtle savoury slant. There are about half a dozen large, silky-skin dumplings, corn on cob and vegetables in there so it's suitable as a light meal for one person too.
4) Muttonless Curry Vegetable Claypot ($16.80+) - I enjoyed the chunky pieces of mock mutton (there's a succulent crunchiness in the stringy texture) and generous amount of cabbage and long beans. The curry itself is very thick - not exactly slurp-able in my opinion.

Verdict: I doubt vegetarian meals will ever be a regular event for us but this detour was a pleasant change. We did leave with takeaway cups of their warm organic soya milk with pearls which were very good.

About Veronica Phua
Veronica Phua

Veronica Phua

5343 Reviews  89664 Followers

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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