Salads and Grain Bowls

Salads and Grain Bowls

Featuring Sarnies (Telok Ayer), Maki-San (The Cathay), The Daily Cut (One Raffles Place), Haakon Superfoods & Juice ([email protected]), Toss & Turn (ION Orchard), Old Hen Kitchen, Wheat Baumkuchen (Raffles City), Cedele Bakery Cafe (Velocity), Urban Mix (One Raffles Place), SaladStop! (Velocity)
Anne Tay
Anne Tay

This bowl comes with quinoa, kale, broccoli, sweet corn, cherry tomatoes, dried cranberries, beetroot hummus, spiced chickpeas, falafel and dukkah. I added sundried tomatoes for $1. This is the cheapest bowl on the menu but it’s bursting with colour and flavour, with a mix of sweet and fresh ingredients.

The quality of the ingredients is impressive. The curried cauliflower was nicely cooked and seasoned (though spicier than I remember them to be), the cubed egg whites were cooked just right, the roasted pineapple was amazingly sweet and juicy, and the chicken breast was tender.

Base: romaine lettuce
Protein: chicken breast
Sides: curried cauliflower, egg whites, roasted pineapple
Dressing: citrus ponzu

In my opinion, Poke Theory has one of the best poke bowls around, and at just $9.90, it is one of the most value-for-money as well. The 7 standard toppings in this bowl are my favourites, but you can also choose others like kimchi or pineapple. I added an extra ramen egg for $1; my other favourite additional topping is teriyaki edamame. A new change since late-2020 is that you can request for aburi-ed salmon or tuna on weekdays after 3pm or weekends all day, and I love the aburi salmon. I got a salad base here, but I also really like the lemon herb quinoa and brown rice bases.

Base: salad
Toppings: wakame seaweed, sweet corn, carrot, cucumber, beetroot, cherry tomato, mashed sweet potato
Poke: aburi salmon
Extra topping: ramen egg (+$1)
Garnishes: furikake, tobiko
Sauce: mentaiko mayo (not pictured)

This has improved since I last tried it 3 years ago, from what I can remember. A small bowl gets you 75g of poke (original/wasabi mayo/spicy ahi tuna or salmon, a base (rice or salad), 4 normal toppings (mainly veg/fruit options), 1 superfood topping (avocado/quail’s egg/ikura/chia seeds), and there are several other add-one like ginger, scallions, kimchi (which I opted not to have) and purple cabbage. Although I chose a salad base, I was surprisingly full. I like the thick smooth cubes of tuna and the more unusual ingredients like ginger and ikura. It’s pricier than nearby A Poke Theory at Velocity where a similar sized bowl costs $9.90, but the ingredients are different and I’d be hard-pressed to say which is better.

Base: salad
Poke: original ahi tuna
Toppings: corn, edamame, golden raisins, seaweed salad
Superfood: ikura

This salad comes with a large amount of greens, seared tuna, quail eggs with runny centers, olives, pumpkin seeds, blueberries, dried cranberries and a light passion fruit dressing. I liked how the tuna wasn’t as salty as in other places. Good for a light lunch, and probably the healthiest option on the menu.

Almost every ingredient I’ve tried at Daily Cut is excellent. My favourite in this bowl were the balsamic-glazed carrots, which were tender and very well seasoned with balsamic, and the charred broccoli, which were cooked till they were very soft yet retaining a firm bite. The sirloin steak was juicy, flavourful, and not fatty.

Bases: mashed purple sweet potatoes, romaine lettuce
Protein: sirloin steak (+$0.75)
Supplements: balsamic-glazed carrots, brussels sprouts, charred broccoli (+$1 for extra supplement)
Topping: crispy garlic chips
Dressing: lime squeeze

I was in the mood for a carby creamy salad, so went to Plain Vanilla and got a mix of 2 salads in small size (petite is $6, small is $12, large is $18). One of them had orrechiette and carrots. The other had kale, red rice, pumpkin, edamame, pine nuts, pistachios, feta cheese and an avocado dressing. Both were creamy and delicious, the kale salad more so.

Trying out the new winter menu. There are some nice warm earthy items on the menu. I really liked the turkey breast, which was unexpectedly moist and juicy. The brussels sprouts and carrots were beautifully tender. I couldn’t taste any orange in the beetroot and orange salad, and I would have preferred the mashed sweet potatoes less milky, but I still liked them. The only thing I didn’t like was the cranberry compote which was very sweet.

Bases: mashed purple sweet potatoes, romaine lettuce
Protein: turkey breast (+$0.75)
Supplements: balsamic-glazed carrots, beetroot and orange salad, brussels sprouts
Topping: croutons
Dressing: cranberry compote

Cedele has always given consistent tasty salads over the years. Today’s portion was especially huge! The ingredients were all moist and juicy and went well together.

Base: mixed base of romaine lettuce and soba
Protein: falafel
Sides: pumpkin, corn, tofu, wakame seaweed
Dressing: lemon mustard

Tried different ingredients from my usual and was pleased to find that they were just as delicious as my usual choices. The shirataki noodles were the least of my favourites – cold and tasteless, but then they’re zero calorie. I mixed the furikake into them which improved their taste significantly. I remember not like the beetroot hummus when I first tried it a few years ago, but they’ve improved it, making it creamier and tastier than before. Wakame and broccoli were both very tasty, and I liked how the broccoli was tender.

Base: shirataki noodles (+$0.50)
Protein: white fish
Sides: wakame seaweed, beetroot hummus, steamed broccoli
Topping: furikake
Dressing: ginger ponzu

Why is Toss & Turn always sold out by dinner time? It’s been like that every time I’ve patronised it for the last 6 years. I went there at 6pm this time, and several of the salad options and all the soups were already sold out. It’s a pity because Toss & Turn serves good food. I really liked the roasted vegetables, which surprisingly were available as a base. They’re nicely roasted so that they’re solid yet soft, and retain plenty of their natural juices. Also loved the mushrooms and tofu, and how the ingredients were moist but not oily.

Base: roasted vegetables, linguine
Protein: salmon (+$2), portobello mushroom
Sides: edamame, shimeiji mushrooms, tofu
Topping: furikake
Dressing: honey mustard (I didn’t use this)

There’s quite a number of unique ingredients here, in particular several Japanese-inspired ones. Of the ingredients I chose, I particularly liked the mushrooms. Sweet potato noodles made a nice unique base too. This is much cheaper than many other salad bowls, although the portion of ingredients is also less than in other places. The staff were fantastic, enthusiastic and eager to serve.

Base: sweet potato noodles
Crunch: seaweed strips, bonito furikake
Protein: seared yuzu tuna
Toppings: roasted ‘shrooms, tender tamago, pickled lotus
Sauce: gochujang

Anne Tay

Level 6 Burppler · 197 Reviews

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