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3 Stylish Vegan Restaurants In Singapore That You Need To Check Out

Graze guilt-free at HRVST, Verde Kitchen and Pete's Place with their sustainable, vegan menus.


vegan restaurants

Hrvst’s sourdough bread topped with house-made nut spread, tofu, and veggies

Located on the fifth level of OUE Downtown Gallery, Kilter Avenue is a fitness lifestyle space that boasts a studio gym and HRVST, a restaurant (it focuses on vegan fare) plus a bar. HRVST is helmed by head chefs Addis Tan and Dylan Choong, who have worked at Tippling Club, Esquina, and Cheek by Jowl prior to this.

The menu includes unique creations, some spiked with piquant Asian flavours. For instance, the starter of soya satay is seasoned with traditional spices and perfumed with lemongrass. The skewers are served with a mild peanut sauce, sweetened with gula melaka, as well as addictive veggie chips of lotus, zucchini and carrots. Another wholesome item is the beautifully plated “scallops” of king oyster mushroom, which share plate space with baby carrot and baby corn, alongside a bright spinach puree, garlic snow, and a sprinkling of toasted hazelnuts and lemon zest.

A crowd-pleaser with a clever combination of flavours and textures is the sourdough (from Bread Yard); it’s slathered with smooth, creamy house-made nut butter spread made with almonds, walnuts and hazelnuts.

The bread is topped with a slab of orange-glazed grilled tofu (marinated overnight in orange juice before grilling, for a citrusy touch). Broccoli and cauliflower florets blanched in kelp stock add a welcome crunch, and the brightness from the pickled yellow zucchini ribbons balances the dish perfectly.

vegan restaurants

“Scallops” of king oyster mushroom, baby corn and spinach puree.

The chefs turn up the heat with the pumpkin gnocchi served with tom yam broth. Instead of seafood, corn is used to make the tom yam broth, and it’s thickened with coconut cream. The dish packs a punch, with just the right amount of heat and a hint of sweetness. And it is further heightened with coriander oil, shimeji, baby corn and Japanese cucumber ribbons.

Fruit-based desserts are thrown in for good measure. For instance, matcha ice cream is brightened with blood orange puree and poached plums. The rich ice cream is made of hand-churned coconut cream, subtly fused with matcha. After your meal, linger over a glass or two of New Zealand wine or a boutique gin at the bar on the open-air patio, next to the edible garden. HRVST is open for lunch and dinner from Monday to Friday, and brunch on Saturday.

Tel: 6920-7500 or go to