Vegetables can fill you up as well as meat, as proven by vegetarian restaurant Sufood
A Taiwanese vegetarian restaurant, Sufood partners with Chinese restaurant Putien to bring Asian-Italian, vegetarian-friendly dishes to Singapore.
What I like about Sufood is its affordability. With an eight-course set meal available for $25++, you have a good deal.
Veggie Good
The meal starts off with the Sufood Appetiser, comprising a trio of Japanese yuca root drizzled with blueberry coulis, a stack of oriental white snowflake greens, and a savoury tomato jelly. It’s served before a cup of Rosemary Breadsticks with sweet mustard and blueberry dip.
For the salads, I chose the Mushroom Salad. It consists of button and shiitake mushrooms with steamed broccoli and sliced cherry tomatoes in a vinegar dressing – a lovely garlicky entrée, in my opinion.
I also got a Root Soup with burdock and lotus root.
I didn’t really like the Cream of Pumpkin Soup since it was drizzled with soy milk, which resulted in a slightly odd taste.
Filling Meals
The idea that vegetarian food is not filling is completely quashed with the main courses that are available. The Homemade Vegetable Calzone is my favourite. With stuffed tomatoes, broccoli, cheese, pesto sauce, artichokes, and mushrooms, a calzone has never been healthier.
There are also dishes such as the Conchiglie Mushroom Bake, made in a mild curry sauce and asparagus. But the one that wins the prettiest plating is definitely the Baked Potato Al Funghi. Fibrous steamed king oyster mushrooms are drizzled with Italian herb vinaigrette, with a side of brulee-baked potato and stuffed with mushrooms and cherry tomatoes.
The star of the dessert section is definitely the Sesame Panna Cotta. A thin layer of sesame paste, caramelisation and walnuts sit atop a creamy milk pudding, creating a light but decadent dessert with an aromatic fragrance.
Round off your meal from Sufood’s range of freshly-squeezed juices.
Sufood, Raffles City Shopping Centre, 252 North Bridge Road, #02-19, Singapore 179103, Tel: 6333 5338
By Cheryl Chia
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