22 May '13, 4am

In recent months, more top local chefs have started to let vegetables star on their menu as main courses or in...

In recent months, more top local chefs have started to let vegetables star on their menu as main courses or in...

Buckle up. The global circuit of haute cuisine is experiencing a gradual but seismic shift, and tremors of the movement are just starting to rock Singapore. In recent months, more top local chefs have started to veer towards greener pastures, literally, by letting vegetables star on their menu as main courses, or in the case of some restaurants, even spinning off all-vegetable degustation menus. A month ago, French haute cuisine restaurant Jaan atop the Swissotel launched its Jardin Gourmand or "Gourmet Garden" menu, of five to seven courses of seasonal greens, all so artfully prepared that you barely realise it doesn't contain any meat. Likewise, three-month old restaurant Olivia Cassivelaun Fancourt (OCF) at the Arts House also launched its Inspired by the colours of the land menu, a seven-course degustation designed to let the vegetables do the impressing. They join the...

Full article: http://www.soshiok.com/multimedia/photos/2031

Tweets

The Singapore Straits Times reviews Adams Isaan menu at KHA GREAT JOB GUYS

The Singapore Straits Times reviews Adams Isaan...

soshiok.com 21 May '13, 9am

Upmarket Thai restaurant Kha has been around since 2008, when it opened in HortPark in Alexandra Road. It moved to its cur...

Keep It All Straight and Get Started with the L...

searchenginejournal.com 21 May '13, 11am

It’s incredibly important to get your business involved in local SEO, but businesses should not stop at just one search en...

We have six delicious main meals to choose from...

cubana.co.uk 28 May '13, 12pm

There's nothing quite like freshly-baked bread and at Cubana we bake our own Cuban bread from scatch using the very best i...