How to eat vegan in Singapore – Part 1

I had never considered visiting Singapore but when last year Jetstar had a buy one get one free flight deal, I thought it was too good of an opportunity to pass up. I had no one to go with but I decided that it was time I experienced travelling solo anyway. I booked the trip to coincide with my 25th birthday and began to plan. When I booked the flights I had just started dating my partner and months later he decided to also join me on this trip.

A week before I left for Singapore I started to wonder how easy it would be to find vegan food over there. I began to compile a list of eateries and to my surprise, Happy Cow had SO many veg*n restaurants listed! During the 8 days that I was in Singapore, not once did I eat at a non veg*n restaurant, that’s how easy it was.

This post is about what I ate at the Fortune Centre. The Fortune Centre is multi-level shopping plaza with at least 10 veg*n eateries inside. It also has a veg*n grocery store which is located on the ground floor. The restaurants I ate at were Herbivore and Gokul’s while at the Fortune Centre however I also had Hotcakes (dessert), Pine Tree Cafe and Vegan Deli on my list that I unfortunately didn’t get the chance to visit.


Gokul’s Vegetarian Restaurant

*Note – Gokul’s Vegetarian Restaurant has a few stores, this is the one at the Fortune Centre and is not to be confused with the one in Little India which has over 100 menu items. I assumed there was only one Gokul’s however this is one of the smaller stores and not everything from their small menu was available when we went up to order. I recommend getting there early, it gets packed!

Mutton Murtabak – This was probably one of my favourite dishes that I tried in Singapore. The bread was really flaky and the filling was delicious. The mutton was slightly chewy but I enjoyed it. The dish came with a sauce which was flavourful and not overly spicy, just what it needed.IMG_4149
Rava masala Dosa – I suspect we were served a regular masala dosa as opposed to the rava one we ordered. It was like any other dosa I had tried before, nothing special really.
Mamak Mee Goreng – I personally found this dish a bit too bland for my liking however my partner seemed to enjoy it. It came with a sambal on the side which was super spicy and a nice touch. The flavour was improved when I added the left over sauce from the murtabak.
Mysore Mutton – The mutton was the same fake meat used in the murtabak. The sauce was delicious and well spiced. Definitely needed some bread or rice to go with it though.IMG_4152

All this plus a can of coke came to $25.50 SGD.

Mamak Mee Goreng



We visited Herbivore for my birthday dinner and we were both somewhat disappointed with the small size and high price of the dishes. The staff were lovely and attentive, constantly refilling our water glasses. Each table has an iPad which is used to order from the menu. The decor more upscale than the rest of the eateries in the fortune centre. Apologies for the lack of proper menu names, I can’t seem to find the menu online anywhere. I didn’t take many pictures either as it was quite dark inside so I ended up using my phone.

Miso soup – Just a regular miso soup with some nori and mushroom pieces.
Gyoza – The gyoza filling was great however the wrappers were unlike any I’ve ever had while eating gyoza/dumplings. They were super crunchy and reminded me of spring roll wrappers.
Teriyaki Chicken – The chicken was slightly burnt around the edges possibly from the sugary sauce but it was still quite tasty.
Mushroom Skewers – I can’t remember what sauce was on the mushrooms but it was delicious and the mushrooms were nicely cooked.
Meatball Maki – The standout dish of the night for me, the meatballs were fantastic. I couldn’t pick what they were made of, they weren’t seitan based. The nori which was wrapping the rolls was battered and deep fried which I thought was brilliant and not something I had experienced before.
Tuna in Yam – This was our least favourite dish of the night, the tuna pieces were ok but the yam was extremely odd. It was very bland and watery, the texture was also unexpectedly stretchy.

All that set us back around $60 SGD and was our most expensive meal in Singapore.

Meatball Maki
Tuna in Yam

Stick around for the next instalment, coming soon! 🙂




“Chicken” noodle soup

Last week I woke up with a sore throat and a horrible headache so I decided to whip up some chicken noodle soup. I took pictures and promised myself that I would blog about it however that night I got extremely sick. Once I recovered I’ve been super busy/lazy whichever you’d like to use haha!

The chicken chunks I’ve used are from Vincent Vegetarian Food in Melbourne. There are quite a few Vietnamese stores around Melbourne that stock these products.


Also, in my pictures the soup looks a bit oily, this is because in my sick state I accidentally added way too much oil to the pot. Ooops!

Anyway, here it is!

4 cups chicken style stock
2 small carrots
1 small onion
1 packet of 2 minute noodles
3 heaped tsp of garlic and ginger paste
Large handful of “chicken” chunks


Chop the carrots and onion into small chunks.

In a large pot sauté the onion and when nearly golden, add the garlic and ginger paste. Add the carrots one minute later.

Add the chicken chunks and cover with the stock. Let it simmer for 10 approximately 10 minutes until the carrots are cooked. I like mine to still have a bit of bite to them.

Just before the carrots are done, add the noodles.


Cheezy chunky vegetable soup

I know, I know! I’ve been lazy with posting again. This is one of my favourite soups. It has everything you need and love. It’s creamy and cheesy but it also is full of vegetable goodness! I usually have it with homemade bread or cheese toasties. It isn’t the prettiest soup but trust me, it’s delicious.

There are a few variations you can make to the below recipe. If you have access to vegan cheese which melts and soy cream, definitely use those instead of the potato carrot cheese.

5 celery stalks
4 medium carrots
2 heads of broccoli
2 garlic cloves
1 medium potato
1 medium onion
3 cups of chicken style stock
2 tbs margarine
1 tbs plain flour
Soy milk
Carrot potato cheese (see recipe


Chop the celery into small chunk and the carrots into half rings. Roughly dice the onion. Add all three vegetables into a bowl.

Cut the broccoli into florets and the potato into medium cubes and set aside. Mince the garlic.

In a large pot, melt 1 tbs of margarine and add the three vegetables from the bowl. Sauté for a few minutes and then add the minced garlic. Add in the potato and stock, bring to the boil. Reduce to a simmer and cook with a lid on for 15 minutes.

Add in the broccoli and cook for a further 5 minutes.

In a seperate pot make a bechamel with the flour and margarine. Once the flour has cooked off, slowly add the soy milk and whisk out any lumps. I do this by eye, I used approximately 1 cup of milk. Once the sauce is thick and creamy, add in the potato carrot cheese. I also added this by eye, it depends how cheesy you want it. I added approximately 1 cup of this as well.

Add the cheesy sauce to the soup and bring back to the heat. If you’re using vegan cheese, add it now and let it melt.


Cheats (bulk) vegan laksa

Laksa is a creamy spicy noodle soup and is a popular Malaysian dish. For the last two weeks, I’ve been craving laksa. It isn’t something I usually buy when I eat out as most laksa’s use shrimp paste.

This recipe is for a bulk batch, halve the recipe if you don’t want to make so much. I like to portion and freeze meals for nights when I can’t be bothered cooking!

2 cans of coconut milk
2 bunches of bok choy
1 medium carrot
10-12 small button mushrooms
10-15 green beans
50g rice vermicelli noodles (per person)
250 firm tofu
small handful bean shoots (per person)
laksa/massaman curry paste
coriander to garnish

Optional ingredients
baby corn
faux prawns
fresh red chillis


This is the curry paste I’ve used. I’ve had to use massaman paste. This is because I couldn’t find any laksa paste without shrimp paste.


Start off by chopping up all the vegetables. Halve the button mushrooms, chop the green beans in half on a diagonal, thinly slice the carrot and quarter each bok choy leaf. Slice the tofu into large chunks. Rinse off the bean shoots. If using other additional vegetables, keep them some what chunky.

Blanch the bok choy in some boiling water until just soft. Remove bok choy and set aside. In the same pot of boiling water, cook the rice noodles until al dente then drain.

Add the curry paste in a pot and stir in the coconut milk. Bring to a boil and then add in the mushrooms, carrot and tofu. Simmer on a medium to low heat for 5 minutes.

While the vegetables are simmering in the coconut milk, place equal portions of the rice noodles and bean shoots in bowls.


After five minutes, place the green beans into the pot and simmer for 2-3 more minutes. Lastly add the bok choy and cook for a further 2-3 until it is heated through.


Ladle soup into bowls and garnish.