In Singapore’s burgeoning food scene, it is heartening to see the newly opened Hans Im Glück German Burgergrill on the busy Orchard Road. This international German chain has chosen Singapore to be its first outlet in Asia and its 50th outpost in the world. The cushy and green ambiance – in the form of a rainforest promptly catches your attention if you are walking past the Royal Thai Embassy in Orchard. Named after the famous German fairy tale by the Brothers Grimm, Hans Im Glück has a sprawling space that seats 180 covers and extends in a narrow and linear passage perpendicular to Orchard road.
Hans Im Glück
Their menu is modeled after a storybook and is well-made with great visual appeal. By practice, I opened the second last page of the menu hoping to find some vegetarian options mentioned there. To my pleasant surprise, vegetarian and vegan burgers lead the menu. Apart from that, there are a total of 11 vegetarian and vegan burgers on the menu that boasts of a variety that will make you squeal in delight. Kudos to that as the menu shows that it not only Portobello that can go into making a vegetarian burger.
To begin with, we ordered the ‘Beer-battered Onion Rings’ to start our meal. Cooked in a light and airy batter, these golden onion rings are perfect as a simple snack. An appetizer that’s ideal for rustling up and sharing with friends. It disappeared in no time and I wished for more rings for that price point. They have four sauces on every table: Sweet Chilli, Orange Mustard, BBQ Sauce and Vegan Mayo. The Orange Mustard and BBQ are a must-try and go very well with the onion rings. Highly recommended.
Hans Im Gluck vegetarian and vegan menu
Next on the side, we tried the ‘Sweet Potato Fries’ which were well-seasoned. These fries are loaded with salt, crispy on the exterior and quite addictive. A tasty nibble that goes well as a side along with the burgers.
Beer-battered Onion Rings at $10
After staring at their menu for 10 minutes and being spoiled for choice, we ordered the ‘Wolpertinger’ Burger. This contains a spicy corn patty with aged cheddar cheese and avocado cream. They offer 3 options for the burgers – Sourdough, Multigrain in buns and the Naked version – without a bun. We tried the Sourdough bun which is specially flown in from Germany and went well with this patty. Add in the BBQ sauce to elevate this combination on the whole. They also offer an option to double up your patty at an additional price of $4 as mentioned on their menu. But when I inquired, the option to double up on a vegetarian patty comes at an additional price of $8 which is not mentioned on the menu. I wish they sort this out soon and keep the price at $4 which is the same as the other burgers.
Sweet Potato fries at $6
The other burger we tried was the ‘KÄSEBOR’ which has a spinach and cheese patty, parmesan and pesto. The pesto is on the salty side and you’ll need to take one or two bites to get used to the overall taste. This burger was top-notch in its overall rendition – packed with flavor and texture. It paired very well with the multi-grain bun. Their burgers give the wholesome meal experience because of the quality ingredients used in their preparation. For those who work or are roaming in the Orchard area, their daily lunch set is available from 11am to 5pm.
Wolpertinger at $15
Apart from this, in their drinks, we tried the ‘Still Lemonade’ in the mango-ginger flavour. An apt thirst-quencher to to get your taste buds to a fruity fresh feel. I’m sure I’ll head back to this place soon to try the other vegetarian burgers and the desserts.
For their lush and green environment and a convenient location, for their ample options for vegetarians and vegans and for offering quality ingredients at a good price point, Hans Im Glück German Burgergrill is a must-visit.
KÄSEBOR at $16
| In a Nutshell
|| Deelightful Rating
|Cuisine Type: Burgers
|Nearest MRT: Orchard
|Address: 362 Orchard Road, Singapore 238887
|Timings: Mon-Thu: 11am – midnight ; Fri-Sun: 11am – 1am
As you explore a neighborhood, it’s always fun to find eating places that you haven’t visited before. And if that happens to be a fully vegetarian joint, then as a foodie, it adds to the joy of a food hunt for me. The Bukit Panjang area has developed quite a bit and the Hillion Mall is a new hangout place for people staying in and around the area. Further down from this mall, towards Phoneix LRT, is Green on Earth whose well-lit green signage cannot be missed from the road. The entrance to the restaurant is through a winding set of stairs that lead upward and take you to a white patio which seats the diners. Its a cozy little place serving simple Chinese vegetarian food.
Green on Earth cafe
Green on Earth seating area
We went there for dinner, so be prepared that all items mentioned on the menu need not necessarily be available. So it is better to enquire in advance if you are headed there for a specific dish. They do have daily, weekend and festive specials as part of their menu variations.
When I visit a place serving Chinese veg food, I’m always happy if the menu has ‘Vegetarian Laksa’ listed as one of the options. A good bowl of laksa with generous use of ingredients is always a welcome sight and their version was really good. The gravy was rich, not too spicy and does not disappoint. The tofu and noodles had embraced all the flavours of the gravy and it made for a delicious bowl of laksa. It is definitely one of the must-try items on their menu.
On the owner’s recommendation, we ordered the ‘Rendang Curry’ as we wanted a rice dish. The Rendang curry was a little too spicy for my liking and was made with mushrooms, vegetable oil and spices. I wished for the curry to have bit more gravy since that would have helped in eating it with the rice.
Since the owner is quite friendly, she insisted that we try the ‘Shirley Temple’ which she gets from Australia. The drink tasted like a mix of lemonade and grenadine and was quite refreshing. The contrast of the sparkle and acid of the lemonade base blended well with the sweetness of grenadine.
Overall, the service was friendly and the food is average with some hits and misses. It is a decent eating option if you are in area and are looking for vegetarian food.
| In a Nutshell
|| Deelightful Rating
|Cuisine Type: Chinese vegetarian
|Nearest MRT: Bukit Panjang / Phoneix LRT
|Address: 2 Phoenix Road, Singapore 668156
|Timings: Mon-Sun: 11am – 10pm
Poha is a very popular breakfast or tea-time dish in India. Due to the diversity in Indian cuisine, there are different variants of poha. Poha is basically a flattened rice flake and is available in different grades of thickness. Having grown up in Maharashtra, I have had the ‘Kande Pohe’ (uses medium poha) which is pretty awesome. This time I tried the ‘Indori Poha’ from the state of Madhya Pradesh in India. So, the first difference I noticed in the preparation method is that for this dish, I had to use thick poha. The second difference is in the ingredients used as the garnish. The presence of fennel seeds and a hint of sweetness in the form of sugar and pomegranate seeds are the prime differences in the two styles of poha. When you add all the flavorful components in this colorful dish, I can assure you that you won’t stop eating it. This dish is also perfect for a teatime party as poha with chai is a divine combination. For those staying in Singapore, I picked the nylon sev from Mustafa and thick poha from Sri Murugan stores.
Recipe Details :
Serves: 3 pax
Time: 20 mins
- 2 cups thick poha / flattened rice flakes
- 1 big potato cut in cubes
- 1 big onion, finely chopped
- 1/2 cup roasted peanuts (without skin)
- 10-12 cashews
- 1 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2 tbsp freshly grated coconut (optional)
- 5-6 curry leaves
- A handful of pomegranate seeds
- 2 green chillies, finely chopped
- 2 tbsp nylon sev (for garnish)
- Salt to taste
- 2 tsp sugar (optional)
- 1 lemon
- Some cilantro leaves for garnish
- Soak the poha in water for 5 mins. Drain using a strainer and keep aside.
- Cut the veggies on the side so that the prep work is done.
Poha veggie preparation
- Heat oil in a pan on a medium flame. Add the mustard seeds, fennel seeds and curry leaves and wait till they splutter.
- Once you get the pronounced aroma of fennel seeds, add 75% of the chopped onions and some salt. If you don’t like raw onions as garnish, then add all the chopped onions at this stage.
- Once the onions turn translucent, add the peanuts, green chillies, cashews and saute them for around 2-3 mins.
- Next, add the potatoes along with salt and turmeric powder. Cover the pan with a lid so that the steam cooks the potatoes quickly.
- Once the potatoes are cooked, add the soaked poha and mix it well – such that all the rice flakes are coated with the yellow turmeric powder.
- Check the salt level at this stage and adjust only if required. If you like a bit of sugar, add at this time.
- Switch off the flame and keep the pan covered for around 7 mins so that the poha can cook a bit more in the steam.
- Finally garnish it rest of the chopped onions, cilantro leaves and grated coconut before serving. You can also add the pomegranate seeds and nylon sev (I forgot to take the pic with these toppings)
- Lemon goes great with poha, so squeeze it just before serving. Serve this dish hot / warm only!
- Do not over-soak the poha. If you do that, the flakes will not separate and the dish will become mushy.
It’s not a revelation that Fortune Centre is a vegetarian and vegan food paradise. Located in the bustling Rochor area, it acts as a dining hot spot for both locals and tourists. One of my favourite cafes in this building is Create Healthy Lifestyle , a nondescript cafe serving healthy and tasty vegetarian food with less oil and salt and no MSG. It is mostly filled with customers at any time of the day and it is likely that you will have to share your table if you plan to eat here. The cafe also sells organic produce and packaged organic goods in their retail section.
Create Healthy Lifestyle
Orders are placed at the counter and their menu, written on the big white board helps you make your choices quickly. Apart from the daily specials, there are other extra items on their menu (placed at your table). There are also a lot of vegan options on the menu. For the quantity and the quality of items served, the prices are friendly on the wallet.
One of my standard orders at this place is the ‘Vegetable Pancake’ which is made in the Korean style. It’s actually an appetizer but for me its filling enough to be called a meal. It resembles a flattened pizza and is filled with vegetables like carrots, bell peppers and spinach. It is extremely savory and delicious along with the sauce to dip on the side. Highly recommended.
Create Healthy Lifestyle menu
We also ordered the ‘Tom Yum Soup’ which, for me, is happiness in a bowl. A delicious, savory spicy-sour soup is perfectly complemented by the earthy vegetables. To complete the dish, I opted for thin noodles – but they have other noodle options as well. Highly recommended.
Vegetable Pancake at $5
A simple and satisfying dish to order would be the ‘Vegetable Fried Brown Rice’ which is filled with a variety of veggies. Each component of the dish is cooked well and the rice is not mushy. Some could find the dish to be under salted but this cafe believes in doing their cooking in the healthy way.
Tom Yum Soup
There will always be a need for refreshing drinks in the Singapore weather. One of the popular drinks in the juice stalls is the ‘ABC’ juice. Made from the nutritious combination of apple, beetroot and carrot, this juice is healthy for the mind and body. Definitely give this juice a try!
Vegetable fried brown rice at $5
For their significant efforts to make healthy food with no compromise on taste, for their affordable prices and for their old-world charm, Create Healthy Lifestyle Cafe is a must-visit.
ABC (Apple, Beetroot and Carrot) Juice
It’s quite evident from the name bitter gourd (karela), that not many people would be a fan of this vegetable. Apart from the health benefits, if made well, it can be transformed into amazing snacks. When they take the form of crispy fries, the humble bitter gourd can become a delicacy. The mild bitterness blends well with the spices and makes it a good tea time snack or side dish along with dals, sambhar and rasam.
Recipe Details :
Serves: 3-4 pax
Time: 20 mins
- 4 small sized bitter gourds(karela)
- 4 tbsp rice flour
- 3 tbsp besan
- 1 tbsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp turmeric powder
- Salt to taste
- Oil – to shallow fry
Bitter gourd/Karela Chips
- Wash the bitter gourd, discard the ends, and cut it into uniformly thin rounds. Then pat-dry the pieces using a cloth. I did not de-seed them, but you can choose to do so if you are using the longer bitter gourds.
Cut bittergourd pieces
- Once dry, take the cut bitter gourd pieces in a bowl and add all the spice powders and mix well. Add 1-2 tsp of oil so that all slices are coated with the spices. Alternatively, you can sprinkle some drops of water but you have to take care that the mixture doesn’t turn soggy.
Mixing the bitter gourd and spices
- Heat oil in a pan on medium low flame. Since the size of my bitter gourd pieces was small, I just shallow fried them. Add the pieces one by one into the oil in batches.
- Flip the pieces so that the pieces fry evenly on both sides. Remove them from the flame when they turn crisp. Drain the excess oil using a paper towel.
- Serve them hot to munch, as snacks or during tea time.
Bitter gourd / Karela Chips
- The older and bigger bitter gourds will have the more bitter seeds. I would recommend removing them.
- You can sprinkle some aamchur / chat masala on the chips once you take them out of oil while they are still very hot.
Its no mean feat that Changi Airport has been considered to be the best airport in the world consistently. It is the global hub for most flights passing through the SEA region and has a steady stream of travelers and tourists frequenting its space. So its imperative for it to have a wide variety of dining options that suit different cultures. Adding its flavour to the newly opened dining joints in Changi Airport Terminal 3 is Bikanervala , a fully vegetarian restaurant serving all types of Indian cuisine. Operating under new management, the restaurant has amped up its presentability aspect in terms of its huge seating space, warm lighting, a mithai (sweets) counter and a snacks corner. It has a distinguishable red sign that cannot be missed as you walk towards the corner of the viewing mall from where you can also see the flights land and take off. The fact that it is open 24*7 also makes it convenient in case you are a vegetarian and looking for eating options at Changi Airport.
Bikanervala Changi Airport T3
Mithai counter at Bikanervala
Bikarnervala is an Indian homegrown chain that has an international presence and a standardized global menu. The same menu has been launched in Singapore and it has a lot of variety in terms of subsets of Indian cuisine – North Indian, South Indian and Indian Chinese. So basically you’ll get to taste the diversity of Indian cuisine at fairly affordable prices.
Bikanervala is famous for its chaats globally and hence we tried their recommended dish, the ‘Raj Kachori’. Let me tell you that its a royal treat – both in terms of presentation and taste. Kachoris are fried cakes of refined flour stuffed with lentils and yogurt and topped with mint and dates sauce. The tangy and sweet flavours blend beautifully in this dish and is meant to be eaten hot – so eat this tasty appetizer before the outer shell starts getting soft and soggy.
Since we are fans of North Indian food, we tried the ‘Chole Bhature’. The chole (chickpeas) were made with authentic spices and turned out to be delicious. The bhature which are the puffed and fried version of Indian bread were non-greasy and did not lose their fluffiness for the entire course of the meal and that was really good. Highly recommended.
Raj Kachori at $6.5
For lunch and dinner, they also have thalis and combo meals on their menu. We tried their ‘Deluxe Thali’ which had so many items in the right portion sizes that it is worthy of being called a meal. The first thing that caught my attention was the plate that was used for serving. The compartmentalized plate was spot-on as it helps in segregating the dry and gravy items with great convenience and hence you don’t find yourself struggling for space on the plate. In their Deluxe Thali, they serve Paneer, Dal Makhani, Veg of the Day, Raita, Pulao, Naan, Laccha Paratha, Papad, salad, pickle and sweet. Most of the items were tasty but the notable ones were the Dal Makhani, Pulao and the Paratha. This veg thali is ideal if you want to eat a decent portion size before catching a flight.
Chhole Bhature at $9.5
Ever since Ananda Bhavan closed at Changi, one does miss the availability of popular South Indian dishes like idlis and dosas at the airport. Because of the extensive options at Bikanervala, you’ll find those standard items here now. The dosa was crisp and nice and the sambhar was well-seasoned. They also have mini-utappams and vadas that are good for breakfast or as snacks. The South Indian items are definitely good but overall I preferred their North Indian items since that is their forte and they have a better grasp on the authentic taste in that genre.
Deluxe thali at $14.5
To combat the humidity in Singapore, a refreshing glass of ‘Mango Lassi’ never fails. The yogurt based drink acted as an effective thirst quencher and was not overly sweet. The taste of alphonso mango in the drink was authentic and we liked it.
Dosa idli and vada with sambhar
They have a mind-boggling assortment of sweets that can be had a la carte or conveniently packaged and taken home. They also have mithai boxes that are suitable for gifting. After putting in some thought, we tried the Kaju Roll (Rose), Rasmalai and Lamba Jamun. I have to say that their Rasmalai is outstanding with its perfectly chilled badam pista sauce and great texture of the malai. Do not miss it if you are here! In the Kaju Roll, the rose with cashews was an interesting combination to taste and it also had a substantial amount of pistachios to add some more texture. And if you are fan of the jamuns in sweets, then I preferred the Lamba Jamun to the Kala Jamun here. This place is a Mecca for Indian sweet lovers!
Since it’s mainly Indian cuisine, if you are a vegan, you will find some items that cater to your dietary requirements and some that can be customized. This space is quite well-done and suitable for large groups. If you work in the East, you can also head here for team lunches. Their in-house ‘Bikano’ snacks are available here and so are their specialty items. We picked up a box of ‘Achari Mathri’ which is a teatime snack and it was very good. For enticing your taste buds with authentic Indian vegetarian cuisine, for its convenience of location, for its friendly service and for its astounding variety in Indian sweets, Bikanervala at Changi airport is a must-visit. Here’s hoping that the quality of food remains consistent at this restaurant as it was during this meal.
L to R: Rose Kaju Roll, Rasmalai, Lamba Jamun
| In a Nutshell
|| Deelightful Rating
|Cuisine Type: Indian
|Nearest MRT: Changi Airport
|Address: Changi Airport, Terminal 3, Viewing Mall Level 4
|Timings: Mon-Sun: 24 hrs
When you want something that’s a little different from the traditional coconut or coriander chutneys, this Urad Dal Chutney steps in as a perfect side dish for idlis and dosas. Since this is a no coconut chutney, it can be prepared in larger quantities and refrigerated – typically for up to a week. The red chillies and tamarind make a spicy and tangy combination and the dish attains balance. This chutney makes me breeze through a work week if I have idlis or dosas in my breakfast plan.
Recipe Details :
Serves: 4 pax
Time: 15 mins
- 1/4 cup urad dal
- A small ball of tamarind
- 3 red chillies
- 1/2 tsp sesame oil
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 1 onion, roughly chopped
- 1 garlic pod, skin peeled (optional)
- Salt to taste
- 1 tsp oil
Urad dal chutney
- In a pan, add the oil and a pinch of asafoetida. Stir for a bit and then add the urad dal, red chilli and tamarind. Sauté the dal on a low flame till it turns golden brown. Then switch off the flame and remove this aside on a plate to cool.
- In the same pan, add the chopped onions and garlic and cook them till the onions turn brown. Then switch off the flame.
- Now allow both sets of roasted items to cool completely.
- Then put these items into a mixer. Add salt and grind into a smooth paste. Add water depending on the consistency you want and your chutney is ready.
- Finally temper the chutney in sesame oil with mustard seeds, urad dal and a single red chilli just before serving.
Urad dal chutney