Easier said than done, especially if you're constantly on the move, meat avoidance can be thwarted by a general lack of options—it's so easy to wave the white flag when the only plant-based dish at a restaurant is a measly salad. Enter Platform Hospitality Group, which has vowed to serve more plant-based dishes at their F&B establishments. Mondays, in particular, will see a surge of meat-free dishes at both Botanica+Co branches in Alila Bangsar and Bangsar South.

“It need not be Monday, but going meatless on the first day of the working week is a good way to reset," suggests Tay Hui Ying, director of marketing at Platform Hospitality Group. "While reviewing our restaurants' menus at the start of the year, my team and I realised how behind we are in terms of eating sustainably. We have increased Botanica+Co's meat-free options to 35% of the entire menu."

Some of Tatler Dining's suggestions include the Aubergine Schnitzel—crunchy breading nicely contrasts the nightshade vegetable's creamy core—and the herbaceous Khao Phad Samunprai with high-quality grains. Providing their patrons with the luxury of choice, Botanica+Co serves the Spicy Teriyaki Tofu as a bite-sized starter or a main. Best of all is the Roasted Butternut Pumpkin with cranberry compote, which tastes like Christmas come early.

Make the best of Botanica+Co's Meatless Monday deals from 11.30am onwards; the next menu change will occur in three months' time, meaning May 2020. Regardless of the day of the week, both outlets serve vegetarian and vegan dishes; April 1st will see the addition of several permanent items, such as faux meatballs, vegetarian 'wan tons,' and meat-free katsu.

  • PhotographyPlatform Hospitality Group
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