When speaking of vegetarian fine dining, Restaurant Jag is the first name that comes to mind. The restaurant’s ethos of seasonality, sustainability manifests in its plant-forward degustation menus, which showcases the best of seasonal vegetables. 

This spring, you’ll be treated to herbaceous courses like artichoke paired with achilee flowers and oat milk, or the blue foot mushroom served with angelique herbs and Japanese rice. Seasonal herbs even appear in desserts, with strawberries and coconut served with reine des pres for an earthy yet floral touch.

Joie Restaurant serves innovative vegetarian Japanese-European cuisine at its outpost at Orchard Central’s rooftop garden, ensuring you’ll have an inspiring gastronomic experience with its lunch and dinner set menus.

Feast on vegetarian delights like the Japanese kombu broth with hand-carved tofu for an umami start to dinner, and indulge in delicacies like the grilled summer mushroom steak on a ‘Pu-Ye’ lava stone accompanied by a truffle mash. Even sashimi gets a vegetarian upgrade at Joie, with aloe vera sashimi decorated with coconut, konjac and huai san (Chinese yam).

Joie Restaurant
Address: 181 Orchard Road, 12 - 01, Singapore 238896, +65 9663 0901 

Chef Kirk Westaway’s brand of modern British cuisine has entranced critics and gourmands alike, and their lustrous praise extends to its vegetarian offerings. There are vegetarian tasting menus for both lunch and dinner, treating you to hearty bites like a sweet onion pie with aubergine, or celeriac parcels in a nutty and savoury brown butter. In particular, the Kabocha pumpkin is a nod to chef Westaway’s Devon upbringing with the pairing of Devon cheddar—its salty profiles complement the earthy sweetness of the pumpkin. 

Read more: 13 vegan burgers to try for a plant-based treat on Earth Month

Within the storied halls of Raffles Hotel lies La Dame de Pic, chef Anne-Sophie Pic’s vision of contemporary French cuisine with touches of Singaporean flavour. With vegetarian menus helmed by chef de cuisine Francesco di Marzio, vegetarians won’t need to miss out on premium French offerings that stun with complexity and depth. 

The vegetal gyoza is a highlight of both the Experience and Elegance tasting menus, which is made with watercress and perfumed exquisitely with liquorice and lavender. The baby eggplant is showstopping as well, accompanied by black garlic and Mezcal. End the meal with an exquisite series of dessert creations, which include Gariguette strawberries, served with matcha, chilli padi, and pistachio pralines for a dessert that playfully switches between sweet, bitter, and spicy.

Marguerite takes inspiration from the lush gardens of the Flower Dome at Gardens by the Bay to produce tasting menus with the finest seasonal ingredients. This means that vegetarians will delight with its curation of contemporary creations in the ‘herbivore’ tasting menu. 

Easing you into the hearty meal of vegetarian delights is the ratatouille Provençale, a comforting vegetable stew with eggplant, bell peppers, zucchini and tomatoes. Other highlights include the ravioli dei poveri (ravioli of the poor), elevated with Roscoff onion consommé, monk’s beard and wild garlic that imbues a subtly sweet and umami touch to the dish. For dessert, savour poached rhubarb with fromage blanc (white cheese), lemon balm and rosé pepper. It’s the perfect balance of earthy acidic, spicy and sweet. 

Chef-owner Ivan Brehm has made a name for himself as a master experimentalist at Nouri, so it is no surprise that his culturally diverse philosophy of “crossroads cooking” also extends to its vegetarian menu. Rest assured that an equal amount of thought goes into the vegetarian dishes, which can be seen in creations like the Escabeche and jelly, intricately crafted with tamarillo jelly, sugar snap peas, and Escabeche seasonal vegetables. Feast on delicacies you may not be familiar with like the Afro-Brazilian style acarajé, a fritter in turmeric and coconut curry and okra caviar, as well as perfectly cooked root vegetables like the roasted Jerusalem artichoke with a caramelised celeriac purée and a carrot nage. Even dessert takes a surprising turn, with chocolate sorbet paired with kiriboshi (dried radish strips), wild pepper leaf, and peanut and sesame brittle.

Critics and gourmands fell in love with chef-owner Saurabh Udinia’s wood-fired cuisine at Revolver when it opened in 2021. Thankfully, vegetarians aren’t excluded from the hype with Udinia’s vegetarian menu, featuring the season’s best produce. From its Bullet 10 menu, take the cauliflower pepper fry, which features purple cauliflower fried and seasoned generously with spices and herbs, or air-flown paneer from Delhi sitting atop tomato relish and onion chutney. Don’t forget desserts like the “Textures of Lychee”, which features a lime and lychee sorbet with coconut espuma and popping candy. 

Established in 1892, Tiffin Room is one of Singapore’s most cherished heritage restaurants, so it should come as no surprise that its vegetarian offerings are one of the best in the country. With chef de cuisine Kuldeep Negi helming the restaurant’s North Indian specialties, start your meal with vegetarian appetisers like the lahsuni paneer tikka, or curry-leaf infused grilled Indian cottage cheese with yogurt and spices. Go on to feast on mains like the gucchi methi mattar malai, a morel and white mushroom curry whose umami is punctuated with spices, fenugreek leaves, and green peas. 

For the Tiffin Room signature dining experience, however, opt for the Mera Royal Dabba menu, which presents three courses from the à la carte menu, with vegetarian and non-vegetarian options, in an exquisite custom-made copper tiffin box. With black lentil curry, saffron- and cumin-flavoured basmati rice, and assorted tandoori breads to complement each dabba, Tiffin Room proves that vegetarian food is far from being boring.

Tucked in the corner of Dempsey Hill is Morsels, chef-owner Petrina Loh’s barnyard cottage sanctuary. Though there are plenty of vegetarian dishes on the à la carte menu, you can also ask for a vegetarian version of the “Feed Me” omakase-style tasting menu. As the menu changes every two to three weeks, it’s impossible to say what you’ll have with certainty. Nonetheless, given Loh’s penchant for exciting Asian fusion dishes made with painstakingly-prepared fermented sauces and ingredients, you know you are in for a culinary adventure.

Ever since 1991, Lingzhi Vegetarian has favoured the freshest and finest ingredients to craft gourmet Chinese cuisine. A highlight is the Firecracker Monkey Head Mushroom, a dish popping with spice that’s made with marinated monkey head mushrooms stir-fried with cashew nuts, peppercorns, ginger, and Sichuan pepper oil. The result is a deceptively meaty dish that’s multi-dimensional and savoury. 

A claypot brimming with braised yam and vermicelli in a fermented bean sauce is another highlight, best enjoyed with rice to balance the saltiness of the bean sauce. Don’t forget Lingzhi’s answer to the Peking duck, with its vegetarian goose served with crispy beancurd skin, pancakes, cucumbers, coriander and a sweet dipping sauce. 

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