Located on the second floor of the Orchard Road Hilton Singapore hotel, Verde Kitchen is a sustainable restaurant with a “real food commitment”. This casual yet elegant eatery embraces a holistic attitude toward healthy dining, serving tasty and sustainable South-East Asian fare beneficial for health and the environment.
The executive chef Vijayakant Shanmugam strongly focuses on supporting the Singapore food economy. More than half of the Verde Kitchen’s menu consists of local and sustainably sourced ingredients. The restaurant’s main suppliers are independent organic vegetable and mushroom farms like Quan Fa and Kin Yan, free-range poultry farms in Singapore and Malaysia, and floating fish farms. All the seafood served at Verde Kitchen carries the Marine Stewardship Council and Aquaculture Stewardship Council eco labels. The menu features both the top-quality Glacier 51 Toothfish caught in the icy waters 4,000 km south of Australia and sustainably farmed salmon.
Alongside sourcing locally, the kitchen team grows leafy vegetables including lettuce, arugula, spinach, kale, and rocket in their hi-tech vertical garden on the first floor of the hotel. In addition, in partnership with Impossible™ , Verde Kitchen advocates “diet change for climate change” and uses plant-based substitutes to replicate the meat taste in many of its dishes. For diners with dietary restrictions, there are plenty of gluten-free, dairy-free, vegetarian, and raw food alternatives on the menu.
The culinary team at Verde Kitchen is specifically trained in healthy cooking methods and practices. All the menu items are made from scratch on a daily basis, with a reduced amount of sugar, salt, and saturated fat. There are no fertilizers, GMOs, additives, sweeteners, artificial colorings or flavors in any of the dishes. Chef Shanmugam makes it his priority to instruct his team not only on well-being but also on waste reduction and resource efficiency in the kitchen.
The restaurant is low-waste—all the food surplus is donated to people in need, fed to livestock or composted—and the food packaging is either recycled or fully recyclable.
The restaurant offers a number of South-East Asian staples such as Vietnamese Pho, a noodle soup made with a bone-beef broth and spicy Malaysian Penang Assam Laksa, a fish-based rice noodle soup. Among the vegetarian options are the plant-based burger served on a spinach brioche bun and Thai basil meatless meatballs accompanied by brown rice, local greens, and Omega-3 eggs. Besides, Verde Kitchen offers a range of salads like the vegetable-rich Power Salad and Super Food Organic Spinach and Quinoa with pumpkin seeds, green apples, and pomegranate. At any given time, several fresh farm-to-table specials, made from locally farmed produce, are on offer in addition to the seasonally changing menu.
Among several indulging low-sugar and sugar-free desserts are the restaurant’s signature flourless chocolate cake and the homemade gula melaka (palm sugar) ice cream with local flavors: sweet gelatinous attap seeds, red beans, and coconut milk. Verde Kitchen also serves freshly brewed coffee from the fair trade Java Mountain, a micro-roaster committed to empowering female farmers in Java, and a selection of healthy drinks such as fresh juices, energizing smoothies, and kombucha.