When Afterglow by Anglow opened in 2014 on the hip Keong Siak Road in Chinatown, it was one of the first health-focused restaurants in the country. Since then, interest in plant-based diets has soared as Singaporeans became increasingly conscious of their carbon footprint. Singapore is today the second most vegan-friendly city in Asia , boasting over 50 plant-based restaurants. With its cutting-edge sustainable cuisine, Afterglow continues to stand out as one of the best.
The ambitious culinary team at Afterglow is determined to change the usual misconceptions about vegan and raw diets through a highly creative sustainable cuisine. The freshest seasonal ingredients are harvested from local and regional farms in Singapore and Thailand. As part of their sustainability efforts, the chefs employ the root-to-stem cooking philosophy, where every edible part of a plant is used in food preparation. Everything is made from scratch and in small batches to minimize waste, including Afterglow’s staple vegan cashew-nut cheese.
Most dishes are prepared without any heat or at temperatures below 45°C to guarantee the most authentic flavors and integrity of the ingredients. All menu items at Afterglow are free from eggs, dairy, refined sugar, and artificial sweeteners. Except for bread and flatbreads, everything is gluten-free too. The restaurant gladly accommodates guests with various food allergies and preferences, providing keto, soy-free, and nut-free alternatives, as well as children-friendly meals.
Among plant-based twists on lunch and dinner favorites, there are, avocado sushi rolls with homemade kimchi and ground almonds as a substitute for rice, plus raw crispy lasagne featuring zucchini sheets, filled with dehydrated cherry tomatoes, walnut “minced meat”, and cashew nut cream cheese. D iners who are not quite ready to try raw food will find several baked, grilled, and cooked options on the menu: smoked veggie burger, Cuban three-bean burger, and rice bowls with seasonal vegetables.
Don’t miss one of Afterglow’s many takes on hummus with daily changing flavors including black sesame, sweet potato, beetroot, spiced chocolate, and cranberries. The hummus is served with dehydrated “salsa” crackers, raw Mexican jicama turnip fries, and carrot sticks. For dessert, go for the tasty chocolate salted caramel fudge made with avocacao (avocado and raw cocoa) mousse, layered on a Medjool-date infused walnut crust and topped with salted tahini “caramel” with honey. The light, flavorful approach applies to the drinks too, ranging from Afterglow’s famous craft beer to cold-pressed juices and locally sourced, small-batch artisanal coffee.
The regularly changing menu at Afterglow is strongly influenced by international cuisines—at the moment the focus is on Israeli, Australian, and Japanese fare. But the chefs are also greatly inspired by their environment and often incorporate suggestions received from their guests in the menu. With their original take on plant-based dishes, zero waste efforts, and community engagement through regular raw food workshops and cooking classes, Afterglow by Anglow is sure to appeal to every environment- and health-conscious diner.