Plant-Based Paradise 

Singapore’s food scene is lively and diverse, and vegan cuisine is becoming a popular part of it. Offering everything from plant-based versions of local favourites to creative fusion dishes, there’s a great variety to try. Whether you’re dining at a hawker centre or a modern restaurant, vegan options here are tasty and satisfying!

Chwee Kueh

These popular Teochew snacks feature soft, steamed rice cakes topped with “chai poh” (chopped preserved radish) cooked in vegetable oil. The rice cakes have a delicate, pudding-like texture, while the salty, savoury topping gives them their full flavour.

Vadai

These tasty golden-fried South Indian doughnuts are made from a batter of lentil (urad dal) flour, water, and salt. The flavours come from aromatics mixed into the batter, like cumin seeds, curry leaves, green chillies, onion, ginger, and black pepper. In places like Entrepôt, one of the many famous restaurants in Singapore, you’ll find appropriately luxurious variants of this!

Carrot Cake 

In Singaporean cuisine, “carrot cake” isn’t the sweet dessert with cream cheese you might think of. Instead, it’s a savoury dish made from steamed rice flour and daikon radish (known locally as “white carrot”), formed into a soft, flavorful cake that’s cut into pieces and stir-fried with garlic, eggs, and preserved radish.

Popiah

Popiah is a favourite in Singapore’s hawker scene — a fresh, light spring roll packed with a mix of veggies and flavours. The thin wheat wrapper holds a juicy combination of shredded turnip, carrots, bean sprouts, lettuce, and often tofu!