Hrvst
Pronounced “harvest”, Kilter Avenue’s in-house vegan restaurant and bar serves up a creative rendition of bak kut teh (peppery pork rib soup). For their BKT barley risotto, a herb reduction is used to re-create the signature flavour of the soup; diced daikon and dough crisps make for credible (and delicious) meat substitutes.
Verde Kitchen
Billed as a restaurant focusing on “real food, full of natural flavours”, the Penang assam laksa (spicy and sour noodle soup) here isn’t short on flavour, even though they’ve made it healthier – using less salt, organic vegetables and herbs from their own vertical garden. As a bonus, local botanical artist Lucinda Law’s Edible Beauty exhibition will be on display in the restaurant till 4 June 2018.
Grain
When you’re too tired after a day of sightseeing, head back to the hotel and order in a “healthyish meal” from Grain. The beef rendang (spicy curry) has all the expected heady, spicy flavours of the original dish, but is richer in antioxidants thanks to the use of butterfly pea powder and freekeh (a grain made from green durum wheat) in the rice.
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