1. Genius Central, Singapore
Nourishing, plant-based whole foods are the stars of Genius Central, a snazzy meeting-cum-contemporary dining space in Singapore’s Chinatown.
Although not a vegan outfit, Genius Central offers more than 20 tantalising vegan options. You’ll certainly be spoilt for choice, but a good start is Three Heavenly Dip.
Freckled with chopped kalamata olives, spring onions and crunchy almonds, this pretty platter features a velvety smooth traditional hummus made with chickpeas, earthy beetroot hummus and smoky baba ganoush.
To scoop up all that goodness, Genius Central serves it with house-baked flatbread and a stack of crispy corn chips, plus a bowl of balsamic glaze and dukka for that extra kick.
For something a little heavier, their healthy spin on the classic Indian comfort food khichdi comes highly recommended.
This hearty bowl of thick, mushy dal, organic basmati rice and haricot fine beans is topped with fresh curry leaves, coriander, cashew nuts, juicy cherry tomatoes, steamed broccoli and spinach. The side of bright, tangy plant-based raita is a delicious bonus.
2. Barefood Bangkok
Barefood Bangkok, a cool deli in the Thai capital’s bustling Sukhumvit district, is proof that you can go vegan and still enjoy the wonders of cheese – nut cheese, to be precise.
The cashew nuts used to craft these cheeses are all sourced from southern Thailand, and are infused with aromatic ingredients to create Barefood’s spectrum of offerings.
Among its cheesy superstars are classic cashew, smoked maple oakwood, mixed herbs, chilli and – the most popular – truffle, made with white truffle oil.
Their Nut Cheese Mix Platter allows you to select three or more varieties, and it comes with toasted focaccia chips, juicy grapes and crunchy slices of red apple.
For a heartier meal, try their Funghi Saute Burger, a sure winner with special sweet, smoked jack cheese.
This juicy burger features a house-made plant-based patty, layered with cheese, champignon mushrooms, grilled eggplant, caramelised onions, koji aioli and ketchup, sandwiched between whole grain burger buns baked in house.
3. Shamballa Vegetarian Restaurant, Ho Chi Minh City
Vietnam brims with eateries that plate up great vegan grub, but if you’re looking for something lavish then Shamballa Vegetarian, Restaurant & Tea House should be a top pick.
This swanky restaurant in Ho Chi Minh City’s District 1 serves mainly Vietnamese vegetarian fare but has a decent selection of vegan offerings too.
A must-try is Banh Hoi La Lot, pan-seared shimeji, shiitake and red lingzhi mushrooms and black-eyed peas wrapped in piper lolot leaves, sprinkled with crushed peanuts and served with a side of banh hoi (rice vermicelli bundles).
Another classic on the menu is banh xeo, a Vietnamese crepe typically made with rice flour batter and filled with pork, prawns, mung beans and bean sprouts.
At Shamballa, the vegan version is a mix of shimeji and shitake mushrooms, bean sprouts and green beans stuffed in crispy, golden coconut rice batter.
Wash all these green goodies down with one (or two) of the many solid mocktails, cocktails and tea offerings, although in Ho Chi Minh City’s heat, the house special of kumquat melon mojito is really the way to go.
4. Moksa Ubud, Bali
If you think raw, holistic vegan food sounds unappealing, you haven’t been to Moksa Ubud, a fully plant-based restaurant that’s known for its inventive menu.
Skilled chefs at Moksa, located just 5 kilometres from Ubud in Bali, use ingredients from the restaurant’s own permaculture farm to craft raw food delights inspired by a fusion of world cuisines.
The Italian-inspired Living Lasagna Love, however, is a favourite here. Its sheets are made from pumpkin dough, and layered with cashew nut cheese, spinach, vegan bolognese and basil pesto.
Browse through the menu and you’ll find everything from avocado kimchi quesadillas and Ubud-style vegan souvlaki, to eggplant rendang and tempeh ribs.
Another crowd-pleaser is the Masala Pumpkin Uttapam, a nod to one of India’s most-loved breakfast offerings.
At Moksa, the raw dish consists of caramelised red onion, heirloom tomatoes, slices of avocado, sun-dried tomato and pesto, all swaddled in a pumpkin sheet and served with ginger soya, coconut moss, and a corn and jackfruit salsa.
5. Pipino Veg, Quezon City
Even the most carnivorous of Pinoys might convert to veganism after savouring the food at Pipino Veg, an eatery in Quezon City that plates up plant-based versions of Filipino favourites.
You’ll be amazed by their meat-free takes on local classics, and there are at least 24 of them on their menu.
The traditionally porcine-heavy sisig, for instance, is recreated as a tofu-based dish with peppers and onions.
Another must-try is their Pinakveg risotto, inspired by pinakbet, a popular Ilocano dish that typically features eggplant, bitter melon and long beans with pork belly, cooked with bagoong (fermented fish or shrimp paste).
Pipino’s risotto version is made with sauteed squash topped with okra tempura, grilled eggplant, tofu chips, pickled four angled beans, and black bean bagoong.
You won’t want to miss their take on tortang talong either. This omelette is traditionally made with charred eggplant, ground meat and egg, but here they replace the egg with a chickpea-based batter, omit the meat and serve the omelette with cauliflower rice.
According to airasia.com
