Kale Recipes Sg

Two years ago, chef Shannon Binnie of nature-inspired restaurant The Botanic decided to make the switch to become a vegan. The Australian opted to follow a wholly plant-based diet and tried to go for food options that are made from scratch as much as possible.

He says: “I've always been fond of plant-based dishes since I was young, but the main decision to become a vegan was because I was becoming more conscious about my health. Growing up in Sydney, it was not a stretch to avoid meat and dairy products as the country has a vibrant line-up of eateries that embraces the vegan and vegetarian lifestyle, coupled with an abundance of fresh and natural produce.”

Binnie, who has been working in Singapore since 2011, found it surprisingly easy to convert to veganism here. He shares: “There are plenty of dining options in Singapore that cater to vegan diets, and most casual or local eateries offers at least a few such options on their menus.”

Roasted Chili Chickpea & Kale Salad

Adopting a vegan lifestyle has helped Binnie (right) to shape his approach to The Botanic, which serves plant-based dishes that are vegan, vegetarian and gluten-free with Asian and Mediterranean influences. The restaurant was transformed from Salt Tapas & Bar following the departure of chef Luke Mangan from Salt last year. Binnie was the executive chef at Salt.

On crafting his dishes, he starts with the product before thinking about how to adopt local flavours, or whether the dish works better as a vegan or vegetarian options.

He adds: “The creations here at The Botanic are designed to be more substantial, fortified with nutrient dense superfoods, whole grains, and punchy sauces and herb oils that pack intense flavours in every bite.”

Go Green, Go Kale 🥬 & Win A Superfoods Goodie Bag Worth $50​

At home, one of Binnie’s favourite quick-fix dishes to whip up is Kale, Seeds And Grains Salad. For his rendition of the quintessential Aussie-style salad, Binnie adds nuts, lentils and quinoa for a touch of crunchiness. He also sprinkles some pomegranate to inject a dash of sweetness. Instead of serving it raw, Binnie lightly grills the coarse and chewy kale leaves to accentuate its flavour, soften its texture and add a tinge of smokiness of the salad.

Other dishes that he enjoys at home include a vegan version of Vietnamese spring rolls, stuffed with marinated tempeh (fermented soya bean) and tofu, raw greens, mushrooms, sesame tahini and soy dip. He also relishes turning out a vegan pizza made with a sourdough base, home-made cashew mozzarella, verde, romesco, and nutritional yeast, which is a vegan substitute for cheese. Another dish is his wife’s chia seed, cocoa and nut butter brownie with banana and coconut sorbet. He says: “These dishes are easy, quick to make, nutritious, and, most of all, the kids always enjoy them.”

Kenneth is a former newspaper journalist who relishes uncovering stories in eateries and kitchens as much as hunting for new chomping grounds. With more than five years of content production experiences on print, online and video platforms, he enjoys his min chiang kueh as much as moussaka. From chefs, restaurateurs to hawkers, he is intrigued by the blend of ingenuity and hard work behind their food.

Traditional Salad: Kale & Quinoa

When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's Crème Caramel.

World Vegetarian Day is observed annually around the planet on October 1. Our MICHELIN inspectors around the world have recognised these vegetarian restaurants with MICHELIN stars for their meat-free, plant-based cuisines.

In keeping with the spirit of giving this festive season, chefs Thomas and Mathias of two-MICHELIN-starred Sühring in Bangkok share their family's secret eggnog recipe with a Thai twist.

Kale Salad With Cranberries, Pecans & Goat Cheese

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.

Baby Kale Salad With Ham, Gruyere, And Grainy Mustard

When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's Crème Caramel.

World Vegetarian Day is observed annually around the planet on October 1. Our MICHELIN inspectors around the world have recognised these vegetarian restaurants with MICHELIN stars for their meat-free, plant-based cuisines.

In keeping with the spirit of giving this festive season, chefs Thomas and Mathias of two-MICHELIN-starred Sühring in Bangkok share their family's secret eggnog recipe with a Thai twist.

Kale Salad With Cranberries, Pecans & Goat Cheese

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.

Baby Kale Salad With Ham, Gruyere, And Grainy Mustard