Singapore’s hawker food may often get the spotlight, but its food culture has evolved to cater to different dietary needs, including vegetarian and vegan diets. Whether you’re a seasoned vegetarian or simply looking to explore meat-free options, Singapore boasts an impressive array of vegetarian and vegan restaurants that showcase the country’s vibrant and innovative culinary landscape. Swing by these plant-based restaurants in Singapore to discover delicious meat-free cuisine, plant-based burgers, traditional vegetarian Asian dishes and more.
1. Cultivate Cafe
Housed within the Maxwell Reserve, Autograph Collection in Tanjong Pagar, Cultivate Café offers an impressive range of creative dishes, with a focus on healthy and nutritious ingredients. They are all plant-based, GMO-free, gluten-free and completely vegan. The raw beetroot with pecan nuts, sage and sumac pesto epitomises the restaurant’s aim to highlight the simple goodness of organic ingredients.
For a more substantial meal, pick the gluten-free leek and roasted pumpkin tart, the superfood earth bowl with soba noodles and broccoli or the smoked onion and asparagus risotto with grated lemon rind. End your meal on a sweet note with gluten-free and dairy-free desserts, such as the pear and ginger cake or the olive oil, honey and lemon cake with yoghurt. There’s also a grab-and-go menu (think sandwiches and salads) if you need a quick meal.
2. VeganBurg
Founded in Singapore in 2010, VeganBurg has been slinging plant-based, cholesterol-, antibiotic-, hormone- and GMO-free patties long before Impossible and Beyond Meat entered Singapore’s vegan food scene. Following their success in Singapore – where they an outlet in Eunos – VeganBurg went global with the opening of a San Francisco outlet. While their plant protein patties may not resemble real meat as closely as competitors, they are well-seasoned, convincingly textured and a sure hit with carnivores trying out vegan food for the first time.
If you’re one for the classics, try their bestsellers: the Avocado Beetroot or Smoky BBQ. Otherwise, opt for a little local flavour with the Char-grilled Satay or award-winning Chili Krab burger, which uses a unique plant-based patty that resembles crab meat.
3. Warung Ijo
If you’re hankering for homestyle Indonesian cuisine that’s vegetarian and vegan-friendly, stop by Warung Ijo in Kampung Glam. The star of the show here is their meat-free rendang (a rich braise made from coconut milk and spices). While this is typically made with chicken or beef, Warung Ijo makes theirs with chunks of lion mane mushroom, giving the dish a fibrous, meaty texture that’s not unlike the fork-tender beef you’d normally find in rendang.
There’s also a selection of fish dishes, such as Indonesian-style gulai fish, made with a soy and seaweed substitute, an Omnimeat martabak (stuffed pancake) and ayam penyet made with lion’s mane mushroom. Look forward to traditionally vegetarian Indonesian dishes like tahu telor (fried egg and tofu) and gado gado (Indonesian salad with peanut sauce) too.
4. Ahimsa Sanctuary
If you’re drawn to the relaxing charm of Bali’s cafés, then Ahimsa Sanctuary should be on your radar. Tucked inside a two-storey shophouse along Neil Road, this tranquil spot channels island vibes with lush greenery and dusty red walls. The second storey houses a yoga studio and on the ground floor, you’ll find a cosy café with both indoor and outdoor seats that serves a vegan menu focused on wholesome, nourishing fare – think dishes crafted with whole foods, organic spices and herbs, which are locally sourced where possible.
Try their loaded bagels, burritos, salads and grain bowls, with hearty options like the Brekkie-On-The-Go burrito packed with scrambled tofu, avocado and potatoes, and the satisfying BLT bagel with smokey tempeh, greens, jalapeno and garlic aioli.
5. The Boneless Kitchen
When the craving for a comforting budae jjigae, jajangmyeon or kimbap strikes, The Boneless Kitchen is where to head to. A short stroll away from Tai Seng MRT station at Irving Place, the menu offers a diverse array of meatless takes on Korean classics. Savour popular items like their budae jeongol (a savoury Korean army stew loaded with tofu, fresh vegetables and hearty noodles simmered in a spicy gochujang-infused broth), dolsot bibimbap (a Korean rice bowl topped with fresh, sauteed vegetables and house-made gochujang) and a variety of guksu (Korean noodle soup).
Its dishes are free from the five alliums (garlic, onion, shallot, leek and chives), alcohol, meat or seafood broth and fish sauces for a meat-free dining experience. And while some of the items may contain egg or dairy, these are optional.
6. The Kind Bowl
If you’re in the mood for a steaming bowl of pho or a crispy banh mi sans the meat, The Kind Bowl has you covered. The casual eatery, which has branches at Killiney Road, Serangoon Gardens and Northpoint, dishes Vietnamese classics reimagined for those after a vegan meal. Slurp on the belly-warming Kind Pho with shredded marinated “no chicken” seitan and sweet grilled oyster mushrooms, or chow down on the Saigon Delight, classic banh mi stuffed with Omni luncheon, barbecued soy slices and homemade walnut mushroom pate.
Complement your mains with sides like the quintessential Vietnamese spring or summer rolls (packed with strips of seasoned soy-based seitan and tofu) and crisp oyster mushroom fritters. While the menu is meat-free, some dishes may contain onion or garlic, so it’s best to give the staff a heads up if you have any dietary restrictions.
7. NomVnom Bistro
This modern vegan eatery nestled within Clarke Quay Central gives fast food classics a plant-powered makeover, serving up everything from burgers to pasta and pizzas. Highlights include the Lion’s Mane Truffle Burger with a mushroom patty, a sweet-spicy Temptation Satay Burger with a marinated tempeh patty and a Cheezy OmniMeat Pizza with minced OmniMeat. All patties, both imported and housemade, are crafted with ingredients such as soy, potatoes, mixed vegetables or mushrooms. They are also free from dairy, eggs, onions, garlic and alcohol.
For the adventurous, there’s even a MSW Durian pizza topped with durian puree, tempura bits and cashew and soya cream cheese. And the menu doesn’t stop at Western bites – there are also various udon options and the signature Vietnamese pho, served in a clear broth brewed with over 10 spices. In place of meat, there are mushrooms and smoked soy chunks for a satisfying textural experience.
8. Sufood
The next time you find yourself near City Hall and in search of a solid vegetarian option, Sufood at Raffles City Shopping Centre is well worth a visit. Hailing from Taiwan, it landed in Singapore over a decade ago and is known for its inventive Italian-inspired dishes, which you can enjoy within spacious and minimalist interiors with a soothing colour palette.
Popular picks include the Star Pizza with cream cheese and wasabi-tomato sauce and the Baked Shell Pasta with black truffle. Don’t miss their olive fried rice, broccoli and pumpkin curry risotto and lion’s mane mushroom steak too.
9. Whole Earth
Opened in 2003, vegetarian restaurant Whole Earth along Peck Seah Street has consistently earned a spot on the Michelin Guide’s Bib Gourmand list since 2016. Its menu is an ode to Asian cuisine – particularly Peranakan and Thai – cleverly reimagined with fresh greens, legumes, mushrooms and grains as well as soy products.
The signature Penang Rendang is a crowd pleaser starring shiitake mushrooms steeped in a bold blend of Peranakan spices. Other contenders include the Nonya Laksa, also made with shiitake mushrooms and potatoes in a slow-cooked curry, and the Teochew olive rice. For Thai-inspired options, take comfort in Thai green curry and a plant-based spin on larb, a traditional minced meat salad.
10. Elemen
Established in 2015, Elemen bills itself a vegetarian-friendly restaurant that infuses natural and meatless cuisine with a modern flair. The flagship brand of Elemen Group, it has sprouted across Singapore with branches at Millenia Walk, PLQ Mall, Harbourfront Centre and Woodlands Height, all of which boast elegant and modern interiors for an elevated dining experience. Menu items may vary by location, but you can expect inventive creations such as Charcoal Churros Rojak, Seaweed Tempura Tofu with Avocado Roll, Wild Mushroom and White Truffle Pizza and a chef’s special Claypot Truffle Fried Rice.
The group also runs sister brand Grove, which serves local vegetarian delights like Bak Chor Mee, Laksa Yong Tau Foo and Hainan Pork Chop – all with a plant-based twist, of course.
11. Herbivore
If you’re in the mood for Japanese, make your way to vegetarian restaurant Herbivore. Located at Fortune Centre near Bugis MRT station, this unassuming eatery with dim interiors and dark wood furnishings was founded by Mr Ho CS, a vegetarian for over 30 years, and Japanese chef Yasui Masa.
It takes a plant-based spin on Japanese favourites; think tasty sushi rolls, bentos, and their much raved-about katsu curry. They also offer Western bites like burgers and pasta. Plus, the kitchen leaves out garlic and onion, great for those following an allium-free diet.
12. Podi & Poriyal
Indian vegetarian restaurant Podi & Poriyal in Little India offers contemporary plates rooted in South Indian tradition, amidst an inviting space inspired by the mansions of the Chettinad region. Its largely plant-based menu is so rich and satisfying, even meat lovers won’t feel like they’re missing out. Start with the Edamame Sundal served warm with grated coconut and roasted cashews for a toasty crunch, or the Cabbage Poriyal, a flavoursome stir-fry with a coconut fragrance, curry leaves and aromatics. For a nostalgic bite, don’t miss the Railway Cutlets, a popular snack sold on Indian trains.
The Signature Podi Idlis are soft, fluffy mini idlis (steamed rice cakes) coated in a rotating selection of housemade podi, which are South Indian spice blends. Larger mains include Chakka Biryani, a vegetarian twist on the classic, made with tender jackfruit and delicately spiced jeera samba rice baked in banana leaves. Craving something indulgent? The Double Decker Parotta delivers; think flaky Malabar parotta drenched in saalna curry, wrapped in banana leaves, then steamed and toasted on a griddle.
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