Minced pork made from mushrooms and squid made from konjac, a Singapore grocery chain has introduced a whole spread in a bid to be even more inclusive.
Little Farms has launched its first five-course plant-based menu for vegans, vegetarians and flexitarians in its Katong Point bistro every Monday of next month.
The menu, priced at S$48 per person, is in collaboration with Country Foods, a distributor of the plant-based brands used such as Fable, Happiee! and V2.
The meal starts with the Fable Slider Smash & Olive Oil Bruschetta, which comes with Fable’s meaty products made with mushrooms, pickled onions, truss tomatoes and drizzled with spicy aioli.
Next up is the V2 Smokey Pork & Spinach Crepe Alfredo, which contains V2’s plant-based minced pork and spinach wrapped in a thin crepe, and then topped with vegan cheese with white sauce on the side.
The most impressive dish belonged to the Happiee! Squidiee, a deep-fried battered squid made from local brand Happiee!’s konjac and paired with sesame coriander dukkah and vegan sriracha mayo.
There’s also the Burgundy Braised Fable Ragout, made from Fable’s mushrooms that were cooked for five hours to resemble the texture of pulled pork drowned in piquant truffle jus, and comes together with a pomme puree similar to mash potatoes.
Lastly, the rich Chocolate Avocado Mousse has chocolate soil with strawberry crisps drizzled with miso caramel and a heap of mousse perching on the plate. None contains diary.
Choose to wash it all down with their zero-waste Tepache Twist Cocktail (S$15) made with leftover pineapple peel and rind, tequila, mezcal, lime juice, agave and orgeat syrup made from almonds.
Also, Little Farms has added a new vegan dish, the Chickpea & Fable Mushroom Coconut Curry, permanently to the menus of its Valley Point and Katong Point outlets. As for its Tanglin Mall outlet, expect the Fable “Real Meaty” Massaman served with sourdough flatbread.
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