The term ‘eating clean’ has long been associated with the bland and the boring. On the contrary, healthy eating doesn’t mean that you need to sacrifice on flavour, and Verde Kitchen is here to prove just that.
This 32-seater establishment comes across as a humble one, with minimalistic decor and an intimate setting. Food wise, the kitchen’s philosophy is to advocate for and serve diners sustainably sourced meals. Expect locally-grown, organic, and certified produce as well as free-range meats on the menu. The fact that they cultivate some of their own vegetables cements their commitment to the cause.
We were also impressed with the waiting staff who were well-versed in the ingredients used in both the dishes and drinks (go on, ask them about Kombucha).
Not all salads are made equal; that was certainly the case with Verde Kitchen’s Salmon Sashimi & Pomelo Salad. Piled high with crisp greens, juicy pomelo chunks, crunchy wakame, and voluptuous slices of salmon, it only took us one bite to fall deeply in love with this colourful medley of ingredients.
Diners can also rest assured that the salmon used here is sustainably farmed, certified by the Aquaculture Stewardship Council (ASC).
Looking for something a little punchier? The Green Mango & Quick-seared Tiger Prawns is set to be your new best friend. The brilliantly seared tiger prawns go swimmingly with coriander, refreshing mint leaves, and a bright dressing of lemongrass sauce. It’s one dish we won’t be forgetting anytime soon!
When it comes to the mains at Verde Kitchen, their Free-range Pulled Pork burger reigns supreme over all others.
Served with cheddar cheese, colourful coleslaw, and microgreens, the whole ensemble is presented on a toasted sunflower seed brioche bun. The pulled pork is tender and nicely-charred to give it that distinct smoky flavour, while the sunflower seeds provide that extra crunch.
Goodbye, sloppy burgers.
With Verde Kitchen’s Organic Basil-crusted Glacier 51 Tooth Fish, you can instantly tell the difference in its texture and flavour.
The Marine Stewardship Council (MSC)-certified sustainably wild caught fish is firm, with a slightly creamy taste that goes wonderfully with the herbaceous basil crust and the natural thyme jus. The dish comes with a side of stir-fried local mushrooms which Executive Chef Vijayakant Shanmugam claims tastes even better than those imported from Europe.
We took a bite, and agreed in unison.
Adding local flavours to the menu is Verde Kitchen’s Malay-style Organic Lacto Chicken. To encourage healthy eating, the dish comes with a side of brown rice instead of the traditional white rice. The spicy turmeric curry has just the right amount of heat that mellows when paired with the rice. However, the organic okra is all set to keep that spice kick going if that’s something you prefer.
If there’s one sweet treat that is sure to leave you feeling 100% satisfied with none of that post-dessert guilt, it’s their Chia Seed & Caramelised Hazelnut Pudding. Don’t let its simplicity deceive you because this little number is flavour-packed.
We love how the toasted macadamia nuts, plump blueberries, and burst-in-your-mouth mini passionfruit spheres meld together to elevate the silky, creamy pudding through both texture and taste.
This exciting new eatery successfully achieves stunning flavours with sustainable ingredients. We only worry that we might find it difficult scoring a seat once the word is out, and legions of new fans start pouring in.