Listen, if you wanna skip my boring ol’ leftover noodle lunch recipe, please scroll on down to Dinner for our double date at Japanese fine dining restaurant RIZU, featuring both the Vegan AND non-vegan Omakase menus!
Made by Cait Vegan Noodle soup with mushrooms and fake prawns (and leftovers, always use leftovers wherever you can!)
I’m only starting to blog about my food adventures, so I could use some advice on how I can improve on recipe sharing. Please feel free to comment or connect with my directly via Instagram!
Enoki ‘straw’ mushrooms
Half a leftover carrot
one sad onion sitting on the shelf
mock prawns (in the bowl)
tofu squares leftover (dude they came in packs of 12! Why!?)
Salt & pepper
Sesame sauce (Vegan. I checked the ingredients)
This is the address: 32 New Market Rd, Singapore 050032
I honestly don’t know how long to cook them noodles for, but I taste test it all the time. For some reason, these noodles just stay super ‘Q’ retaining a really good bite (al dente). Which is why I love them so so much!
Now that that’s done, we have come to the highlight of the day!
I had never heard of such a thing as Vegan Fine Dining. I guess it’s coz I’ve never really searched for such a thing. So Zenos and I decided to go on a double date with his best friend Ming and his girlfriend, at a fine dining Japanese restaurant with both Vegan and Non-Vegan Omakase menus!
For the purpose of showcasing all the food, I will do it in courses, alternating between Plant-based and Regular dishes.
It’s clear to see that even fine dining restaurants are taking plant-based diets more seriously these days. Granted, Rizu’s Head Chef Hiroshi Watanabe merely wanted to showcase the natural flavours of the fresh produce he acquires from Japan, Singapore and around the region. But it really shines new light on the myriad of ways vegan/plant-based foods can be prepared and presented!
I am even more inspired to keep on my vegan journey just to see if the health benefits will outweigh my need for the taste of meat. Because we already know the positive impact that a plant-based diet can have on our environment and in reducing our carbon footprint through better eating habits.
Check back in for Day 17, where I discover VEGAN BUBBLE TEA at Fortune Centre, and a vegetarian/vegan cafe just behind Somerset 313, that serves all the local dishes we LOVE!