Veganuary 2020

Veganuary Day 5 (Magic Noodles)

It’s Sunday the 5th of Jan.

Sundays mean Zenos & I head to our favourite Sunday gym (Fitness First at One Raffles Quay), work up a sweat, build some muscle, and get ready for Japanese food for lunch, and Hotpot for dinner!

It’s more or less a tradition, except we usually go to ‘Ikeikeimaru‘ in the basement of Liang Court, usually because we love sashimi, and ‘conveyor-belt sush’ doesn’t require waiting time since we’re usually famished by the time we get there.

But this day was different, of course.
So we had to adapt!

We kept the theme of Japanese food, but just headed somewhere else.


Tendon Kohaku
Clarke Quay The Central
Clarke Quay Station
6 Eu Tong Sen St, #B1-52,53,
Singapore 059817

Their concept is very simple. Just 2 types of rice to choose from, 3 types of sauce, and maybe 4 different tempura bowls to choose from. Obviously we took the tempura veggie bowls.
Price: $18.83

This meal was truly simple and fulfilling. Served with a delicious variety of tempura veggies atop of the perfect bowl of mixed grain Japanese rice, I ate each piece in tiny nibbles, so that I could savour each mouthful and prolong each vegetable till its very last bite.

Variety of Vegetables:

  • Young Corn
  • Pumpkin
  • Red pepper
  • Maitake mushroom
  • Shitake mushroom
  • Ladies finger
  • Leek
  • Green beans
  • Aubergine

Which vegetable tempura would you have eaten last?

I, personally took my time between the Aubergine and the Leek, and I’ll even tell you why. I have a VERY soft spot for these nightshades – eggplants / brinjals. They’re uniquely fibrous, subtly flavourful and delectably mushy when cooked perfectly. Each mouthful was crispy on the outside, melt-in-the-mouth smooth on the inside, this is the benchmark to how I want ALL my eggplants to taste.

The leek was the same. Coated with a thin crispy film that just cracks open with each bite to reveal that sweet, soft leek center. I couldn’t get enough!

To be completely honest, the 3rd last item that I finished were the Maitake mushrooms.

Maitake mushrooms are flavoured so differently to shiitake and delicate in texture, that when battered, just contrasts so beautifully to the light crispy tempura outer coating.

All in all, I would definitely go back again for sure, and highly recommend for you to visit the nearest Tendon Kohaku that you can find on Google Maps.

BTDubs, I discovered that their sauce has Dashi in it, which contains bonito flakes. So if you want to be a strict vegan, then remember to ask for no sauce, or just plain soy sauce which you can help yourself to on the side.

Tendon Kohaku has a vegetable tempura bowl which is to die for. Your non-vegan friends can join you for lunch too!


Upin HotPot
Clarke Quay Central,
Clarke Quay Station
6 Eu Tong Sen St, #03-87,
Singapore 059817

Who doesn’t love a bit of hotpot every now and then?
The main reason I love hotpot is simple…

I don’t know about you, and this could be very irresponsible of me to say, but swear I could probably eat bamboo shoots at every meal, in any form – fried, steamed, boiled, braised, stir-fried, air-fried… UGH!!! LOOOOOOVE!!!

And all hotpot I know of will definitely serve bamboo shoots as it is a very chinese vegetable, and readily available in most parts of China.

Anyway, since bamboo shoots are most definitely vegan, I decided that we would go to our favourite hotpot spot (due to its proximity to our home, and its tomato soup), for dinner this evening!

Level 3 of Clarke Quay Central Mall.
For $3 you get to make your own sauce from a ROW of condiments to choose from!
My favourite sauce is sesame sauce, mushroom bits, chilli flakes, sesame seeds, chopped peanuts, parsley, and sesame oil.

We were able to order 2 plant-based soup bases: Mushroom Soup, and their signature Tomato soup (which is Zenos’ favourite tomato soup amongst all the other HotPots). So if you have Angmo friends remember to bring them here for the Singaporean Hotpot experience. Lol!

They have a wide variety of asian leafy greens! Was this too much for 2 people? I mean, being Vegan has made us super super hungry so, we happily wolfed these all down.

Top row left to right: Beancurd laces, lotus roots, bamboo shoots
Bottom left to right: Konnyaku noodles (also known as zero calorie noodles), beancurd rolls)

Shirataki Noodles

Take another look at the photo above.

At the bottom left, you’ll see some translucent, stringy, squid-like things. The staff told me that those are noodles… made out of SEAWEED.



So, I quickly googled them to learn more, and found out some really helpful nutritional information that you may be interested to know!

Shirataki Noodles, are also known as:

Apparently, they contain only fiber and water, they are essentially calorie-free, making them an excellent choice for most weight loss diets.

Depending on the brand, nutrition labels list between
10 to 20 calories per 100-gram serving (roughly 3 to 4 ounces).

According to ‘The Kitchen‘, traditional shirataki noodles are pretty much the perfect food for those who may have food allergies or are on special diets as they are vegan and gluten-free. Naturally, they don’t contain any calories because the ‘glucomannan starch’ they’re made of is an indigestible dietary fiber that also contains no carbohydrates. Not only that! They also have benefits on blood sugar levels, cholesterol and digestive health.

They come from a yam-like tuber called Devil’s Tongue. Glucomannan starch is extracted from the tubers, then mixed with water and limewater to turn it into a substance called konnyaku. Konnyaku is then shredded into traditional shirataki noodles.

With a Japanese Supermarket just across the road from where I live, I went and bought some that very evening to try making a dish for the next day’s lunch.

If you are a sucker for noodles, but would like to keep those calories in check, look out for my next post, where I share a recipe using these miracle noodles!

See ya then!

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