Big Raw Salad from Como Cuisine

[dropcap size=small]F[/dropcap]rom cold-pressed juices to grain bowls, there’s no doubt that the clean-eating trend is here to stay. Restaurants are offering more options, whether they be gluten-free items or more greens on the side.

It doesn’t have to be plain salad, though. “Singaporean diners are discerning, they want a dish that is both flavourful and healthy,” says Ola Cocina del Mar’s Daniel Chavez. Thus, in June, he opened Tono, a restaurant specialising in ceviche – a nutrient-rich dish of fresh fish cured in citrus and Peruvian chillies – as an alternative to the go-to poke and acai bowls. “It is no longer just about calories. Nutrients, food quality and portions play important roles too.”

(RELATED: Why organic greens are gaining traction as the healthier choice.)

Expert opinion

Others work with experts to improve the nutritional value of their food. As a result, at Como Cuisine, which opened in July, executive chef Timothy de Souza uses tamari, a healthier alternative to soya sauce, for umami in an otherwise pedestrian offering of soba noodles. Agave syrup or fruits are also favoured over sugar to sweeten desserts, and a tandoori oven was installed as it naturally enhances flavour without relying on oil. The restaurant’s signature tandoor cauliflower, for example, takes on a smoky flavour and is served with a refreshing side of almonds, pomegranate seeds and yogurt.

Tono Cevicheria's Peruvian Table
Fresh fish is used to make ceviche at Tono, for a quality nutrient-rich dish.

Over at Shangri-la Hotel, a wellness menu has been introduced as part of a collaboration with nutritionists. Besides creating balanced and nutritious dishes, the kitchen looks for organic ingredients from reputable sources, and grass-fed meat, to reduce fat and chemicals.

(RELATED: How these 3 new Mod Asian restaurants surprise with original dining concepts.)