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The Oscars’ menu went vegan – and so can you

Hollywood reels back on its extravagance with plant-based catering (and a mostly vegan afterparty).

On Oscar Weekend 2020, Tinseltown’s best and brightest dined on a lavish plant-based menu by celebrity chef Wolfgang Puck. While the food catered prior to the Academy Awards was entirely plant-based, the Oscars’ afterparty (also known as the Governor’s Ball) featured a 70 percent vegan menu. Both the Golden Globes and Critic Choice Awards also featured plant-based menus.

(Related: Ease into a plant-based lifestyle at this resort on Sumba Island)

Celebrities still dined on classic luxuries like Miyazaki wagyu and caviar – but for the first time in his 26 years catering for the afterparty, Puck’s menu focused on mostly vegan dishes such as sweet potato tempura with mint cilantro aioli and Vietnamese-inspired rice paper rolls. Yes, dessert was mostly vegan too: ube and coconut cream pillow tarts and gold-leaf-coated elderflower lollipops were some of the delights on offer.

(Related: Are plant-based meats just a fad or paving the way for the future?)

The food wasn’t just vegan: Puck and his team took pains to source much of the ingredients from sustainable or organic farms in California. The decorations for the 92nd Oscars and Governors Ball were also either repurposed or recycled; nor could you find a single plastic water bottle at the Oscar Nominees luncheon, the Oscars, or the afterparty.

In other news, Best Actor winner and vegan activist Joaquin Phoenix followed up on his Oscars’ acceptance speech – where he urged the audience to fight back against animal cruelty – by rescuing a cow and its week-old calf from a Californian slaughterhouse.

(Related: Championing plant-based cuisine: Peggy Chan)

Here are some of Singapore’s best vegan options (and even one Oscar recipe for the home cooks among us, courtesy of Wolfgang Puck) so you can sup like a celebrity in 2020: sustainably.

  • Porta Beyond Burger


    If plush cushions, modern European cuisine and inclusive dining are your thing, Porta is for you. Its recently launched Green Monday menu is a collaboration with a Hong Kong-based venture that promotes plant-based lifestyles. Contrary to its name, the Green Monday menu isn’t confined to one day a week. Available daily, flexibility is the name of the game: think of it as vegan, vegetarian or allergen-free options that put flavours first. Start with the (coconut) cream of pumpkin soup: sweet, rich and perfect for lunch without the usual 2pm slump. And, well, if you’re willing to cheat just a little: the orecchiette pasta - which contains dairy - with wild mushroom, spinach and Beyond sausage is sinfully good. Else, ask for the Beyond burger with lettuce leaves instead of the fluffy brioche buns if you're sacrificing the carbs. Everything else about it is already vegan though: from dairy-free Daiya cheese, to coconut oil mayo and truffle fries.

    Level 1, Park Hotel Clark Quay. Tel: 6593-8855