{"id":21578,"date":"2013-08-17T07:45:58","date_gmt":"2013-08-16T23:45:58","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=21578"},"modified":"2018-04-17T20:55:34","modified_gmt":"2018-04-17T12:55:34","slug":"saladworks-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/08\/17\/saladworks-singapore\/","title":{"rendered":"PERMANENTLY CLOSED: Saladworks at JEM"},"content":{"rendered":"

\"Saladworks
\nConfession: In one and a half year of food tastings, I’ve gained 23 kg. To go back to my hour-glass figure, I’ve been creating my own salads at home. How to create a good salad? I’ve discovered the secret: there must be a nice balance. There should be something sweet, something crunchy, something savory, something robust–and add salt and pepper.<\/p>\n

\"Saladworks
\nSalads are neatly displayed.<\/em><\/p>\n

The two salads we tasted–Fire Roasted Cabo Jack<\/strong> ($12.20) and Napa Steak<\/strong> ($15.50, pictured below)–had most of the combination of sweetness, crunchiness, savoriness and robustness. For instance, the napa steak<\/strong> has grapes (sweet), sunflower seeds (crunch), and steak (savory). It lacked a robustness – but you can add “egg” to make up for it. Besides, the steak came in 5oz (140g), well worth the money.<\/p>\n

\"Saladworks<\/p>\n

There are two things we liked: (1) the vegetables were crunchy and very fresh and (2) the meats–steak, salmon and chicken–were grilled on the spot, hot upon order. I had my steak medium-rare and it turned out beautiful.<\/p>\n

\"Seared
\nIf you want some carbs, opt for the seared salmon sandwich<\/strong> ($14.70). The muenster cheese complemented the salmon, seared at the surface and beautifully raw inside–not a whiff of fishiness at all. A very good sandwich with a beautiful bun, crispy at the crust but soft within.<\/p>\n

\"Saladworks
\nHealthy juices and green tea from familiar American brands available. Acai is the most antioxidant fruit of all–must drink.\u00a0<\/em><\/p>\n

Our minor gripe is the service<\/strong>. The servers were very nice and polite but disorganized. It took forever for them to serve a salad. They could have formed an assembly line, like Subway, and serve customers faster. Some training is required.<\/p>\n

Saladworks is the largest franchise salad shop in US and I never thought I’d say this of franchise— Saladworks is one of the best salad shops in Singapore<\/strong>. The food was fresh, healthy and tasty and Huccalily was full after 3\/4 of a plate of salad. Situating at Jurong is both innovative and a pity because Saladworks brought salads to the heartland but the heartland isn’t ready for salads. If this shop were in town, its business would be booming.<\/p>\n

Saladworks Singapore<\/a><\/h1>\n

50 Jurong Gateway Rd, JEM (Jurong East Mall) #02-19, Singapore 608459
\nT:\u00a06765 1992
\nfacebook<\/a><\/p>\n

10am-10pm daily.<\/p>\n

Rating: 3.381\/5 stars<\/strong><\/p>\n

ps: Thanks, Zixuan, Mitch and Amos, for the invite.<\/p>\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Confession: In one and a half year of food tastings, I’ve gained 23 kg. To go back to my hour-glass figure, I’ve been creating my own salads at home. How to create a good salad? I’ve discovered the secret: there must be a nice balance. There should be something sweet, something crunchy, something savory, something 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