{"id":49266,"date":"2018-04-30T07:03:59","date_gmt":"2018-04-29T23:03:59","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=49266"},"modified":"2018-04-29T02:15:22","modified_gmt":"2018-04-28T18:15:22","slug":"verde-kitchen-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/04\/30\/verde-kitchen-singapore\/","title":{"rendered":"Verde Kitchen, Hilton: Socially Responsible, Superfoods, and Grow Their Own Vegetables"},"content":{"rendered":"

\"\"Verde Kitchen at Hilton Hotel<\/strong> prepares most of their food–they say 98% on their website–from scratch. 50% of their menu uses locally produced and sustainable ingredients from independent organic vegetable farms and free-range, hormone-free poultry farms. They also grow their own vegetables in their vertical garden (found beside Opus Restaurant<\/a> on the first level) which produces about 40kg of vegetables in about 6 to 7 weeks. In addition, they also serve superfoods like chia seeds, kale (yucks), probiotic smoothies<\/strong> ($13),\u00a0protein shake smoothies<\/strong>\u00a0with whey protein ($13), iced bulletproof coffee\u00a0<\/strong>($13),\u00a0and kombucha\u00a0<\/strong>($13).<\/p>\n

\"\"In short, the ingredients that make it into their kitchen do NOT consist of chemical fertilisers, pesticides, hormones, food additives, antibiotics, food colouring, and growth regulators. The ingredients are GMO-free, and the kitchen do not use processed food and cut down on sugar, salt, and saturated fat.<\/p>\n

\"\"As we know, healthy food can taste horrible–kale? Kill me now–but Verde Kitchen tries its best to make them palatable although they are not always successful. The\u00a0salmon sashimi and pomelo salad<\/strong> ($27) with yuzu soy dressing and\u00a0super food grilled halloumi\u00a0<\/strong>salad<\/strong> ($25) with bulgur grain, and roasted walnut dressing are ok, but not impressive. We did see some other customers eating the salad for their lunch.<\/p>\n

Did not like the\u00a0low-fat creamy broccoli and kale soup <\/strong>($16)–I mean, nothing in the previous sentence sounds right!–although it comes with a nice emmental-parmesan toast. A spoonful of sugar makes the medicine go down, right?<\/p>\n

\"\"The mains fare much better. The\u00a0Malay-style organic lacto chicken\u00a0<\/strong>($32) with brown rice is delicious. The chicken, which is in a turmeric curry, is tender and fresh; the organic okra is nicely crunchy. Some thrill-seekers may find it too mild, but\u00a0I like it that this dish isn’t too spicy, just well balanced.<\/p>\n

\"\"Our favourite dish,\u00a0organic basil-crusted Glacier 51 Toothfish\u00a0<\/strong>($38), which is just a fancy name for cod fish, is cooked fantastically; tender, with a great contrast of basil crumbs. The local mushroom gives an umami, and there are a few potatoes which soak up the natural thyme jus. Order this.<\/p>\n

\"\"The\u00a0free-range pulled pork burger<\/strong> ($28) is mixed with a BBQ sauce wayyyy too sweet that even the piquant cheddar cheese, giving a nicely sharp flavour, could not mitigate the sweetness.<\/p>\n

\"\"The desserts we tried are all good. The\u00a0flourless chocolate cake<\/strong> ($14) comprises of alternate layers of cake and cream—excellent and not overly sweet. I prefer a wetter\u00a0chia seed pudding<\/strong> ($14), but this one comes with caramelised hazelnut, which gives much flavour. The deconstructed\u00a0chendol<\/strong> ($14) has a great gula melaka ice cream.<\/p>\n

The food at Verde Kitchen is not cheap, but we felt refreshed after lunch. I like the clean, fresh bite of the food and this is a place that I’ll drop by once in a while.<\/p>\n

\n

MENU<\/strong>
\n\"\"<\/a><\/p>\n

\n
Verde Kitchen<\/strong><\/a>
\nHilton Level 2, 581 Orchard Road, Singapore 238883
\ntel: +65 6730 3397
\nM – Sat 10.30am – 5.30pm (Only dessert & drink service between 2.30pm and 5.30pm)
\n\"\"<\/a><\/address>\n

Food: 6.75\/10
\nPrice\/value: 6\/10
\nDecor\/ambience: 6\/10<\/p>\n

\n

You may be interested in…
\n–Superfood Hipsters\u2019 Takeover of Sunday Champagne Brunch at Oscar\u2019s Conrad Centennial<\/a>
\n–Afterglow, Keong Saik: Raw Vegan Food<\/a>
\n–Brownice, Thomson: How to Make Vegan Ice Cream and Waffles Without Eggs and Dairy<\/a>
\n–Common Man Coffee Roasters, Martin Rd<\/a><\/p>\n

\n

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

Verde Kitchen at Hilton is a small cafe that serves locally grown, organic, sustainable produce and products. 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