NEW PALATE PLEASERS
No blood, bones or animal fats: An estimated 7 per cent of Singaporeans are currently pursuing a vegan or vegetarian diet, according to a 2020 Yougov survey. Across the globe, more people are reportedly rejecting meat-based produce for reasons that range from its environmental cost and animal ethics, to general health and diet concerns. 2019 was “The Year of the Vegan,” said The Economist magazine, and in 2020, the World Health Organisation recommended a plant-based diet for health reasons.
Where does the ”vegourmet” enter in all of this? As you can guess, the term is a portmanteau of “vegetable” and “gourmet” – the vegourmet is today’s savvy diner who seeks to dine well on tasty, creative, fresh produce-based dishes that do not compromise on flavour or health benefits. They are a new generation of vegetarians or flexitarians who are not satisfied with a single vegetarian pasta option or an engineered meat alternative when dining out with friends.
The good news is, more and more restaurants are ready to meet this dining challenge. They’ve made the shift to work
