Eschewing meat

THE demand for healthier eating and greener food has grown by leaps and bounds in the last few years, with more requests for it by the day, say restaurateurs who are proponents of the trend. "It's been a sea change since I started with the idea of 'conscious dining' six years ago. Today I'm constantly getting requests from people who want to open restaurants selling vegetarian fare or healthier food," says Rosalind Lim, owner of Onaka at Rochester Park and Alexandra Retail Centre.

Last year, when high-end dining restaurant Saint Pierre held two special 25-course vegetarian degustation dinners, they were quickly sold out, and the restaurant could have easily sold a few more nights of the same, declares Edina Hon…