Bowled over
We've been eating out of bowls for as long as we can remember - rice, noodles, you name it. So how has something so common turned into a hot new dining fad? Rachel Loi finds out.
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If you work in the CBD and are still contemplating either a salad or sandwich for lunch, then you clearly haven't received the memo on the latest in healthy eating. Namely, grain bowls or rice bowls - convenient, all-in-one meals that are showing up on menus with almost the same frequency as gluten-free options or salted egg yolk.
In fact, entire eateries have sprouted up serving only "bowl food", like Grain Traders which opened in September 2015, and Aloha Poke - serving Hawaiian-style poke bowls - in October. There are now at least five different brands of poke-centric restaurants alone, not counting outlets with rice or grain bowls in their menus.
Darren Wee of the Japanese-inspired healthy bowl eatery Ninja Bowl sums it up as a "one dish meal with a good balance of protein, vegetables, and carbohydrates." He adds, "It's easy to eat, pretty to photograph, and can be eaten on a regular basis."
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