Eschewing meat

Can meatless menus transcend mock meat and salads to enter the culinary mainstream and be accepted as easily as your mod-European bistro or American steakhouse? BT Weekend looks at players trying to change mindsets to elevate vegetarian cuisine to gastronomic levels

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,...

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