Riding the vegetarian wave

It's getting harder to bemoan the lack of good vegetarian options with a string of new restaurants popping up like Lotus Kitchen which serves meatless, contemporary versions of dishes such as laksa.

Vegetarian cuisine is even receiving major awards: Peranakan-Thai restaurant Whole Earth has held onto its Bib Gourmand for the second year in a row.

And if you fancy a seven-course vegetarian meal, head to Si Chuan Dou Hua restaurant. Executive chef Zeng Feng is teaming up with guest chef Sean Xue from Taipei to create they call a "vegetable-forward" menu: think dishes like portobello mushroom with truffle and orzo pasta served with Sichuan chilli sauce.