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Source: http://eatgreencake.wordpress.com/2014/06/09/sufood-singapore/

Sufood

 
(1 Review)
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#02-19 Raffles City 252 North Bridge Road Singapore 179103
 
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Julia Kwan http://thesmartlocal.com/media/reviews/photos/thumbnail/64x64c/51/ac/15/sufood-85-1402626040.jpg
Listing created by Julia Kwan on June 13, 2014    

Sufood is a meat-free concept restaurant under WOWPRIME group, the largest F&B operator in Taiwan. They are inspired by Italian cuisine and rely mostly on the quality of the fresh ingredients to create innovative and delicious meat-free cuisines.

Additional Details:

Opening Hours:
11:30am - 3pm, 5:30pm - 10pm
Food Type:
Avg Price:
$20-30
Speciality:


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User rating summary from: 1 user(s)

Vegetarian Food without Mock Meat

Ever since the restaurant been opened, I have been thinking to come down to try this place. So I decided to bring the family here for dinner. The restaurant was fully booked on a weekday night and I was lucky to have made a booking before coming down.

The restaurant is decorated in a simple bright and white look. The Taiwanese restaurant serves Italian-inspired Vegetarian Cuisine at $25++ per person for a 8-course meal. There is also an Express Lunch meal which cost $18++ per person. Ala-carte is also available at your preference ($16.80 per main course, $8.80 each for starter or soup, $7.80 each for salad and $4.80 each for dessert or drink).

Although it was a vegetarian restaurant, I like the fact that the staff asked if we had any diet issues such as gluten and dairy when taking orders.

First Course : Palate Cleanser
A shot glass of pinkish vinegar was served as a palate cleanser. It tasted sweet and light.

Second Course : Starter
The SUFOOD Appetizer
A delicate trio of poached Japanese yuca root drizzled with a blueberry coulis, a stack of oriental, white water snowflake greens and a savoury cherry tomato jelly.
It was recommended to start from the sweet and crunchy yuca root, and end with the savoury jelly, while sipping the palate cleanser between the dish. The delightful looking dish quite pick up my appetite.

Third Course : Bread
Rosemary Breadsticks
Freshly baked, home-made rosemary-infused breadsticks, served with a sweet mustard or blueberry dip.
By default only the mustard sauce will be served, so one had to request for the sweet blueberry dip. Between the 2 dips, I felt that the stronger and sweet flavoured blueberry dip was a better choice.

Fourth Course : Salad
Tropical Fruit Salad
A medley of fresh seasonal fruits served with strawberry yoghurt or a blueberry coulis. It was served with a choice of either Strawberry Yogurt or Blueberry Dressing.
A simple and refreshing fruit salad.

Summer Salad
A colourful array of sweet potato, carrot, pepper and seasonal fruits served with Thousand Island dressing and sesame sauce.
With just vegetable sticks and sauce, it was a simple and light dish.

Mushroom Salad
Button and Shiitake mushrooms with steamed broccoli and sliced cherry tomatoes glazed in a vinegar dressing.
It was a well seasonsed dish, light and refreshing.

Classic Garden Salad
An assortment of fresh leafy greens served with a creamy homemade Caesar dressing or chef's speciality sesame sauce. Served with a choice of Caesar Dressing or Sesame Sauce.
It tasted a bit plain when compared to other salads.

Fifth Course : Soup
Cabbage & Sweet Potato Stew
Konjac root stewed with cabbage and sweet potato.
Although the soup looked light and clear, it tasted quite flavourful.

Root Soup
Burdock root, lotus root and cashew nuts, stewed in a light vegetable broth.
The soup tasted quite similar to the above soup. I like that the cashew nuts had a melt in the mouth texture.

Cream of Pumpkin Soup
A rich and creamy pureed pumpkin soup.
A simple and creamy soup, with cubes of soft pumpkin in it.

Mushroom & Pea Pottage
Button, Shiitake and King Oyster mushrooms stewed with blended sweet peas.
I am not a fan of pea, but this soup was quite tasty with bits of mushroom in it.

Sixth Course : Main
Star Pizza
A golden star-shaped pizza, filled with oyster mushrooms, cream cheese, wasabi sauce and mustard sauce. Topped with salted seaweed.
Interestingly disposable glove was served with this dish. A bite into the dough, one would find it filled with cream cheese. Yummy and unique pizza.

Baked Potato Al Funghi
Steamed King Oyster mushrooms drizzled with Italian herb vinaigrette and a slice of baked potato, topped with stir-fried Button mushrooms, cherry tomatoes and a layer of melted cheese.
The King Oyster mushrooms were fat and juicy, surrounding a light sweet potato mash. I barely felt the cheesy cheese on the baked potato, but it was quite a tasty combination with the sauteed mushrooms and tomato inside. The serving looked small, but it was super filling.

Conchiglie Mushroom Bake
Lion’s Mane mushrooms and asparagus oven-baked in a mild curry sauce with seashell pasta, topped with grilled cheddar cheese.
A bite into the dish, I thought there is mock meat, which turned out to be Lion’s Mane mushrooms. Delicious baked pasta dish.

Wild Mushroom Charcoal Tagliatelle
King Oyster mushrooms sautéed in a light olive oil and homemade dressing on a bed of fragrant charcoal tagliatelle.
At the first impression, I had thought that the white roll was vegetarian sotong. But it turned out to be King Oyster mushroom. The tagliatelle had a QQ texture, but I did not quite take to the taste of sweet basil which was in the dish.

Seventh Course : Desserts
Osmanthus Flower Jelly
A light serving of sweet maple syrup jelly infused with fragrant Osmanthus flowers.
It was much lighter than my expectation. Texture was a bit hard to cut easily.

Sesame Panna Cotta
A traditional Italian dessert of cream and milk simmered with a black sesame seed puree, served chilled and topped with walnuts.
A very milky dessert, with crunchy and sweet walnuts. Yummy.

Vanilla Ice Cream with Hot Chocolate
Coat the vanilla ice cream in as much warm, dark chocolate fudge sauce as you wish.
The moment the hot chocolate flowed on the cold ice cream, it hardened and formed a layer on top of the ice cream. Interesting dessert and a simple and great combination.

Banana Cheesecake
Banana cheesecake drizzled with blueberry sauce, accompanied with chocolate wafer roll.
It tasted light with a hint of banana.

Eighth Course : Drinks
The Ashitaba
Restorative Japanese Ashitaba leaves, blended with aloe vera juice and honey.
A very light and refreshing drink, with bits of aloe vera fresh in it.

The Tropical
A revitalising mix of seasonal, tropical fruits.
It tasted like a normal fruit punch.

The Very Berry
A sweet and detoxifying blend of blackcurrants and elderberries.
It tasted like blackcurrant fruit juice.

Passion Fruit Calamansi Tea
Refreshing aromatic calamansi tea with fresh passion fruit.
This was a instant wake me up drink, which gave me quite a shock.

Overall the food ws very nice and well valued for money. Despite the small servings, I felt quite full after the meal. Despite been a full house, service was quite smooth and swift. It was refreshing to find a vegetarian restaurant that was different from the usual and did not serve the usual mock meat which I disliked a lot.

Optional Information:

Average Spent Per Person:
30
Recommend to Friend:
Yes
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