舒果

Ever since the restaurant been opened, I has been thinking to come down to try this place. Tonight I decide to bring Mom here for dinner. The restaurant is fully booked on a weekday night and I am lucky to have made a booking before coming down. The restaurant is decorated in a simple bright and white look. The 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).First Course : Palate CleanserA shot glass of pinkish vinegar is served as a palate cleanser. It tastes sweet and light.Second Course : StarterThe SUFOOD AppetizerA 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 is 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 : BreadRosemary BreadsticksFreshly 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 has to request for the sweet blueberry dip. Between the 2 dips, I feel that the stronger flavoured blueberry dip is a better choice.Fourth Course : SaladSummer SaladA 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 is a simple and light dish.Mushroom SaladButton and Shiitake mushrooms with steamed broccoli and sliced cherry tomatoes glazed in a vinegar dressing.It is a well seasonsed dish, light and refreshing.Fifth Course : SoupCabbage & Sweet Potato StewKonjac root stewed with cabbage and sweet potato.Although the soup looks light and clear, it tastes quite flavourful.Mushroom & Pea PottageButton, Shiitake and King Oyster mushrooms stewed with blended sweet peas.I am not a fan of pea, but this soup is quite tasty with bits of mushroom in it.Sixth Course : MainBaked Potato Al FunghiSteamed 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 are fat and juicy, surrounding a light sweet potato mash. I barely feel the cheesy cheese on the baked potato, but it is quite a tasty combination with the sauteed mushrooms and tomato inside.Wild Mushroom Charcoal TagliatelleKing Oyster mushrooms sautéed in a light olive oil and homemade dressing on a bed of fragrant charcoal tagliatelle.At the first impression, I have thought that the white roll is vegetarian sotong. But it turns out to be King Oyster mushroom. The tagliatelle has a QQ texture, but I do not quite take to the taste of sweet basil which is in the dish.Seventh Course : DessertsSesame Panna CottaA 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.Banana CheesecakeBanana cheesecake drizzled with blueberry sauce, accompanied with chocolate wafer roll.It tastes light with a hint of banana.Eighth Course : DrinksThe AshitabaRestorative Japanese Ashitaba leaves, blended with aloe vera juice and honey.A very light and refreshing drink, with bits of aloe vera fresh in it.Passion Fruit Calamansi TeaRefreshing aromatic calamansi tea with fresh passion fruit.This is a instant wake me up drink, which gives me quite a shock.Overall the food is very nice and well valued for money. Despite the small servings, I feel quite full after the meal. Despite been a full house, service is quite smooth and swift. It is refreshing to find a vegetarian restaurant that is different from the usual and does not serve the usual mock meat which I dislike alot.…查看更多

At the first sound of it, I thought the products of extensive experimentation by the head chef and the results are meat-free options with a Western slant. This is unique and rarely, if not never, seen before in Singapore.It is recommended for diners to get the full 8-course set at $25++ (drinks are considered 1 course). However, if you like, you can order the mains ($12.80 each), soup/starter ($5.80 each), and salads ($7.80 each) on an ala-carte basis, but really, the full course is more value-for-money. Two can always share one full course set if it might be too much.They served a course of rosemary breadsticks, which came toasty warm with a mustard/blueberry dip. I liked the texture of the breadsticks and the combination, though simple, worked.For this dish, the correct way to eat it is to start from the poached Japanese Yuca Root to the jelly (right to left in this case) as the flavours are arranged in ascending strength. The Yuca Root was interestingly slippery and crunchy in texture, with the tart berry sauce. Light on the palate.This salad has an oriental flavor to it, because of the fried garlic topped upon the soy-sauced flavored mushrooms, along with a light vinegar dressing. Definitely for the ones who love mushrooms (me).It is definitely an 'acquired taste' because it tasted like a cross between seafood and pea flavors. Acceptable to me, but I heard some didn't like it. Order this, at your risk, but I would say it's interesting enough to warrant a try. Our other pick of cream of pumpkin was safer, it was executed reasonably.The presentation reminded me of the Mediterranean Shakshuka and tasted similar to it too. Paired with the pita bread which provided a nice bland contrast to the rich savory tomato flavor, every bite was moreish with the “meatiness” of the filling. I wasn't missing the meat at all for this.The amazing thing about this dish is how the mushroom looked so much like rings of squid. This reminded me of Chinese style fried noodles 炒面 because of the strong garlic-sauteed-in-soy-sauce flavor to it. The pasta was a little overcooked though, so it was a little mushy. Pity. Otherwise, it could really be as great as my colleague who tried it, described.For dessert, the creamy, smooth fragrant-with-black-sesame panna cotta was a hit. The banana cheesecake was somewhat disappointing because there was only a hint of the banana. The cheesecake wasn't creamy enough and the biscuit base wasn't as moreish as it usually is. Skip this.This is a concept that takes vegetarian dining to a new level. Dining here, you don't feel like you have been shortchanged in your meal because the flavors are all present and delectable. Hits and misses, but this is a good place to try at least once and see/taste for yourself the creativity that makes these dishes stand out.…查看更多

Got an invitation to visit one of the latest restuarant in Raffles City shopping centre called “SUFOOD” which is sounds like “Shu Fu”, the chinese word for Comfortable! Serving up Italian inspired vegetarian food at affordable prices, they offer a 7 course meal at only SGD 25++!THE SUFOOD APPETIZERMade up of 3 different bites, you would have to start from right to left, with the flavours increasing in intensity. Flavours are uniquely different and I love the Tomato Jelly which tangy sour!1. Japanese Yuca root which is drizzled with blueberry coulis2. Oriental white water snowflake greens3. Savoury Cherry tomato jellyROSEMARY BREADSTICKSYou can dip your breadsticks with the sweet mustard or blueberry dip. My savoury tastebuds vote for the Mustard sauce, while the blueberry version wasn’t too bad either!TROPICAL FRUIT SALADMUSHROOM SALADMushrooms together with broccoli and cherry tomatoes are mixed in a vinegar dressing to give you a tangy start to your meal. Definitely my top pick for salads! It is also the only cooked starter in the available selections.SUMMER SALADCLASSIC GARDEN SALADTried all 4 soups as well, and the Chinese soups definitely overshadowed the western offerings!Both the “Root Soup” and ”Cabbage & Sweet Potato Stew” got raving reviews from all of us. the Cream of Pumpkin soup as well as Mushroom & Pea Pottage turned out to be slightly watery and bland.CABBAGE AND SWEET POTATO STEWROOT SOUPCREAM OF PUMPKIN SOUP + MUSHROOM & PEA POTTAGEThe mains were crazy delicious and definitely the best part of the entire dining experience! I can’t decide which is my favourite cause they are all so delicious!BAKED POTATO AL FUNGHISteam King Oyster mushrooms which are drizzled with herb vinaigrette turn out so soft and juicy that I could stop myself from having more. After the food tasting, I even got the same mushrooms and pan grill them at home.STAR PIZZAAnother recommended item would be the “Star Pizza” which is pizza shaped into a star shape and filled with generous toppings of oyster mushrooms, cream cheese and mustard sauce! I especially love how they generously topped the entire pizza with salted seaweed that gave it another flavour boost! There was even a guinesss record for the most number of Star pizza made one the first day of its opening!MEDITERRANEAN VEGETABLE SKEWERSIf you are going for something a little light and healthy, the Mediterranean skewers are definitely not to be missed. Grilled and braised in homemade italian herb dressing, you can also enjoy the vegetables with a serving of fried rice too! Probably one of the most beautifully presented dish of the night!WILD MUSHROOM CHARCOAL TAGLIATELLEThe Wild Mushroom Charcoal Tagliatelle was recommended for the health benefits which charcoal brings. On its own, it is pretty tasteless, however give the noodles a little twirling to soak up the yummy sauce it is resting on. The King Oyster mushrooms are shaped in sauce a way we kept thinking we were eating squid! I am pretty surprise how much I enjoy dish despite the lack of meat in it!There are also baked rice dishes and vegetable pita pockets which are equally yummy as well. They are a tad common in comparison to the other dishes, but definitely worth a try too!OSMANTHUS FLOWER JELLYSESAME PANNA COTTAI love this dessert for its smooth texture. For those you are afraid of the strong sesame smell, not to worry as the entire dessert is very light in flavour.VANILLA ICE CREAM WITH HOT CHOCOLATEOne thing to note, EAT FAST! If not the chocolate will form a hard chocolate dome over the ice cream. This simple dessert is still lovely to enjoy.BANANA CHEESECAKETo end of the meal, you get a choice of tea and tropical fruit blends with the desserts. We managed to try other quite a number of items and the one which stood out to me was the Yuzu Chamomile Tea and the Passion Fruit Calamansi Tea. Sour and yet leaving a coying aftertaste after every sip, it has easily to love this 2 drinks after a full meal!***VERDICTAfter tasting so many dishes at this restaurant, I highly recommend this as a stopover for your family dinners or even as a healthier alternative for gatherings with friends! Well thought out dishes which are rich in flavour and uses natural ingredients, it is a good stepping stone for people looking to start on a vegetarian diet. It was the first time I left a food tasting feeling un-sinful about the amount of food which I had consumed.I definitely did enjoy my experience there and thank you so much to the PR team for having me down to have the first taste of the lovely menu!…查看更多

For full review and more photos, please visit http://thumbsforfood.blogspot.sg/2014/06/sufood-thumbsforfood.htmlSufood is located centrally on the second level of Raffles City. When you step into Sufood, the dining area is of an open concept, where you can see the whole of the restaurant. It is lighted with warm lights, giving a relaxing and comfortable vibe.For dinner, Sufood offers an 8-course Italian-inspired Vegetarian Menu priced at $25++ per person. You may tell the waiting staff if you would like it to be made vegan or lacto-ovo style depending on how strict your diet is. If you have a smaller appetite, you can order a la carte as well.Main courses are priced at $12.80 per course, starter or soup at $5.80, salad at $7.80 and dessert/drink at $3.80 per item.The appetiser is a trio of poached Japanese Yuca root, stack of snowflake greens and cherry tomato jelly. We were told to eat the appetisers from the right to the left, from the lightest flavour to the strongest flavour.Our favourite salad was the Mushroom Salad which I felt stood out from the three. It consists of mushrooms with some broccoli and garlic. The mushrooms were flavourful and the garlic and sauce accentuated the flavour. But well, if you are really looking for a green salad, maybe you might not want to choose this.My personal favourite main course would be the Wild Mushroom Charcoal Tagliatelle. Tagliatelle is a thicker version of the linguine. One look at the dish, the first thing that comes across the mind would be Squid Ink Pasta! Well, it really looks like it doesn't it? The dish is surprisingly well flavoured. I think the key to the dish was the homemade dressing that lifted the flavour of the dish. The wild mushroom was lightly sautéed with olive oil and really resembles the texture of the squid.They have four desserts to choose from. We chose the Osmanthus Flower Jelly which we don't have a photo on it. Basically, it is made from sweet maple syrup jelly infused with osmanthus flower. We felt that the osmanthus flower flavour was not strong and fragrant enough. But, it was definitely a refreshing and light dessert to end the meal.We also chose the Vanilla Ice cream with Hot Chocolate. Pour the hot chocolate over the vanilla ice-cream and you will get a coat of hardened chocolate on top of the ice cream. I pretty much liked this idea of the dessert. It was a simple dessert but quite fun to see make chocolate patterns on it.Overall, we had a great meatless dining experience at Sufood! I would recommend skeptics of meatless dining to try out new vegetarian eateries in Singapore that are like Sufood that are breaking out of the stereotypes of how vegetarian food are like.…查看更多