vegetables

In a city searching for better ways to eat locally, the greens that once grew at its doorstep have slipped out of everyday life. What would it take to bring them back?

At MICHELIN-Starred Toyo Eatery in the Philippines, the iconic “Bahay Kubo” song is transformed into a dish of 18 vegetables that redefines Filipino food.

Check out these MICHELIN-recommended vegan and vegetarian options in Seoul and Busan where vegetables take center stage — from temple-inspired plates to modern plant-based comfort food.

Owner-chef Sung Si-woo turned concern for his mother’s meat allergy into a groundbreaking path for plant-based cuisine in South Korea.

Aside from championing imaginative, vegetable-forward desserts, the chef-owner of two-MICHELIN-Starred Cloudstreet pushes for more than just one kind of sustainability in the kitchen.

In a world where conscious eating is becoming the norm, Singapore's vibrant food scene is embracing the “eat less meat” mantra, offering an array of innovative vegetable-forward dishes. From Bib Gourmand-rated restaurants to beloved hawker stalls, diners can enjoy a rich tapestry of flavours that not only cater to health and environmental concerns but also celebrate the joy of eating well.

Satisfy your cravings with these Hanoi eateries.

From Eel Rice Bowl to Udon: Loveurth's Bold Vegan Creations

Check out these five MICHELIN-recommended hotspots serving up scrumptious plant-based delights.

Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

From MICHELIN-starred restaurants to home kitchens, these mini vegetables are making a big mark on the culinary scene.

The Singaporean chef of the one-MICHELIN-starred restaurant Corner House grew up hating onions, which went on to become his favourite vegetable and shaped his career.

Almost 20 years ago, French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu, pioneering a new wave of plant-based cuisine.

This rare red fungus foraged in the deep mountains is also known as the Oriental truffle.

Bet you didn’t know your tapioca chips and bubble tea pearls are made from a poisonous native Brazilian root vegetable.

Eat and drink your veggies with these two recipes from Hilton Singapore’s new wellness-centric restaurant, Verde Kitchen.

You don’t have to be vegetarian to enjoy a meat-free fine dining experience

They can be carved into jack-o'-lanterns, fashioned into fairytale carriages or baked into a mathematician's favourite dessert.