Life is full of stressors. Eating healthy shouldn’t be one of them. In fact, it can be delicious, social and downright fun. Here’s our guide to the best places to go to:
Sands SkyPark, Tower 1, Level 57, Tel: 6688 8857
Chef Justin Quek’s dishes are delicious plays on textures, flavours and nutrients. Pan-roasted cod with crispy scales, soya sauce and sautéed healthy greens; Autumn’s mushroom salad of sautéed mushrooms, grilled asparagus and matsutaki with black garlic aioli; Beetroot-goat cheese parcel with seasonal fruit and vegetables drizzled with orange-ginger balsamic vinaigrette; Wok-fried frog legs with ginger and scallions, spinach and parsley fregola.
9A Duxton Hill (2nd floor), Tel: 6223 7321
Your daily serving of lean chicken breast doesn’t have to be bland. Saha’s Pashmina Chicken Kebab is a melange of flavours, with chicken breast marinated in garlic, ginger, green chilli, cardamom powder and yogurt, before being grilled in the tandoor and dressed with saffron sauce.
Green salads might be the first thing that comes to mind when eating healthy, but Le Grand Jardin d’Antoinette is set to change that. The dish consists of 16 elements, from roasted asparagus to pickled pears topped with roast duck, and a poached egg for a hit of protein.
#B1-31, One Raffles Place
A health-food eatery serving high-protein meals. Protein is important for guys who like to work out, as it repairs the body and build muscle. It also keeps you satiated longer; your body feels fuller from having protein than it does on carbs or vegetables, and your body also burns more calories to digest proteins. Daily Cut is the place for a post-workout meal, without being drenched in gravy or butter.
Level 1 Espa, Resorts World Sentosa
Chef Forest Leong’s sous vide salmon fillet with red capsicum and tamarind sauce is as comforting – withits familiar local flavours – as it is nutritious. Salmon is high in Omega 3, the chillies are rich in antioxidants and tamarind is packed with nutrients like vitamin A, folic acid and riboflavin.
#01-15 Quayside Isle, Tel: 6438 0887
A common complaint about chicken breast is that it’s tough and dry. Chef Emmanuel Stroobant marinates it with white miso, steams it to keep it moist and then grills it for colour. It is served as a balanced meal with vegetables and daikon wrap, poached baby spinach, sesame, jade eggplant, fresh shiitake and a rice ball seasoned with kinome leaves.
#02-16 Shaw Centre, Tel: 6733 2225
Who says all desserts are unhealthy? Les Amis pastry chef Cheryl Koh has created a light dessert with no sugar added, depending fresh fruit for natural sweetness. It features fresh cubes of white peaches with lychee granita, topped with a tart raspberry sorbet to round it off.
28 Duxton Hill, Tel: 6222 2048
How does a salad that’s more meat than vegetables sound? For the gym-bound who thrive on protein, the hero of this dish is thinly sliced slow-cooked octopus dressed in olive oil, which lowers total blood cholesterol.
Keep an eye out for these nutritious ingredients used in restaurant dishes:
Chef Pang Kok Keong of Antoinette uses quinoa in a salad as it takes on flavours of fluids like sherry vinaigrette and extra virgin olive oil easily, while adding texture to the dish. He says: “It’s a complex carbohydrate that’s gluten-free, low in calories and high in protein, and contains riboflavin that improves energy metabolism.”
At Tangerine, “nutrient-poor” ingredients like white sugar are replaced with natural sweeteners like honey, palm sugar and stevia, which contain antioxidants, fibre, vitamins and minerals, says Tiffany Wee, naturopath, nutritionist and lifestyle coach at Resorts World Sentosa’s Espa.
“While it’s 200 to 300 times sweeter than sugar, stevia (which is all natural and zero-calorie) doesn’t cause a spike in blood- glucose levels.”
Wolf this down
Practitioners of traditional Chinese medicine have celebrated wolfberries long before the West hailed it as a superfood. “They are rich in antioxidants and can help improve eyesight, reduce signs of ageing and promote youthful-looking skin,” explains Chinese executive chef Cheung Siu Kong from Summer Pavilion. “They are also known to help strengthen the kidney and liver.”
Les Amis pastry chef Cheryl Koh loves using fruit in her creations. She says: “Using fruit reduces the amount of sugar added to the desserts.” Plus, they’re packed with vitamins and minerals so skip that chocolate fondant and have a raspberry sorbet instead.
By Azimin Saini, The Peak Selections: Gourmet & Travel, Issue 11