People are often surprised when they hear I’m vegan. Maybe it’s because I used to love a good steak. Or maybe because I’m not the type to post about “living my best plant-based life.” The truth is, going vegan wasn’t a New Year’s resolution or a health-scare wake-up call. It was something deeper, quieter—something that began long before I even realised it.
I’ve always loved animals. I never made a big deal about it, but I’d find myself empathising with them instinctively. A friend once told me she could already see where I was headed just from the things I shared online—articles about cruelty-free practices, animal rights, and environmentalism.
Still, I was a meat lover. I enjoyed food in all its forms. I also liked having vegetarian or vegan meals now and then, but I never imagined giving up meat for good. I suppose I was what you’d call a flexitarian by default. And then, one day in late 2019, I just stopped. I told myself: If I love animals so much, why am I eating them?
People often talk about the dog-meat trade and how awful it is. And yes, it’s horrific. But I always say, “If you eat beef, pork or chicken, then you should be okay with eating dog meat, too.” That tends to end the conversation quickly. Why is one animal considered sacred while others are fair game? They all feel the same pain.
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That was the turning point. I no longer wanted to be part of that cycle. The more I learned, the more I realised that reducing meat consumption is one of the best things we can do for the planet. If I could help animals and the earth simply by changing what I put on my plate, why not?
My plant-based journey began when I was 46—just before COVID-19, before all the wellness hype. And no, I didn’t suddenly become a health guru or fitness addict. I still don’t work out in the conventional sense. My mornings start with a few stretches and push-ups, and I walk—a lot. Even when I’m carrying my make-up kit to jobs, I take public transport. I average 8,000 to 10,000 steps a day, sometimes double when I travel. It’s my cardio and it keeps me moving.
Honestly, I didn’t notice any dramatic changes in my body or energy levels after going vegan. But then, I’ve never been a snacker or a junk-food person. One change I did enjoy: Sometimes having two or three bowel movements a day. It feels like taking out the trash from the inside.
People ask, “Wasn’t it hard to give up meat, dairy, and the comfort foods you grew up with?” Honestly, no. I chose to do this—it wasn’t forced on me for medical reasons—and that makes all the difference. I’m an eat-to-live person; I don’t need elaborate meals or endless variety to be content.
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Of course, Singapore is a food-obsessed city, and sometimes I do have to go further to find decent vegan options. But I started at the perfect time—right before the pandemic, when plant-based dining really took off. Now even supermarkets stock great vegan ice cream. And apps like HappyCow in the US and Singapore’s own abillion have been lifesavers when it comes to discovering vegan options, especially when I travel.
Social situations haven’t been an issue either. Early on, some friends worried I’d be uncomfortable if they ate meat around me. I always tell them it’s fine. I have zero cravings for meat. Eat what you want—just don’t waste it. That animal suffered enough to be on your plate; the least you can do is finish it.
The one area that did change noticeably is my shopping habits. I’ve stopped buying anything made from leather, wool, any animal product. I’ll still use what I already own—I’m not throwing out a perfectly good bag—but I don’t want to support that kind of production anymore. If you’re looking for winter wear sans down feathers, I highly recommend looking for jackets with Thinsulate by 3M. As the name suggests, it’s thin yet insulates well to keep you warm, and it doesn’t look puffy like down jackets. Has going vegan influenced my views on beauty and skincare? In some ways, yes. I now check whether products are vegan or cruelty-free. But as a working make-up artist, I still receive non-vegan products from brands and will use them for jobs.
It’s hard to be 100 per cent in every aspect of life but I try to be more aware. That’s really what this journey comes down to: Mindfulness. I don’t meditate, manifest or follow a strict regime, but I’ve always been conscious of my surroundings. Going vegan has deepened that. I’m calmer now, and I care less about things that don’t matter, but maybe that’s also just age. Or maybe it’s the peace of knowing I’m living in line with my values. One thing’s certain: I can proudly say I love animals and I won’t eat them.
There are still so many misconceptions about veganism. Like, “I can’t get full without meat”—people are simply used to its texture and taste. Or, “I didn’t know vegan food could taste so good.” Even the most premium wagyu can be a disappointment if it’s badly cooked. And the classic: “Vegans are weak.” Some of the strongest athletes in the world are vegan. I haven’t felt weak at all. I make it a point to eat different foods every day for a variety of nutrients and vitamins. A plant-based diet has less protein, so I’m mindful not to lose more weight—though I’ve already lost four kilos since starting. I take protein shakes to help with that.
If you’re curious about going vegan but hesitant to commit, my advice is simple: Don’t rush. I started by giving up four-legged animals, then all land animals, then seafood, dairy and eggs. It was a gradual shift over a few months, and I’ve been told that’s already fast. Listen to your body, take your time, and do what feels right.
I’m not here to tell everyone to go completely animal-free (though it would be great for your health and for the planet). But maybe start with a few plant-based meals a week. If you enjoy it, do it more often—just make sure it works for you. At the end of the day, it’s not about being perfect. It’s about being present.
With that, let me share some of my favourite vegan spots in Singapore—you might just discover that “meatless” doesn’t mean joyless.
POCKET FRIENDLY $
D'life
D’Life is a fully vegetarian chain of Chinese eateries, which includes upscale branches at Chinatown Point and Square 2 (Novena) called D’Life Signature. It offers a wide menu of dim sum, stirred dishes, noodle and rice bowls, and mock meats—with vegan options clearly marked. Insider tip: Hit the orchardgateway outlet for its richly nutty satay bee hoon, or swing by Chinatown Point for weekend baskets of piping-hot dumplings that rival any teahouse spread.
Various outlets at Chinatown Point, Chun Tin Road, Jurong West, Novena Square 2, orchardgateway, Toa Payoh.
Fire Flies
Fire Flies is the revived Thunder Tree—a fully vegan, allium-free hawker stall known first and foremost for its lei cha (thunder tea rice), a fragrant Hakka classic. Try their lei cha rice or the kolo noodles, both substantial and satisfying. Other perks include kolo noodles, butterfly pea nasi lemak and rich black vinegar stew. The tempeh side dish is also a crowd favourite. A refreshing stop for nourishing flavours without the fuss.
Fire Flies, 101 Upper Cross St, B1-06 Stall 10 People's Park Centre, Tel: 9839 6008.
Greendot
Greendot is a popular Asian-fusion vegetarian chain with over a dozen outlets, offering affordable, flavour-forward plant-based meals. Key dishes include Lion’s Mane Mushroom Rendang, Laksa, Beancurd Skin with Sesame Rice, and hearty bento sets. Their philosophy: fresh ingredients, simple preparations, letting natural tastes shine. Affordable, quick, and wholesome, it’s where everyday dining meets conscious eating.
Various outlets at Asia Square, Junction 8, Jewel, Bedok Mall, Paya Lebar Square, One Raffles Place, Westgate, Jurong Point, North Point.
Kang Su Vegetarian
Kang Su Vegetarian is a well-loved chain with five outlets across Singapore, each serving a slightly different menu. From hearty rice plates to zhi char staples, it’s a go-to for fuss-free vegetarian dining. Insider tip: The Far East Plaza branch is a standout—don’t miss the crispy cutlet in Thai sauce with rice, a sweet-savoury comfort dish that regulars swear by.
Kang Su Vegetarian, 472 MacPherson Rd, Tel: 8833 8472; Blk 45 Sims Dr, #01-180, Tel: 8783 8045; 14 Scotts Rd, #05-98 Far East Plaza, Tel: 9735 8082.
Kale by KangSu
Kale by KangSu is a plant-based canteen favourite with outlets at The Adelphi and Midpoint Orchard. Expect hawker classics reimagined: tofu-skin “chicken” rice, wanton noodles, and Teochew “fish” porridge. Must-tries include the yong tau foo at Midpoint Orchard, and Signature Chicken Noodles at The Adelphi. Casual, affordable, and comfortingly authentic, it’s proof that vegan dining can hit all the right nostalgic notes.
Kale by Kang Su, 1 Coleman street #02-20 The Aldelphi Tel: 8826 6966; 220 Orchard Rd #01-09 Midpoint Orchard Tel: 8826 2622.
Veg-An
Veg-An is a cozy, fully-vegan Japanese home-kitchen tucked inside Trio Mall (in Little India) offering authentic Japanese dishes like ramen, rice bento sets and allium-light fare. The husband-and-wife chef duo source quality ingredients from Japan (e.g. organic Kagoshima matcha, Miracore plant-meats), creating wholesome, wallet-friendly meals with comforting, home-cooked vibes
Veg-An,11 Sam Leong Rd, #04-03 Trio Mall, Email: [email protected].
Yi Su Pin Vegan
Situated inside People’s Park Centre, Yi Su Pin Vegan is a neighbourhood gem serving comforting plant-based takes on local classics. Crowd favourites include the slurp-worthy vegan laksa, tangy mee siam, and hearty rice plates. Insider pick: The fried tofu with mushroom sauce over rice—simple, satisfying, and worth returning for.
Yi Su Pin Vegan,101 Upper Cross St, #01-04 People’s Park Centre, Tel: 8622 3530.
Yi Xin Vegetarian Food
Yi Xin Vegetarian Food is a Chinatown favourite for meat-free zi char. Expect generous portions, punchy flavours, and wok hei in every dish—from sizzling hotplate tofu to smoky stir-fried noodles. It’s the kind of spot vegetarians and omnivores can share a table happily.
Yi Xin Vegetarian Food, 43 Temple Street, Tel: 9366 6002.
ELEVATED CASUAL $$
Ahimsa Sanctuary
Step into Ahimsa Sanctuary and you’re instantly transported to Bali. Think sun-dappled shophouse, rattan swings, leafy palms, and earthy tones that whisper island escape. The vegan menu—lion’s-mane burrito bowls, smoky-tempeh bagels, fresh smoothies—pairs perfectly with upstairs yoga sessions, making this a soulful urban retreat.
Ahimsa Sanctuary, 76 Neil Road, Tel: 8891 9642.
Original Sin
Singapore’s pioneering Mediterranean-vegetarian eatery, Original Sin (est. 1997), serves elegant vegetarian dishes—from Bosco Misto patties and baked Portobello Magic Mushrooms to spinach-topped lasagna and mezze platters—within a warm, alfresco ambiance. Known for creative plating, an award-winning wine list, and occasional vegan adaptations, it remains a Holland Village staple.
Original Sin, Blk 43 Jln Merah Saga, #01-62 Chip Bee Gardens, Tel: 6475 5605.
Sufood
Taiwanese-owned Sufood offers a modern, airy vegetarian dining experience with Italian-inspired, health-focused set menus (around $25–30 for eight courses). Highlights include rosemary breadsticks, wild-mushroom charcoal tagliatelle, creative desserts like sesame panna cotta and osmanthus jelly. The serene atmosphere and thoughtful service make it a favourite among both vegetarians and vegans.
Sufood, 252 North Bridge Rd, #02-19 Raffles City, Tel: 6333 5338.
The Boneless Kitchen
The Boneless Kitchen is a social-enterprise gem in Tai Seng offering Korean vegetarian fare without garlic, onion, alcohol, or animal broths. Standouts include comforting stews like soondubu and army-style hotpot, crispy kimchi pancakes, spicy tteok-kochi, mock-fish stir-fry, kimbap and bibimbap.
The Boneless Kitchen,1 Irving Place, #01-31 The Commerze @ Irving, Tel: 8457 6464.
The Kind Bowl
The Kind Bowl delivers sustainable, flavourful vegan Vietnamese fare. Think silky The Kind Pho, tangy No Crab Noodle, zesty Royal Spicy, and crunchy Crazy Baguette Bánh Mì. Generous sides like V Wings and Oyster-Mushroom fritters make every visit feel like a guilt-free treat.
The Kind Bowl, 71 Killiney Rd; Northpoint City South Wing #B2-132, Tel: 9711 7572.
Warung Ijo
Warung Ijo serves authentic, all-vegetarian Indonesian cuisine—free of alliums and alcohol. From silky lion’s-mane rendang fried rice and mock “fish” gulai to sambal-laden veggie medleys and creamy cendol, every dish bursts with flavour. Expect generous portions, warm service, and lively spice-level options.
Warung Ijo, 601 MacPherson Rd, #01-61 Grantral Mall Tai Seng, Tel: 8857 8600.
FEELING CHI-CHI $$$
Ki Su Shoujin
Located at Tras Street, Ki Su Shoujin presents Singapore's first fine-dining, fully plant-based omakase—melding Japanese techniques with French elegance. The multi-course menus ($98++ lunch, $168++ dinner) feature imaginative dishes like truffle pâté, mushroom nigiri, golden temaki, and artful desserts. Minimalistic ambience, chef-driven service, and Michelin Guide-recognised.
Ki Su Shoujin, 60 Tras St, #01-01, Tel: 8522 6824.
Ling Zhi Vegetarian
Ling Zhi Vegetarian by the TungLok Group marries quiet, family-friendly ambience with attentive, warm service. Its innovative Chinese vegetarian cuisine—highlighting beancurd- and mushroom-based mock meats, truffle-forward dishes like matsutake and mushroom bisque, and standout creations such as vegetarian fish curry—delivers earthy, nutritious flavours with refined simplicity. The Mid-Autumn set menu (from $118++ for two) is now available till 6 October 2025.
Ling Zhi Vegetarian, #05-01 Liat Towers, Tel: 6734 3788.
Wakamama
Singapore’s first 100 per cent vegan, gluten-free Japanese-fusion omakase, Wakamama is helmed by chef Joyce Cheng. Tucked away in ICON @ Pasir Panjang, it offers reservation-only private dining with only 16 seats. Try the Seasonal Omakase ($168+ per pax) which features tsukemono, nigiri sushi, and a six-dish hassun, and other seasonal offerings.
Wakamama, 218 Pasir Panjang Rd, #02-15 ICON @ Pasir Panjang, Tel: 8877 1753.