• Vincent Lim

Verde Kitchen, Hilton Hotel


Verde Kitchen, Hilton Hotel’s brand new restaurant aims to not only serve up some nutritious meals, but they are also making a conscious effort to better our local communities and the environment by using locally-sourced and self-sustaining ingredients.

We started off with an appetizing salad. Their Salmon Sashimi & Pomelo Salad ($27++) was just fresh, crisp, with a slight hint of citrus.

But my favourite of the two salads I tried would have to be their Super Food Grilled Halloumi ($25++). I like my salads a bit more hearty and the halloumi definitely gave it nice hefty addition to the salad. The mixture of caramelised walnuts, chickpeas and rocket leaves was just perfect.

Next, we had the Low-fat Creamy Broccoli & Kale Soup ($16++). You know it’s made fresh when you can still bite into bits of vegetables. The soup was more on the mild side and you can really taste the broccoli and kale. The poached egg adds a nice creaminess to it but I really liked the side of grilled parmesan toast. which was a great savoury balance to the overall dish.

The Free-range Pulled Pork Burger ($28++) might be a more indulgent selection, but sometimes you just gotta treat yourself! The pork was tangy with a tinge of spicy and I really liked the pumpkin seeds that gave a nice mix of texture to the chewy pork.

It can be tough to get fish just right. The Organic Basil-crusted Glacier 51 Tooth Fish ($38++) (yes that’s the full name) was done really well. The inside was silky soft, while the crust was crisp. It tasted clean and fresh and I really enjoyed the smokey mushrooms on the side.

I really loved the Malay-style Organic Lacto Chicken ($32++) which was by far my favourite dish I had. The broth was creamy and fragrant, with just the right amount of spicy still tentalises the taste buds without totally numbing it. I’m not a fan of okra but it gave the dish a bit more spiciness that was nice.

And of course, desserts. The choices at Verde Kitchen proves that desserts don’t have to be just sinful plates of guilt. Their Flourless Chocolate Cake and Homemade Gula Melaka Ice Cream (Both $14++) were sweet and delicious.

Left: Chia Seed & Caramelised Hazelnut Pudding. Right: Homemade Gula Melaka Ice Cream.

But my favourite, their Chia Seed & Caramelised Hazelnut Pudding (also $14++) had all the joys of dessert. The crunchy hazelnut mixed with the creamy chia seed pudding was delightful, while the blueberries and lemon globules gave the dessert a nice natural sweetness.

With food that not only does your body and soul good, but also is kind to the environment. Also a must try are their fresh juices and smoothies. If you’re looking for a healthy new place to check out when you’re out in town this weekend, Verde Kitchen has a wide array of tasty options.

Hilton Hotel Singapore

581 Orchard Rd

Level 2

Singapore 238883

Opening Hours:

Monday to Saturday: 10.30 am to 5.30 pm

Closed on Sundays

#VerdeKitchen #HiltonHotel #Heathy #Organic

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