More places to get your gluten-free fix
Open Door Policy
Open Door Policy
(19 Yong Siak Street, tel: 6221 9307)
Open Door Policy’s 100 per cent gluten- and dairy- free menu was made available last week and is slated to be officially launched this week. Highlights include a vegan mac and cheese pasta made with portobello bolognese, gratin and bechamel, sans the use of cream, cheese or beef. There is also a crab agnolotti with saffron and corn sauce and sugar snap peas, and a rustic tapioca and borlotti beans soup served with tomato and warm bread. Yes, the bread is also gluten-free.
Angela May Food Chapters
(Robinsons The Heeren #02-02, 260 Orchard Road, tel: 6681 7440)
Dishes here reflect the way the chef-owner likes to eat, while the menu was created so that diners of varied dietary restrictions could still have a meal together. Dishes such as the pork collar and white beans, and red mullet with hand-cut coconut noodles in a lemongrass-coconut cream, were created with specifically the gluten-intolerant in mind, as was the dessert of chilled coconut chia pudding served with fresh berries and a drizzle of gula melaka.
(24 Keong Saik Road, tel: 6224 8921)
It does not only champion fresh, wholesome food with a focus on raw food and artisan products from around the globe. This farm-to-table menu also boasts mains that gluten-sensitive diners can revel in. The “deconstructed sushi bowl” for instance pairs black rice with seasonal pickles, shitake mushrooms, avocado, nori and a mild wasabi dressing. There is also a “raw zucchini linguine” with walnut “meat”-balls, as well as a “raw crispy lasagne” made with zucchini sheets, macadamia nut cream cheese, pine nuts and mixed herbs pesto, crispy dehydrated cherry tomatoes, marinated baby spinach and shitake mushroom.
(Mandarin Gallery, tel: 6732 1565; PasarBella, tel: 6468 9766; and Tangs, tel: 6235 1425)
This week, a full range of gluten-free breads, cakes and pastries from Jonathan’s, possibly Singapore’s first purely gluten-free kitchen, will be available at The Providore’s PasarBella Singapore stores over the weekend, and as a permanent fixture at its cafe outlets. This is a lot rarer than one might think as such bakes need to be made at a certified factory to avoid cross contamination, said the staff. As such, breads on the menu can be substituted with gluten-free bread on request. Choices for the main course include the bomba paella rice with Iberico chorizo, selected seafood, and the pan-seared ocean trout served with organic “energy rice” and beetroot relish.
(#02-02B One Fullerton, 1 Fullerton Road, tel: 6438 0887)
Save for the bread, more than 90 per cent of the menu at the revitalised restaurant is gluten-free. It also helps that it offers a vegan and a vegetarian menu as well. And although requests for dairy-free products happen less often, it helps that the restaurant’s “essence-centric cuisine” does not feature large amounts of dairy to begin with. Here the tomato with white balsamic sorbet, and the pigeon dish would be good choices.
(Level 43-01, 10 Collyer Quay, tel: 6509 1488)
Most of its signature items on the a la carte menu are recommended to diners with gluten-free and dairy-free requests, said restaurant manager Paolo Colzani. These include the risotto with langoustine and Iranian saffron (gluten-free), and poached then pan-seared Sardinian octopus with seasonal vegetables (gluten- and diary-free). And because many customers have asked for it, the kitchen also does gluten-free pasta (such as spaghetti) that diners can have with their preferred sauce. The popular choice is to have it with fresh tomatoes and mixed seafood.
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