How to spend a Sustainable day in Singapore?

So, you made the decision to go against the world and turned a plant-based eater overnight. But believe it or not, taking a huge decision like this comes with its own set of hurdles. Everyone loves trying out new places almost as much as they love returning to their old favourite spots. They love exploring new menu items and discovering new ways to consume the foods they enjoy the most.

Eating out can be both a wonderful and a very risky, especially when you are on a sustainable diet. From scrutinizing the ingredients to spending hours on analysing the dishes, doubting the restaurants’ ethical policies.

Devoted plant-based eaters are on cloud nine, when they are sure that the restaurant follows a 100% sustainable food menu. They will not have the hassle spending hours on the menu and are able to order whatever they like without analysing the ingredient list.

In Dec 2019, PETA Asia declared Singapore as Asia’s second most favourite sustainable city. From Herbyvore’s Pea Paneer to Mock meat burgers and dairy free ice creams, Singapore is becoming the paradise for plant-based eaters.

Here is how you can spend a sustainable day in Singapore.

  1. Breakfast at Loving Hut Singapore

Char Siew, Otah, TeoChew Roll, you name it. All of it can be found in one single venue. Loving Hut Singapore is a vegan restaurant that provides a range of local breakfast favourites. Having a plant based char siew in Singapore is probably one of the dreams for many locals here. They also serve other local dishes such as Braised Tofu Yam. It is slightly pricey in comparison to Greendot but it is surely a place to check out if you want an authentic local breakfast here!

Price Range: $15-30

Location: 229 Joo Chiat Rd, #01-01, Singapore 427489 


  1. Visit the Singapore Zoo

This is THE place for you to check out if you are enjoy spending time with animals. Singapore Zoo is one of the top three zoos in the world! Head over to explore it’s beautiful landscaped gardens by tram and learn about the history of the animals.

Price Range: $32 onwards

Location: 80 Mandai Lake Rd, Singapore 729826


  1. Plant based Lunch at Rang Mahal Restaurant

Rang Mahal is one of the Indian restaurants to come up with a sustainably delicious menu. Try their 100% plant based HerbYvore Set Thali Meal and enjoy the sumptuous spread! Centrally located in the heart of Singapore’s city centre, Rang Mahal is a fine-dining destination that serves up one of the best Indian cuisine with a modern flair.

Price Range: $58++

Location: 7 Raffles Blvd, Level 3 Pan Pacific, Singapore 039595 


  1. Visit Gardens by the Bay

After a hearty lunch, it is always good to take a stroll in the garden. Make the most out of your sustainability day out and spend it at a picturesque greenery atmosphere. Located in Marina Bay, Gardens By The Bay is the most iconic, recognizable and is admired by many for its marvel of beauty.

Price Range: $20 – $30

Location: 18 Marina Gardens Dr, Singapore 018953 


  1. Dinner at Da Mamma SG

De Mamma is a Italian private dining restaurant focusing on a plant based, all-vegan cuisine, using the cuisine’s heritage, cooking techniques and fermentation. It also offers a complimentary 20% discount to all the mothers.

Price: $88/pax for a 5 Course Set Meal

Location: 462 Crawford Ln, #02-67, Singapore 190462 


Although the itinerary might burn a bit too big of a hole in your wallet, these places a worth a visit at least once in your lifetime to experience the versatility of sustainable cuisines and being surrounded with places that adds more depth to your plant-based eater journey and serves a reminder as to why you made the decision to become one. 

Press Release

Press Release

Press Release

Locally grown agri-commodities firm Agrocorp launches HerbYvore, its plant-based foods brand. 


Locally grown agri-commodities firm Agrocorp launches HerbYvore, its plant-based foods brand.

HerbYvore’s first product will be the Pea Paneer, a plant-based soft cheese that is locally manufactured in Singapore with the aim of expanding the product base over the next 12 months to include other cheeses, ice cream and an egg replacement.

Singapore, April 15, 2021 – Singapore based food and agri-commodities multinational Agrocorp today launched its plant-based foods brand called HerbYvore with the unveiling of its first product, the Pea Paneer at a tasting event in Singapore. The premise for HerbYvore is to offer delicious and sustainable plant-based alternatives to its target customer base, who are regular consumers that are looking to have a positive impact with their meal choices. Pea Paneer has been soft launched since the middle of January has already picked up traction and is available in storefronts such as the 26 NTUC FairPrice Finest stores and the Vegan Grocer as well as online platforms such as NourishSg and BuzzSg. It’s also been launched in local restaurants such as Yantra, Kailash Parbat and Rang Mahal and has received some strong reviews on platforms such as Instagram and Abillion.

Pea Paneer is a full farm to fork product that is locally manufactured in Singapore with its key ingredient, pea protein, being produced at the company’s facilities in Canada using peas that are grown by its farmers there. Its also been formulated with minimal processing with just 5 core ingredients on its list.

The tasting event was held at Rang Mahal, a popular fine dining Indian restaurant in Singapore, and showcased the full versatility of the Pea Paneer with guests sampling sweet and savory dishes from an Indian fusion cuisine. In addition, guests also tucked into a sampling of HerbYvore’s ice cream which will be launched soon. The event was attended by a 100 guests with a mix of influencers, retailers, venture capitalists and government agencies present with the Minister of Communication and Information, Mr S Iswaran, gracing the occasion as the special guest.

HerbYvore is a concept that we are very excited about, especially going by the initial feedback and following that Pea Paneer has been getting. We’re hopeful of expanding our restaurant and retail base in Singapore as well as taking the product overseas soon. As a company, sustainability is at the core of our values, and it gives us a sense of pride to know that with this launch we are supporting both the global plant-based movement and Singapore’s 30 by 30 goal’ said Vishal Vijay, Agrocorp’s Director of Strategic Investments.   

HerbYvore’s suite of products are being developed as part of an ongoing research collaboration that the company has with the Singapore Institute of Technology to explore the properties of various plant-based proteins and harnessing them to craft innovative and sustainable food products.

Agrocorp is planning on taking HerbYvore overseas to markets such as India, Canada, Australia and the US where the company has a presence and the demand for vegan and sustainable foods is strong. It’s also planning on rolling our flavored and melting cheeses within the next 12 months as well as a liquid egg that can be used as a replacement for omelets and scrambled egg. The launch of HerbYvore is a pillar of the overall strategy of the company which is to become a leader in the plant protein and sustainable foods space where it is already a large player in the trade of protein rich legumes such as peas, lentils and chickpeas.

About Agrocorp International
Agrocorp International is a Singapore-headquartered supply chain company that specializes in agricultural commodities and food products such as wheat, soybeans, cotton, pulses, nuts, rice, and sugar. Founded in 1990, Agrocorp handles more than 12 million metric tons of product against an annual sales revenue in excess of 3B USD. Agrocorp employs more than 500 staff across 15 countries and owns and operates food processing plants in Canada, India, the US and Australia.

Agrocorp’s website:

HerbYvore’s website:

For media inquiries, please contact Chandni Gandhi at


NTUC Outlets

NTUC Outlets where you can find herbYvore products

North/ North East:


Wisteria Mall

Junction 8

Thomson Plaza

Wisteria Mall

My Village

Seletar Mall

Waterway Point

Hougang  Street 21


Paya Lebar Quarter

Katong Village

Marine Parade Central

Bedok Mall

Changi City Point

Jewel Changi Airport

Terminal 3 Changi Airport


Yew Tee MRT

Bukit Panjang Plaza

Bukit Timah Plaza

Le Quest

Clementi Mall



Zhong Shan Mall

Tiong Bahru Plaza

Valley Point

Scotts Square




Vegan Feta

Vegan Feta

Just perfect to use as a relish in salads or combined with pickled onions for Cocktails!


  • Two cups of olive oil
  • 2 cups of cubed pea paneer
  • ¼ cup of white vinegar
  • 1 tsp of chilli flakes
  • 2 tbsp of Italian seasoning
  • 10 pcs green bitted olives
  • 1 tsp pepper
  • Salt to taste
HerbYvore Vegan Feta

Cooking Method

  • Combine all of the above and add cubed pea paneer
  • Gently mix them together
  • Put them in an air tight glass jar and leave it to marinate

Recipe: Akila Iyengar, Agrocorp International



Vegan Paneer Masala

Vegan Paneer Masala

Thick and creamy with a kick of spice, made with our Pea Paneer!

  • Hotwater – 2 cups
  • Salt – 1 tsp
  • Tumeric – 1 tsp
    *Tip: Soak well to soften the pea paneer. Keep it soaked aside
Ingredients for marination:
  • Finely ground cashew paste – 3 tbsp
  • Tumeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Ginger garlic Paste – 1 tsp
  • Chickpea (Besan) flour – 1 tsp
  • Lemon Juice – 2 tsp
  • Fenugreek leaves – 1 tsp
  • Salt – 1/2 tsp
HerbYvore Vegan Paneer Masala

Marination Method:

  • Add all of the ingredients for marination to a bowl
  • Mix well to add paste
  • Diced onions & capsicums – 1 cup
  • Add soaked pea paneer cubes into marinated paste.
  • *Tip: Prick paneer cubes to absorb masala
  • Add diced onions & capsicums into paste.
  • Marinate Pea Paneer, onions and capsicum for 2 – 3 hours.
  • Roast fry marinated paneer & vegetables till it turns golden brown
    Bake it at 200°C till it turns golden brown



    (Ingredients for Gravy):

    • Oil – 3tbsp
    • Bay leaves – 2
    • Finely chopped onions – 1/2 cup
    • Ginger garlic paste – 1 tsp
    • Turmeric powder – 1/2 tsp
    • Coriander powder – 1/2 tsp
    • Cumin powder – 1/2 tsp
    • Garam masala powder – 1/2 tsp
    • Chili powder – 1/2 tsp

    Cooking Method:

    • Add all of the ingredients for gravy on a cooking pan and sauté them well.
    • Add 1/4 cup of Ginger chopped julienne, 2 cups of tomato puree and sauté them well.
    • Add 1/2 tsp of salt, 1/2 tsp fenugreek leaves and stir until the oil separates. Add 3 tbsp of cashew paste, mix well and cook for 5 minutes.
    • Add marinated paneer and vegetables into the pan and stir them well.
    • Add 1 tsp of lemon juice, 1/2 cup of water and cook with pot lid on for 10 minutes on medium heat.
    • Garnish with finely chopped coriander leaves
      Serve with rice or indian bread of your choice!


    Baked Spinach Shells

    Baked Spinach Shells

    Try out our sustainably delicious Vegan Baked Spinach Shells by the celebrity chef, Ms Sarab Kapoor. Perfect for a potluck with your family or friends!


    • 200 gms Large pasta shells – cooked
    • 200 gms Vegan paneer- crumbled
    • 250 gms Fresh or frozen spinach
    • 6 Shallots- chopped
    • 1 tbsp Almond or cashew butter
    • 2 Onions – finely chopped
    • 3 cloves Garlic –chopped
    • 2 x 410gms Tomatoes-diced
    • 15 Cashews soaked in warm water
    • 4-5 Fresh basil leaves
    • 1 tsp Italian herbs
    • ½ tsp Sugar
    • 2 tbsp Olive oil
    • Pinch of nutmeg powder
    • Salt, pepper & chilli flakes

    Cooking Method

    ● Blend the cashews into a smooth paste and add in the cashew or almond butter
    ● Squeeze out excess water from the spinach
    ● Heat oil and fry onions and garlic till soft
    ● Add tomatoes, basil, sugar, pepper, mixed herbs & sal
    ● Cook till tomatoes are soft
    ● In a bowl – combine chopped spinach, crumbled paneer, shallots, nutmeg powder, salt and pepper
    ● Fill mixture into the pasta shells
    ● Place the stuffed shells in a greased baking dish.
    ● Pour tomato sauce and cashew cream mixture over
    ● Bake in a moderate oven for 20 -25 minutes

    Click here to checkout our other vegan friendly recipes



    Beetroot Cutlet

    Beetroot Cutlet

    Perfect for a quick grab-and-go lunch that you can prepare for your work meals.


    ¾ cup Vegan paneer- crumbled
    ¾ cup Beet roots, boiled, peeled & grated
    1 Potatoes- boiled, peeled & grated
    ¾ tsp Cumin powder
    ¾ tsp Coriander powder
    ½ tsp Cardamom powder
    1tsp Red chili powder
    1 Onion- minced
    2 tbsp Coriander leaves- chopped
    2 tbsp Mint leaves – chopped
    2 tbsp Cornflour
    1 tsp Lime juice
    ½ cup Bread crumbs
    2 tbsp Oil

    HerbYvore Beetroot Cutlet

    Cooking Method:

    ● Heat oil and sauté onion till translucent
    ● Stir in beetroot, vegan paneer and sauté till the mixture dries out
    ● Add chili powder, cumin & coriander powder, lime juice and salt
    ● Add in the grated potatoes, corn flour, bread crumbs, coriander and mint leaves .
    ● Mix well and remove from heat
    ● Refrigerate for about an hour
    ● Shape in to round patties and fry in a little oil for about 2-3 minutes on each side
    ● Serve with any chutney or sauce on the side

    Recipe: Celebrity Chef, Ms Sarab Kapoor

    Click here to checkout our other vegan friendly recipes


    Cranberries Rose Fudge

    Cranberries Rose Fudge

    An innovative vegan dessert recipes that will be a sure-win for parties or special occasions!


    1 cup Vegan paneer- crumbled

    1 cup Almond flour or almond powder

    1 cup Desiccated coconut

    4 tbsp Cashew butter or almond butter

    ½ cup Almond milk or any plant based milk

    1 cup Sugar

    ¼ cup Cranberries

    2 tbsp Edible rose petals

    1 tsp Rose essence

    ½ tsp Cardamom powder

    Cooking Method

    ● Prepare a greased tray. Set aside

    ● In a heavy based pan, mix crumbled vegan paneer with almond flour, desiccated coconut and cashew or almond butter

    ● Cook it on medium to low heat till well mixed

    ● Add in the sugar and almond milk and cook till the mixture starts coming together

    ● Add cardamom powder, rose essence and cranberries

    ● Once the mixture starts leaving the sides of the pan and comes together pour it into the prepared tray

    ● Garnish with rose petals and leave it to cool

    ● Cut into neat squares. Keep it refrigerated till ready to use.

    Recipe: Celebrity Chef, Ms Sarab Kapoor

    Click here to checkout our other vegan friendly recipes