Shangri-La Rasa Sentosa, Singapore is the first local hotel to introduce a dedicated meat alternative restaurant, Casserole.
Located in Casserole on Level 3 of the resort, the restaurant is open for dinner daily from 18.00 to 22.00, and focuses on plant-based alternatives and organic beverages.
The food menu comprises meat-free dishes created by the resort’s culinary team in a variety of cuisines such as Asian, Indian, and Western. Plant-based alternatives are sourced from established brands such as Impossible Foods, Green Rebel Foods, OnlyEg, Tindle, KARANA, and more.
Diners can expect dishes such as Masala Dosa, a fermented rice pancake with potato masala, shredded egg made with OnlyEg, and tomato and coconut chutney; Middle Eastern Spiced Kebab & Falafel with hummus, broiled eggplant, beetroot dip and warm pita bread; and the Banana Leaf Dry Braised Beef Rendang made with Green Rebel Foods, and comes with blue pea-flavoured jasmine rice, red chilli sambal, roasted nuts and pickles.
Desserts include the Eggless Chocolate Cake, made with a 70 per cent dark chocolate ganache and topped with roasted hazelnuts and a sea salt caramel sauce; and the Tropical Coconut Delight presented in a coconut husk and filled with passionfruit, coconut and lime sorbet, tropical fruit and basil seed.
Organic wines from Europe, Australia and New Zealand, and original cocktail concoctions, featuring garnishes grown in-house take centrestage in the beverage selection.
“We recognise that there is developing interest in meatless alternatives and guests are seeking more mindful dining options. We are introducing this dining experience to cater to the changing preferences and provide a unique option as well as a forward-thinking culinary journey for our guests to explore,” said Gavin Weightman, general manager, Shangri-La Rasa Sentosa, Singapore.