For the full review and pictures, head on to VeganAsh.
Teng is a Japanese vegetarian restaurant opened last year in Sunshine Plaza that is similar in concept to Herbivore just across the road – think vegetarian / vegan replicas of mostly common Japanese dishes (along with some Singaporean Chinese dishes) and simple, pleasant deco. No eggs, onion or garlic are used but dairy is used – in particular, vegans should watch out for mayo in the sushi. Service was efficient and helpful.
Slices of crunchy, subtly sweet, raw Japanese yam, served with a light shoyu-based sauce and topped with seaweed, made for a light and refreshing starter. ($5)
The firm, chewy and meaty king oyster mushroom strips were perfectly complemented by sweet and savoury teriyaki sauce. Recommended. ($10)
Five Kind Sashimi
Avocado MakiSushi roll with mock tuna, cucumber and mock prawn, topped with avocado. This tasted as unexceptional as it looked. It was also very disappointing that the restaurant did not bother to use sushi rice for any of its dishes. Vegans should take note that this usually comes with mayo. ($12)
Unagi MakiThis fared much better than the avocado maki – avocado and cucumber rice rolls were topped with soft and slightly crispy mock unagi, and topped with sweet unagi sauce. ($12)
Mix Vege Tempura
Tempura made with fairly fresh sweet potato, eggplant, enoki and shitake mushrooms, and – best of all – crunchy lotus root. The tempura ought to have been crispier, but it was commendable effort nonetheless. ($9)
Paper ClaypotThe paper claypot came with mostly soy-based products (like mock squid balls, dumpling, and mock prawn) with some lettuce, cabbage, carrot and enoki mushrooms in a vegetable broth. ($13)
Mix Vegetables with Tofu (Hot Plate)Firm tofu with broccoli, cauliflower, cabbage, tri-colour strips of capsicum, tomatoes and shimeji and black fungus mushroom, served in a light yet flavourful sauce. ($10)
Conclusion: I found Teng Bespoke to be superior to Herbivore. Go for the dishes made with more natural, whole foods, which were far more interesting and palatable than any of the processed faux sashimi / seafood.
For the full review and pictures, head on to VeganAsh.
More reviews at http://www.umakemehungry.com/2016/05/teng-bespoke-japanese-vegetarian-dining.html
Japanese Dining but in Vegetarian Style? Does it ring the bell? Teng Bespoke Japanese Vegetarian Dining gives us a different take on Japanese food in a healthier way serving quality and refreshing food.
If you look around, Teng Bespoke Japanese Vegetarian Dining occupies more than 1 unit space. Besides the main dining area, just look opposite of the unit and you will get to see a classy upscale dining area which is the overflow room of Teng's.
Kai Lan was blanched,cut and served in a stack. They were drench with roasted sesame sauce with a handful of sesame on its top to elevate the plain healthy vegetables. Simply love its crunchy and succulency in this starter!
Teriyaki Chicken on stick looked appetizing indeed served with english parsley and pinkish ginger strips. If you asked me about its taste,it takes abit to be greasy and glossy to convince me.
The Unagi Maki was something I had never expected and right at that moment, I had issues convincing myself I'm actually having vegetarian dishes. Mock Unagi tasted as though they were the actual with sweet black sauce lying on top of the little rice rice with cucumbers and avocados.
Dishes were getting more interesting in this case with 3 kinds of Sashimi, mock tuna, salmon and sword fish. The presentation and food art was stunning, how did they make the "veins" on the fish look so real? Arrangement of food with wasabi on the bed of ice made no different as what we have someone where!
Texture was smooth and these mocked sashimi did give fellow vegetarians a very good indication of how actual sashimi taste like, lessing the natural "fishy" taste.
The crispy and uniform cuts of the piece of deep fried meat looks none other than a slab of delicious Pork Tonkatsu pairing up with garden salad and its dressing. The texture and bite may resemble an actual pork fillet but the taste still could not hide the fact that its a piece of vegetarian product with hints of mushrooms and yam.
Buckwheat Noodle with toufu skin and mushroom broth is delighting. Beside the smooth buckwheat noodle, fried tempura bits had given the dishes another level of texture in the dish.
Last but not least, the grains! Fried Rice was unexpectedly scrumptious and every mouth came with a whiff of wok fire taste! Incredible! Grains were topped with brown sea vegetables (hijiki) and these vegetables are part of Japanese diet for centuries as they are rich in dietary fibre and minerals such as calcium, iron and magnesium. Who says only red meats give iron?
Special thanks to my pal who insisted that I should give Teng Bespoke a try and it gave me another view point of having Japanese dining in a vegetarian way. One of the servers did mentioned that they have more than 1 overflow room and in fact Teng Bespoke is also serving Thai Vegetarian Food and perhaps this is why we see Lemon Grass Drink available in its menu.
See my full reviews & photos at = https://chefquak.com/2016/04/24/interesting-jap-vegetarian-teng-bespoke-on-21apr2016/
niece bought dinner this evening on 21.4.2016. ^^
the radish salad was a great start. it was refreshing & good for 7pax. the goma (sesame) sauce was light & quite perfect. radish was crunchy.
didn’t think much of the black sesame yu tofu.
king mushrooms was one of the recommended dish. it was pretty good.
nice mushroom taste, good texture & great condiments.
niece ordered a nabe dish. there were like 5 or maybe 6 dumplings. pretty ok too.
soup was plain, good taste.
wife ordered a tomato spring roll. i like this wonderful dish, crispy skin, very tasty spring roll, simply excellent!
niece ordered a mushroom tempura. it was very good too, not like the usual tempura at all, more like a korokke (croquette).
it was nice…i loved the cheese!
the avogado maki was ok, pretty good actually. still i like the usual maki a whole lot better, so in the sense just like mock sashimi, i would rather have the real thing la…:-)
it was a very enjoyable get together.
dinner was S$110 for 7pax.
Its the second time visit to this restaurant on 24 Jan 2016. Despite with its high price side on the food, we still bring our vegetarian friend to go and try. The restaurant is full on Sunday with a few empty tables occupied by reservation tag. We also waited when this pinoy waitress told us to. After aorund 15 mins of waited, she seated the guests behind us first instead of we are the first in the waiting queue. Subsequently, we wish to place our order once seated cause we have decided what we want while waiting in the queue, she also served the later customer first before us despite we calling her and her colleague few times. Very bad service and lousy in prioritizing the guest follow the sequence. We end up leave the restaurant without ordering and decide not to go back again.
the outlet is spacious with front and back seating areas. the service is quite good and fast. overall dining experience was quite delightful. a little expensive for the quality of food. the quantity is quite a lot though. the looks and presentation of food is beautiful and looks very appetising. however the quality is not very high. must go in bigger group so as to try different dishes. the signature sashimi plate looks gorgeous but all pieces taste the same. to be specific, no taste. i was rather excited to try it but is disappointed by the taste.
celebrated my dad's 60th birthday with a party of 6 adults and 3 children. Staff accommodated our request to sit us somewhere quieter and more private, with enough space to accommodate our strollers. Folks love the texture of the buckwheat noodle and the unagi maki.