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Review for Teng Bespoke Japanese Vegetarian Dining

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veganash • 23 Apr 2014 • 3 Reviews • 0 Follower

One of the better Japanese vegetarian restaurants in town

For the full review and pictures, head on to VeganAsh.
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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. Japanese Yam

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) King Mushroom

The firm, chewy and meaty king oyster mushroom strips were perfectly complemented by sweet and savoury teriyaki sauce. Recommended. ($10) Five Kind Sashimi
...the Five Kind Sashimi plate is an assortment of mock tuna, salmon, shrimp, squid and abalone. The mock tuna, salmon and squid, made from mung bean powder, mostly differed in terms of their food colouring, and they were barely distinguishable in terms of taste and consistency. Like the mock shrimp, they resembled softer versions of fish cake. The mock abalone was a bit chewier and was a tad too salty. All in all, the sashimi wasn’t particularly impressive and certainly not worth the price. One could try it for the novelty but don’t expect much. ($32) Avocado Maki Sushi 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 Maki This 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 Claypot The 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.
Must Tries
King Mushroom
Recommended for
Ala Carte
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