HungryGoWhere Singapore Food Guide, Restaurants, Eating Guide and Reviews - HGW
Search the site
100%100%8 votes

Sufood

AsianEuropeanItalianTaiwaneseVegetarian

Sufood is an Italian inspired vegetarian restaurant hails from Taiwan.

Daily: 11:30 - 22:00

+65 63335338
$25 based on 8 submissions
After Work (4 votes), Birthdays (4 votes), Anniversary (3 votes)
AlamakGirl

Yummy Vegetarian Food

The restaurant is decorated in a simple bright and white look. The restaurant serves Italian-inspired Vegetarian Cuisine at $25++ per person for a 8-course meal. There is also an Express Lunch meal which cost $18++ per person. Ala-carte is also available at your preference ($16.80 per main course, $8.80 each for starter or soup, $7.80 each for salad and $4.80 each for dessert or drink).

First Course : Palate Cleanser
A shot glass of pinkish vinegar is served as a palate cleanser. It tastes sweet and light.

Second Course : Starter
The SUFOOD Appetizer
A delicate trio of poached Japanese yuca root drizzled with a blueberry coulis, a stack of oriental, white water snowflake greens and a savoury cherry tomato jelly. 
It is recommended to start from the sweet and crunchy yuca root, and end with the savoury jelly, while sipping the palate cleanser between the dish. The delightful looking dish quite pick up my appetite.

Third Course : Bread
Rosemary Breadsticks
Freshly baked, home-made rosemary-infused breadsticks, served with a sweet mustard or blueberry dip.
By default only the mustard sauce will be served, so one has to request for the sweet blueberry dip. Between the 2 dips, I feel that the stronger flavoured blueberry dip is a better choice.

Fourth Course : Salad
Mushroom Salad
Button and Shiitake mushrooms with steamed broccoli and sliced cherry tomatoes glazed in a vinegar dressing.
It is a well seasonsed dish, light and refreshing.

Fifth Course : Soup
Mushroom & Pea Pottage
Button, Shiitake and King Oyster mushrooms stewed with blended sweet peas.
I am not a fan of pea, but this soup is quite tasty with bits of mushroom in it.

Sixth Course : Main
Baked Potato Al Funghi
Steamed King Oyster mushrooms drizzled with Italian herb vinaigrette and a slice of baked potato, topped with stir-fried Button mushrooms, cherry tomatoes and a layer of melted cheese.
The King Oyster mushrooms are fat and juicy, surrounding a light sweet potato mash. I barely feel the cheesy cheese on the baked potato, but it is quite a tasty combination with the sauteed mushrooms and tomato inside.

Seventh Course : Desserts
Sesame Panna Cotta
A traditional Italian dessert of cream and milk simmered with a black sesame seed puree, served chilled and topped with walnuts.
A very milky dessert, with crunchy and sweet walnuts. Yummy.

Eighth Course : Drinks
The Ashitaba
Restorative Japanese Ashitaba leaves, blended with aloe vera juice and honey.
A very light and refreshing drink, with bits of aloe vera fresh in it.

Overall the food is very nice and well valued for money.

The HGW community like this place for...

  • Al-funghi with Baked Potato3 votes
  • osmanthus flower jelly3 votes
Community submitted Favourites:
Overall
Based on 8 votes
Food/Drink
Value
Ambience
Service
Mushroom Salad
16 Oct 2014 • 71 reviews • 2 followers

Yummy Vegetarian Food

The restaurant is decorated in a simple bright and white look. The restaurant serves Italian-inspired Vegetarian Cuisine at $25++ per person for a 8-course meal. There is also an Express Lunch meal which cost $18++ per person. Ala-carte is also available at your preference ($16.80 per main course, $8.80 each for starter or soup, $7.80 each for salad and $4.80 each for dessert or drink).

First Course : Palate Cleanser
A shot glass of pinkish vinegar is served as a palate cleanser. It tastes sweet and light.

Second Course : Starter
The SUFOOD Appetizer
A delicate trio of poached Japanese yuca root drizzled with a blueberry coulis, a stack of oriental, white water snowflake greens and a savoury cherry tomato jelly. 
It is recommended to start from the sweet and crunchy yuca root, and end with the savoury jelly, while sipping the palate cleanser between the dish. The delightful looking dish quite pick up my appetite.

Third Course : Bread
Rosemary Breadsticks
Freshly baked, home-made rosemary-infused breadsticks, served with a sweet mustard or blueberry dip.
By default only the mustard sauce will be served, so one has to request for the sweet blueberry dip. Between the 2 dips, I feel that the stronger flavoured blueberry dip is a better choice.

Fourth Course : Salad
Mushroom Salad
Button and Shiitake mushrooms with steamed broccoli and sliced cherry tomatoes glazed in a vinegar dressing.
It is a well seasonsed dish, light and refreshing.

Fifth Course : Soup
Mushroom & Pea Pottage
Button, Shiitake and King Oyster mushrooms stewed with blended sweet peas.
I am not a fan of pea, but this soup is quite tasty with bits of mushroom in it.

Sixth Course : Main
Baked Potato Al Funghi
Steamed King Oyster mushrooms drizzled with Italian herb vinaigrette and a slice of baked potato, topped with stir-fried Button mushrooms, cherry tomatoes and a layer of melted cheese.
The King Oyster mushrooms are fat and juicy, surrounding a light sweet potato mash. I barely feel the cheesy cheese on the baked potato, but it is quite a tasty combination with the sauteed mushrooms and tomato inside.

Seventh Course : Desserts
Sesame Panna Cotta
A traditional Italian dessert of cream and milk simmered with a black sesame seed puree, served chilled and topped with walnuts.
A very milky dessert, with crunchy and sweet walnuts. Yummy.

Eighth Course : Drinks
The Ashitaba
Restorative Japanese Ashitaba leaves, blended with aloe vera juice and honey.
A very light and refreshing drink, with bits of aloe vera fresh in it.

Overall the food is very nice and well valued for money.
28 Sep 2014 • 119 reviews • 0 follower

SUFOOD 舒果 @ Raffles City Singapore – Innovative Vegetarian food!

SUFOOD Singapore finds its inspiration in Italian cuisine; chiefly through its reliance on using basic cooking techniques that coax diverse and rich flavors from quality ingredients in order to create innovative and delicious meat-free dishes.   Strictly speaking, SuFood is not purely Italian cuisine but rather a fusion of both Italian and Chinese. You can find pasta, spaghetti, baked rice, salad, pastries in the menu – alongside seaweed, Chinese herbal or stewed vegetable soup and invigorating local desserts.   If you think vegetarian food is lackluster without meaty flavours, you will probably be impressed by how SuFood can challenge your prejudice. We tasted an 8 course meal ($25 per head) and from the appetizer, main course to the dessert, we give them a big thumbs up.   Besides its emphasis on health by providing balanced, nutritious food, and fresh ingredients without artificial chemical and additives, SuFood also did not neglect the aesthetic factor as well, as every dish served was beautifully plated and presented. The sequence of dishes served achieved a certain harmony in taste, allowing you to fully appreciate the art of eating and the beauty of the food.   Please refer to www.ieatandeat.com for details review.

05 Aug 2014 • 36 reviews • 0 follower

Not your usual vegetarian eatery and no mock meats here

It is recommended for diners to get the full 8-course set at $25++ (drinks are considered 1 course). However, if you like, you can order the mains ($12.80 each), soup/starter ($5.80 each), and salads ($7.80 each)) on an ala-carte basis, but really, the full course is more value-for-money. Two can always share one full course set if it might be too much.

They served a course of rosemary breadsticks, which came toasty warm with a mustard/blueberry dip. I liked the texture of the breadsticks and the combination, though simple, worked.

For the full review, go to http://herpenandfork.blogspot.sg/2014/07/sufood.html
02 Aug 2014 • 3 reviews • 0 follower

Enjoyable experience on the whole

For the full review from VeganAsh, click here.

---

... Sufood fills a sizeable space on the second floor of Raffles City with its bright, inviting and playful decor. Options are fairly extensive, and you may order ala carte if you wish, but most would opt for the “8-course” set meal - $25 will get you a starter, bread, vinegar, salad, soup, main, dessert and a drink (the last 5 of which can be chosen from the whole range of options in the menu). Sufood markets itself as serving Italian-inspired vegetarian cuisine, but if you’re a purist like me, you’ll have to manage your expectations – the menu is more accurately described as typical Western fare, with a focus on simple “Italian” mains, and scattered with a few Chinese options. The ingredients used were minimally processed and the vegan dishes I tried were mostly light and healthy. Dishes containing milk, eggs and garlic/onion are also clearly marked out. Service was prompt and helpful, although they seemed to have been in a rush to serve each course more quickly than they should have. And now for a review of all the dishes I tried in each course –

Starter

I would recommend you move your way along the SUFOOD Appetizer from right to left - the tiny columns of poached Japanese yuca root were refreshing and slightly creamy, but its character was rather overwhelmed by the sugary blueberry coulis. The adjacent stack of white water snowflake greens were light in flavour and had a pleasant crunch. A savoury cherry tomato jelly surrounding a dried (you guessed it) cherry tomato and spiked with a hint of vinegar rounded it off.
Bread / Vinegar

The Rosemary Breadsticks were essentially crunchy batons that were dry, bland and devoid of texture within. You would get to choose from the mustard dip (not vegan) or the blueberry dip, which was similar to the blueberry coulis used in the appetizer – both were too sweet and tasted processed. The rose-coloured Mulberry Vinegar was pleasant in flavour but also fairly sweet, and probably had added sugar to tame its natural acidity.

Salad

The simple, balsamic-glazed Mushroom Salad might actually have been my favourite course of the meal – fresh, plump button mushrooms and shitake mushrooms were accompanied by lightly steamed, and still slightly crunchy, broccoli florets, sweet cherry tomatoes and Japanese cucumber. Soup Thin slices of lotus root and burdock root, as well as soft cashews and gingko nuts, formed part of the savoury stew in the Root Soup. This would still be my pick despite it having been a tad too salty. Next in line was the Mushroom & Pea Pottage. Button, shitake and king oyster mushrooms lent a strong earthy flavour to the creamy, and slightly chunky, base of blended sweet peas. The Cream of Pumpkin Soup used soymilk to great effect in achieving a creamy texture without being dense, but it missed the natural sweetness of pumpkin and turned out...

---

For the full review from VeganAsh, click here.
Vegetable pita pocket
17 Jun 2014 • 19 reviews • 0 follower

Sufood - interesting twist to vegetarian food

Sufood has a menu which is comprehensive and unique. It is total value for money and definitely recommended. 

For the full review, please click here
http://deelightfullyveg.wordpress.com/2014/06/17/sufood/