[CLOSED] Verde Kitchen

Newly opened at Hilton Hotel this year, Verde Kitchen embraces a holistic and wholesome attitude toward healthy eating. They support locally grown, organic, certified ingredients as well as sustainable food systems. Thats making food healthy for us, and healthy for the environment.
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Take this toothfish for example. Chef Tan Ming Fatt explained that since cod fish are prone to overfishing, he replaced cod by toothfish that are sustainably sourced and carries the Marine Stewardship Council eco-labels. Indeed, it has a very similar texture to cod, though it was less oily.
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I had a lot to eat during this tasting, but I certainly felt clean after my meal here.

So pretty, healthy and tasty. This is chia seed pudding looking like a garden.
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At Verde Kitchen, you can expect to find fresh soups, salads and mains packed with superfoods like wakame, kale, pomegranate, avocado and turmeric.
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As part of their mission to serve healthy and sustainable food, there'll be no man-made fertilizers and pesticides, no GMOs or products produced from or by GMOs, no processed food, food additives, hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food.
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Indeed, this dessert I tried were satisfying yet low in sugar. It's tasty as well with a thick dense pudding of chia seeds mixed with caramelized hazelnut pudding. I don't usually like healthy food, but I liked what I ate here.
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Newly opened Verde Kitchen on the second floor of Hilton Hotel is serving a variety of great-tasting healthy dishes, including gluten-free, dairy- free, vegetarian and raw food options. Most of the menu items are made from scratch in-house daily, with most seafood sustainably sourced.
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Pictured is my organic steak, for which Chef Tan Ming Fatt grilled to a medium rare that's exactly how I liked it. The steak was surprisingly juicy given how lean it was. The meal was completed with warm cauliflower, fennel salad and baked sweet potato chips.
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[Media Invite]

Nourshing vegan bowl