Verde Kitchen Introduces New Asian Flavours Inspired by Locally Farmed Produce Seasonal farm-to-table specials available from February 3 to May 30, 2020 in support of Earth Hour and Earth Day.

This quarter, Verde Kitchen‘s seasonal menu showcases its chefs’ talents through a modern twist to Asian flavours, incorporating the use of locally farmed produce as part of a continual commitment in advocating for a sustainable food system. In addition to raising awareness on sustainable dining, the seasonal menu also serves as a conscious effort to support two celebrated global environmental initiatives: Earth Hour and Earth Day on March 28 and April 22, 2020 respectively.

The new seasonal farm-to table menu spotlights on Asian flavours, showcasing simple yet tasty dishes and living up to its mantra of presenting “real food, full of natural flavours”.

Dedicated farm-to-table specials include:

Kerabu salad: Shredded locally farmed lacto chicken tossed with local spice, ginger flower, cabbage, lemongrass and carrots.
Peranakan-style “Itek Tim” soup: Locally farmed lacto duck with salted vegetables
Steamed bao buns with crispy mushrooms: Locally farmed mushrooms with cilantro, lettuce and scallion sandwiched between the soft flat-steamed bao buns served with garlic aioli.
Impossible™ meat pasta goreng: Gluten-free organic corn fusilli accompanied with locally farmed tomato, potato, local greens, sweet soy sauce and spicy sambal sauce.

Verde Kitchen’s signature and other must-try dishes include:

Signature Vietnamese pho: Rice noodles with thinly-sliced grass-fed beef fillets soaked in Asian herbs and spices broth.
Aquaculture Stewardship Council (ASC)-certified sustainable seafood of almond-crusted salmon with arugula, Feta cheese and green pea with coconut oil dressing.
Marine Stewardship Council (MSC)-certified sustainable seafood of seared scallop salad: Seared sesame-crusted U.S. scallops paired with green asparagus, snow peas and watercress tossed in light miso dressing.
Impossible™ burger: Spinach brioche bun served with juicy pan-seared Impossible™ meat, aromatic truffle mayo, Cheddar cheese, tomato, lettuce and smoked BBQ sauce.
Thai basil Impossible™ meat balls stir-fried with fresh onions, garlic, chili, local greens, brown rice and Omega-3 enriched egg.

Verde Kitchen - Impossible™ Meat Pasta Goreng- gluten-free organic corn fusilli, locally farmed tomato

Impossible™ Meat Pasta Goreng;

Verde Kitchen - Steamed bao buns with crispy locally farmed mushrooms

Steamed Bao Buns with Crispy Mushrooms;

Verde Kitchen -Kerabu Salad- shredded locally farmed lacto chicken tossed with local spice, ginger flower, cabbage, lemongrass and carrots

Kerabu Salad;

The cozy 32-seater Verde Kitchen, located at level two of Hilton Singapore, is the perfect restaurant for great tasting healthy lunches with the menu spotlighting on wholesome dishes including gluten-free, dairy-free, vegetarian and vegan food options. In addition, 98 percent of the menu items are made from scratch in-house daily and 60 percent of seafood served are from sustainable seafood sources. These sustainably and locally sourced ingredients and menu items support Hilton’s Travel with Purpose strategy and 2030 goals to cut its environmental footprint in half and double its investment in social impact by 2030.


Steamed Bao Buns with Crispy Mushrooms; locally farmed mushrooms, cilantro, lettuce and scallion in steamed bao buns served with garlic aioli	Impossible™ Meat Pasta Goreng; gluten-free organic corn fusilli, locally farmed tomato, potato, local greens and sambal

Kerabu Salad; shredded locally farmed lacto chicken tossed with local spice, ginger flower, cabbage, lemongrass and carrots	Verde Kitchen; Level 2 of Hilton Singapore