When Whole Earth first opened its doors in 2003, the demand for plant-based food was fairly limited. The main crowd that frequented the restaurant included those with religion or allergy-led dietary restrictions. It was, by no means, a common sight to see flexitarians venture into the restaurant on their personal accord. But times have changed. Fast forward 21 years later, the restaurant now regularly welcomes vegetarians and non-vegetarians alike, seeking meals that tick the boxes of tasty, nourishing, and sustainable all at once.
One of Whole Earth's signature dishes is the Nonya Penang Rendang
Whole Earth has been consistently inducted in the MICHELIN Guide’s Bib Gourmand list since the Guide first arrived in Singapore in 2016. Crowd favourites include their Penang Rendang, Sambal King, and Signature Olive Rice, which are all thoughtfully prepared with whole foods.
Instead of swapping the meat element of popular meat dishes for flour-based mock meats, the restaurant has cleverly incorporated plant ingredients such as mushrooms and soy-based products. One of its signature dishes, the Penang Rendang features the heady shiitake mushrooms marinated in a cocktail of Peranakan herbs and spices, which lends a delicious richness to the beloved curry.
On top of incorporating sustainable meat alternatives to their customers, Whole Earth continually reassesses the vendors and partners they work with, and opts to work with farmers closer to home, in Singapore, as well as in Malaysia. This active decision not only guarantees optimum freshness of their ingredients but reduces the restaurant’s carbon footprint. Whole Earth is indeed a restaurant that nourishes the body, heart and mind.
To find out about how the vegetarian restaurant came to be, we chatted with Phyllis Ong, founder of Whole Earth to discuss her vegetarian journey, food philosophy as well as how she believes her restaurant champions sustainable living.
Tell us about your personal journey towards a plant-based diet.
I became a vegetarian when I was 24 years old. Food, particularly fresh, wholesome and healthy food, is one of my passions. Through the restaurant, we aim to pique people’s interest in healthy living through a plant-based diet.
(Left Image: Whole Earth's Sambal King)
I typically spend two hours a day cooking, and I enjoy bringing healthy, fresh, and natural food to my office to share with my team. I enjoy cooking with a lot of fresh tomatoes, ginger, lemongrass and other natural foods. I strongly advocate consuming lots of vegetables and greens. I get creative in cooking vegetarian dishes by incorporating ample grains to my meals, as well as plenty of fruits.
While some people still think that plant-based food isn’t as tasty, we have proven to our customers otherwise. Through creativity and dedication, I am confident that Whole Earth will continue delivering consistent great quality and taste to our customers. Our 4.4 star rating on Google reviews is a testament to that.
Peranakan cuisine is renowned for its fusion of Chinese, Malay, and Indonesian ingredients and style of cooking, and it very often boasts of bold, contrasting flavours from intricate spice blends. Here, simple ingredients like ginger, lemongrass, and kaffir lime leaves can impart wonderful aromatic qualities.
Similarly, Thai cuisine relies on natural spices and herbs for a depth of flavour in their dishes. My cooking passion lies in using natural ingredients to enhance taste, so the cuisine reflects this. This philosophy translates to the culinary creations at Whole Earth, showcasing our authenticity.
The demand for plant-based cuisine is undeniably increasing, with consumers embracing it as a lifestyle rather than just a diet. People are becoming more health and environmentally conscious, particularly the younger demographic, who enjoy dining out with like-minded friends and seek contemporary destinations for unique F&B experiences in Singapore.
What are some of the common misconceptions people tend to have about plant-based cuisine?
While some people still think that plant-based food isn’t as tasty, we have proven to our customers otherwise. Through creativity and dedication, I am confident that Whole Earth will continue delivering consistent great quality and taste to our customers. Our 4.4 star rating on Google reviews is a testament to that.
Is there a reason why the restaurant chooses to focus on Peranakan and Thai cuisines?
Peranakan cuisine is renowned for its fusion of Chinese, Malay, and Indonesian ingredients and style of cooking, and it very often boasts of bold, contrasting flavours from intricate spice blends. Here, simple ingredients like ginger, lemongrass, and kaffir lime leaves can impart wonderful aromatic qualities.
Similarly, Thai cuisine relies on natural spices and herbs for a depth of flavour in their dishes. My cooking passion lies in using natural ingredients to enhance taste, so the cuisine reflects this. This philosophy translates to the culinary creations at Whole Earth, showcasing our authenticity.
Have you noticed a shift in consumer perception regarding plant-based cuisine?
The demand for plant-based cuisine is undeniably increasing, with consumers embracing it as a lifestyle rather than just a diet. People are becoming more health and environmentally conscious, particularly the younger demographic, who enjoy dining out with like-minded friends and seek contemporary destinations for unique F&B experiences in Singapore.
The Signature Olive Rice is also a Whole Earth customer favourite.
Do you believe that going meatless will help contribute to a greener, more sustainable planet?
Meat farming has significant environmental impacts, such as increasing greenhouse gas emissions, agricultural land and freshwater use. Overall, adopting a plant-based diet is beneficial not only for one’s personal health but it is also kinder to the planet we are living in.
Are you able to share specific practices employed by the restaurant that contribute to sustainability?
Our best practices involve consistently presenting high quality food made with freshest ingredients to encourage more people to enjoy plant-based options and eat them more frequently, hence spreading the habit of consuming more plant-based foods into diets, which is essential for contributing to sustainability.
Is sustainability something the restaurant prides itself in?
Certainly! Through creativity, we combine fresh and natural foods with plant-based ingredients to achieve exceptional taste. This enables more people around the world to appreciate, enjoy and embrace quality plant-based food in their everyday lives.
(Right Image: Whole Earth's Sweet and Sour Delight)
Many of our creations are made of fresh, natural ingredients transformed into delectable dishes. This is the power of plant-based food — it is full of possibilities and delicious.
Whole Earth is located at 76 Peck Seah Street, Singapore 079331. Call +65 6221 6583 for reservations.
All images are courtesy of Whole Earth.
