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Sunday, August 18th, 2019

Singapore Restaurant Month returns on a healthier note

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by June 14, 2016 General

Pla Kra Pung Nung Manao (Steamed Whole Sea Bass with Spicy Chilli and Lime Sauce) from Nara Thai Cuisine, which is one of the restaurants presenting at the Singapore Restaurant Month. ― Picture courtesy of Singapore Restaurant Month/TODAYPla Kra Pung Nung Manao (Steamed Whole Sea Bass with Spicy Chilli and Lime Sauce) from Nara Thai Cuisine, which is one of the restaurants presenting at the Singapore Restaurant Month. ― Picture courtesy of Singapore Restaurant Month/TODAYSINGAPORE, June 14 — The Singapore Restaurant Month is back — with a healthier focus this year.

Organised by the Restaurant Association of Singapore (RAS) in collaboration with the Health Promotion Board (HPB) and Singapore Tourism Board (STB), the popular food event, which was first introduced last year to celebrate the country’s Golden Jubilee, will again present more than 50 locally-inspired new and signature dishes introduced by the culinary teams of 50 restaurant brands.

However, this year, to qualify as a dish under the Singapore Restaurant Month, each creation has to contain either 500 calories or less and/or has to be made up of at least 8 per cent wholegrains, such as oatmeal, brown rice and wholemeal bread. All creations have to be approved by certified HPB nutritionists.

Andrew Tjioe, president of RAS and executive chairman of Tung Lok Group, said they would like to encourage more consumers to explore the option of healthier dining. “We hope for more F&B operators to consider offering a wider selection of nutritious meals, making it more accessible for those looking to implement a positive change in their eating habits.”

Baked Hoisin Cod Fish from Earle Swensens, which is one of the restaurants presenting at the Singapore Restaurant Month. Baked Hoisin Cod Fish from Earle Swensens, which is one of the restaurants presenting at the Singapore Restaurant Month. Zee Yoong Kang, HPB’s chief executive officer, added: “With restaurants creating dishes that are 500 calories or less or contain wholegrains, Singaporeans will be able to savour healthier, tasty options during the Singapore Restaurant Month and have a wider variety of healthier food choices when dining out. This complements our ongoing Healthier Dining Programme where 1,600 food stalls island-wide are offering healthier meals. We encourage more F&B establishments to come on-board to offer healthy and tasty options.”

Held from July 1 to July 31, Singapore Restaurant Month is held in conjunction with the Singapore Food Festival (which falls from July 15 to July 31) and HPB’s upcoming food and drink campaign (which is from July 28 to October 28).

This year, almost half — 24 restaurants — are new to Singapore Restaurant Month. They include Cantonese restaurants Moi Lum and Crystal Jade Palace, Western restaurants Earle Swensens and iSTEAKS Diner, Thai restaurants Nara Thai Cuisine and Bali Thai, and Vietnamese restaurants So Pho and The Orange Lantern. ― TODAY

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