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Verde Kitchen Opens At Hilton Singapore

March 8, 2018 Dining No Comments Email Email

Opening today at Hilton Singapore, Verde Kitchen embraces a holistic and wholesome attitude toward healthy eating. Through supporting locally grown, organic, certified ingredients as well as sustainable food systems, Verde Kitchen is committed to serving food that is best for individuals, local communities and the environment, with the aim of making tomorrow better than today.

The cozy 32-seat restaurant is located at level two of Hilton Singapore with an industrial-chic aesthetic, a perfect place for daytime dining with associates and catch-up with friends.

Verde Kitchen serves simple, tasty cuisine aligned to its mantra of “real food, full of natural flavours” and features a variety of great-tasting healthy dishes, including gluten-free, dairy-free, vegetarian and raw food options. 98 percent of the menu items are made from scratch in-house every day. 60 percent of seafood served is sustainably sourced and carries the Marine Stewardship Council / Aquaculture Stewardship Council eco-labels. All chicken and eggs are certified organic, free-range and lacto-free.

Vijayakant Shanmugam, executive chef, Hilton Singapore said, “The restaurant’s menu brings a new balance to healthy eating. We’re proud to serve healthier versions of local South-East Asian favourites alongside the freshest salads and healthier desserts. It’s been a pleasure training the team on well-being and waste-reduction, and we are all inspired to help our guests eat the best possible foods for their bodies and the planet.”

Guests can expect to find fresh soups, salads and mains packed with superfoods like wakame, kale, pomegranate, avocado and turmeric. Signature salads include Avocado Composition with couscous, grapefruit, heirloom tomato, pomegranate, vertical garden lettuce and creamy avocado dressing; Green Mango and Quick-seared Tiger Prawns with coriander, fresh mint and lemongrass sauce; and a spicy Penang Assam Laksa with fish broth, shrimp paste, rice noodles, cucumber, red onion, pineapple and mint.

Heartier options include Free-range Pulled Pork Burger with cheddar, purple and white coleslaw on a sunflower seed brioche bun; Organic Basil-crusted Glacier 51 Tooth Fish with local mushrooms and thyme jus; and Malay-style Organic Lacto Chicken Curry with spicy turmeric curry, organic lady’s fingers and brown rice.

Satisfying low-sugar or no-sugar-added desserts include Chia Seed and caramelized hazelnut pudding; Flourless Chocolate Cake; and even a less-guilty Homemade Gula Melaka Ice Cream with chendol, attap seeds, red beans and coconut milk.

The Verde Kitchen culinary team is also trained in healthier cooking methods and practices – all menu items are made from scratch with an eye to reducing added sugar, salt and saturated fat.

Verde Kitchen’s seven fresh juices include a variety of tasty fruit and vegetable tonics, while its list of eight probiotic and recovery smoothies are packed with fresh fruits, nut milks and butters, chia seeds, spirulina and natural sweeteners like agave and raw honey. Popular power potions include Detox Zinger (apple, celery, cucumber, ginger, lemon), Be Strong (turmeric, carrot, orange, apple, pineapple, lemon), Berry Protein(coconut milk, banana, berries, whey protein, vanilla) and The Energizer (banana, dates, chia seeds, Himalayan salt, peanut butter, almond milk).

Freshly brewed coffee and espresso are made from Fairtrade Java Mountain Coffee, a responsibly farmed and sourced micro-roaster that is committed to empowering rural women farmers in Java. A selection of bottled beverages includes natural, lemon or bandung kombucha, a detoxifying turmeric elixir as well as a small selection of organic wines and cider.

Verde Kitchen is committed to supporting the local Singapore food economy. 50 percent of the menu incorporates locally- and sustainably-sourced high-quality ingredients that provide superior taste and a benefit to society through Fairtrade and other certifications. Suppliers include local independent organic vegetable farms, floating fish farms and free-range lacto poultry farms in Singapore and Johor.

Verde Kitchen chefs harvest hotel-grown leafy vegetables – lettuce, arugula, spinach, kale, rocket and basil from the Vertical Garden on the property’s ground floor. Products from the Vertical Garden do not require pesticides or packaging.

Verde Kitchen is also committed to reducing food waste through team training on waste and resource efficiency. Food surplus and food waste are diverted for the most appropriate purposes according to food waste hierarchy (Reduce/Feed people in Need/Feed livestock / Compost / Disposal) and the team also uses recycled and recyclable packaging.


  • No man-made fertilizers, pesticides such as growth regulators and livestock feed additives.
  • No genetically modified organisms (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.
  • No heavy use of sugar, salt and saturated fat.

Verde Kitchen 
Opening Hours:
10:30am to 5:30pm (Monday to Saturday)

Level 2, Hilton Singapore
581 Orchard Road
Singapore 238883

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