Classic Vietnamese dishes with an emphasis on using the freshest herbs and vegetables. These dishes are light and tasty but full of flavour, perfect for our hot climate.
Fresh rice paper rolls with mango, cucumber & mint, nuoc cham
Spicy tofu with lemongrass & basil, roasted peanuts
Banh Xeo (Vietnamese savoury crepe stuffed with crispy vegetbles, fresh herbs)
Little Green Kitchen (LGK) is a cooking studio and food consultancy – the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers hands-on cooking classes and bespoke menus through their food consulting, private dining and corporate cooking services.
The passionate foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.
Inspired and excited, Shalu returned to Singapore in 2011 to set up LGK. Combining the secret family recipes gained from the kitchens of her childhood and her modern take on vegetarian cuisine, LGK offers mouthwatering and healthy vegetarian food spanning a variety of genres; from Asian street food to contemporary Western cuisine. Down-to-earth good food is her motto and eating clean her passion.