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Turn your plant-based meals into tangible rewards and create a healthier planet 🌎 Download Plantee now! by @iamplantee

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a year ago

Turn your plant-based meals into tangible rewards and create a healthier planet 🌎 Download Plantee now! by @iamplantee

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a year ago

Turn your plant-based meals into tangible rewards and create a healthier planet 🌎 Download Plantee now! by @iamplantee

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0

a year ago

3am start. An 80-something at the fryer. S$4 on the plate.

Tiong Bahru’s worst-kept breakfast secret is a vegetarian stall.

“Ultimate shiok” a regular’s words, not ours.
26 years at Tiong Bahru Market with sets from S$4, mushroom rolls till they run out.

Save this for your next Tiong Bahru morning 📌 taken in Singapore by @iamplantee

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5 days ago

She taught herself to cook the whole Indonesian canon without meat, garlic or onion.

Her nasi bakar takes 20 minutes because the flame does the seasoning.

Likely Singapore’s first meatless Indonesian restaurant. Lunch from $8.90.

Grantral Mall, Tai Seng. Ask for the vegan option when you order 🍃

Save this for your next lunch out. taken in Singapore by @iamplantee

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9 days ago

Har mee with zero har and Penang still queues.

He opened the restaurant for his mum.

She put Penang back in the bowl.

Hokkien mee, asam laksa, nasi kandar: 50+ classics, since 2017.

The secret was never the meat. It was always the spices.

COMMENT “PENANG” and we will show you how you can also be a change maker in creating a greener planet. taken in Penang, Malaysia by @iamplantee

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10 days ago

They told him a burger joint with no meat wouldn’t last a year. That was 2010.   Impossible didn’t exist until 2016. 15 years later, the Eunos flagship just got renovated.   The timeline nobody clocks is on slide 4.  You can too be part of this journey of being a planet warrior.

Comment “WARRIOR” and we will show you how. taken in Singapore by @iamplantee

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12 days ago

Thailand’s most-ordered dish never needed the pork.

Some of these kitchens have been around for 15 years.

800K+ kaprao orders a year on one app alone.

5 kitchens, all mapped on the slides.

Save it for your next trip. 🌿 taken in Bangkok, Thailand by @iamplantee

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13 days ago

He left finance for a kitchen. Then he took the fish out of Vietnam’s fish sauce.   14 courses, zero animals.   In June, Michelin gave it a Green Star.   His guests aren’t vegan. They just want the counter seat.   📍 Tales by Chapter — 10 Nguyen Thanh Y, Tan Dinh, HCMC (closed Tuesdays)  Save this for your Saigon list 📌 by @iamplantee

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16 days ago

She hit the jackpot twice. Kept nothing. 
Her soy-milk laksa is still S$3 and carnivores queue for it. 
No lectures at this stall. Just bowls that come back empty. 
The quiet way SEA changes what’s on the plate.  Save this for your next Geylang run 📌 
🌱 saveanimals.plantee.co — link in bio 
📍 Kwan Inn Vegetarian — Kim San Leng Food Centre, 134 Geylang East Ave 1 taken in Singapore by @iamplantee

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17 days ago

SG’s biggest plant-based chain was built by a guy who picked lettuce out of his burgers.  His vegetarian best friend had the idea. He had one condition: make it good enough for meat eaters.   Eight years in, his own food converted him.   15 years of meat meals that never happened. No placards required. Founders like these are how animals actually get spared here and there aren’t enough of them.  Comment COOKED and explore how you can be part of the evolution. 🌱 taken in Singapore by @iamplantee

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18 days ago

The West has vegan influencers. SEA has something better.

Filipino favourites veganized. A kampung cook doing it grandmother’s way.

A Jakarta creator archiving villages that were vegan before the word existed.

Five books of raw Malaysian flavour. And one 28K voice you’ll want early.

Vol. 2 is coming. Who should be in it? 👇

Comment COOKED for more information. taken in Singapore by @iamplantee

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19 days ago