bamboo bowls – New Futuristic Plant-Based Restaurant In Telok Ayer

A new largely automated plant-based restaurant has been popping up on my social media feeds. With its futuristic-looking collection pods and aesthetically-pleasing interior, bamboo bowls was calling out to me to make a trip there.

Forget your typical ordering channels — a completely cash-free and hassle-free experience awaits. Browse the menu and place your order directly through the bamboo bowls application. When a notification pops up on your phone alerting you that your food is ready, head over to your assigned pods to collect your bowls. The idea is that the technology employed helps them reduce spending on wages, thus enabling them to price these chef-crafted bowls at more wallet-friendly prices.

There are 8 different bowls to choose from, inspired by flavours from all over the world. Each bowl starts from $10, but if you are someone who needs your meat, you can add on proteins for an extra $5. Each bowl can be customised further with low-carb alternatives like Cauliflower “Rice” and Shiitake Noodles ($3).

My favourite of the lot was their Tokyo bowl, by Chef Justin Hammond, head chef at Neon Pigeon, and bamboo bowl’s Culinary Director. I topped up $5 for sustainably-sourced salmon katsu, and opted for the low-carb Cauliflower “Rice”. Essentially a Japanese donburi, each element in the bowl complemented each other well. I especially liked the miso eggplant, and the pickled japanese cucumber (aka Kyuri) which provided a refreshing crunch. Little details like the pieces of seaweed in the Cauliflower “Rice” were a nice touch.

Of course, I could not go without trying the Singapore bowl. An elevated take on the quintessential Singaporean dish, the coconut curry did not have the richness I was looking for. Instead of your regular noodles, brown rice laksa noodles were used. This dish just did not deliver in the taste department, and the portion of noodles was rather small.

The Bombay Bowl was a slight disappointment. My basmati rice was slightly undercooked, and the organic spiced Lamb Kofta that I added was completely mushy. I did really enjoy the pumpkin vada, though, with the onion pieces providing nice textural contrasts. The slight sourness of kachumber raita balanced out the flavours well.

Overall, I felt that the portions were on the smaller side, making the bowls seem rather pricey. However, if you are looking for a sustainable and healthier lunch option within the CBD area, bamboo bowls could be the quick fix you’re seeking.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.