As we’ve said time and again, if people had even a modicum of sense they wouldn’t stuff their innards with meat.
Only animals gorge on animals.
Alas, bereft as most humans are of the elusive elixir of wisdom, they devour everything that comes their way.
Born as we were into an Indian community that abhorred meat, we took the carnivore road only in our late teens.
Now in the evening of our life wisdom is belatedly dawning on us. We’re starting to eschew meat and contentedly graze on vegetarian items during most outings.
In that meat-free spirit, we visited Singapore Vegetarian restaurant on Race St (at 10th St) in Philadelphia the other day.
Entrance of Singapore Vegetarian on Race St, Philadelphia
Plus, ever since we had Singapore Noodles at Tangra Masala on Grand Ave in Elmhurst, NY we have been scouting for a place nearby to try it again.
The other day as we were desultorily driving through Chinatown in Philadelphia, our eyes fell on Singapore Vegetarian restaurant on Race Street (between 11th St and 10th St).
We quickly checked the menu on our iPhone 4 and were delighted to see Singapore Noodles listed.
After a 15-minute struggle to find a parking spot nearby, we marched into Singapore Vegetarian.
When we entered the restaurant around 1:30 pm, the place wore a forlorn look.
With her head resolutely down, a young Asian waitress was chopping Broccoli crowns in a corner and the restaurant put out a slightly musty unwelcome odor.
But since when have Indians been put off by a bad smell. 
We were also puzzled at the empty tables and wondered if we’d made a mistake.
But being the adventurous sort willing to try anything most things in life, we settled our derriere at a table.
A wise decision, folks.
For much of what we savored at Singapore Vegetarian restaurant turned out to be delicious fare. And a welcome change from the Indian greasy spoons.
As a bonus, the tasty food at Singapore Vegetarian is accompanied by an element rare at most Indian restaurants in Philly/NJ/NYC – Professional and friendly service.
A lot of Indian restaurant staff give the cold shoulder to desi diners but display a shameless eagerness to deep-throat Whites.
But we encountered no such step-motherly treatment at Singapore Vegetarian.
Au contraire, the service couldn’t be better.
Crisp, Hot Beginning
As we plonked ourselves at a table, the young Broccoli chopping waitress filled our water glasses and got us a bowl of Crisp Noodles with Red Chilli Sauce, Mustard and Duck Sauce and a kettle of piping hot black tea.
Hot Tea at Singapore Vegetarian
True to their name, the Crisp Noodles were crispy in texture and tasty too. Red Chilli sauce and Mustard added a sexy hot allure to the Crisp Noodles.
By the way, for some reason this appetizer reminded us of the South Indian savory Muruku.
Crisp Noodles with Mustard & Duck Sauce
Lunch Specials
Singapore Vegetarian restaurant offers lunch specials Monday-Saturday for $7.50.
Lunch specials include a choice of soup, Jasmine Rice, steamed Dumpling, crisp Samosa, Veggie Spring Roll and the choice of an entree.
While nibbling on crisp Noodles and sipping hot black tea, we placed our order of Singapore Rice Noodles ($6.95), Vegetable Tempura ($7.50), Vegetarian Delight($7.50) with Tofu for main course and Coconut Milkshake ($3.00) for cold drinks.
For soups, we picked Miso and mock Shark Fin soups.
Our Miso and ‘Shark Fin’ soups came within six minutes followed by Vegetable Tempura, Vegetable Delight with Tofu, Singapore Rice Noodles and Coconut Milk Shake.
Singapore Vegetarian Soups
With a slightly thick texture, the Soy sauce colored ‘Shark Fin’ soup included Tofu and Gluten.
No complaints folks.
The Shark Fin soup was hot (temperature-wise) and quickly dispatched by yours ‘famished’ truly.
Hot ‘Shark Fin’ Soup with Gluten & Tofu
Miso Soup was a thin watery affair with tofu, lettuce and grated carrot.
It came piping hot to the table and we had no issues with it.
Hot Miso Soup with Lettuce & Tofu
Singapore Vegetarian Appetizers
Veggie Spring roll with a filling of cabbage was crisp and hot.
Malaysian Crisp Samosa a.k.a Curry Dumpling was also crisp with Potato Curry filling inside. The shape of the Curry Dumpling reminded us of the Kajjikayalu we used to eat back home in India during festivals.
Steamed Dumpling looked similar to Kadubu prepared during Ganesh Festival in South India. The leek stuffing inside the steamed dumplings was tasty and we relished the appetizer thoroughly by repeatedly dipping it in the red chilly sauce.
Vegetable Delight with Tofu
Vegetable Delight with Tofu was a delightful adventure for our taste buds. Continue reading »
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