11 More Reasons To Love Bodhi: New Spring Menu

Updated: Sep 24, 2020

We're hitting the new season with a spring in our step, and 11 new must-try dishes added to our dinner menu.


After what felt like a looooong winter, we're unveiling our new spring menu on Thursday, 3 September, with some super exciting and creative new dishes, courtesy of our Head Chef Brooke Ng.


Our new spring menu is all about texture and colour, giving a vegan twist to South-East Asian classics, packed with fresh, vibrant seasonal produce and plant-based ingredients.


New oriental tapas options include stuffed zucchini flowers offering a spin on conventional Rendang, and cold silken-tofu and Hoisin-mayo taro drawing on flavours from traditional China.

For mains perfect for sharing, try the new crispy miso butter tofu on a crunchy Kataifi nest, combining honoured Japanese cooking techniques with a tangy pomelo salsa.


And we can't forget sweets. New to the menu is a Malaysian Coffee brûlée inspired by a staple breakfast for Malaysians; a vegan remake of a strawberry cheesecake; and a pretty-as-a-picture Lavender Cake with zingy Yuzu.


Check out the full menu now - click here - available from 3 September.

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