Recognising the importance of vegetarian and vegan diets, Mia is extending the terms of its successful vegan menu from last month. The chef-duo behind the restaurant and the menu, Pongcharn Russell and Michelle Goh, draw influences from all over the world when coming up with their creations and their vegan dishes are no exception to the creative process.
Cauliflower 3 ways.
The plant-based culinary journey starts with petit fours of unique flavours: crunchy pea tartlets, fresh tomato concasse, tangy tempura shiso and the signature chickpea pillow. This is followed by a crispy-on-the-outside, soft-on-the-inside homemade focaccia paired with olive oil and Thai tamarind vinegar. You won’t be able to eat only one.
For mains, some of the highlights are the avocado cream, a soft fluffy base with fresh vegetables and fruits, topped with a magnificent bell pepper sorbet and tomato consomme. The cauliflower cooked three ways is another memorable dish, served with sweet grapes and green curry sauce.
Homemade focaccia, olive oil and tamaring vinegar 
Purple Shiso sorbet
