Sufood is a recently opened restaurant at level 2 of Raffles City. It described itself as a meat-free concept restaurant serving Italian-inspired vegetarian cuisine – offering 5-colour groups of vegetables & fruits to give you a variety of nutrients.
Its interior looks more like a modern Taiwanese cafe than an Italian restaurant – which is explained by the fact that Sufood was originally introduced in Taiwan by the Wowprime Group, the largest F&B operator in Taiwan. Wowprime launched Sufood in Singapore as a joint venture with Pu Tien.
Sufood offers an eight-course set menu at $25, allowing choices from a selection of soups, salads, main courses, desserts and drinks. A la carte dishes are available at $12.80 for a main course; $5.80 for a starter or soup; $7.80 for a salad; and $4.80 for dessert or drink.
The rosemary bread sticks with mustard dip or blueberry dip is the first “fixed” dish of the 8 course set meal.
The appetizer, Trio Delights, and a shot of fruit vinegar were two of the “fixed” dishes. The Trio of savoury cherry tomato jelly, a stack of greens and poached Japanese yuca root with blueberry sauce were artistically presented. They tasted as good as they looked.
The 4 choices of soups available are Cabbage & Sweet Potato Stew, Root Soup, Cream of Pumpkin Soup and Mushroom & Pea Pottage. The Pumpkin Soup was just a little too sweet but the Root Soup and the Mushroom & Pea Pottage were delicious and highly recommended.
There is a choice for salads – Tropical Fruit Salad (Strawberry Yogurt/ Blueberry Dressing), Summer Salad, Mushroom Salad or Classic Garden Salad. The Summer Salad deserved special mention. It consisted of sweet potato, carrot, pepper and seasonal fruits, with Thousand Island dressing and sesame sauce, served beautifully in an unusually shaped plate.
The mains offered were vegetarian versions of Italian dishes like calzone, pizza and pastas.
The Wild Mushroom Charcoal Tagliatelle was made to look like squid ink tagliatelle. The mushroom looked and tasted almost like squid. However, the dish was quite a far cry from good traditional Italian pasta. The Spaghetti Pesto (mushrooms with spaghetti, sautéed in basil pesto) and Vegetable Pita Pockets (mushroom, pepper and broccoli baked in jalapeño sauce, served pita bread) were also disappointing.
The calzone, filled with broccoli, mushrooms and artichoke with basil pesto sauce and cheese, was quite well done. The Baked Potato Al Funghi consisted of steamed mushrooms topped with button mushrooms, cherry tomatoes and a layer of melted cheese and a slice of baked potato with a layer of mashed potato.
The deserts were very well presented and tasted good too. The small piece of banana cheesecake and the sesame panna cotta left us wishing for more. The hot yuzu chamomile tea and the refreshing cold Tropical (mix of tropical fruits) would be good choices to go with the desserts.
Ordinary Patrons who are carnivores may find the mains at Sufood disappointing; but the Trio Delights, the Root Soup, the Mushroom & Pea Pottage and the deserts with hot yuzu chamomile tea are not bad at all. For those wanting a vegetarian meal or healthy MSG free cooking, Sufood would be an excellent option. You get good quality food, creatively presented at reasonable prices.