Sunnychoice Vegan Cafe And Healthy Option Store Menu

A traditional Hakka Dish that serves cabbage, long bean, leafy vegetables, beancurd and wing bean topped over piping hot brown rice. Preserved raddish (chye poh), vegetarian ikan bilis, and nuts added in to the mix, promises a blissful experience for your tastebuds! The tea is a blend of more than 10 herbs that characterizes this unique dish. The potential health benefits of this tea ups the healthiness factor of this dish!

This dish originated from Korea and when translated means “mixed rice”. We serve brown rice with soy bean sprout, carrot, spinach, cucumber, seaweed, a savoury mix of mushroom, chestnut and vegetarian mutton in dark sauce and topped with our tofu nugget. The chilli pepper sauce that comes with it is recommended to be mixed in with the rice.

One of the first set meal our café has started off with and it remains a firm favourite of many diners. Brown rice with a portion of blanched leafy vegetable seasoned perfectly with sesame oil and soya sauce, a side of salad dressed with olive oil and apple cider, our mix of 3 different kinds of mushrooms cooked together with firm beancurd. Not feeling too adventurous about your order? This dish is a relatively safe choice!

Our take on this popular Malay dish uses coconut oil to achieve the full flavour of the rice that is the highlight of this dish. We also serve considerably more sides as compared to the original Nasi Lemak. The fragrant brown rice is accompanied by vegetarian ikan bilis, tomato, cucumber, blanched leafy vegetable seasoned perfectly with sesame oil and soya sauce, vegetarian fish, tofu nugget, our signature chilli paste and homemade achar.

A dish that was inspired by a gift from an overseas relative, our olive rice has a very distinctive taste that is proving popular among our diners. Served with lemon, cucumber, chilli padi, coriander and cubed firm beancurd next to fragrant brown rice fried with olive.

This fried brown rice originated from Thailand and is a simple yet delicious meal that is able to appeal to a wide range of taste’s and age groups. We fry brown rice with curry and tumeric powder that gives this dish its striking yellow colour as well as a boost in its health benefits. It is also fried with raisins, cashew nuts, mixed vegetables, pineapple (of course!) and topped with vegetarian floss.

A combination of hot, sour and sweet all at the same time is a chaotic yet delicious experience for the tastebuds! The soup is made fresh with a blend of herbs and spices. Brinjal, lady fingers, vegetarian fish and red chilli are the main ingredients that go with the flavourful broth. It is served with brown rice.

The other half of our pioneer set meals, it is yet another crowd pleaser especially for those that enjoy a spicy dish. Brown rice with a portion of blanched leafy vegetable seasoned perfectly with sesame oil and soya sauce, a side of salad dressed with olive oil and vinegar, a bowl of curry with ingredients such as carrots, potatoes, cabbage, turnip and firm beancurd.

A delicious broth cooked without the meat that is used in the original recipe. The soup is served with tomato, carrots, celery, firm beancurd, corn and vegetarian mutton. Brown rice is served in a separate bowl. If you love the warm, peppery taste that is unique to Bak Kut Teh then be sure to try this!

This mild flavoured soup is good for a cold, rainy day or for anyone looking for a light dish with lots of vegetables! The soup stock is made with our pumpkin sauce, served with carrots, corn, mushroom, tomato, celery, firm beancurd and leafy vegetables. It is served with brown rice.

Rendang is an Indonesian spicy meat dish originating from West Sumatra, Indonesia. Traditionally, rendang is a piece of meat that is slow cooked and braised until the meat turns dark brown, tender, caramelized and infused with rich spices. Our dish uses lion’s mane mushrooms, also known as hou tou gu or yamabushitake, as the 'meat'. Many describe the flavour as “seafood-like,” often comparing it to crab or lobster.

Lovers of curry and assam dishes would enjoy this combination of spicy, sour and delicious experience. It is served in claypot to keep the food warm, elevating the dish flavour when topping the brown rice with the curry gravy. Brinjal, lady fingers, tomatoes, beancurd sticks and vegetarian fish are the main ingredients that go with this spicy soup.

Spicy / Non-Spicy

Hot and Cold

Hot and Cold

Hot and Cold

Hot and Cold

Hot and Cold

Cold

Cold

Apple, Beetroot, Carrot

Green Apple, Celery, Lemon

Hot

Hot

Hot

Hot

Hot/Cold

Hot

Hot

Hot

Cold

Cold

Hot and Cold

Hot and Cold

Hot and Cold

Hot and Cold

Hot and Cold