Back to Eden cafe: Plant-focused joint near Bencoolen with yummy brunch fare and bakes
Veganism is all the rage right now, thanks to our growing appetites for a healthier, meat-free diet that’s great for the environment and soul.
If you’re on the hunt for vegan fare done well, the Back to Eden cafe is first on our list of go-to plant-focused establishments in Singapore.
Formerly known as the popular brunch spot Curious Palette, it recently rebranded as an artisanal, all-day dining concept that is now Back to Eden. The vegan-friendly joint touts a holistic plant-based menu, as well as a micro-bakery with tantalising bakes.
Located at the same Prinsep Street location, Back to Eden is the team’s take on indulgent contemporary fare sans the guilt.
Beyond conjuring flavourful recipes, Back to Eden also whips up sauces and condiments that are made from scratch. It also boasts a thriving nursery growing organic herbs, such as basil and coriander, that are incorporated into its dishes.
This is a testament to the establishment’s dedication to creating dishes that are not just delicious and one-of-a-kind, but also sustainable.
The first dish to arrive at the table was the roasted butternut squash with beet hummus (S$13.90). It caught our eye right from the get-go, thanks to its vibrant pink and orange hues.
While we’re not typically fans of butternut squash, this dish is a pleasant surprise. Tender slices of roasted, maple-glazed butternut squash are presented atop a bed of luscious pink beet hummus.
It had the perfect balance of sweet and savoury notes.
The crunch of sunflower seeds set against the smokiness of the charred butternut squash brought out a symphony of flavours and textures.
Another moreish appetiser on the Back to Eden menu is the Holy Chips (S$11.90), featuring deep-fried lotus roots tossed in homemade mala powder. Paper-thin and crispy, it’s so addictive that we can’t help but snack on a second chip (or more).
A scrumptious Lao Gan Ma (chilli sauce) dip is also available on the side if you need an extra numbing, fiery kick of spice.
Every diner at the table thoroughly enjoyed the oyster mushroom berempah (S$11.90). Huge chunks of oyster mushrooms are coated in a tantalising herb and spice mix, also known as “Kakak’s secret berempah recipe”.
It’s then deep fried with fragrant curry leaves for added flavour and aroma. Lastly, the dish is completed with a creamy, herbed lime mayo dip, the tanginess of which perfectly balances the savoury fried mushrooms.
The roasted roma tomato soup (S$15.90) is a best-seller at Back to Eden. Enriched with smoked cashew sour cream, basil oil and fresh basil leaves, it’s a comforting dish that’s best savoured on a cold day.
There is a choice of either country sourdough bread or a cheese toastie (additional S$4). We chose the latter, a drool-worthy grilled cheese sandwich slathered in marmite, Dijon mustard and sweet onion jam.
The star of the show at Back to Eden cafe is the shakshuka (S$18.90). It is the eatery’s unique rendition of the famed Mediterranean dish, which promises addictive, robust flavours. It sees vivid colours on a plate, what with its visually-captivating shades of orange, yellow and red.
Look forward to a rich tomato peperonata (Italian vegetable stew) adorned with a creamy pumpkin carrot puree seasoned with Himalayan black salt ‘yolk”. It’s also topped with a dollop of smoked cashew sour cream and a coarse-grain homemade dukkah. When paired with thick slices of herbed focaccia that’s baked in-house, it made for a comforting and satisfying meal.
The crispy potato rosti (S$18.90) is another dish that’s worth an order. Fried to golden-brown perfection, the rosti is served with a side of creamed spinach, mushrooms and herbaceous basil pesto atop a slow-roasted tomato.
What’s a classic breakfast dish without scrambled eggs? Or rather, tofu scramble (additional S$3), as the folks at Back to Eden would have it. Made from tofu, oat milk, turmeric and Himalayan black salt, the tofu scramble is reminiscent of scrambled eggs — it bears the same texture and is equally as creamy.
Round off the meal with Back to Eden cafe’s homemade 10% whole wheat buttermylk waffles (S$14.90). It’s made from whole wheat, artisan bread flour and homemade buttermilk from apple cider vinegar and soy milk.
Besides its light and fluffy texture, the waffles are also drizzled with pure maple syrup and decorated with fresh seasonal fruits.
If you prefer a lil’ more oomph and sweetness in your dessert, add on the velvety plant-based vanilla yoghurt for an additional S$5.90.
The dining experience isn’t complete without Back to Eden’s range of healthy smoothies. Chock-full of nourishing ingredients such as fruits and oats, the yummy smoothies promise both flavour and nutritional benefits.
The immunity-elevating Flamingo (S$10.50) is a gorgeous, red-hued beverage prepared with frozen raspberries, grapefruit and orange among others.
The Purple (S$10.50) is another popular order. Inspired by blueberry pies, the drink comprises a number of ingredients, including berries, bananas, rolled oats and more.
If you’re craving a cuppa, Back to Eden also serves freshly-brewed coffee, courtesy of its sister brand Strangers’ Reunion. Expect a list of caffeinated staples like the espresso (S$4) and long black (S$5.50 for hot, S$6.50 for iced), as well as cold brews such as Oatgasm (S$7.50) and sea salt chocolate (S$7.50).
This was a hosted tasting.
For the latest on the food scene, check out the opening of Cotelato dessert cafe or our guides on eateries at Paya Lebar and food promotions for National Day.
Book a ride to Back to Eden at Prinsep Street to try its plant-based brunch fare.
Back to Eden
64 Prinsep Street
Nearest MRT station: Bencoolen
Open: Monday to Sunday (9am to 5pm)
64 Prinsep Street
Nearest MRT station: Bencoolen
Open: Monday to Sunday (9am to 5pm)
