Culinova Consulting

Home
Singapore
Singapore
Culinova Consulting

Livingveggiebyania is all about healthy vegan and delicious food. I do believe it's possible to keep a healthy diet and yet not to compromise the flavor.
(1)

Culinova Consulting Turning Sustainability into Profitable Menus | Helping Hotels & Restaurants Bring Sustainability to Life in the Kitchen | Plant Based Menu Consultant | Speaker | Plant-Based Nutrition Food is a pleasure and can be also our most effective medicine. I like to share my knowledge and experience with everyone, so please don't hesitate to contact me if you are interested in cooking classes or simple just tasting of vegan food.

07/10/2026

30% plant-based just became a RULE. Not a trend. A rule. 🌱

The World Sustainability Organization has rewritten its restaurant standard, and I am so happy about this one.

To keep a Friend of the Earth or Friend of the Sea certification:

⭐ 30% of all meals must be plant-based
⭐ And featured on the menu — not hidden at the back
⭐ No cages, no crates, no continuous tethering on any animal protein
⭐ A real food waste plan, with targets
⭐ 12 months to get there

500+ venues worldwide. Restaurants, cafés, caterers, hotels, resorts.

And they're not alone , Global Sustainable Tourism Council has just landed on the same 30% in its new Food & Beverage standard.

Two different bodies. Same number. That's a shift, not a coincidence. ✨

Swipe to slide 3 for the line I've been repeating in kitchens for years — and now there's finally a number behind it.

30% is one dish in three. Most kitchens are closer than they think, once they actually sit down and count. 💛

Where's your menu right now? Tell me in the comments 👇

01/10/2026

Grand Hyatt Kuala Lumpur vegan dinner with stunning view of Kuala Lumpur . I tried delicious creations of chef Izmin Khairi THIRTY8 - cauliflower steak ( with p smooth mashed potatoes) and their signature Thirty8 salad . Now I am looking forward to a vegan dessert on the menu

24/09/2026

Fish and chips without fish? Yes, really 🐟🚫🍟

On 29 October, The Green Table Club is taking over .kl at REXKL for a fully vegan fish and chips night. There will be crispy battered tofu and banana blossom "fish", chunky chips, mushy peas, tartare sauce and frickles. If you've never tried banana blossom, you're in for a surprise. It's flaky, just like fish!

This dinner is part of UN SDG 14: Life Below Water 🌊 A third of the world's fish stocks are overfished, so having an alternative it's great!

No lectures, just good food and good people. Come alone or bring a friend 💚

📅 Thu, 29 October, 7pm
📍 Battered Fish & Chip Co., REXKL

Seats are limited, so book via the link in bio!

22/09/2026

Four hours with some of Singapore's best hotel chefs and F&B teams, and I'm still buzzing. 💛

Lots of questions, we covered the carbon numbers, the waste numbers, the margin numbers, and everyone walked out with their own plan to make their kitchen more sustainable.
This is the part of my job I love most , not the slides, not the stats, but the moment chefs are owning sustainability.

Thank you, .ig , for having me. Let's keep cooking. 🌱

15/09/2026

1080 × 1350, which is the tallest Instagram allows in the feed, so it takes up the most screen.

Seven words of text. The sign in the photo does the explaining, so the caption on the image only has to land the twist — and the last line sits in your pink so the eye goes there. Your logo along the bottom in the same colour ties it together.

The crop keeps the sign high in the frame, which matters: on the grid and in Explore, Instagram shows a square centre crop, and the sign survives it. Your text won't, but that's normal — people tap through for that.

Caption for it, short enough to land before the cut:

Stayed in a hotel recently. Found this at breakfast.

The food was good. Green curry with vegetables, tofu with gravy, properly made.

I stood there a while and watched. Most guests walked straight past. Not because they'd tried it — because of the sign.

Call it a Vegan Corner and you've told the whole room it isn't for them. It's like sending a naughty child to stand in the corner.

Put the same curry in the middle of the buffet and people eat it. Every time.

What do you think — inviting, or alienating? 👇

14/09/2026

Another Green Table 🌿 and this one matters more than most.

New here? The Green Table Club is Malaysia's first sustainability dining club. Thirteen events in, the idea hasn't changed. Eat well, sit with interesting people, let the food do the talking.

On the 19th we're at , in the garden at Lemon Garden 2Go ☕️

This one started with Chef . He wanted to build a whole coffee morning out of the bits a kitchen normally throws away, then make it good enough that nobody would guess. A hotel this size doesn't have to take that on. His team said yes and I am so excited with these creations. I hope Shangri-La leads the change on this.

The menu, made from scraps 👇

🥕 Carrot peel tartlets
🥬 Cauliflower core katsu bites
🍅 Tomato skin chutney
🥞 Sourdough discard crêpes
🍉 Watermelon skin preserve
🫧 Aquafaba macarons
☕️ Spent coffee ground cookies
🍊 Orange peel, candied in dark chocolate

All plant-based. Small market alongside with , and

None of it tastes like a compromise. That's the whole point.

Are you in KL on the 19th? Come sit with us — everyone's welcome 🎟️ Link in bio.

02/09/2026

One year of the green table club 🌱

we started in a steakhouse. on purpose.

twelve events. dinners, afternoon teas, chocolate tastings, coffee mornings. every single one fully plant-based. every single one an attempt to show that sustainable food can be the best thing on the table — not the compromise.

not everything was perfect. some evenings were better than others. i learned something every single time and i'm still learning. but my whole heart has been in this from day one — every venue, every menu, every guest.

across 360 plates served we estimate we kept just over 1 tonne of CO₂e out of the atmosphere. that's plant-based food doing what it does — quietly, deliciously, without making a fuss.

the number i care about most though? the guests who messaged afterwards to say they didn't miss the meat.

that's the whole point.

here's to year two ✨

if you're in kuala lumpur and want to join us — or if you're a venue, chef or brand who wants to collaborate — my DMs are open 💚

01/09/2026

"No, avocado isn't vegan." 🥑

I overheard this during a hotel training a few weeks ago, and I haven't stopped thinking about it.

The task was simple: build a room service breakfast tray for a vegan guest.

One team had it in a minute. Avocado toast. Done.

Then someone stopped them. "Avocado isn't vegan."

I asked why.

"It's so buttery. Like butter. It can't be vegan."

I hadn't mentioned avocados once that day. It only surfaced because they were talking to each other instead of listening to me.

You can't find out what a team knows by presenting to them. You find out by giving them a task and listening. 👂

Head chefs assume this is obvious. For a junior kitchen team, nobody has ever explained it. Not once.

There is no such thing as a silly question. Only a team that was never given the chance to ask one. 💚

10/08/2026

Jeff's Cellar The Banjaran Hotsprings Retreat sits inside limestone that's been here 260 million years — older than the first dinosaurs.
My menu was entirely plant-based, and it holds its own against the setting: layered, technical, unhurried
That's down to the chef, and I suspect this won't be the last we hear of him. Watch that space.
Some dining rooms you remember for the setting. This one you remember for both

Address

Singapore

Telephone

+6582928020

Website

https://www.culinovaconsulting.com/

Alerts

Be the first to know and let us send you an email when Culinova Consulting posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed food & beverage service in Singapore?