SINGAPORE (Aug 20): The snow lotus, a flowering plant that is part of the daisy family, is used in traditional Tibetan medicine to cure dysentery and ulcers. Traditional Chinese medicine practitioners use it to treat rheumatoid arthritis, coughs, colds, stomach aches and altitude sickness. The plant is also said to be a good defence against inflammation, pains, cancer and fatigue.
Ganglamedo, a vegetarian restaurant on Craig Road, takes its name from the Tibetan word for snow lotus. Diners will not find the flower in their food, but they will get plenty of other wholesome benefits. Ganglamedo’s ingredients are sourced from Tibet and other parts of China, and the menu is designed with clean eaters in mind. The dishes use no preservatives or artificial colourings and flavourings. Vegan and allium-free options are also available.
The restaurant’s highlight is the Cordyceps Menu ($88++ per person). It incorporates cordyceps sourced from Naqu in Tibet — where some of the world’s best cordyceps is grown. Cordyceps is thought to improve respiratory and heart health, boost the immune system and improve skin quality. Premium whole cordyceps, black truffle, matsutake mushrooms and bamboo fungus are double-boiled in a soup (also available a la carte at $68++) that is so tasty you will not miss the meat. This menu also includes a cold dish of cordyceps flower with Japanese cucumber, a Tibetan handroll with mixed vegetables and mushrooms, and noodles with Chinese truffle and more cordyceps.
Premium whole cordyceps, black truffle, matsutake mushrooms and bamboo fungus are double-boiled in a soup.
If you would rather order a la carte, try the Dry Toss Cordyceps Flower ($12++). Cordyceps flower is tossed with carrots, radishes, enoki mushrooms and Sichuan pepper oil to create a brightly coloured and highly addictive salad. You can also pick from four soup bases — mushroom, white pea, hot and sour, and tomato — for a Vegetarian Hot Pot in Tibetan Style ($35). Each place setting at the table has its own tiny hot pot stove, for cooking the fresh, seasonal vegetables served with the soup.
Cordyceps flower is tossed with carrots, radishes, enoki mushrooms and Sichuan pepper oil to create a colourful and highly addictive salad.
Also not to be missed are the Sesame Mochi Bread with Mayonnaise ($8++ for four pieces) and the Winter Pumpkin Glutinous Rice Cake, Coated with Cereal Confetti ($5++). The former is a light and chewy bun similar to the Brazilian pão de queijo, sans cheese. The latter has a bouncy texture similar to Japanese mochi and is impressive because it does not contain any sugar. Its mild sweetness comes solely from the winter pumpkin.
Dining at Ganglamedo is not just good for your body; it’s also good for the mind. The restaurant has a calming interior, thanks to its wooden furniture, Tibetan artefacts and spacious layout. Soothing music plays in the background and the three-storey shophouse seats just 44 people. The effect is wondrous. You leave with a feeling of satisfaction — as if you have done yourself a favour.
40 Craig Road
Tel: 6423 9788
Lunch: 11.30am to 3pm
Dinner: 6pm to 9.30pm
This article appeared in Issue 844 (Aug 20) of The Edge Singapore.