Discover a Plant-Forward & Pescatarian Paradise: Aniba’s Innovative Menu in Singapore
Co-written by two friends who are on a mission to eat well—without feeling like we’re missing out.
The health-conscious community of Singapore has evolved.
It’s no longer limited to “salad places” or menus that treat vegetables as an afterthought.
Today, some of the most exciting plates in town are built around produce—layered with spice, texture, and a little bit of drama.
That’s why we decided to collaborate on this piece. One of us eats vegetarian, the other leans pescatarian.
We both care about flavour, balance, and that rare feeling of leaving dinner satisfied—not sluggish.
And that brings us to Aniba.
Aniba sits in the CBD… It’s the kind of place you can dress up for, but you don’t have to be extravagant.
The room is built for evenings that stretch: you come for dinner, you stay because the pacing feels right, and you leave thinking about a dish (or two) you’ll want again.
What surprised us most isn’t that Aniba does vegetables well—it’s how confidently the menu treats plant-forward and seafood dishes as the main event, not the compromise.
Two writers, one table: why we went together
Vegetarian writer: I’ve learned to scan menus quickly. Not just for “vegetarian options,” but for intent. Do the chefs want you to eat vegetables here, or are they simply accommodating you? The difference is obvious on the plate.
Pescatarian writer: And I’ve had my share of seafood that’s either too heavy or too plain—fish that feels like a “safe option,” not something you’d return for. I’m always looking for a kitchen that builds seafood dishes with the same creativity as everything else.
We wanted a dinner where both of us could order freely—without the awkward “you pick the side dishes, I’ll pick the mains” dynamic.
Aniba delivered on that in a way that felt natural.
The ambience makes mindful dining easier (without trying)
There’s a certain kind of restaurant where healthy-minded diners tense up—too loud, too rushed, too much.
Aniba feels different.
The energy is lively, but not chaotic. The lighting and spacing encourage slower eating. You’re not shoved into your seat; you’re invited to settle in.
That matters more than people admit. Mindful dining isn’t just about ingredients, it’s about pace.
It’s about choosing shared plates, talking between bites, and letting the meal unfold—especially when you’re trying to eat in a way that feels good afterwards.
Aniba’s own positioning leans into an ornate, sophisticated setting with live music from an in-house DJ (happens on Wednesdays and Saturdays), designed for a “night out” feeling rather than a quick meal.
For health-conscious foodies, that can be a win: when the environment encourages you to slow down, you naturally eat more intentionally.
Start with bread—because this isn’t “diet food,” it’s dinner
Vegetarian writer: I know, I know. Bread isn’t the headline for health-conscious dining. But it’s part of the ritual—and the key is how you eat it. At Aniba, the house-baked breads are designed to be shared and paired, not inhaled mindlessly.
On the dinner menu, you’ll spot Jerusalem Bagel, Focaccia, and Kubaneh, each presented with distinct accompaniments like labneh & za’atar, tahini & mashwiya, or crushed tomato & schug.
At lunch, the set includes house-baked bread (Jerusalem bagel or focaccia) with crushed tomatoes & schug—already a more balanced opener than the usual corporate-lunch bread basket.
Pescatarian writer: For me, this is where Aniba sets the tone: big flavours, Middle Eastern accents, but the feeling stays light. A little bread, a little dip, then you move on. It’s the start of a meal that doesn’t need excess to feel luxurious.
Plant-forward plates that feel complete (not “meatless”)
If you’re searching for a fine dining vegetarian restaurant in Singapore, you’re not just looking for “options.”
You’re looking for dishes that were designed to be satisfying on their own—built with structure: creaminess, crunch, acidity, herbs, and heat.
Eggplant: the dish that convinces skeptics
Vegetarian writer: Eggplant is often either oily or bland. Here, it’s treated like a canvas for contrast—sweetness and depth with bright finishing notes. On the dinner menu, Eggplant comes with tahini, silan, feta, rose petals, pistachio.
At lunch, it appears as a first course with a similar profile, framed as part of a set rather than a “vegetarian add-on.”
It’s the kind of plate that makes you slow down—because every forkful tastes slightly different.
Cauliflower: savoury, crisp, and surprisingly layered
Cauliflower can be forgettable. This one isn’t. The dinner menu lists Cauliflower with herb pesto, crispy kale, tamarind, tahini.
That combination matters: you get green freshness, crunch, and a tangy-sweet pull that keeps it from feeling flat.
Greens that are actually exciting
“Greens” is a risky menu label because it often translates to “a salad you’ll tolerate.” At Aniba, Greens come with lettuces, figs, feta, and za’atar vinaigrette.
That fig-and-za’atar direction makes it feel like a dish, not a checkbox.
Massabacha: comfort that still feels clean
Vegetarian writer: When I want something that feels hearty but still aligned with how I like to eat, I look for chickpea-based plates—warm, grounding, protein-friendly.
Aniba’s Massabacha is listed as hummus with oyster mushroom shawarma, caramelised onion (and accompanying accents).
This is one of those dishes that reads rich, but eats balanced—especially when you share it and alternate bites with something bright and acidic.
Pescatarian highlights that don’t feel “safe”
Pescatarian writer: Seafood can be a trap for people who eat “health-conscious.” It’s easy to order fish thinking you’re choosing light—then get a heavy sauce, a dull protein, and a plate that feels like an obligation.
Aniba’s seafood dishes don’t play it safe. They’re built with spice, citrus, herbs, and texture.
Tuna sashimi with a Middle Eastern twist
On the dinner menu, Tuna Sashimi is paired with yuzu labneh, olive oil, fresh oregano, and pistachio.
It’s a great example of how Aniba brings brightness without turning everything into a “clean eating” cliché. The labneh adds tang and body, while pistachio gives that subtle crunch.
Hamachi tartare + tabouleh: freshness with structure
If you like light dishes that still feel substantial, start with Hamachi Tartare (served with green gazpacho, almonds, radish, curry oil).
Then follow with Tabouleh—but not the usual kind. Here it’s described with hamachi ceviche, bulgur, herbs, pomegranate, yogurt, tahini.
This is the kind of dish where you get grains, herbs, and seafood in one plate—perfect for diners who want balance without dieting.
Seafood mains that stay vibrant
For mains, the dinner menu gets serious:
Chilean Seabass with freekeh risotto and grilled maitake mushroom
Whole Lavrak with chimichurri and charred broccolini
Tajin Halabi featuring Mediterranean barramundi with a tomato-onion stew, aubergine, potato, tahini, baked under flatbread
At lunch, there’s a clear, health-conscious-friendly main: Seabass with freekeh, green vegetables, herb coulis, tahini.
Freekeh is one of those ingredients that “reads healthy” but also tastes good—nutty, satisfying, and not heavy.
The lunch set: a weekday reset that still feels special
Health-conscious foodies often struggle with CBD lunches: it’s either fast and forgettable or beautiful but too heavy for the rest of the day.
Aniba’s lunch set is structured as a first course + a main course of choice, with a note that you get complimentary house-baked bread or dessert with every two lunch set orders, priced at 69.
Plant-forward highlights at lunch include:
Eggplant (tahini, silan, feta, pistachios, rose petals)
Greens (lettuce, figs, feta, za’atar vinaigrette)
Artichoke Soup (coconut cream, chestnuts, mushrooms duxelles)
And pescatarian mains like Seabass and Tajin with the option of barramundi.
Vegetarian writer: I like that lunch here doesn’t feel like a “lighter version” of dinner. It’s curated. It has identity. And it still respects the fact that many diners want to feel good after eating.
This is where healthy dining Singapore becomes less about restriction and more about intention.
Wine pairings for plant-forward and pescatarian plates (how we actually drink with food)
We’re not going to tell you to “pair wine like a sommelier.”
That’s not how most people eat—especially if you’re health-conscious and not looking to overdo it.
Instead, here’s how we approach wine with plant-forward and fish-heavy menus: we want wine that keeps the palate awake, not weighed down.
Aniba’s wine list is explicitly designed to complement the cuisine with a balance of New and Old World wines.
That’s useful because this menu plays in a spectrum: tart pomegranate, creamy tahini, bright herbs, citrusy labneh, sweet silan.
What tends to work
With tahini-forward vegetables (eggplant, cauliflower, massabacha): look for something crisp, mineral, or gently aromatic so the richness doesn’t linger too long.
With tuna/hamachi and herb-heavy dishes: a brighter, zesty white tends to echo the citrus and keep the texture feeling clean.
With freekeh and mushroom notes (seabass + freekeh, seabass + maitake): a slightly rounder white can hold up without feeling heavy.
Pescatarian writer: I also love that Aniba is a place where you can have one glass, linger, and still feel good after. That’s the ideal for health-conscious dining: pleasure without the crash.
A chef's philosophy that makes vegetables feel intentional
The best plant-forward menus aren’t built on substitution. They’re built on respect—for produce, for spice, for texture, for craft.
Aniba’s broader brand language positions the menu as globally inspired, blending Middle Eastern flavours with European flair, designed to be expressive and layered.
Even their own writing around the menu highlights the idea of vegetables elevated into something that feels complete rather than compromised.
You can taste that philosophy in how the dishes are constructed:
Sweetness (silan, figs, pomegranate) is used to deepen, not sugar-coat.
Creaminess comes from tahini and labneh as often as from dairy-heavy sauces.
Crunch is deliberate (pistachio, crispy kale), keeping plant-based foods exciting.
This is what makes it feel like vegetarian fine dining in Singapore that doesn’t ask you to compromise—on taste, mood, or satisfaction.
What to order: our no-regret, plant-forward + pescatarian “flow”
If you’re a table of two (like us), and you want a meal that feels abundant but still aligned with a health-conscious mindset, here’s a rhythm that works:
Bread + one bright starter (think: hamachi tartare or greens)
One tahini-forward vegetable plate (eggplant or cauliflower)
One comforting centre dish (massabacha)
One seafood main to share (lavrak, seabass, or tajin halabi)
Optional: one dessert if you want a finish that feels light and aromatic—“Not a Malabi” is built around coconut-rose water foam and berries.
Vegetarian writer: The key is spacing. Share. Don’t stack heavy dish after heavy dish. Alternate creamy with bright. Crunch with softness. That’s how you leave feeling energised.
The takeaway: healthy-minded dining that still feels like a night out
Aniba doesn’t feel like a “health restaurant.” And that’s exactly why it works for health-conscious foodies.
It’s indulgent in the right ways: flavour, texture, atmosphere.
It’s mindful in the ways that matter: pacing, balance, ingredient-forward plates, and options that let vegetarians and pescatarians order confidently.
If you’ve been looking for a place where plant-forward dining doesn’t feel like a limitation,
Aniba is worth putting into your regular rotation—especially when you want food that feels vibrant and an evening that feels like a proper treat.
