Botanict

07/01/2026

Pencai has always been a Chinese New Year dish in my family. It was Ah Gong’s dish.

Years ago, when I first made pencai, I focused on presentation—layers, colours, visual beauty. But my mum would always say,
“It’s not Ah Gong’s flavour.”

I didn’t understand.
What was that flavour?
What was the essence she kept talking about?

After a decade of studying the non vegetarian version and watching my mum preparing and tasting it, this year, I finally understood.

Ah Gong’s pencai has a fragrance that cannot be rushed or forced.
The moment the pot is uncovered, the aroma bursts out—
a deep, well-gelled richness, led by the unmistakable fragrance of fried beancurd, layered with patience, time, and care.
That smell lingers in the air… and in the heart.

In an instant, I was transported back to my childhood. Running and playing with my cousins in the courtyard. The moment that fragrance drifted out from the kitchen, every child would stop. Play forgotten. Feet rushing. Noses leading the way.

We would surround the dining table—
eyes wide, mouths watering, hearts impatient—
waiting anxiously for Ah Gong to smile and say,
“来，吃吧。” “Let’s tuck in.”

This year, I am bringing that memory back.

With 20 carefully selected ingredients, patiently layered, gently cooked, and deeply respected.
Not just a dish—
but a memory. A fragrance. A moment in time.

I hope that when you uncover this pencai,
it makes you pause, breathe in, and feel that same anticipation.

And I hope these food memories of mine will find a place on your table, and in your heart,
this Chinese New Year.

Serving from 2 Feb to 8 march. Whatsapp 80638238 to order.

03/01/2026

CNY 2026 Menu intro part 1/4

For this meaningful festive season, we’ve specially curated four thoughtfully customised CNY spreads, so every kind of celebration—big or small—feels complete, generous and full of heart.

Option 1: Chinese & Peranakan Set with 2 new Peranakan flavours
Available for 3–4 pax and 7–8 pax.

Turmeric Pepper Fish:
gently stewed in a homemade spice paste with white peppercorns— warming, aromatic, and nourishing. You’ll taste the earthiness of turmeric, lifted by a subtle fiery kick that lingers just enough to awaken the palate.

Spicy Assam Kulit Babi -
a labour of love, took us three months to source the right ingredients to achieve this bold, spicy-sour balance—paired with our interpretation of “pig skin” for that familiar, indulgent bite. It’s punchy, comforting, and deeply satisfying.

Peking Duck ( Homemade from scratch):
bring harmony to the table, we balance the heat with something familiar and comforting. From the duck to the sauce, everything is made in-house, creating a non-spicy centrepiece that brings everyone together for a truly sumptuous festive meal.

Whatsapp to 80638238 to place your order and reservation

30/12/2025

As 2025 gently comes to an end, an unexpected email found its way to us — Botanict has earned the "Recommended" award by Restaurant Guru.

It may not yet be the Michelin Guide that my team and I quietly dream of and work towards every single day, but this recognition came at a moment when it truly mattered. It felt like a gentle hand on our shoulders, reminding us that our journey, our persistence, and our belief have not gone unnoticed.

The past two years have not been easy. The F&B industry has been heavy, uncertain, and often heartbreaking. Almost every week, we read about another outlet closing — weighed down by rising manpower costs, soaring rentals, and dwindling sales. In the midst of all this, simply surviving already feels like a victory.

And so today, we are deeply grateful. Grateful that Botanict is still here. Still cooking. Still serving. Still standing — since we returned to dine-in in 2023, despite all the challenges we have faced.

The past has not been easy. There were moments of doubt, exhaustion, and quiet nights filled with questions. But we choose not to dwell in the gloom anymore. We choose to look ahead — to hold on to hope, to stay curious, and to seize every opportunity to grow. Botanict may not move fast, but we move with intention, sincerity, and heart, believing that slow and steady light shines the longest.

To every customer who walked through our doors, returned again, recommended us to a friend, or simply believed in what we do — thank you. Every dish you enjoyed carries the values we fiercely protect: honest cooking, thoughtful flavours, and food made with care. Knowing that our food has brought comfort, joy, or a moment of warmth to your day is what keeps us going, even on the hardest days.

From all of us at Botanict, from the kitchen to the floor, thank you for growing with us. Your support has carried us through uncertainty and into hope. As we step into 2026, we do so with full hearts — grateful, humbled, and ready to continue this journey, one sincere plate at a time. 🌱

26/12/2025

The past two weeks have been exhausting—early mornings, sleepless nights, preparing, cooking, and delivering orders before the day even begins. On Christmas Eve, we held our first 2026 CNY spread tasting. Watching everyone enjoy the food reminded me why I keep going, even on the hardest days.

Years ago, being vegetarian was not easy. At the dining table, we were often an afterthought—served something basic, or nothing at all—while others enjoyed their meals. We smiled, compromised, and stayed silent just to belong. I thought I had learned to accept that.

Then came my relationships.

Twice, love ended not because of incompatibility, character, or effort—but because I was vegetarian. Both families rejected the relationship simply due to my diet. I remember feeling hurt, confused, and helpless. How could a choice rooted in compassion become a reason to be unwelcomed? That pain stayed with me far longer than I expected.

Unknowingly, that hurt became the seed that led me into this industry.

When I began creating plant-based food, I wasn’t just cooking for vegetarians. I was cooking for meat eaters. I wanted to prove—deeply, sincerely—that plant-based food can be just as delicious, exciting, and meaningful. That choosing this path does not mean sacrificing joy, connection, or respect. Every dish took months of research, sourcing, and endless testing because I wanted the food to speak where words once failed.

Today, with the growing plant-based movement, I’m grateful to be able to create something I believe in. Developing a homemade and Peranakan spread for Botanict carries special meaning—food that feels familiar, comforting, and inclusive, made with heart.

When customers tell me their non-vegetarian friends are impressed, or that their perceptions have changed, those words heal something in me. They remind me that the pain I once carried has found a purpose.

Vegetarians are no longer following trends—we are creating them. We choose kindness, we protect our planet, and we honour life. What once caused rejection has become a quiet strength. This is not a limitation; it is a movement.

P.S. Ah Gong's Pencai, CNY Set & Buffet menu unveiling next week.

25/12/2025

This Christmas, we just want to pause for a moment and say thank you.

Thank you for choosing us, supporting us, and sharing your meals, conversations, and special moments with us. Every visit, every kind word, every familiar face means more to us than you may ever know.

Christmas is a time for warmth, reflection, and togetherness. We hope your days are filled with peace, your table with good food, and your hearts with joy — whether you’re celebrating quietly or surrounded by loved ones.

From all of us, we wish you and your family a joyful, peaceful, and meaningful Christmas.
May the season bring comfort, hope, and gentle happiness into your home.

With gratitude and love,
Botanict 🌿✨

12/12/2025

Vegetarian vegan Nasi Tumpeng

07/12/2025

06/12/2025

Two new Penang babies have joined our Peranakan spread — Penang Assam Laksa and Penang Curry Mee.

Both made with the same heart and spirit we put into all our dishes: pastes handcrafted lovingly from scratch.

Our Penang Curry Mee starts with a light, fragrant white curry, lifted by the beautiful aroma of our specially curated spices. Add our vegan allium free chilli "hae bee hiam" and it transforms into a bowl with deeper heat and punch — perfect for spice lovers.

Penang Assam Laksa carries its own soul too. Besides the handmade laksa paste, we even craft our own vegan allium free “hae goh” to bring out that rich, intense, unmistakable Penang flavour.

Warm, comforting, and truly made with care —
Taste the heart of Penang at Botanict.

02/12/2025

✨🎄 This Christmas, a Lost Dish Returns to Warm the Heart 🎄✨

This festive season, I’m bringing back a dish that means more to me than words can say — our enchilada. Some may remember it from my early days at Kallang CT Hub, where it appeared briefly before disappearing from the menu. And just like a Christmas surprise, it’s back again… but only until the end of December.

This dish carries a memory I hold close. During my schooling days, I had a Mexican classmate who would lovingly prepare a vegetarian enchilada just for me during gatherings. It was his way of making sure I always had something to enjoy — a simple gesture filled with warmth, kindness, and the festive spirit of giving.

I learnt the recipe from him, and every time I make it, it brings back the joy and laughter of those moments — the feeling of being cared for, the excitement of gatherings, and the magic of friendship that stays with you through the years.

Today, I’m grateful to bring this little piece of my past to Botanict for all of you.

Wrapped in a soft crepe, filled with mushroom, ham and cheese, and finished with our house-style tomato gravy, this enchilada is my Christmas gift from an old memory… now shared with you.

✨ Available only till 31 December.
✨ May it bring you the same warmth and comfort it once brought me. ❤️🎄

02/12/2025

Lunch time promo

27/11/2025

Years back when I first ran Yuan Vegetarian Bistro at Kallang CT Hub under my dad’s brand, our laksa was the dish that really put us on the map. Hungry Ang Mo tried it, loved it, and helped spread the word. Soon, more customers came just to test out that one bowl of laksa.

Of course, times changed and many other vegetarian places started offering their own versions, so we slowly faded from the spotlight. But we didn’t give up—we recreated it into Fried Laksa, and surprisingly, it grew its own group of loyal fans.

Today at Botanict Clementi, our Fried Laksa has become the No. 1 Grab delivery item. People love it for its spice and intense flavours. We still handcraft our laksa paste from scratch, and maybe that’s why it tastes a little different—more personal, more “us.”

Honestly, we’re just very grateful that this dish continues to be loved after all these years. Thank you for supporting our little journey, from Kallang to Clementi. ❤️