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.

02/05/2026

Last week there was another edition of The Green Table Club .
Great evening with great chefs and even better food 🌱
Thank you to everyone who came out.
A simple shift—swapping beef for ingredients like jackfruit, chickpeas, and tofu—resulted in 65% less CO₂ on the plate.
Small changes, real impact.

24/03/2026

Here are the highlights from last week’s The Green Table Club.
In partnership with .klcc and .kl , we hosted an insightful workshop by Pravena.
And just from dessert alone, we reduced CO₂ impact by 40%.

17/03/2026

Highlights from my cruise 🚢
Vegan? You won’t go hungry.
Vegetarian? Tons of options.
Just be ready for a little detective work… no labels yet 🔎

09/03/2026

Unexpected vegan discovery in KL 🌱
I almost walked past .kl
It’s a British fish & chips spot at Rex KL, famous for their fish… so as a vegan I didn’t even consider it. I was actually heading next door for pasta.
Then I noticed a small line on the menu: fish can be replaced with tofu.
My interrogation mode was on 🛑
❓Is the batter vegan?
(Yes, No eggs, no dairy.)
❓Are the chips fried separately?
(Yes, separate fryer.)
❓Any butter in the mushy peas?
(No.)

Sorry to the poor owner who had to answer all my questions 😅

But the result? Absolutely worth it.
Golden crispy batter.
Chunky chips — crispy outside, fluffy inside.
Mushy peas with a gentle hint of mint.
❤️What I loved most was speaking with the team and seeing the care they put into every detail. Places like this don’t just serve food — they show that being inclusive for meat-free guests is possible.
And just to be clear — this is NOT a paid review. I paid for my portion and will happily pay for many more.
I’m already planning my next visit to try their vegan side dish — frickles (fried pickles).
If you’re around, please support them, try their incredible food
They’re the ones quietly helping change the KL food scene.

24/02/2026

🌿 The Green Table Club – HER Edition 🌿
This time, The Green Table shows another face of sustainability.
Not just what’s on the plate —
but who sits at the table.
In proud partnership with .group – an incredible platform empowering entrepreneurs – we’re bringing together ambitious, inspiring, impact-driven women to connect, collaborate and grow.
✨ Sustainable plant-based finger food
✨ An exciting AI workshop for women in business (from content creation to strategic planning)
Because sustainability isn’t only environmental.
It’s social. It’s economic. It’s about who gets a seat at the table.
If you’re building something, dreaming bigger, or simply want to surround yourself with powerful female energy — this evening is for you.
Seats are limited. DM to join. Link in bio. 🌱

23/02/2026

One of the biggest misconceptions about being a vegan food consultant?
That it’s about ideology.
It’s not.
It’s about economics.
When I work with hotels and restaurants, we start with numbers — ingredient costs, yield, waste, menu psychology, long-term resilience.
Plant-forward menus aren’t profitable because they’re trendy.
They’re profitable because they’re structurally smart.
Guests don’t order “plant-based.”
They order dishes that sound delicious and simply good

Please reach out to me if you would like to discuss plant-based options for your business

17/02/2026

🧧✨ Gong Xi Fa Cai ✨🧧
Every year we wish each other prosperity and abundance.
But what if it’s time to rethink what abundance really means?
Somewhere along the way, abundance became excess.
More dishes.
More consumption.
More “bigger is better.”
Working in food and hospitality, I see it all the time — abundance measured by overflowing buffets and endless choice… while at the same time we talk about food waste, climate impact, and health.
Maybe true abundance looks different.
🌱 A table full of vibrant plants, not excess.
🌱 Ingredients grown with respect for farmers and soil.
🌱 Profit that doesn’t cost the planet.
🌱 Growth that regenerates, not depletes.
Chinese New Year is about renewal and intention.
This year, I’m wishing for sustainable abundance — enough for everyone, without waste, without harm, without “too much.”
Not just more.
But better.
May your year be rich in what truly matters. 🧧✨🌱

20/01/2026

Opposite to so many negative comments I keep seeing — I genuinely want to share a positive experience.
Flying with @ recently reminded me that vegan meals don’t have to feel like an afterthought ✈️🌱
From cabin crew who clearly understand what “vegan” means, to plant-based milk available for my coffee — everything felt intentional, not accidental.
With my nutrition background, I really appreciate meals that are properly balanced, not just vegetables on a tray.
There was quinoa in the appetiser, tofu in a beautifully spiced Indian curry, and beans served at breakfast — real protein, real nourishment.
And can we talk about that curry for a second?
They replaced paneer with tofu — something many Indian restaurants still refuse to do — and it was honestly the best curry I had in 2025. Full of flavour, comfort, and spice.
What I also loved: plant-based options weren’t only for those who pre-ordered a vegan meal. The plant-based rendang was available to everyone. That says a lot.
Even dessert didn’t feel like an afterthought — a proper coconut cake (not just fruit), enjoyed with a cappuccino made with plant-based milk ☕🍰
No awkward questions about butter, croissants, or dairy bread either. Just understanding.
So it really makes me wonder…
👉 Do other airlines truly care about vegan passengers?
👉 Or are vegan meals still something they serve just to tick a box?
Because this shows: it can be done well — and when it is, it makes all the difference.

12/01/2026

From The Green Table Club to certified hotels and plant-forward menus.
2025 turned ideas into action.
Ready for what’s next ✨

05/01/2026

Lately, after time spent with chefs and menus on the ground, I’ve noticed a shift — food in 2026 feels calmer and more intentional.
Smaller portions (yes, Ozempic is changing habits), fibre over protein, more focus on women farmers, longevity foods, nostalgic ingredients like cabbage (very close to my Polish roots), fewer ultra-processed foods, low-emission menus, upcycled ingredients, better transparency through AI, and bold plant-forward flavours are all pointing in the same direction.
My honest take?
Sustainability in 2026 won’t be loud.
It will be built through small, sensible decisions repeated daily.
If this resonates, let’s talk 🌱

02/01/2026

It’s that time of the year when we look back and ask: what actually happened?
Here’s my 2025 in short: more chefs curious about vegan food, more hotels saying “yes, let’s try”, more plant-based dishes on menus — and a lot more proof that vegan food can be profitable, indulgent and fun.
A sincere thank you to .hospitality for supporting me throughout the year.
From boardrooms to kitchens, from talks to tasting menus, 2025 was about turning sustainability from a buzzword into something you can actually eat.

Thankful for the journey, and looking ahead.

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.

Shortcuts

Featured

The Prenatal Consultants
101 Irrawaddy Road, #15-05/06 Royal Square Medical Centre
Ojas Yoga and Wellness
359a Joo Chiat Road