Little Green Kitchen

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Little Green Kitchen

Little Green Kitchen is a cooking studio helmed by Chef Shalu Asnani, former lawyer, now passionate foodie with an obsession for luscious vegetarian food

Little Green Kitchen (LGK) is the brainchild of former lawyer Shalu Asnani to prove that vegetarian food can be exciting by offering creative cooking classes as well as tantalizing recipes through her food consulting, private chef and catering services. The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity, she found herself at the helm of their various vegetarian cooking classes. Inspired, Shalu went on to earn the prestigious Cordon Vert Diploma from UK’s leading vegetarian cooking school, Cordon Vert before returning to Singapore to set up LGK. Together with the secret family recipes gained from the kitchens of her childhood, LGK creates mouthwatering and healthy vegetarian recipes spanning a wide variety of repertoires: from Asian street food to contemporary Western cuisine for individuals and restaurants. Her classes at Palate Sensations are also very popular and excitingly, Shalu’s cookbook bursting with the crème de la crème of her favorite recipes is in the works.

23/11/2025

Lots of you asked for my crumpet recipe so here it is!

Vegan crumpets with raspberry-chia jam

150g plain flour
1/2 tsp salt
1/2 tsp cinnamon
1 tsp chia seeds
200ml almond milk
1/2 tsp sugar
1 tsp baking powder
1 tsp dried yeast mixed with 1 Tbsp water

Combine flour, salt, cinnamon and chia seeds in a bowl. Add almond milk and whisk till smooth. Add sugar, baking powder and dissolved yeast. Whisk till combined then stop. Cover and place in a warm place for an hour till batter rises.

Drop half a ladle full of batter into a hot non-stick pan that has been greased with oil. Use greased crumpet rings or a mini frittata pan if you have to make them round and thick. Otherwise just ladle straight into the pan but it will be less thick. Wait till bubbles form and flip. Cook till lightly browned. You can reheat them in a toaster if you like.

For the jam, gently heat 1/2 cup of frozen berries in a saucepan. Add 1 tablespoon coconut sugar, 1/2 tsp chia and a small dash of vanilla. Let it bubble gently. Once thick, turn off heat. You can store leftover jam for 2 days in an airtight jar in the fridge.

That’s it! Enjoy this easy peasy lovely breakfast and let me know how it turns out for you 😊❤️

13/11/2025

A little round-up of what’s cooking from now till the end of the year 🌱

We’ve got some lovely new classes on the calendar that I’m so excited to share!

🎄 Festive Cooking Class – Hosting Christmas dinner and wondering what to serve your veggie guests? Join us to learn a few show-stopping vegan favourites for your festive table.

👩‍🍳 Kids Cooking Class – This one’s extra special! My little chef will be joining me in the kitchen for the first time, and Nik and I can’t wait to make it a fun, hands-on session for the kids.

❤️ Festive Offer – Bring a friend and enjoy 10% off your booking. Because cooking (and eating!) is always better shared with someone 😊

Book via the link in bio or drop us a DM for more info.
Can’t wait to cook and share good food with you all 🥰

20/10/2025

May your days always be filled with love, light and happiness ❤️
With little moments of joy that sparkle through each one 🥰

08/10/2025

Just a little update of the classes we have lined up at Little Green Kitchen this month! 👩🏽‍🍳💚
We’ll be cooking up some of my favourite plant-based dishes — think colourful veggies, bold flavours and easy weeknight dinners you’ll actually want to make again at home.😀

Whether you’ve been meaning to cook more, eat better, or just have fun with like-minded foodies, come join us and leave feeling nourished 🌱 (and inspired!)

Check out the schedule (link in bio) or DM to book.
Can’t wait to cook with you! 🥦🌽🥕🍠🥑🍆🌶️

02/10/2025

Today the world lost a wonderful human being and real legend, Dr. Jane Goodall. Her work with chimpanzees changed how we see animals, nature, and the planet but beyond that, she truly lived her values - choosing a vegetarian lifestyle and advocating tirelessly for compassion and conservation✨

I had the honour of cooking for Dr Jane early on in my career at a private dinner in Singapore. We even had a great conversation as I prepped while she shared her words of wisdom. I will never forget how she encouraged me on the path I was taking and said that being a vegetarian was the only way she could sustain her lifestyle of traveling 300 days a year pursuing her causes 🌱

Let’s hope that her legacy will continue to inspire us to live with compassion and protect our planet. Thank you for your kindness Dr. Goodall. 🙏 Rest in peace.

17/09/2025

I am so happy THIS happened again 🙏❤️😊

I truly love what I do and to be recognized for it is just amazing.
Cooking and empowering others to create nutritious, feel-good meals is my passion 💕
But none of it would matter without my wonderful students. So a big Thank You to everyone who showed up with enthusiasm, joined my classes, and took the time to leave such thoughtful reviews. Your support means the world to me and I’m beyond grateful 🙏❤️

01/07/2025

Happy Tuesday everyone 🌱✨

Just sharing what we have in store for you this month 🧑‍🍳

Many of you have requested and I’ve launched a 3-part Helper’s series, aimed to equip them with all the basics of plant-based cooking, nutrition, meal planning and plating!
And since it’s the first time I’m running this course, there’s a 10% discount if you sign up your helper for all 3 sessions. Just DM me for details!

Have a great week ahead 💚

23/05/2025

Thrilled to be invited to this interesting round table discussion to explore ways of integrating beans into various aspects of food policy, and be a partner in the Singapore campaign - a partnership between and

As a plant-based chef, beans is inevitably always on my menu and I’m happy to champion the cause and help put in more restaurants, hotels and on your plate at home! 🫘

Just a coincidence that each dish on my recent Low carb meals menu included a type of bean… goes to show how versatile beans are and easy to put on the menu!

14/05/2025

A quick snapshot of our upcoming classes over the next 2 weeks. Whether you are craving Italian food or interested in longevity-boosting foods, I guarantee there is something fun for everyone 😊

Book through link in bio or DM me for 10% off when booking for two - because cooking is always more fun with a friend 👩‍🍳👨‍🍳

Hope to see you in the kitchen soon! 🥦🍅🌶️🌽🥕🍠

18/04/2025

This Dark Chocolate-Espresso-Banana Bread might be my favourite one yet! 🍌🍞 ☕️
It’s vegan, gf, decadent, moist and fudgy all at the same time! Slightly bitter with the addition of espresso which I like but you can skip that if it’s not your cup of tea 😉
It’s also the first time I baked without a recipe and somehow turned out pretty good 👌😊

Leave a comment if you’d like the recipe ❤️❤️

05/03/2025

Hands-on cooking classes this March! From Thai classics to Middle Eastern favourites, our expert-led workshops will teach you all about plant-based cuisine and cook with confidence. Join us for an enriching experience!

Reserve your spot now & master some new cooking skills! Spots are filling up fast - don’t miss the chance to cook, learn, and taste amazing plant-based dishes. Sign up today!

Address

1 Hacienda Grove
Singapore
457908

Website

http://www.littlegreenkitchen.com.sg/

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Our Story

Little Green Kitchen is the brainchild of former lawyer Shalu Asnani to prove that vegetarian food can be exciting... by offering creative cooking classes as well as tantalizing recipes through food consulting, private dining and catering services. The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity, she found herself at the helm of their various vegetarian cooking classes. Inspired, Shalu went on to earn the prestigious Cordon Vert Diploma from UK’s leading vegetarian cooking school, Cordon Vert and worked with a celebrity chef before returning to Singapore to set up her own cooking school. With a modern, clean style combined with family recipes gained from the kitchens of her childhood, the goal of Little Green Kitchen is to inspire budding chefs from all walks of life with down-to-earth good food. Our aim is to provide healthy and tasty vegetarian recipes spanning a wide variety of repertoires: from Asian street food to contemporary Western cuisine.