My gratitude must be extended to a reader named Jenny, who recommended I head to Ubi area to try out a new vegetarian eatery named Supreme Vege. I was expecting a coffee shop stall, so I was quite surprised to find this is a stand alone shop stall. This eatery has only been in operation for three months.
Supreme VegeLocation: #01-179, Blk 305 Ubi Avenue 1Contact: 91590267Opening Hours: Daily 6.30am-2.30pm. Closed Monday (closing day is usually random though, so call ahead first) ![]()
When you visit Supreme Vege you will feel like you have stepped into a family kitchen. The head of this kitchen is Sally Eng, a full time vegetarian who had previously been cooking as a temple cook for over 10 years, before deciding to embark on Supreme Vege. Along side her in the kitchen is her daughter.
Whatever day of the week you visit Supreme Vege you will be in for a treat. Each day they have two specials.
Here are a few more items that are available to order.
Along with the two special dishes every day, you can also select the rice/bee hoon and dishes. At the corner I saw a quite incredible looking potato curry, which I really regret not trying!
I visited on a Tuesday, so first special dish was the
Mee Rebus. I've eaten a number of good mee rebus in Singapore, and this version would rank as one of the best - Perhaps only
slightly inferior to
Jian Kang in Toa Payoh (which I rank as the best). Mee rebus has a number of essential components, but none greater than the gravy itself. I loved the slight sourness (brought to the forefront even more after squeezing the lime). Sweet and sour are a match made in heaven, and when added with the crispy fried vegetable (菜饼), it really made for a very enjoyable dish.
Price: $3.00. 8/10 Prawn Mee is one of those dishes that is a real test to make it vegetarian. I have eaten countless prawn mee renditions in Singapore, and so far I have only eaten one which I loved (thank you Henry Wang for giving me faith that prawn mee can be made vegetarian!). The prawn mee at Supreme Vege is better than most, but still not a dish that I would order again. The soup is too flat, and doesn't have that much needed kick. The biggest redeeming factor is the finely sliced (and then fried) cabbage pieces on top, which adds a nice pungent flavour, which would otherwise normally come from onion/garlic.
Price: $3.00. 6/10Conclusion - With the various special dishes that are served on different days, I definitely could see myself returning to Supreme Vege on a regular basis to try them all out. From what I sampled, I would have to say 'so far so good' for their food. Moreover, the friendly family ambiance makes me all the more encouraged to return.Overall Rating
Food - 7/10
Ambiance- 7/10
Service - 8/10
Value - 8/10
When you visit Supreme Vege you will feel like you have stepped into a family kitchen. The head of this kitchen is Sally Eng, a full time vegetarian who had previously been cooking as a temple cook for over 10 years, before deciding to embark on Supreme Vege. Along side her in the kitchen is her daughter.
