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07/08/2022
Black lime, sun dried and dehydrated.
It has an unique flavour and aroma, refining its flavour through nature’s gifts.
It’s always amazing what new ingredients and flavours chefs can create through a little experiment, breaking new boundaries of the concept of food.
30/05/2022
Natto infused milk.
Natto are such excellent fermented ingredients that produces a very unique and intense “nutty” aroma and taste.
So to draw out it’s flavour without its intensity, we second ferment it with coconut, imparting it’s strong characteristics into the milk without overpowering it.
When it comes to plant based foods, not every vegans are able to take nuts, which restricts them from eating a good majority of the food as nuts are an essential part of plant based cuisines.
Thus to have the same flavour without the restrictions of allergy, we used natto so everyone can enjoy quality food without compromising.
28/05/2022
Our pride and signatures.
Colours, flavours, fermentation.
23/05/2022
Fermented mango chutney.
Fermentation process works differently for each ingredients, and for some, it creates a more harmonious taste after gentling fusing the flavours together through a natural reaction.
For this, we use the sweetness of the mango to complement the fiery and smokey flavour from chilli, peppers and spices.
22/05/2022
Our ‘yuzu’ kosho, fermented for 2 weeks.
Yuzu kosho in Japan is typically made from yuzu zest, kosho chilli, but we uses mandarin orange and lime zest for a sweeter aroma and experimented it with 2 different types of chilli resulting in 2 different flavours.
1) Green chilli (milder and sweeter)
2) Red chilli and chilli padi (much more fiery and strong)
20/05/2022
It’s not a understatement to say that Indian cuisines have the strongest and most explosive taste when it comes to plant based foods.
The spices mix, the recipes are born from the locals who adores bold foods like their curry.
This recipe is one of my favourite, tossed in an Indian inspired fermented chutney made from mango, shish*tos, jalapeño, garlic and spices.
Served with Sicilian caponata, a perfect sweet and sour component to compliment the heat and spices from the chutney.
19/05/2022
Nuts are often used to thicken a sauce in plant based food, many overlooked other ingredients that are available.
This particular sauce is made from amazake for the sweetness, sake Kasu for the thickness and aroma, and our kombucha vinegar for just a touch of acidity.
Served with angel hair pasta, homemade natto, shio Kombu and vegan furikake.
18/05/2022
Sake Kasu (or Sake Lee) is the solid mash left after the sake is filtered. It has all the flavour and aromatic of sake but in a solid form with healthy bacteria in it.
It’s an extremely versatile ingredient that can be used to make pickles, marination, ice cream and even pasta sauces.
With sustainability in our mind now, we now strive to achieve zero waste by reusing ingredients like the Sake Kasu and scoby, products formed and often under utilised and deemed as food waste.
17/05/2022
A local Peranakan take on plant based dessert, with core elements of fermentation and Japanese influences.
Kinsanji amazake, Pandan chiffon sponge, Pandan jus, Preserved Blueberries.
Sweet, light, comforting.
11/05/2022
A local take on amazake.
Japanese sushi rice, koji, Pandan and blue pea.
Amazake are rice fermented with koji to produce a risotto like texture. The bacteria breaks down the glucose into sugar, resulting in a sweet, smooth and aromatic dish.
10/05/2022
Kinsanji miso, made from rice, barley, soybeans and vegetables.
Unlike the white or red miso, the kinsaji miso can be eaten as a side dish or use as a seasoning.
09/05/2022
What makes kimchi a kimchi? Is the the cabbage? The chilli paste? Or the idea of preserving locally grown vegetables?
This is our Peranakan take on the kimchi, fermented with wing beans, starfruit, shallots, tomatoes and our homemade vegan sambal sauce.
Spicy, sour and satisfying.
Address
Singapore
Directions to the health food restaurant and vegetarian & vegan restaurant can be easily reached by taking public transport or driving/parking.
For public transport, one can take the MRT to the nearest station and then transfer to a local bus that will drop off at the nearby bus stop which is within walking distance of the restaurant. Alternatively, one can take a taxi or ride-sharing service directly to the location.
For those who prefer to drive, there are parking lots available in the vicinity. Please note that parking may be limited during peak hours and weekends.
Opening Hours
| Monday |
18:30 - 22:30 |
| Tuesday |
18:30 - 22:30 |
| Wednesday |
18:30 - 22:30 |
| Thursday |
18:30 - 22:30 |
| Friday |
18:30 - 22:30 |
| Saturday |
18:30 - 22:30 |
| Sunday |
18:30 - 22:30 |
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What people say
Health food restaurants are becoming increasingly popular as people become more conscious about their health and the environment. Da Mamma, a health food restaurant in Singapore, is a great example of this trend. This vegetarian and vegan restaurant offers plant-based cuisine that is not only healthy but also delicious.
One of the things that sets Da Mamma apart is their use of fermentation in their food. They have created unique dishes like black lime that has been sun-dried and dehydrated to refine its flavor through nature's gifts. Their natto-infused milk is another example of how they use fermentation to draw out intense flavors without overpowering them.
What's impressive about Da Mamma is that they cater to everyone, including those with nut allergies. They have found creative ways to incorporate flavors without using nuts, such as using natto in their dishes.
Da Mamma takes pride in their signature dishes that are bursting with colors, flavors, and fermentation. Their fermented mango chutney is a perfect example of how they use the fermentation process to create harmonious tastes.
Overall, Da Mamma is an excellent choice for anyone looking for healthy and delicious plant-based cuisine in Singapore. Their innovative use of fermentation sets them apart from other health food restaurants and makes them a must-visit spot for foodies looking for something new and exciting.
