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.

04/02/2026

Now that we’re done with detoxing in January 😊, February is all about consistency and cooking food that feels good ✨

We are diving into vibrant and nourishing meals that are layered with bold spices, fresh herbs, and techniques you’ll actually use at home. Down-to-earth real food, loads of flavour, and plenty of hands-on cooking.

Think fresh, balanced dishes where nutrition meets flavour — no compromises, just really good food, cooked with love ❤️

Spots are limited — book your February cooking class via the link in bio and come cook with me 🧑‍🍳🌱 As always, I’m here if you have questions 😊

eatwelllivewell

25/01/2026

We started the year gathered around the kitchen, cooking, chatting, and sharing good food… it was heartwarming to see so many friends and families coming together and using this time to reconnect, and gently reset as the year begins 😊

No strict resolutions or diets here. Just simple, mindful cooking, using whole foods and cooking with love! And finding our rhythm in the kitchen again ❤️

Cooking and eating well isn’t a trend—it’s a way of living that supports us every single day. And I’m so happy to be here, helping make it feel easy, joyful, and doable 🧑‍🍳

More nourishing, feel-good classes coming your way soon. Stay tuned for more good food 🌱✨

01/01/2026

Thank you 2025 🙏
I’m grateful for the opportunities, the highs, and just as much for the lows that gave me clarity, perspective, and reminded me why I started Little Green Kitchen in the first place.
Being able to host a wellness cooking workshop at a retreat in the Philippines, collaborating on a meaningful project with the Westin Group in Vietnam, being on my first podcast, receiving Tripadvisor’s Travellers’ Choice Award 2024, returning for a workshop with DAMedSuites, and launching kids’ cooking workshops — something so close to my heart. ❤️

Watching these quiet efforts come together has been incredibly fulfilling.
But what means the most will always be my students. Your messages, photos of dishes you recreate at home, the joy you feel cooking for your families and their compliments — those small notes truly make my day in more ways you can imagine 🥰

Of course, there were moments of doubt too.
Running a niche business comes with uncertainty, wearing all the hats can feel heavy, and there were times when it honestly felt like too much. But those moments pushed me to reflect — and every time, the answer was the same.
I’m here because I want to help people understand the nuance of plant-based cuisine, and to eat in a way that feels nourishing, happy and sustainable. That’s it. And that’s enough for me to keep learning, growing, and getting better at what I do. 😊

As many of you know, Nik is a huge part of my food journey. Raising him vegetarian has pushed me to understand plant-based food on a much deeper level — making sure every meal at home is both nutritious and delicious (especially for a little foodie like him!). Watching his love for food and sustainability grow reminds me that I’m exactly where I’m meant to be.

Grateful to share this space and journey with all of you and ready to embrace 2026 with open arms and curiosity 💚🌱

Happy New Year friends 🥳

22/12/2025

A flurry of events before Christmas ✨
Corporate cooking demo, filled Festive cooking classes, team building workshop, kids cooking class (first of more to come!) - a lot of tired but happy energy in the room.

Thank you for continuing to show up in December — I know how busy this time can feel. There is something really special about carving out a little space for yourself before the year ends ❤️

If you’re still searching for a meaningful Christmas gift, a voucher is a simple, thoughtful way to give someone space to reset, eat clean and feel good in the new year 🌱

Vouchers are available now — DM or check link in bio to purchase.
A little green gift, emailed to you within the next day 🎁

And now, it’s time for me to reset and relax with family 😎
Happy Christmas 🎄✨

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!

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.