Eight Treasures Vegetarian Restaurant

Since its opening in 2007, Eight Treasures Vegetarian Restaurant has earned a reputation for presenting delectable vegetarian cuisine using only the freshest ingredients. Recreating legendary dishes such as Sharks’ Fin Soup and Buddha Jumps over the Wall, we offer our guests a refreshing dining experience by using the purest vegetarian ingredients while maintaining the rich flavors. Our wide variety of unique dishes has earned us a strong following of vegetarian and non- vegetarian alike.

Situated right in the heart of Chinatown, and occupying 2 levels of a shop house at the corner of Sago Lane, diners are treated to a perfect view of the Singapore Buddha Tooth Relic Temple located beside the restaurant, while they enjoy their meal in a modern Zen-like ambience.

Along with the auspicious connotation, Eight Treasures Vegetarian boasts eight gastronomic signature dishes for pure guilt-free indulgence. The must-haves when one dines at the restaurant: Eight Treasures Vegetarian Shark’s Fin, Honey Sauce Veg. Pork, Nonya Style Veg. Fish, Eight Treasures Beancurd, Black Pepper Monkey Head Mushrooms, Curry Veg. Mutton, Veg. Peking Duck, Broccoli and Asparagus Delight. All dishes are made from natural ingredients such as Soy, Yam, Fresh Vegetables and Mushrooms.

Our Fan Base has grown Eight Treasures has been featured in CH8’s HDB Taitai, U Weekly, VegVibe Magazine, FM958 (Radio), 938LiveF3 (Radio), and also been blogged about by prominent vegetarian bloggers such as crystalbyblog.blogspot.com, ilovemyveg.blogspot.com and veggiebun.blogspot.com.

Eight Treasures participates regularly in charity and meaningful events such as the ‘Vegetarian Bazaar’ and ‘Parents’ Day’ organized by the Xing Guang Maitreya Society and also strongly support ACRES, as we believe in giving back to the society for what we have gained.

Eight Treasures consistently celebrates World Vegetarian Day every 1st of October, by organizing special events for our vegetarian and non vegetarian friends, so as to gain the opportunity not to advocate, but to instead encourage and educate the society about the benefits of vegetarianism, by enlightening them that vegetarian fare must not mean that it is all made from gluten, always oily and unexciting.