Lilac Oak
The best vegan waffles and gelato in town
THE PERSONAL TOUCH and familiar smiling faces make neighbourhood eateries my escape for the day. It is a bonus if the food is good. Within the River Valley and Oxley area you will find Lilac Oak, run by Chloe Lee. The cafe serves good plant-based fare with a joyful service, and is set amidst cosy greenery.
Chloe’s venture started in the kitchen of her parent’s apartment, hand-delivering vegan bakes and creating plant-based food that are all-natural, allium-free and alcohol-free. These include hearty mains and bakes, waffles, gelato, and dessert selections.
Inviting bundt cakes include matcha yuzu, earl grey, and chocolate pistachio. There is gluten-free Taro Basque Cheezecake, and selections of Valrhona 70% dark brownies; as well as cakes, cookies and scones.
"A smile and a thank you go a long way in brightening both our days. I believe human connection makes the cafe experience warm and genuine." - Chloe Lee on the personal service that Lilac Cafe delivers
The artisanal teas with berry and pearls go well with simple savoury items – Simple Tofu Sandwich: grilled turmeric tofu patty, sauteed carrots, cucumbers, fermented beancurd; TLT: tempeh, lettuce, tomato; Mushroom Tofu Ciabatta: Grilled tofu patty, shiitake mushrooms, housemade bean dressing, lettuce, tomato slices, shredded carrots, ciabatta. Gochujang Rosé Penne with housemade allium-free kimchi, gochujang (Korean chilli paste) and soy milk.
I’m a coffee person but was torn between the Iced Mocha made with espresso and Valrhona Guanaja 70% Dark Chocolate, Oat mylk; and the Iced Chocolate: Valrhona Guanaja 70% Dark Chocolate, Oat mylk.
Lilac Oak is a hidden gem of a cafe, where wholesome food is made with plants and love.
71 Oxley Rise, #01-01, Singapore 238698
A chat with CHLOE LEE owner of Lilac Oak
1. Because of your Buddhist roots and your mother’s food legacy the items on the menu are vegan. Can you name a few of the food items that are popular with your customers?
Our savouries menu is very lean as we believe in serving only the best we have to offer. The Mushroom Tofu Ciabatta is a refreshing flavour bomb that’s a crowd favourite. As for our mains, our house-special Bibimbap with Sweet Potato Rice has been on the menu since day one and that says a lot. Customers also love our vegan waffles and gelato, all made in-house. I dare say we have the best vegan waffles in town.
2. Is Lilac Oak run out of your home premises?
Well, that’s how we started out, in my parent’s 4-room HDB. Back then coincidentally Covid happened. I started out selling our Handcrafted Vegan Kimchi (allium-free), Vegan Achar and pickles under the brand picking on veg (www.instagram.com/pickingonveg) and Lilac Oak focuses on vegan bakes, with our signature Twice the Taro Tarts (Taro Tart & Pulut Hitam Taro Tart).
3. You successfully modernised your mother’s love of Teochew orh nee (taro paste dessert) into your popular taro tart. What was the main challenge?
To develop a dessert that’s beautiful to look at and to eat; that suits our palate and lifestyle today. The biggest challenge was to develop the tart shells from scratch without butter and eggs, and to ensure the consistency of the taro paste is still pipable in order to present it as a beautiful tart form rather than in a bowl as Chinese restaurants do. There were many requirements to suit an Asian mum’s taste (and also the taste changes of many conscious-living today): no oils, all natural, less sweet but still flavourful. The result is the cleaner, oil-free, pure version we have today.
4. Do vegan ingredients limit what you can produce in the world of food?
Yes, and what limits me even more is being allium-free and alcohol-free. Ingredients like garlic, onion, or wine are off the table. It was hard at first, but I took it as a challenge to develop my own flavours. I spend most of my time working on sauces because I believe at the end of the day, the sauce is the flavour bomb that spices up the dish. Instead of replicating non-vegan dishes, I prefer creating our own unique signatures.
5. What people love about little cafes is the personal touch, and friendly atmosphere. Can we find this here?
Definitely! That’s one of the things I insist on. There’s no automation or QR codes – customers order at the counter so we can connect. We remember their favourites, allergies, and greet them personally. A smile and a thank you go a long way in brightening both our days. I believe human connection makes the cafe experience warm and genuine.
6.How do you relax after a hard day at work?
Rather than relax, I switch roles and focus on being a mother. Spending time with my daughter is my priority, especially since I work weekends and the hardest struggle is to have time as a family of 3 together. Sometimes, it’s tiring to match the energy of a 3-year-old after a day in the kitchen. But she is also my source of energy, my love battery. She gives me all the reasons to keep pushing on.
7. Your daughter wants to take over the reigns of Lilac Oak one day. What advice would you give her?
Authenticity triumphs. Be authentic, to yourself, and all those around you. Regardless of what you do. You cannot please everyone, and you don’t have to. You just need to be you, stay true to what you believe in and keep being you.