https:\/\/www.instagram.com\/p\/DTmblWgj23G\/<\/a><\/p>\n“Every ingredient was scrutinised \u2014 MSG removed, full cream milk swapped for low-fat alternatives, and sodium reduced,” explained the healthcare group, adding that while finding healthier substitutes was a start, maintaining the dishes’ flavour while sticking to strict nutritional guidelines was the “real challenge”.\u00a0<\/p>\n
The menu was officially launched in January this year.<\/p>\n
Over at SGH, patients have been enjoying familiar flavours from local favourites such as Jumbo Seafood since 2024 \u2014 such as its signature chilli crab sauce served with steamed fish, alongside a side of brown rice and vegetables.<\/p>\n
While some patients can enjoy the sauce as it is typically served at the restaurant, SingHealth said the portions are adjusted for those with dietary restrictions.\u00a0<\/p>\n
\nOther dishes by Jumbo Seafood include steamed fish with Nyonya sauce and Chao Ting Teochew pao fan.\u00a0<\/p>\n
Another beloved eatery collaborating with the hospital is 328 Katong Laksa.\u00a0<\/p>\n
To cater to patients, a modified version of the famous laksa with more nutritional value was created.\u00a0<\/p>\n
This was done so by increasing the bean sprout portions, for instance. More prawns, and half an egg, were also added to make up for the protein lost from removing cockles due to food safety reasons.\u00a0<\/p>\n
However, that doesn’t mean the dishes are suitable for all patients.\u00a0<\/p>\n
While the restaurant collaborations are available on inpatient menus, dietitians will first assess whether they are suitable for each patient group.<\/p>\n
Those on normal diets that do not require specific dietary restrictions can generally order the dishes when available.\u00a0<\/p>\n
Patients on therapeutic diets, on the other hand, would continue to stay on specifically modified meals tailored to their medical conditions.\u00a0<\/p>\n
And it appears the collaborations have been well-received by patients.\u00a0<\/p>\n
According to SingHealth, meals prepared in partnership with Jumbo Seafood achieved an 89 per cent acceptance rate among patients, while 328 Katong Laksa’s healthier rendition has been served to more than 5,000 patients with 90 per cent giving it favourable ratings.\u00a0<\/p>\n
Hjh Maimunah’s creations, meanwhile, offered the comfort needed during a hospital stay.\u00a0<\/p>\n
“For me, the Hjh Maimunah meals really provided a taste of home, and it was something different from the standard hospital food,” a patient told SingHealth.\u00a0<\/p>\n
Moving forward, SGH is already exploring more collaborations, particularly with those offering halal options for Muslim patients.\u00a0<\/p>\n
The restaurant partnerships at the two hospitals are among a range of initiatives across SingHealth to make mealtimes more enjoyable and responsive to patients’ needs.<\/p>\n
Beyond incorporating these familiar flavours into the hospitals’ menus, Geoffrey Gui, chief operating officer of SingHealth Food Services Shared Service, said the group is also refreshing its menus to offer more variety and options for patients.\u00a0<\/p>\n
Speaking on the reason behind the initiative, Ong Li Jiuen, head of the dietetics department at CGH said: “Food plays an important role in providing comfort, beyond meeting nutritional needs.”\u00a0<\/p>\n
She added that enjoying familiar-tasting food during a hospital stay can also improve patient care experience.\u00a0<\/p>\n
“Food also contributes to improving patients’ emotional well-being and appetite, which in turn positively impacts recovery.”\u00a0<\/p>\n
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carol.ong@asiaone.com<\/p>\n<\/div>\n