Shakahari Vegetarian Restaurant

Directions
Looking for something different and more interesting in a vegetarian meal? 
Award-winning Shakahari restaurant has been a vegetarian's best kept secret for years. Chef Beh Kim Un has successfully expanded the horizons of traditional vegetarian foods, by fusing together the freshest, most natural ingredients with spices and distinct flavours, creating a sensation with every meal. Its interior design creates a warm, cosy atmosphere and its friendly service makes any diner feel at home. This restaurant is truly a vegetarian haven where friends and family are welcome.

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Reviews of Shakahari Vegetarian Restaurant

  • Monday:
    6:00 PM-9:30 PM
  • Tuesday:
    6:00 PM-9:30 PM
  • Wednesday:
    6:00 PM-9:30 PM
  • Thursday:
    6:00 PM-9:30 PM
  • Friday:
    6:00 PM-10:00 PM
  • Saturday:
    6:00 PM-10:00 PM
  • Sunday:
    6:00 PM-9:30 PM

Restaurants

Cuisine

Vegetarian

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Editorial Reviews

  • Shakahari Carlton

    TheAgeRestaurants

    Friday, March 06, 2009

    IF THE past is a foreign country, it's important to consider visa restrictions and passport control when attempting a nostalgic journey. This much I learned on a recent visit to Shakahari.

    More than a decade had passed, and the experience was so unlike anything I remembered that it left me seriously considering the role of memory and desire within a Freudian paradigm. Well, I was a university student back then. And, of course, you can anticipate what's coming next. Yes, I was a vegetarian. Just briefly, the vital statistics: no meat for 14 years, from the age of 13. Eggs, yes; dairy, yes. Reason lapsed: a tray of bolognese lasagne on a camping trip. Regrets? Non, je ne regrette rien.

    Source: The Age

    Full review on The Age

  • Shakahari Vegetarian Restaurant

    Dani Valent, reviewer

    Tuesday, September 02, 2008

    There's nothing old-fashioned about knowing that nobody died to make your dinner.

    If you bother to dip into the evidence, it's pretty clear that humans should eat less meat. There are environmental reasons: methane-rich sheep and cow farts are a significant contributor to climate change and grazing is a terribly inefficient way of turning grain into dinner. There are moral considerations. Is it really right to kill the fatted calf, feathered fowl and penned pig? Health is a factor, too: meat is implicated in high cholesterol, high blood pressure and some cancers. Still, for those of us who love the taste of flesh, or simply find it hard to imagine life without Sunday roast or steamed pork bun, shifting to a vegetarian diet is as likely as shifting to Mullumbimby to grow alfalfa and dreadlocks.

    Source: The Age

    Full review on The Age

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