ABOUT
Shalu is the founder of Little Green Kitchen, where she brings her love for fresh, flavour-forward vegetarian food to life through hands-on classes, private dining experiences, and creative menu consulting.
A former lawyer turned chef, she traded the courtroom for the kitchen to pursue her passion for wholesome, feel-good cooking. With over 20 years of vegetarian living, Shalu has become known for her vibrant, globally inspired dishes that prove plant-based food can be exciting, satisfying, and full of character.
She has collaborated with celebrity chef Bobby Chinn and had the honour of preparing meals for Dr Jane Goodall — milestones that further strengthened her commitment to mindful, sustainable eating.
At Little Green Kitchen, she teaches everything from Asian street food to Mediterranean favourites and modern vegan creations. Her warm, approachable teaching style and inventive recipes have inspired home cooks, chefs, and food lovers to embrace a more plant-forward way of cooking.
When she’s not teaching or developing new recipes, you’ll find Shalu traveling in search of fresh flavours or experimenting in her kitchen — always driven by the belief that great food brings people together.
Diploma in Vegetarian Cuisine
Cordon Vert Cookery School, United Kingdom — 2012
Certificate in Plant-Based Nutrition
T. Colin Campbell Center for Nutrition Studies (eCornell) — 2018
TripAdvisor Traveller’s Choice Award — 2020
Recognized for excellence in culinary experiences.
TripAdvisor Certificate of Excellence — 2017 to 2025
Acknowledged for consistently high ratings and reviews.
Letters of the Law – Shalu Asnani, Professional Chef and Food Consultant
An in-depth interview where Shalu discusses her transition from law to culinary arts, the challenges she faced, and her journey in establishing Little Green Kitchen.
Read more
Sassy Mama Singapore – Little Green Kitchen in Singapore: Vegetarian Cooking Classes
A feature highlighting Shalu’s background, her passion for vegetarian cuisine, and the services offered at Little Green Kitchen.
Read More
The Beat Asia – Yes, Chef! Shalu Asnani of Plant-Based Little Green Kitchen
An interview discussing Shalu’s journey from law to becoming a chef, her inspirations, and her vision for Little Green Kitchen.
Read more
Plant-based cooking is more than a trend — it’s a way to create delicious, healthy meals that are good for you and the planet. Learning to cook with nature’s best ingredients – fresh vegetables, legumes, grains, and natural plant proteins helps you explore bold flavorus, vibrant colors and global cuisines.
It’s also about making mindful choices: plant-based meals support wellness, reduce environmental impact, and allow you to cater to diverse dietary needs, from vegan and gluten-free to flexitarian. Plus, chefs and home cooks alike are embracing plant-based menus as a way to innovate, delight guests, and meet growing demand. I call it the future of food!
At the same time, superfoods are making their way into kitchens everywhere. Ingredients like leafy greens, turmeric, nuts, legumes and berries bring extra nutrients, antioxidants, and vibrant flavours and textures. They support immunity, reduce inflammation, improve gut health, and let you experiment with color and texture.
So…whether you’re curious about healthy eating, passionate about sustainability, or simply love experimenting in the kitchen, mastering plant-based cooking opens up a world of flavourful possibilities.
Hear from those who’ve experienced Little Green Kitchen firsthand. From private dining and cooking classes to plant-based consulting, our guests rave about vibrant flavours, thoughtful service, and memorable experiences that keep them coming back.
Shalu Asnani is a plant-based chef, cooking instructor, and food consultant based in Singapore. She’s the founder of Little Green Kitchen, where she shares her love for fresh, flavourful vegetarian food through hands-on classes, private dining, and creative menu consulting.
Plant-based cooking is more than a trend — it’s a way to create delicious, healthy meals that are good for you and the planet. Learning to cook with nature’s best ingredients – fresh vegetables, legumes, grains, and natural plant proteins helps you explore bold flavorus, vibrant colors and global cuisines.
It’s also about making mindful choices: plant-based meals support wellness, reduce environmental impact, and allow you to cater to diverse dietary needs, from vegan and gluten-free to flexitarian. Plus, chefs and home cooks alike are embracing plant-based menus as a way to innovate, delight guests, and meet growing demand. I call it the future of food!
At the same time, superfoods are making their way into kitchens everywhere.
Ingredients like leafy greens, turmeric, nuts, legumes and berries bring extra nutrients, antioxidants, and vibrant flavours and textures. They support immunity, reduce inflammation, improve gut health, and let you experiment with color and texture. So…whether you’re curious about healthy eating, passionate about sustainability, or simply love experimenting in the kitchen, mastering plant-based cooking opens up a world of flavourful possibilities.
Vegetarian diets are more healthful, particularly in preventing heart disease and reducing the risk of cancer. A low-fat vegetarian diet is the most effective way to prevent coronary artery disease because vegetarians consume no animal fat and less cholesterol and instead consume more fiber and antioxidant-rich produce – another great reason to listen to Mum and eat your veggies!
According to a study by the Preventive Medicine Research Institute in California, overweight people who followed a low-fat, vegetarian diet lost an average of 24 pounds in year one and kept that weight off 5 years later. They lost weight without counting calories or carbs and without measuring portions or feeling hungry.
Healthcare practitioners recommend that we increase our intake of calcium the way nature intended – through foods. Many vegetarians enjoy small amounts of dairy products such as yogurt, cheese and lactose-free milk. But if you wish to avoid dairy altogether, you can still get a good dose of calcium from beans, tofu, soy milk and dark green vegetables.
Some people become vegetarians after realizing the devastation that the meat industry is having on the environment. According to the US Environmental Protection Agency, chemical and animal waste runoff from factory farms is responsible for more than 173,000 miles of polluted rivers. Huge areas of forest are cleared every year to grow animal feeds and cattle rearing is one of the highest contributions to greenhouse gases.
Many vegetarians give up meat because of their concern for animals. Ten billion are slaughtered for human consumption each year. And, unlike the farms of yesteryear where animals roamed freely, today most animals are factory farmed – crammed into cages where they can barely move and fed a diet tainted with pesticides and antibiotics.
Eating vegetables, grains and fruits in place of the 200 pounds of beef, chicken and fish non-vegetarians each eat annually would cut individual food bills by an average of US $4,000 per year.
It’s almost effortless these days to find great-tasting and good-for-you vegetarian foods, whether you’re strolling the aisles of a supermarket or walking down the street at lunchtime. It’s possible to follow a well-balanced vegetarian diet and still ensure you are getting all the essential nutrients, by eating enough pulses, whole grains, vegetables, fruit and nuts. In no way does that restrict you to boring green plates. The wide array of modern, creative and extremely tasty vegetarian food available means that you can still eat like a gourmand, be healthy and do your bit for the environment.
If you need inspiration, you’ve come to the right place. Sign up for a cooking class, try one of our recipes or go check out a new veggie restaurant on the weekend. So rather than asking yourself why go vegetarian, the real question is: Why haven’t you gone vegetarian?
Adapted from ‘Why go veg?’
A former lawyer turned chef, Shalu swapped the courtroom for the kitchen to follow her passion for good food that’s good for you. With over two decades of experience living a vegetarian lifestyle, she’s known for her vibrant, globally inspired dishes that prove healthy food can be exciting, satisfying, and full of flavour.
Over the years, Shalu has collaborated with celebrity chef Bobby Chinn and had the honour of preparing meals for Dr Jane Goodall, experiences that have deepened her commitment to mindful, sustainable eating.
At Little Green Kitchen, Shalu teaches everything from Asian street food to wholesome Mediterranean meals and modern vegan creations. Her warm, down-to-earth teaching style and inventive recipes have inspired home cooks, chefs, and food lovers alike to embrace a more plant-forward way of eating.
When she’s not teaching or developing recipes, you’ll find Shalu exploring new cuisines on her travels or experimenting with fresh ideas in her kitchen — always with the belief that great food brings people together.
Moved to Beijing
Started teaching at The Hutong
Started Little Green Kitchen in Singapore
Shalu obtained her Diploma in Vegetarian Cuisine from Cordon Vert Cookery School
Worked at Restaurant Bobby Chinn in Hanoi/ assisted Bobby Chinn at a sold-out pop-up dinner in Singapore
Tripadvisor Certificate of Excellence
Shalu obtained her Certificate in Plant-Based Nutrition from T. Colin Campbell Center for Nutrition Studies (eCornell)
Curated menu and hosted a Pop-up vegan dinner at The Dempsey Project, Singapore
Pop-up vegan dinners at The Dempsey project and Plain Vanilla
TripAdvisor Traveller’s Choice Award
Little Green Kitchen is a cooking school in Singapore offering hands-on cooking classes focused on healthy, sustainable, and enjoyable food experiences for children, families, and adults.
We are based in Upper East Coast Road, Singapore. Full address and directions will be provided after you sign up for a class.
We offer group adult classes, private classes, school holiday camps, birthday parties and corporate workshops.
No experience is required. Our classes are designed for beginners as well as those with some cooking knowledge.
Yes, we run adult-focused classes covering various cuisines, techniques, and healthy cooking concepts.
Yes, we offer family and parent-child cooking sessions where adults and children can cook together. These are arranged by private booking.
Classes can be booked directly through our website. Simply select your desired class and follow the booking instructions.
Classes can be booked directly through our website. Simply select your desired class and follow the booking instructions.
Yes, we offer private classes for birthdays, school groups, team-building events, and special occasions.
We accept online payments via the methods listed during checkout.
Our cancellation and rescheduling policies are outlined on our website. Please review them carefully before booking.
Refunds are subject to our cancellation policy and are not available for last-minute cancellations.
Yes, all ingredients and cooking equipment are provided during the class.
We do our best to accommodate dietary needs. Please inform us of any allergies or restrictions at the time of booking.
Yes! Participants usually get to enjoy their dishes during or after the class or take them home.
Yes, we customise cooking workshops for corporate team-building and company events.
Yes, we work with schools to offer cooking programmes, enrichment classes, and workshops.
You can reach us via the contact form on our website or through the email and phone number listed on our Contact page.
Last updated: March 30, 2026
This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You. This Privacy Policy has been created with the help of the TermsFeed Privacy Policy Generator.
We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.
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When You access the Service by or through a mobile device, We may collect certain information automatically, including, but not limited to, the type of mobile device You use, Your mobile device’s unique ID, the IP address of Your mobile device, Your mobile operating system, the type of mobile Internet browser You use, unique device identifiers and other diagnostic data.
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The Company will also retain Usage Data for internal analysis purposes. Usage Data is generally retained for a shorter period of time, except when this data is used to strengthen the security or to improve the functionality of Our Service, or We are legally obligated to retain this data for longer periods.
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Our Service does not address anyone under the age of 13. We do not knowingly collect personally identifiable information from anyone under the age of 13. If You are a parent or guardian and You are aware that Your child has provided Us with Personal Data, please contact Us. If We become aware that We have collected Personal Data from anyone under the age of 13 without verification of parental consent, We take steps to remove that information from Our servers.
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