The hawker breakfast I order most days
Toast, two soft eggs, kopi, and why the fruit comes too.
Plate notes · a free letter on Sundays
One calm idea about food, once a week
A short letter from Vasanthi Raghunathan, a dietitian in Singapore, on eating well around real life: early shifts, hawker breakfasts, an empty fridge.
Latest issues
A night-shift meal at 3 a.m.
A real meal before you go, a small one at the break.
A Sunday fridge in twenty minutes
Wash, cut, box: five things that start dinner halfway.
Readers’ favourites
The issues people forward most. Start with any of them.
“The one email I actually read on a Sunday morning, with my kopi.”
Mei LingReader since issue 20
Two things to keep on the fridge
When one idea a week isn’t enough, these go further. Both are yours to keep.
Week of plates
S$18Seven columns, a plate for each meal, and a shopping list that fills itself in from it. Print one every Sunday.
Eating well on shift work
S$99Short video lessons on eating around nights, early starts and rotating rosters. Watch at your own pace, in any order.
Hello, I’m Vasanthi
I’m a registered dietitian in Singapore. For eleven years I worked hospital rosters, and I know the vending machine at 4 a.m. very well.
Plate notes began as a note I sent to the nurses on my ward. Now it goes out every Sunday morning: one small idea, a photo from my week, and nothing to count.
I like ordinary food. Kaya toast, a pot of dal, whatever looks good at the market, eaten at times that fit the life you actually have.
Work with me
I see a few clients each week, in Tiong Bahru or by video, and give talks to teams. Tell me a little and I’ll reply within two working days.
Dietitian consultation
A first hour together, a written plan, and a follow-up a month later.
Talks for teams
Forty-five minutes on eating around shift work, with time for questions.
Starting at
- from S$150
Dietitian consultation
- from S$600
Talks for teams