My first taste of ikan chuan chuan, a fish dish at newly opened contemporary Straits restaurant Pangium in Singapore, brings about a sudden jolt of nostalgia. The flaky Glacier 51 toothfish, served with a sauce of Bentong ginger and taucheo – salted, fermented soy beans – reminds me of a much humbler version of the fried pomfret that my grandmother.
As the name suggests, farm-to-table restaurants connect us directly to the people who grow and produce food. This means you'll get to eat the freshest fruits, vegetables, meats and seafood possible. Moreover, you'll also get to support local farming businesses, which work hard to support Singapore's efforts of building food security while lowering the carbon footprint required to import food.
Asia s Finest Farm-to-Table Dining Experiences - Article | The Insider s Guide to Luxury Living bbc.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bbc.com Daily Mail and Mail on Sunday newspapers.
Beppe DeVito, Chef-restaurateur and founder of il Lido Group
The man behind some of Singapore’s buzziest dining concepts wears many hats. Beppe De Vito, founder and owner of il Lido Group, juggles a variety of restaurants ranging from luxe dining destinations Art, Gemma and Michelin-starred Braci, to breezy rooftop bars Levant and Southbridge, to casual restaurant Amò. The dynamic Italian chef certainly seems to have a knack for ideating and executing crowd-pleasing concepts his latest venture is Carne, a joint partnership with chef Mauro Colagreco of three Michelin-starred restaurant Mirazur in France. It ticks all the right boxes in sustainability, a game changer for a restaurant specialising in the icon of the fast-food industry: burgers.
Nippon Koi Farm - is collectively supplying some 70% of his ingredients.
Proudly citing examples of local produce with outstanding quality, Han raves about
Ah Hua Kelong’s “sweet and juicy” green-lipped mussels featured in his new laksa dish, together with clams and green papaya in a broth made from mussel jus. The fish farmer’s “delicately sweet” wild-caught flower crabs that “taste of the sea” also anchor his signature chilli crab course alongside a scoop of chilli crab ice-cream. From
Edible Gardens City, he sources all the herbs and plants served at his restaurant, including the “beautiful” ulam rajah herb ( “it tastes just like green mango”) that appear in his yu sheng dish alongside local barramundi.