12 restaurants in Singapore that embrace sustainability asiaone.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from asiaone.com Daily Mail and Mail on Sunday newspapers.
April 29, 2021
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While sustainability as a concept has become somewhat overused, this shouldn t undermine the ethical practices and eco-minded initiatives by our local eateries and restaurants to reduce the overall carbon footprint.
Whether they ve chosen to use local or regionally close suppliers, opted for sustainable sources of meat and seafood, limited food waste, provided meat-free or organic options, or just weaved in awareness to the overall dining experience, every bit counts.
As consumers care more about how and where their food comes from, it s encouraging the industry to make a ground-up change that, over time, will make a difference - and that s something we will all benefit from.
Makansutra: New gold standards at Golden Mile Food Centre tnp.sg - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from tnp.sg Daily Mail and Mail on Sunday newspapers.
Rosemary, sage, basil and thyme herbs we have grown to know so well even if they are far from native to our tropical island. But what of indigenous herbs like ulam rajah, sawtooth coriander, kaffir lime leaves and turmeric leaves? They grow easily in our climate, yet it was only in the last decade that they began making a real appearance in our restaurants’ repertoire, beyond traditional Southeast Asian dishes like beef rendang and Vietnamese summer rolls.
Thanks to urban farms that have blossomed across the island in recent years, we now know more about indigenous Southeast Asian herbs than ever before. Chefs from casual eateries to the fanciest restaurants are increasingly turning to our proverbial backyard to source for flavours that truly speak of their sense of place.