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26 May 2021 12:05PM) Share this content Bookmark Centuries ago, when the humble tiffin carried the on-the-go meals of dusty travellers, it probably never imagined that its descendants would one day hold a starfruit and mango ceviche garnished with edible flowers – a dish that would look right at home on any starched white tablecloth. This fresh, tangy and altogether delicious ceviche is one of the dishes on the menu of Tiffin Bicycle Club, a new takeaway pop-up by Desmond Shen of Magic Square fame. Advertisement Advertisement The 28-year-old, an Odette and Whitegrass alumnus who also headed up the Odette At Home delivery programme during the “circuit breaker” last year, is now putting his own dishes into round, metal tiffins and sending them out to diners eager for a taste of his take on elevated local and regional cuisine. ....
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.
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. ....
April 29, 2021 Instagram/thesummerhousesg 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. ....
We re not reaching saturation point yet : Behind Singapore s insatiable appetite for burgers Toggle share menu Advertisement (Photo: Unsplash/Carles Rabada) 03 Feb 2021 11:55AM) Share this content Bookmark SINGAPORE: Burgers may be a rare indulgence for some, but for 30-year-old Ivan Yee, he has them several times a week. The foodie estimates that he has eaten about 100 burgers over the past 10 months, proclaiming on his Instagram page where he shares reviews of his meals: “I can eat burgers till the day I die. Advertisement Advertisement Mr Yee, who works in finance, identified several criteria for a good burger - from freshly-made, ground meat patties to the type of sauce, cheese or the quality of buns used. ....