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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. ....