Know where your food comes from. Sustainable dining is on the rise in Singapore – here’s to eating with a conscience!
Sustainable dining is on the rise. If you aren’t already on board, this movement is essentially about how food lovers can indulge their appetites without damaging The Earth. Don’t worry, it’s not just about the greens and grains that came arrived on your plate without the food miles – sustainable food is about provenance: knowing that the meat on your plate was raised ethically, and your seafood was sourced responsibly. Check out this list of great restaurants and cafes doing it right in Singapore…
Halal-Indonesian restaurant, Rumah Rasa at Bay Hotel Singapore manages to keep to its affordable signature menu of home-cooked Indonesian favourites – with an increased focus on sustainable dining. Big on sustainable dining, Rumah Rasa’s dishes use herbs and spices from itsown edible garden, making this the first Indonesian restaurant in Singapore to adopt the concept. Herbs and spices like kaffir lime, pandan leaves, galangal and chillies can be found in the garden, so you’re getting organically grown produce to enhance your flavours. Say goodbye to MSG!
Rumah Rasa, 50 Telok Blangah Road, Singapore 098828
Open Farm Community
The open-concept eatery works with local farmers and creative chefs to help educate urban dwellers on where their food comes from. The 35,000 sqf space on Minden Road houses herb and vegetable gardens, worm and ant farms, a farmers’ market and an outdoor recreation terrace. This includes 6,000 sqf of dedicated indoor and outdoor dining space where diners can dig into innovative and hearty European-fusion dishes prepared using fresh and sustainable ingredients sourced from local farms and farms within a 400km radius of the island. The dishes here are divine, and speak volumes about the potential of local produce. High five to founder Cynthia Chua for bringing OFC to life.
Open Farm Community, 130E Minden Rd, Singapore 248819
Chef-owner Bjorn Shen has always been an advocate for sustainable ingredients – which also means that the menu undergoes changes seasonally. The popular Middle Eastern restaurant on Middle Road serves up dips, sharing platters, fresh salads and also grows its own herb garden. The restaurant also tries to commit 33 per cent of its menu to locally-sourced produce.
Artichoke, 161 Middle Road, Singapore 188978
Poison Ivy Bistro
A city girl’s best bet for a serene farm break, the modest Bollywood Veggies boasts a rustic farm-to-table café, Poison Ivy. The menu features local and fusion cuisine like blue (coloured naturally from the blue pea flower) nasi lemak, chicken wings, local kueh for dessert, banana bread, and more. Strike a conversation with Bollywood Veggies’ owner, Ivy if you see her – she’s a great conversationalist and never fails to give us a new perspective towards life.
Poison Ivy Bistro, 100 Neo Tiew Road, Singapore 719026, p. 6898 5001.
The restaurant’s sustainable fish include rainbow trout, seabass and grouper, which are part of its set menus. The menu also shifts according to the seasonal produce. Current head chef Kirk Westaway, holds in high regard the farm-to-table approach in his food. The Fairmont Singapore and Swissotel The Stamford also have a joint garden, which produces organic herbs including thyme, rosemary and tarragon.
JAAN, 2 Stamford Road, Level 70, Equinox Complex, Singapore 178882
The multi-concept dining destination at the Grand Hyatt prides itself on serving food that is “thoughtfully sources and carefully served”. Much the seafood served is from sustainable sources that have been certified by agencies like the Marine Stewardship Council and Friends of The Sea – reassuring when you think of all the oysters and lobsters consumed by Sunday brunchers. The hotel is also moving towards towards using pasture-fed hormone-free beef for their food.
mezza9,10 Scotts Road, Grand Hyatt Hotel, Singapore 228211
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