{"id":45035,"date":"2025-04-21T09:00:37","date_gmt":"2025-04-21T01:00:37","guid":{"rendered":"https:\/\/www.hometeamns.sg\/frontline\/?p=45035"},"modified":"2025-05-07T08:06:45","modified_gmt":"2025-05-07T00:06:45","slug":"dine-green-exploring-singapores-best-sustainable-eats","status":"publish","type":"post","link":"https:\/\/www.hometeamns.sg\/frontline\/dine-green-exploring-singapores-best-sustainable-eats\/","title":{"rendered":"Dine green: Exploring Singapore\u2019s best sustainable eats"},"content":{"rendered":"\t\t
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These inspiring pioneers prove that ethical cuisine isn\u2019t just good for the planet \u2014 it\u2019s downright delicious.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Singaporeans are passionate about food \u2014 that\u2019s no secret. But here\u2019s a sobering stat: In 2023 alone, our nation generated 755,000 tonnes of food waste<\/a>. That\u2019s the equivalent of 120 Marina Bay Sands SkyParks in weight<\/a>. Let that sink in.<\/p>

In a world where climate change is disrupting food sources and supply chains, it\u2019s time to rethink what \u2014 and how \u2014 we eat. So, this Earth Day (22 April), why not treat yourself to a culinary adventure that\u2019s as good for the planet as it is satisfying to your taste buds?<\/p>

Across Singapore, a growing number of chefs are proving that sustainable dining can be creative, flavourful and utterly satisfying. Here\u2019s where to eat well and do good \u2014 one delicious, eco-conscious bite at a time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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OCEANIC GUARDIANS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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If you love seafood and care about where it comes from, Scaled by Ah Hua Kelong<\/a> is a must-visit. The restaurant advocates hyper-local sourcing, serving up fish straight from their own offshore kelong<\/em> (fish farm) \u2014 meaning fewer trucks, less travel and fresher seafood on your plates.<\/p>

They supply top-tier seafood to many local restaurants, but the finest catch stays in-house. Think: plump seabass, pearl grouper, golden pomfret and green-lipped mussels. The kitchen blends global techniques with local flair. Highlights include a rich three-egg chawanmushi<\/em> reimagined with lala<\/em> broth, ikura<\/em> and squid ink, as well as the bold clam corn chipotle paired with charred kailan<\/em> and creamy yoghurt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FARM-TO-TABLE FRESHNESS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201cFarm-to-table\u201d isn\u2019t just a trendy phrase at Poison Ivy Bistro<\/a> \u2014 it\u2019s a lifestyle. Tucked away on 10 acres of lush farmland in Kranji, this rustic gem has been walking the sustainability talk since 2004, championing home-grown ingredients and mindful sourcing.<\/p>

Don\u2019t miss their nasi ulam<\/em>, a herb-laden rice dish bursting with garden-fresh flavours. Other crowd favourites include the comforting nasi lemak<\/em> and the perfectly moist banana cake. Menus change with the seasons, drawing inspiration from regional and international cuisines. Before you leave, swing by their mini market for freshly harvested produce, free from chemicals and pesticides.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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GREEN WITH A SIDE OF FRENCH<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At Racines<\/a>, sustainability meets French finesse. Former culinary director Jean-Charles Dubois set a blueprint for ethical food culture<\/a>, from responsible sourcing to sustainable harvesting and animal feed. Even the d\u00e9cor echoes its ethos, with fresh herbs growing throughout the space.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One standout dish is the French yellow chicken supreme, made with poultry fed on pineapple scraps \u2014 a clever approach that results in juicier, more flavourful meat. The breast is served French-style, while the leg takes on an Asian twist with cordyceps, truffle and milk cabbage. Nothing goes to waste: Bones and cartilage are simmered down into house-made broths and sauces.<\/p>

Another highlight is the pan-seared salmon, made with Marine Stewardship Council-certified fish \u2014 responsibly caught to protect future seafood supplies. It\u2019s served with saut\u00e9ed spinach and a delicate clam and potato ragout, rounded out with locally farmed vegetables for a lighter environmental impact.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FINE DINING WITH A CONSCIENCE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Inside the new Singapore Edition hotel, Fysh<\/a> marks celebrated chef Josh Niland\u2019s first international outpost. Known for his scale-to-tail approach to seafood, he treats fish like red meat \u2014 think swordfish sirloin or tuna ribeye. Niland\u2019s journey began when he realised that nearly half of his early restaurant\u2019s food budget was going straight into the bin. That eye-opening moment led him to embrace whole-fish usage, even if it meant higher labour and training costs. Today, he\u2019s a global leader in sustainable seafood.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The restaurant\u2019s weekday lunch sets are a great way to sample the menu\u2019s creativity. Come dinnertime, indulge in dishes like the Fysh egg tart with cr\u00e8me fra\u00eeche<\/em>, salmon roe and chives, or the XO brown clams with Aquna Murray cod bone noodles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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GARDEN (AND FARM) IN A HOTEL<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At Parkroyal Collection Marina Bay<\/a>, sustainability is built into the hotel\u2019s very structure. Leading the charge in Peppermint restaurant is chef Leon Yee, who had his eco-epiphany while sorting kitchen waste. He witnessed first-hand just how much food was being discarded \u2014 from wilted herbs to unconsumed buffet items. Motivated to make a change, he led a kitchen renovation in 2020, transforming it into an open-concept space. This allows chefs to prepare dishes fresh behind the buffet line, while observing crowd flow in real time \u2014 reducing waste and improving efficiency in food replenishment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The hotel even has its own urban farm<\/a>, supplying herbs and greens to its spa, bars and restaurants. Today, Peppermint proudly serves a Halal-certified buffet filled with consciously sourced, flavour-packed dishes that reflect its commitment to sustainability.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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THE FUTURE OF FOOD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Helmed by Noma\u2019s former head forager, Fura<\/a> explores fermentation techniques, alternative food sources and progressive culinary storytelling about sustainability, creativity and collaboration. Take its new age affogato, for instance \u2014 a bold creation made with kelp ice cream, carob tuile<\/em> (a thin, wafer-like cookie) and a soil that mimics espresso but is crafted from a clever blend of roasted malt grains, pu erh<\/em>, hemp and burdock root. It delivers the rich, roasted flavour of coffee \u2014 without the environmental toll of traditional beans, which demand huge water resources and are increasingly affected by climate change.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The restaurant\u2019s ever-evolving menu challenges culinary norms by transforming invasive species, insect proteins and cell-cultured milk into creative dishes \u2014 proof that sustainability and innovation can go hand in hand.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A STAR TO NOTE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When the Michelin Green Star<\/a> was introduced, it shone a spotlight on sustainable gastronomy. Among Singapore\u2019s honourees are Seroja<\/a> and the newest entrant, Fiz<\/a>.<\/p>

At Fiz, Malaysian chef-owner Hafizzul Hashim draws on cherished family recipes and flavours from across the Nusantara region \u2014 from Indonesia to Cambodia. The cuisine is rooted in traditional practices like foraging, fermentation and zero-waste cooking \u2014 a philosophy that\u2019s naturally sustainable.<\/p>

ingredients from small, local producers across Singapore and MalaysiaExpect creative dishes like stocks and seasonings made from kitchen trimmings, or smoky flavours infused using recycled sugarcane fibre from hawkers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CHEERS TO THAT!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Who says cocktails can\u2019t be sustainable? At Native<\/a>, the bar team reimagines mixology through the lens of zero waste and local foraging. Founded by award-winning bartender Vijay Mudaliar, Native celebrates regional ingredients in unexpected ways.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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From insect-based infusions (yes, really) to house-fermented spirits, every sip is a bold experiment in reducing waste and rethinking where flavour comes from. Try the Peranakan, a jackfruit rum cocktail layered with laksa leaf, goat\u2019s milk and candlenut \u2014 a nostalgic yet daring flavour bomb. Or sip on the Calamansi Mead, a refreshingly tart take on honey wine with a tropical edge. It\u2019s an audacious approach \u2014 and the perfect way to toast to a more sustainable future.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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These inspiring pioneers prove that ethical cuisine isn\u2019t just good for the planet \u2014 it\u2019s downright delicious.<\/p>\n","protected":false},"author":14,"featured_media":45037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14,39],"tags":[364],"class_list":["post-45035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-featured"],"acf":[],"yoast_head":"\nDine green: Exploring Singapore\u2019s best sustainable eats - Frontline<\/title>\n<meta name=\"description\" content=\"These inspiring pioneers prove that ethical cuisine isn\u2019t just good for the planet \u2014 it\u2019s downright delicious.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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