In the past, we’d eat the tapiocas grown in our grandmother’s garden. But as our country progressed, the farm-to-table process was replaced by bulk produce and imported goods. Thinking about where our food came from became a chore.
One thing you should know: It’s not impossible to have everything on your plate grown and harvested in Singapore.
Ahead, two locavore restaurants (who are mainstays in the local F&B scene) are leading us back to the sustainable eating habits of the past with modern dishes and dining concepts.
Photo: Fat Prince
This contemporary Middle Eastern restaurant uses veggies only from Quan Fa Organic Farm. Savour star dishes such as the Avocado and Kale Tabbouleh, a modern take on the traditional Levantine salad of lemon vinaigrette-drenched creamy avocado on a bulgur wheat base.
Try the creamy homemade cashew milk noodles bathed in a mildly sweet watermelon consomme with mint, basil and tangy berries.
Address: #01-01, 48 Peck Seah Street
Photo: Open Farm Community
A favourite dish is the chilled avocado and ginger soup that’s served with poached yabbies.
The ginger’s sharpness and the sweetness of the blue pea flowers add a mild flavour to the avocado soup. The creamy light-green concoction is then poured over the pink yabbies.
Address: 130E Minden Road
This was first published in the August Issue of our magazine.