Tabling Sustainability

A look at how some Singapore restaurants rise up to the challenge of sustainability.

By Edmund Wee      14 March 2020

Farm to table

Poison Ivy Bistro’s Sago Gula Melaka

Poison Ivy Bistro

As part of Bollywood Veggies farm, located in Kranji, this farm-to-table café sources directly from its own gardens as well as local farms for vegetables, eggs, fish, mushrooms and herbs. “We promote the use of indigenous plants and their medicinal and health qualities, says bistro spokesperson, Manda Foo. “We also minimise usage of disposables and plastic in our bistro.”

The dishes it whips up include local ones such as house-made nasi lemak and laksa, as well as international flavours such as seasonal farm-to-table specials, including locally farmed Barramundi and freshly baked breads topped with herbs from its own farm.

On why it is important for Singapore to have more locally farmed produce, Foo says: “We depend on other countries for our food. It is extremely important for us to understand the implications of this near-total dependence and start taking steps to buy and eat sustainably. So we must create a strong local agriculture industry, and also support the right type of food imports.”

Seafood to table

Curry Mantou with Mussels from Scaled by Ah Hua Kelong

Scaled by Ah Hua Kelong

Scaled is an exemplary sustainable restaurant, given that it sources up to 90 per cent of its produce from its own seafood farm, Ah Hua Kelong. “We produce a menu which we feel best represents how we want to showcase our seafood direct from the kelong,” says the restaurant’s managing director, Wong Jing Kai.

Acknowledging consumers’ concern about the higher cost of locally sourced seafood, he reiterates that local produce has its benefits. “Most farms in Singapore focus a lot on freshness and quality – we harvest by sunrise and deliver by sunset. Quality-wise, we are controlled by the Singapore Food Agency, which tests our fish, providing assurance to the locals on freshness.”


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