Tabling Sustainability

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

By Edmund Wee      14 March 2020

Sustainable ingredients

Mizzy’s Corner’s nasi lemak

Mizzy’s Corner

Since 2016, the nasi lemak stall has collaborated with WWF Singapore on its sustainable seafood campaign and has switched from kuning fish to the more sustainable Indian mackerel. “We believe consumers would love to support changes that are for the better,” says Iskandar Abu Nazir, owner of the stall.

Since his switch, the price of his nasi lemak has increased by $1 to $4.50. “It took some time for customers to understand our move and we always try our best to explain to them about the WWF campaign. Over time, they become okay with it.”

Less Wastage

UglyFood bowls are packed with good stuff like pumpkin seeds and coconut flakes.


Vegan-friendly cold-pressed juices and sorbet popsicles – made from surplus or blemished but still good-to-eat fruit and vegetables – are the mainstay at UglyFood, a café cum juice brand whose mission is to reduce food wastage in Singapore. Its juices are packed in glass bottles and it also sends its close-to- spoilage foods to Ground Up Initiative for composting.

“We divert fresh produce from the landfill by transforming them into delectable and nutritious products or reselling them, so as to encourage people to eat healthily while wasting less food,” says co-founder Yeo Pei Shan.


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