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Find out where Singapore’s top chefs go to when they need their fix of KL-style Hokkien mee, the gloriously dark and rich Malaysian street food
April 29, 2021 Instagram/thesummerhousesg While sustainability as a concept has become somewhat overused, this shouldn't undermine the ethical practices and eco-minded initiatives by our local eateries and restaurants to reduce the overall carbon footprint. Whether they've chosen to use local or regionally close suppliers, opted for sustainable sources of meat and seafood, limited food waste, provided meat-free or organic options, or just weaved in awareness to the overall dining experience, every bit counts. As consumers care more about how and where their food comes from, it's encouragi...
Rosemary, sage, basil and thyme—herbs we have grown to know so well even if they are far from native to our tropical island. But what of indigenous herbs like ulam rajah, sawtooth coriander, kaffir lime leaves and turmeric leaves? They grow easily in our climate, yet it was only in the last decade that they began making a real appearance in our restaurants’ repertoire, beyond traditional Southeast Asian dishes like beef rendang and Vietnamese summer rolls. Thanks to urban farms that have blossomed across the island in recent years, we now know more about indigenous Southeast Asian herbs...