Ciaran ARMSTRONG

executive chef of The Halia

“I think locally-sourced is no longer a fancy buzzword in Singapore. There are more restaurants that are turning towards our local Singaporean and Malaysian producers – which include greens, flowers and herbs from Singapore, free-range eggs from Malaysia, and farmed fish from kelongs. The rise of vegetarianism and veganism is particularly exciting as well, in tandem with the growth of our urban farming communities. It’s no longer like the budding hydroponic farms of the past, where you could only get salad greens or some local veggies. Now, there are incredibly diverse offerings from them, including micro greens, various herbs and mushrooms.”