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.”

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