SALT Magazine - - Contents -

At the mo­ment, the state of our din­ing scene seems a lit­tle hazy. We have seen the clo­sure of sev­eral high­end restau­rants of late, with a num­ber of high pro­file names ex­it­ing our scene. Yet on a brighter note, we hear that more for­eign chefs will ar­rive on our shores with brand new restau­rant con­cepts.

In the mean­time, we have seen home­grown chefs carv­ing a niche for them­selves and launch­ing new restau­rants. They in­clude Sin­ga­pore’s orig­i­nal celebrity chef, Justin Quek, who’s rolling out his reper­toire of “Franco Asian” cre­ations, and first MASTERCHEF

Asia winner, Woo Wai Leong, who’s of­fer­ing his take on “Nanyang cui­sine”. A bevy of young Sin­ga­porean chefs has also been mak­ing

Magic Square, a culi­nary pop-up plat­form at Ports­down Road, their play­ground for all things in­ven­tive and de­li­cious.

With the help of tech­nol­ogy and in­no­va­tion, our food land­scape is con­stantly trans­form­ing. In this land-scarce coun­try, lo­cal in­gre­di­ents have of­ten meant har­vests brought in from neigh­bour­ing Malaysia. Re­cently, how­ever, Sin­ga­pore-based ver­ti­cal farm, Sustenir Agricultur­e, has proven that veg­eta­bles and fruits typ­i­cally grown in tem­per­ate cli­mates can now thrive here. Sprout­ing in their high-tech R&D lab are pro­duce like straw­ber­ries, kale and arugula.

Over at Cit­i­zen Farm, a new breed of re­source­ful farm­ers has ef­fi­ciently turned a plot of land in an aban­doned for­mer prison into a sus­tain­able ur­ban farm, grow­ing herbs, del­i­cate edi­ble flow­ers and veg­eta­bles—with the help of tech­nol­ogy to boot. Our herb lex­i­con has since ex­panded from stan­dard mi­cro­greens to things like nas­tur­tium, marigold and red vein sor­rel. By no means are th­ese or­di­nary crops, but restau­rant-wor­thy in­gre­di­ents. And thanks to th­ese for­ward-look­ing folks, our plates get a won­der­ful boost of lo­cal colour and flavour.

This is­sue, we’re also putting third-gen­er­a­tion food busi­ness own­ers on the pedestal. Th­ese food pro­duc­ers con­tinue their fam­i­lies’ legacy to craft ar­ti­sanal soy sauce. Meet th­ese pas­sion­ate Sin­ga­pore­ans who are stay­ing true to their safe­guarded recipes and main­tain­ing the qual­ity of their stel­lar prod­ucts. I hope you en­joy our sto­ries and happy read­ing!

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