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T. Dining by Singapore Tatler - - News -

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Verde Kitchen goes one step above serv­ing de­li­cious and healthy food by stick­ing to prac­tices that ben­e­fit the planet. Ex­ec­u­tive chef Vi­jayakant Shan­mugam sources 60 per cent of the seafood from re­spon­si­ble pro­duc­ers, while pro­duce like chicken and eggs are cer­ti­fied or­ganic and free-range.

The team is also big on anti-waste prac­tices, and the ma­jor­ity of the dishes are made from scratch and ac­cented with herbs from the ho­tel’s own gar­den or the lo­cal farm com­mu­nity. Says Shan­mugam, “We are all in­spired to help our guests eat the best pos­si­ble foods for their bod­ies and the planet.” hil­ton.com

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