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MIX AND MATCH: Richard Helfer's One Farrer project combines a food studio with artisan retail and an agricultural facility, where a range of plants from herbs to vegetables and fruits are cultivated.

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MIX AND MATCH: Richard Helfer's One Farrer project combines a food studio with artisan retail and an agricultural facility, where a range of plants from herbs to vegetables and fruits are cultivated.

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PROVENANCE: Fishwives owner Rebecca Forwood believes that the story and traceabilty behind a product is much more important than just a certificate.

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PROVENANCE: Fishwives owner Rebecca Forwood believes that the story and traceabilty behind a product is much more important than just a certificate.

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PROVENANCE: At Takashimaya, the third floor space has been revamped and now houses three new F&B concepts, including cafe Patties and Wiches

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MAKING A SPLASH: At Shokuhin's live seafood market, 22 tanks contain rotating seasonal items such as flounder, hairy crabs, and a range of oysters.

Eat, buy, learn

The rise of the gourmet food emporium makes food shopping complete, offering not just fine produce but the experience of cooking and restaurant dining.
Oct 3, 2015 5:50 AM

Farm to table

Origins of Food

One Farrer Hotel & Spa

Tel: 6705-7825 | onefarrer.com

Open 10am-7pm daily except public holidays

sentifi.com

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