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Chef Ridder travels to Cameron Highlands to select produce for his kitchen.

Chef Han uses long-forgotten Asian herbs such as Clam Leaf to make a snow base in his grape and rosella dessert.

Chef Beppe de Vito believes zero waste is as important as sustainability.

Ah Hua Kelong's variety of fish

Eating Well

Is sustainable cooking a lost cause in land-scarce Singapore? Chefs weigh in on the issue.
Jun 10, 2017 5:50 AM

THE catchphrase dominating the culinary industry world wide has got to be 'Sustainable Cuisine'. Essentially, it's about how food lovers can indulge their appetites without damaging the earth. At the same time, chefs relentlessly seek out ingredients that are grown in a responsible way without

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