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Grow Your Own

ALREADY standard practice among top chefs in France and the United States, the farm-to-table movement is rapidly taking root across Singapore. Local restaurants Artichoke and Morsels have been flying the flag in partnership with urban farmer Bjorn Low's consultancy, Edible Gardens, but the roster of locavore advocates expanded this year to include cocktail bars such as 28 Hong Kong Street, The Green Door and Maison Ikkoku, which have all sprouted petite herb gardens in their backyards and rooftops. Ann Siang Hill watering hole Oxwell and Co has talked of further plans to start farming bees for honey on its terrace, and even top brands such as the W Hotel and the Swissotel have carved out plots for edible gardens on their premises. Top chef Andre Chiang, too, started his own 1.5ha farm in his native Taiwan this year, which has just started to yield bounty such as carrots, leeks and baby corn for use at Restaurant Andre.

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