First Asia's 50 Best Restaurants Forum sparks lively debates on food sustainability and environmentalism
Have a bug in your vegetables? That means it is fresh.
Calling it the "cycle of life", chef Ben Shewry of Attica in Melbourne says: "There needs to be a shift in people's expectations about what quality produce is and means. The gardens can be chock-full of pests and occasionally, it's not possible to get the little bugs off the back of leaves. People who see the bugs are horrified because they are used to having vegetables that have been sprayed to death. It's funny because I would be more horrified if the bug isn't there."
Together with fellow prominent chefs such as Yoshihiro Narisawa of Narisawa in Tokyo, and Bjorn Frantzen of Restaurant Frantzen in Sweden, he engaged in a lively discussion for the first Asia's 50 Best Restaurants Forum today, themed The Future Of Food - Back To Our Roots.
Held at the Raffles Hotel, it was attended by 340 participants - mainly chefs, and members of the food and beverage industry.