More using sustainable ingredients despite higher cost
More chefs and restaurants are choosing to use local or sustainable ingredients despite higher costs
Published on Jul 6, 2014 7:30 PM
Many diners who headed to new restaurant Seasons Bistro at TripleOne Somerset last month were curious about the seafood on their plates and where it came from.
While only about three in 10 diners were there because they knew about the week-long Sustainable Seafood Festival the restaurant was participating in - the bistro was one of about 30 restaurants - the other diners, many of whom knew nothing about sustainability, became interested in the subject.
The restaurant's executive chef Benjamin Fong, 32, says all the restaurant's seafood comes from sustainable sources.
He adds: "The festival helped to raise awareness about the sustainability of seafood. Some asked about the origin of the seafood and the meaning of sustainability."
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"People think our stuff is from overseas but it isn't. Sourcing local produce is very inspiring and the produce always tells a story."
Chef Janice Wong of 2am:dessertbar and catering arm 2am:experience