Bountiful backyard: S’pore chefs champion South-east Asian ingredients

(From left) Chefs Eugene Chee and Law Jia-Jun, who make up The Fillmore Collective, and Restaurant Chedi chef-owner Lim K-Jin. ST PHOTOS: JASON QUAH, GAVIN FOO
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SINGAPORE – At the click of a mouse, a chef in Singapore can order a huge variety of ingredients from Europe, the United States, Japan, South Korea – all over the world, really.

Much of the produce is harvested underripe so it can last the plane journey here.

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