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S'pore culinary school serves gourmet meals made from food waste
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(Clockwise from top left) Moromi Roasted Lamb Saddle and Leg, Summer Berries posset, and Tea Spent “Bitter Citrus” Earl Grey Oysters and Mussels cooked in white wine.
PHOTOS: AT-SUNRICE GLOBALCHEF ACADEMY
SINGAPORE - When Dr Kwan Lui, founder and director of home-grown culinary school At-Sunrice GlobalChef Academy, announced plans to organise paid dinners whipped up with upcycled ingredients early last year, many were sceptical.
Food upcycling - a hot trend which surfaced last year and which involves repurposing food waste into edibles - is cost-effective and earth-friendly, but who would shell out money to feast on food scraps?
