At The Guild in Keong Saik Road, chef-owner Vinny Lauria, 34, serves up fresh oysters from Sea Farmers @ Ubin, cultivated in the tropical waters off Pulau Ubin.
"The oysters are raised here, 40 minutes from the restaurant door. Michelle Mok, the owner, harvests them and brings them to us at night - it does not get more fresh or farm-to-table than that," he says.
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