Growing range of local farm produce in Singapore

More produce is being grown locally and in sustainable ways on the back of rising demand from restaurants and consumers

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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A version of this article appeared in the print edition of The Sunday Times on July 08, 2018, with the headline 'Fresh & local on your table'. Print Edition | Subscribe