EVERYTHING COUNTS

Venturing beyond a mostly faddish fervour for nose-to-tail dining, today’s hottest chefs prove why zero-waste cooking is positively sexy

In an industry notorious for food wastage, calls for zero waste and a renewed zeal for sustainable practices have inspired a new generation of the island’s most talented and invested culinary stars to get creative. Besides composting unused vegetable trimmings, independent restaurants like Morsels at Dempsey continuously work to reduce waste and carbon footprint by sourcing locally and growing what little they can. “We grow some of the herbs and micro greens we use; after we trim them, I try to continue growing them and so far, we’ve been successful with rock chives and red vein sorrel,” shares chef-owner Petrina Loh, who champions zero waste and sustainability after having lived in San Francisco for seven years. “I’ve even replanted kangkong and Chinese celery.” For use as edible garnishes or to…

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Tatler Dining Singapore (Digital) - 1 Issue, June 2018

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