These inspiring pioneers prove that ethical cuisine isn’t just good for the planet — it’s downright delicious.
Singaporeans are passionate about food — that’s no secret. But here’s a sobering stat: In 2023 alone, our nation generated 755,000 tonnes of food waste. That’s the equivalent of 120 Marina Bay Sands SkyParks in weight. Let that sink in.
In a world where climate change is disrupting food sources and supply chains, it’s time to rethink what — and how — we eat. So, this Earth Day (22 April), why not treat yourself to a culinary adventure that’s as good for the planet as it is satisfying to your taste buds?
Across Singapore, a growing number of chefs are proving that sustainable dining can be creative, flavourful and utterly satisfying. Here’s where to eat well and do good — one delicious, eco-conscious bite at a time.
If you love seafood and care about where it comes from, Scaled by Ah Hua Kelong is a must-visit. The restaurant advocates hyper-local sourcing, serving up fish straight from their own offshore kelong (fish farm) — meaning fewer trucks, less travel and fresher seafood on your plates.
They supply top-tier seafood to many local restaurants, but the finest catch stays in-house. Think: plump seabass, pearl grouper, golden pomfret and green-lipped mussels. The kitchen blends global techniques with local flair. Highlights include a rich three-egg chawanmushi reimagined with lala broth, ikura and squid ink, as well as the bold clam corn chipotle paired with charred kailan and creamy yoghurt.
“Farm-to-table” isn’t just a trendy phrase at Poison Ivy Bistro — it’s a lifestyle. Tucked away on 10 acres of lush farmland in Kranji, this rustic gem has been walking the sustainability talk since 2004, championing home-grown ingredients and mindful sourcing.
Don’t miss their nasi ulam, a herb-laden rice dish bursting with garden-fresh flavours. Other crowd favourites include the comforting nasi lemak and the perfectly moist banana cake. Menus change with the seasons, drawing inspiration from regional and international cuisines. Before you leave, swing by their mini market for freshly harvested produce, free from chemicals and pesticides.
At Racines, sustainability meets French finesse. Former culinary director Jean-Charles Dubois set a blueprint for ethical food culture, from responsible sourcing to sustainable harvesting and animal feed. Even the décor echoes its ethos, with fresh herbs growing throughout the space.
One standout dish is the French yellow chicken supreme, made with poultry fed on pineapple scraps — a clever approach that results in juicier, more flavourful meat. The breast is served French-style, while the leg takes on an Asian twist with cordyceps, truffle and milk cabbage. Nothing goes to waste: Bones and cartilage are simmered down into house-made broths and sauces.
Another highlight is the pan-seared salmon, made with Marine Stewardship Council-certified fish — responsibly caught to protect future seafood supplies. It’s served with sautéed spinach and a delicate clam and potato ragout, rounded out with locally farmed vegetables for a lighter environmental impact.
Inside the new Singapore Edition hotel, Fysh marks celebrated chef Josh Niland’s first international outpost. Known for his scale-to-tail approach to seafood, he treats fish like red meat — think swordfish sirloin or tuna ribeye. Niland’s journey began when he realised that nearly half of his early restaurant’s food budget was going straight into the bin. That eye-opening moment led him to embrace whole-fish usage, even if it meant higher labour and training costs. Today, he’s a global leader in sustainable seafood.
The restaurant’s weekday lunch sets are a great way to sample the menu’s creativity. Come dinnertime, indulge in dishes like the Fysh egg tart with crème fraîche, salmon roe and chives, or the XO brown clams with Aquna Murray cod bone noodles.
At Parkroyal Collection Marina Bay, sustainability is built into the hotel’s very structure. Leading the charge in Peppermint restaurant is chef Leon Yee, who had his eco-epiphany while sorting kitchen waste. He witnessed first-hand just how much food was being discarded — from wilted herbs to unconsumed buffet items. Motivated to make a change, he led a kitchen renovation in 2020, transforming it into an open-concept space. This allows chefs to prepare dishes fresh behind the buffet line, while observing crowd flow in real time — reducing waste and improving efficiency in food replenishment.
The hotel even has its own urban farm, supplying herbs and greens to its spa, bars and restaurants. Today, Peppermint proudly serves a Halal-certified buffet filled with consciously sourced, flavour-packed dishes that reflect its commitment to sustainability.
Helmed by a former Noma chef, Fura explores fermentation techniques, alternative food sources and progressive culinary storytelling about sustainability, creativity and collaboration. Take its new age affogato, for instance — a bold creation made with kelp ice cream, carob tuile (a thin, wafer-like cookie) and a soil that mimics espresso but is crafted from a clever blend of roasted malt grains, pu erh, hemp and burdock root. It delivers the rich, roasted flavour of coffee — without the environmental toll of traditional beans, which demand huge water resources and are increasingly affected by climate change.
The restaurant’s ever-evolving menu challenges culinary norms by transforming invasive species, insect proteins and cell-cultured milk into creative dishes — proof that sustainability and innovation can go hand in hand.
When the Michelin Green Star was introduced, it shone a spotlight on sustainable gastronomy. Among Singapore’s honourees are Seroja and the newest entrant, Fiz.
At Fiz, Malaysian chef-owner Hafizzul Hashim draws on cherished family recipes and flavours from across the Nusantara region — from Indonesia to Cambodia. The cuisine is rooted in traditional practices like foraging, fermentation and zero-waste cooking — a philosophy that’s naturally sustainable.
ingredients from small, local producers across Singapore and MalaysiaExpect creative dishes like stocks and seasonings made from kitchen trimmings, or smoky flavours infused using recycled sugarcane fibre from hawkers.
Who says cocktails can’t be sustainable? At Native, the bar team reimagines mixology through the lens of zero waste and local foraging. Founded by award-winning bartender Vijay Mudaliar, Native celebrates regional ingredients in unexpected ways.
From insect-based infusions (yes, really) to house-fermented spirits, every sip is a bold experiment in reducing waste and rethinking where flavour comes from. Try the Peranakan, a jackfruit rum cocktail layered with laksa leaf, goat’s milk and candlenut — a nostalgic yet daring flavour bomb. Or sip on the Calamansi Mead, a refreshingly tart take on honey wine with a tropical edge. It’s an audacious approach — and the perfect way to toast to a more sustainable future.
Like our stories? Subscribe to our Frontline Digital newsletters now! Simply download the HomeTeamNS Mobile App and update your communication preference to ‘Receive Digital Frontline Magazine’, through the App Settings.
