A unique journey with sustainable culinary experiences in Singapore.

Post-COVID-19, Singapore has been making gradual efforts to restore its tourism industry while remaining people- and environment-focused. In particular, its culinary style, which utilizes plant-based ingredients through low-emission processing and leverages local resources, is one of the key factors attracting tourists.

Eat clean, drink green thanks to emission-reducing processing methods.

Aiming for sustainable cuisine, Chef's Table by Chef Stephan, founded by Stephan Zoisl, promotes a waste-reducing food preparation process. With the motto "diners don't have to eat the same dish twice," this European-style restaurant doesn't have a fixed menu, but instead uses a list of 28 fresh ingredients each day. Based on each diner's choice, the kitchen becomes an "R&D room" to create unique and diverse dishes.

The restaurant's sourcing of ingredients depends on what local suppliers and producers bring in each day and season. The dishes also feature fresh vegetables grown right on-site, constantly surprising diners.

“The idea of ​​an improvisational menu is our way of reducing food waste. We only buy fresh ingredients and order again for the next day instead of stockpiling too much, so we can make the most of every ingredient and minimize waste,” said head chef Stephan Zoisl.

Address: 61 Tras Road, Singapore 079000

Opening hours: 6pm to 12am Tuesday to Saturday and 12pm to 3pm Friday.

Website: https://www.chefstable.sg/

Enjoy plant-based ice cream.

Having been featured in numerous reputable publications, The Ice Cream Cookie & Co. is renowned for its wide variety of ice cream sandwiches, including dairy-free options. It was also one of the first brands in Singapore to introduce vegan ice cream based on the principle that "vegan ice cream tastes just as good as any other."

According to founder Natasha Chiam, The Ice Cream Cookie & Co. wins over customers by using healthy, fresh, natural ingredients with clear origins, and featuring distinctive flavors from Southeast Asia. “What we offer our customers is what we would offer our family, friends, and children,” Natasha Chiam explains about the core values ​​the company pursues.

This brand also places great emphasis on environmental protection. Since 2012, the company has completely stopped using plastic bags. To date, all product packaging is recyclable.

Ice cream enthusiasts can find these products at major supermarkets in Singapore, or order them online at https://www.icecreamcookieco.com/.

Enjoy the local flavors thanks to specialty ingredients.

Ranked among the World's 50 Best Bars 2020 and Asia's 50 Best Bars 2021, Native, founded by Vijay Mudaliar, serves drinks with distinctive flavors of Singapore and the Asian region.

“We are proud to incorporate familiar flavors like mango, turmeric, cinnamon, and tapioca starch into our enticing cocktails, and we are committed to using locally grown produce and products from Asian countries, as well as supporting local artisans in pottery, fragrances, and music… to create a space rich in unique character,” said founder Vijay Mudaliar. The bar's spirits list also features locally produced Asian spirits with unique flavors thanks to a blend of plants and herbs grown on the bar's rooftop.

To protect the environment, Native Bar uses dried lotus leaves as coasters, metal straws, measures waste daily, and does not use garbage bags. The bar is open from 5 PM Monday to Thursday and from 4 PM Friday to Sunday at 52A Amoy Road, Singapore 069878. Reservations can be made at https://tribenative.com/.

It can be said that Singapore's multicultural culinary landscape is constantly innovating in a sustainable direction, contributing to its goal of becoming one of the greenest and cleanest cities in the world. This effort is opening up new, diverse, and unique culinary travel experiences for global travelers to consider in the post-pandemic era.