How Singapore’s Top Chefs Are Helping to Solve the Food Wastage Problem

How Singapore’s Top Chefs Are Helping to Solve the Food Wastage Problem

Source Credit: This article originally appeared on Tatler Asia by Tatler Asia. Read the original article - https://www.tatlerasia.com/dining/digest/singapore-top-chefs-solving-food-wastage-problem

Minimising food waste is at the centre of Lisa Tang’s kitchen philosophy. The co-founder and chef of Kausmo says she tries to use every ingredient in its entirety—even the ugly ones.

These “aesthetically filtered” fruit and vegetables are those with aesthetic imperfections that do not meet retailers’ specifications despite being of good quality.

For example, Kausmo uses “aesthetically filtered” cucumbers to make the pickles in its cucumber veloute, and trimmed flesh from the same cucumbers is used to make the veloute sauce.

Paired with potato puree and champagne jelly, scarred heirloom tomatoes were also made the star of the show on Kausmo’s anniversary menu this year.

For Tang, it was an externship at Primo in Rockland, Maine, that showed her how it was possible to “live off the land and not have to destroy it in any way”. Similarly, Kausmo’s co-owner and restaurant manager Kuah Chew Shian’s study experience in Scandinavia prompted her to reexamine Singapore’s food system.

Often dishing out tips via social media, Tang says she hopes that diners can be inspired to carry out the same thoughtfulness at home. “From choosing local produce to using each product in its entirety, these small differences can collectively make a difference,” Tang says.

Tatler Offer: HSBC card members who dine at Kausmo from July 1 to August 31 will enjoy a complimentary glass of kombucha*.

Kausmo, 1 Scotts Road, 03-07, S(228208),+65 8126 8538

Read more: Les Amis Group Taps On Young Culinary Duo In Their Latest Restaurant Kausmo

 

 

Source Credit: This article originally appeared on Tatler Asia by Tatler Asia. Read the original article - https://www.tatlerasia.com/dining/digest/singapore-top-chefs-solving-food-wastage-problem