We’ve all heard the benefits of eating local: reduced carbon footprint, fresher food and support for the local economy. But it can take lots of time and effort to source and cook farm-to-table meals. These eateries offer up a range of thoughtful and delicious recipes featuring locally made products and locally grown produce. So even the time-strapped can champion made-in-Singapore goodness.
Afterglow
24 Keong Saik Rd., 6224-8921.
Order: Drag-Pom salad (top pic, $16)
Raw food specialist Afterglow sources their veggies from local farms wherever possible. Their popular Drag Pom Salad features a base of romaine lettuce from Quanfa Organic Farm, as well as fresh dragonfruit, sweet pomegranate, creamy avocado, buttery macadamias and zippy mint dressing. It’s a colourful combination brimming with health.
Artichoke
161 Middle Rd., 6336-6949.
Order: Mak & Cheese ($18)
Chef Bjorn Shen subs mee tai mak rice noodles for the usual macaroni in this take on the comfort classic mac & cheese. The recipe also includes leafy greens from Quanfa Organic Farm, mushrooms from Kin Yan Agrotech and a topping of pita crumbs from Kampong Glam’s Pita Bakery (which also supplies all the restaurant’s bread daily).
East 8
#01-21/22 Grand Park City Hall, 10 Coleman St., 6338-8289.
Order: Summer spice lamb ($28)
For this fusion small plate, lamb short ribs are marinated in a spicy blend—featuring local brand MOFO Chili’s Dodge the Bullet hot sauce—and then brushed with a sweet lime glaze. The heat level is pretty manageable. But you can request to have it spicier for a real chili burn. The sweet-savoury nibble goes great with drinks and will have you reaching for cocktail after cocktail to quell the flames.
Envy Coffee
#01-04 Nexus@One-North, 1 Fusionopolis Link, 6710-4005.
Order: Beenut butter toast ($3.90)
Envy Coffee slathers all-natural honey-sweetened peanut butter by local makers Second Helpings liberally on multi-grain toast. They offer the option of three flavours: Original, B3 (chocolate peanut butter) and Cocovan (coconut vanilla peanut butter).
Revolution Coffee
#01-03A, 21 Media Circle, 6777-2110.
Order: Banana yoghurt granola parfait ($6.50)
Wholesome nutmeg-spiced cereal made by small batch food producer Eastern Granola, Revolution Coffee’s house-made yogurt, sticky honey and ripe bananas are layered in a tall parfait glass and dusted with cinnamon for this pretty morning meal. A best seller at the café, the dish is a light, healthy alternative to the other breakfast offerings (think gula melaka-sauced pancakes).
Kerbside Gourmet
9298-4888.
Order: Fish curry pasta ($12)
This socially conscious food truck is seriously committed to local produce. Truck founder Ee Poh Luan worked with urban gardening consultants Edible Gardens to build Herby Kerby (an herb garden right on top of the truck cabin). But the LTA shut it down due to alleged safety concerns. Still, the herbs used now are grown on Singapore soil, in Ee’s own backyard. They go into moreish dishes their fish curry pasta, which features lots of aromatic lemongrass.
We’ve all heard the benefits of eating local: reduced carbon footprint, fresher food and support for the local economy. But it can take lots of time and effort to source and cook farm-to-table meals. These eateries offer up a range of thoughtful and delicious recipes featuring locally made products and locally grown produce. So even the time-strapped can champion made-in-Singapore goodness.
Afterglow
24 Keong Saik Rd., 6224-8921.
Order: Drag-Pom salad (top pic, $16)
Raw food specialist Afterglow sources their veggies from local farms wherever possible. Their popular Drag Pom Salad features a base of romaine lettuce from Quanfa Organic Farm, as well as fresh dragonfruit, sweet pomegranate, creamy avocado, buttery macadamias and zippy mint dressing. It’s a colourful combination brimming with health.
Artichoke
161 Middle Rd., 6336-6949.
Order: Mak & Cheese ($18)
Chef Bjorn Shen subs mee tai mak rice noodles for the usual macaroni in this take on the comfort classic mac & cheese. The recipe also includes leafy greens from Quanfa Organic Farm, mushrooms from Kin Yan Agrotech and a topping of pita crumbs from Kampong Glam’s Pita Bakery (which also supplies all the restaurant’s bread daily).
East 8
#01-21/22 Grand Park City Hall, 10 Coleman St., 6338-8289.
Order: Summer spice lamb ($28)
For this fusion small plate, lamb short ribs are marinated in a spicy blend—featuring local brand MOFO Chili’s Dodge the Bullet hot sauce—and then brushed with a sweet lime glaze. The heat level is pretty manageable. But you can request to have it spicier for a real chili burn. The sweet-savoury nibble goes great with drinks and will have you reaching for cocktail after cocktail to quell the flames.
Envy Coffee
#01-04 Nexus@One-North, 1 Fusionopolis Link, 6710-4005.
Order: Beenut butter toast ($3.90)
Envy Coffee slathers all-natural honey-sweetened peanut butter by local makers Second Helpings liberally on multi-grain toast. They offer the option of three flavours: Original, B3 (chocolate peanut butter) and Cocovan (coconut vanilla peanut butter).
Revolution Coffee
#01-03A, 21 Media Circle, 6777-2110.
Order: Banana yoghurt granola parfait ($6.50)
Wholesome nutmeg-spiced cereal made by small batch food producer Eastern Granola, Revolution Coffee’s house-made yogurt, sticky honey and ripe bananas are layered in a tall parfait glass and dusted with cinnamon for this pretty morning meal. A best seller at the café, the dish is a light, healthy alternative to the other breakfast offerings (think gula melaka-sauced pancakes).
Kerbside Gourmet
9298-4888.
Order: Fish curry pasta ($12)
This socially conscious food truck is seriously committed to local produce. Truck founder Ee Poh Luan worked with urban gardening consultants Edible Gardens to build Herby Kerby (an herb garden right on top of the truck cabin). But the LTA shut it down due to alleged safety concerns. Still, the herbs used now are grown on Singapore soil, in Ee’s own backyard. They go into moreish dishes their fish curry pasta, which features lots of aromatic lemongrass.