Good For You. Good For The Planet.
WINE&DINE|November - December 2019
Here is how we are eating better for our health and for the environment in the 21 st century
Tiong Li Cheng
Good For You. Good For The Planet.

We have come a long way from our hunter-gatherer days. We are not only eating bigger, we are eating better. Never in the history of time has food been so abundant and edible items so easy to obtain. In many ways this is a glorious thing. Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever we want it: from strawberries any time of the year to authentic sushi everywhere and Italian pizzas that you could have sworn, tastes exactly like the one you had in Naples.

In Singapore, new restaurants are opening every day with concepts that exceed our wildest dreams. New farming techniques like controlled environment agriculture (CEA), vertical farming, and hydroponics have allowed local agricultural company Sustenir to produce non native vegetables and fruits like kale and strawberries in land-scarce Singapore. Meanwhile, local grocery stores like Little Farms and Ryan’s Grocery are stocked with everything from exotic fruit hybrids to food products that cater to every segment of specialized diets from the gluten-free options, to nut-free, dairy-free, ketogenic, and vegan.

Yes, these are exciting times and what it means to eat well is not only being shaped by modern culinary style and bona fide nutritional science, it is also being affected by new strides in food technology, and a keen awareness of food sustainability.

この記事は WINE&DINE の November - December 2019 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は WINE&DINE の November - December 2019 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

WINE&DINEのその他の記事すべて表示
New Blood
WINE&DINE

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

time-read
7 分  |
April - June 2021
Sharing Is Caring
WINE&DINE

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

time-read
1 min  |
April - June 2021
Nutmeg's Role In Singapore's History
WINE&DINE

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

time-read
6 分  |
April - June 2021
New And Improved
WINE&DINE

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

time-read
1 min  |
April - June 2021
Pairing Spice-Driven Cuisines With Wine
WINE&DINE

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

time-read
7 分  |
April - June 2021
Let Land Grow Wild
WINE&DINE

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

time-read
7 分  |
April - June 2021
The South Asian Misnomer
WINE&DINE

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

time-read
8 分  |
April - June 2021
Keepers Of The Spice Trade
WINE&DINE

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

time-read
7 分  |
April - June 2021
Sugar, Spice And Everything Nice
WINE&DINE

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

time-read
4 分  |
April - June 2021
WINE&DINE

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

time-read
7 分  |
April - June 2021