How To Prepare This Festive Blowout

Feast like a king with a minimal-waste party and a hawker-themed do – for under $100 per person. Two chefs tell us how to prepare this festive blowout.

- Hayley Tai

Minimal-waste Party

Co-founders Lisa Tang (left) and Kuah Chiew Shian of Kausmo believe in planning and repurposing ingredients. $75 per person for a six-course meal.

Their culinary ethos is to zero-out food waste. Kausmo is Singapore’s only minimal-waste eatery that buys produce directly from importers. The menu is seasonal as they pick the edible, however aesthetically displeasing, produce from importers weekly.

The dishes, combining European techniques with Asian influences, are also created from fresh secondary cuts of meat that are often overlooked in favour of prime cuts. While not everyone can buy produce from importers, the duo provides a guide for the festive season, where the half-eaten turkey, cold slabs of roast beef and uneaten blue cheese are often thrown into the bin.