SINGAPORE CITY GUIDE, #EATFORTOMORROW

OPEN FARM COMMUNITY

• Open Farm Community is a pioneering urban farm and restaurant concept in Singapore; a timely reaction to the increasing disconnect between people and the food they eat. Their vision is to bring to life what the impact of urban farming could be like in Singapore. Open Farm Community’s goal is to strengthen our understanding and respect for food and its origin on a mission to showcase the beauty of regional produce in a modern culinary experience. They also want to craft a space for families to come together and explore the many facets of food together through hosting tours of their vegetable and fruit orchards, organising talks and gardening workshops, and – of course – through eating. 

• MUST TRY: At this farm-to-table establishment, you simply must experience the way they prepare sustainably-caught barramundi fish from Singapore, served with seasonally-changing fresh produce and herbs from their garden.

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NATIVE 

• Native was born out of the intention to showcase the beauty of the Singaporean region: from the craftsmen to the produce, from the familiar to the novel. Located on the bustling Amoy Street, almost everything inside Native is made out of reclaimed or recycled materials. Founder Vijay Maydaliar and his team regularly forage ingredients from Singapore, Sri Lanka, Thailand and Vietnam. Finds such as curry leaves, pink jasmine, jackfruit, wild sorrel and weaver ants are just some of the ingredients that end up in the cocktails and dishes at Native. With a mainly vegetarian and pescatarian menu that is meant to be shared family-style, it is the perfect space to gather in Singapore. 

• MUST TRY: It’s got to be the rich and creamy ginger and milk pudding, served on a base of gula melaka syrup and cacao ragi soil, topped with foraged fresh semut flowers.

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ANALOGUE INITIATIVE 

• With the same owner as Native Bar, Analogue Initiative is driven by a team of forward-thinking individuals striving to create a more sustainable dining and drinking experience in Singapore. Passion is at the heart of Analogue’s work, and they believe in a future that is kinder to the earth and to ourselves. They’re always discussing ways to make their space more inclusive, sourcing for ingredients that minimise our environmental impact and reconceptualising their approach to energy and material use for maximum efficiency. 

• MUST TRY: Traditionally associated with animal protein, Analogue Initiative has reimagined their menu by crafting a plant-based version of char siu. The ‘Char Siew Mantou’ is bursting with bold flavours and textures – envision crispy fried aubergine coated in their house-made char siu sauce, accompanied by fresh lettuce and nestled within a soft bao.

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MORSELS 

• Chef Petrina Loh's innovative and progressive restaurant, Morsels, celebrates Asian cuisine with a contemporary twist. The menu pays homage to Petrina's heritage, shaped by her upbringing in Singapore, while also drawing inspiration from her international travels as an adult. Petrina is on a mission to showcase the wonders of Singapore by collaborating with fellow artisans, including winemakers, farmers and producers, to incorporate their finds into her menu.

• Founded just over 10 years ago, Morsels' menu changes every 2-3 weeks to offer a fresh dining experience. The restaurant is dedicated to promoting responsible stewardship of our planet, embracing a zero-waste policy, crafting their own fermented sauces rather than using UPF-based ones and highlighting sustainably-sourced ingredients. They are committed to pushing boundaries by incorporating nourishing ingredients into their cuisine, with a strong emphasis on fermentation and artisanal cooking techniques.

• MUST TRY: Petrina and her team rigorously ensure they trace the origin of every ingredient they use and maintain a zero-waste policy in their kitchen. We're especially intrigued by their warming bowl of noodles combining herby umami sauce, kimchi pork wontons and jalapeño citrus chilli.

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FURA

• FURA is all about changing the way we look at food and drink with the future of our food systems in mind: shaping new rituals through conscious choices in our everyday decisions.

• Led by Christina Rasmussen and Sasha Wijidessa, FURA is driven by a desire to make sustainable dining approachable, while always opting for ingredients that have a low carbon footprint. The menu is titled, ‘Journal of Future Food’, introducing guests to a selection of exciting #EatForTomorrow ingredients like insect proteins, cell-cultured milk and coffee crafted from burdock root and hemp seeds. There is also an emphasis on showcasing the beauty of many of Singapore’s invasive species or ingredients that can be found in abundance. They’ve also got a rooftop herb garden, solely used to garnish their dishes and drinks. 

• MUST TRY: Conscious that the production of coffee can be extremely water intensive, and that there are new challenges with growing beans due to climate change, they’ve decided to develop their own blend of espresso using roasted malt grains, pu erh tea, hemp and burdock root. 

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SCALED BY AH HUA KELONG

• Tucked along the quaint streets of Jalan Besar, Scaled by Ah Hua Kelong is the brainchild of Wong Jing Kai and is the first fisherman-owned restaurant in Singapore proud to serve locally-farmed seafood. Scaled is all about redefining good food through the local lens. 

• Situated in a cul-de-sac of Singapore at both Changi and Sembawang, Ah Hua Kelong reflects the natural bounty of local sea produce and farm skills. Home to clusters of seabass, pearl grouper, golden pomfret, green-lipped mussels and other wild-caught seafood, produce is reared to its prime at this floating farm before being harvested. This hyper-local sourcing reduces the carbon footprint of what's presented on your plate. 

• Whether smoked, torched or dipped in curry, Scaled is on a mission to redefine Singaporeans’ perception of domestically-farmed seafood. 

• MUST TRY: The curry mussels are a beloved specialty at this unassuming sea-to-table restaurant, served with fluffy mantou – the perfect companions for soaking up the mouthwatering sauce.

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KAARLA

• Kaarla’s menu is strongly influenced by the available seasonal produce sourced from only the very best local farms in Singapore. Inspired by the progressive, passionate and dedicated fisherman, farmers, breeders and producers of the nation, Kaarla solely crafts dishes using wild-caught, ethically-raised produce, and boasts the world's highest food forest at 10,000 feet above Singapore. Here, they grow a lush assortment of heritage varieties of produce for the kitchen. 

• MUST TRY: Set against a backdrop of Singapore’s breathtaking skyline, indulge in the culinary masterpiece that is the king prawns, served with Jerusalem artichoke, lemon myrtle miso and celeriac. 

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ARTICHOKE

• Chef-owner Bjorn Shen is a steadfast advocate for sustainable ingredients, and this is reflected in Artichoke's ever-evolving seasonal menu. Nestled on Middle Road, this beloved Middle Eastern restaurant offers a delectable array of dips, sharing platters and fresh salads. Artichoke's commitment to sourcing 33% of its menu from local producers shines through in every aspect of their cuisine. From locally sourced eggs, mushrooms and veggies to handpicked tomatoes and fresh herbs from their own garden, every component showcases their dedication to sustainable gastronomy.

• MUST TRY: Be sure not to miss their Dipping Feast, featuring jewelled hummus, muhammara, fried cauliflower and Turkish bread—an delightful explosion of flavours. 

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THE PROVIDORE

• The Providore takes great pride in its commitment to sourcing top-quality ingredients from sustainable suppliers. The menu showcases a wealth of organic ingredients, responsibly caught seafood, free-range chicken and grass-fed beef. They're dedicated to catering to those looking for more plant-rich options, with a substantial portion of their menu being vegetarian or easily adaptable to be vegetarian. There are lots of plant-based swaps you can do, and plenty of options for vegans. The wine list features biodynamic and organic options, celebrating winemakers who produce wine with minimal intervention.

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