Chef Then Jun Kiong pan-sears barramundi fish ($22) and tops it barbecue-style with sambal belachan chilli, lime and prawn crackers. The fish is sourced from new local fish farm Kühlbarra.
Students from NTU are celebrating locally grown produce, and you’re invited to do the same. The We are Singavore movement, which runs until early April, showcases the farmers, fishermen and artisans making good of Singapore’s soil and water. The team of four – Nor’Huda binti Mohamed Abidin, Jamie Foo, Louise Jane Cher and Matthias Ho – believe that supporting the community and spreading awareness of our food sources are crucial, especially on our island of gastronomes.
This month, they’re partnering several food and beverage establishments to incorporate homegrown ingredients into the latter’s dishes. Wong Yoon Sann highlights three plates that will show off your Singavore stripes.
Find out more about We are Singavore here.
