One of our country's most sustainable restaurants can be found at Old Malaya on Lorong Raja Chulan
There is no one specific definition for sustainable food. It can be defined and interpreted in as many ways as an egg can be cooked. Some think that it entails replacing all meat with plant-based foods whilst others believe it is consuming food that does not harm our natural environment. One thing is for sure, a restaurant that doesn’t produce enough food waste for its own compost pile is definitely sustainable.
There is a sense of responsibility at Canvass that is hard to find elsewhere. Head chef Nikolaj Lenz and mixologist MI Rony are determined to show everyone that it is indeed possible to eat good food while abiding by sustainable practices without giving up on flavour or burning a hole in your pocket.
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"What the kitchen cannot use goes to the bar and vice versa," says Lenz with Rony sitting beside him, nodding approvingly. Frothed milk from the bar is turned into crumbly feta and thick cream, leftover charred pumpkin is turned into a syrup that adds an intense savoury sweetness to Rony's crafted cocktails, and coffee grounds are dehydrated into a crispy tuile that gives their brownies and mascarpone a little crunch.
You won't find any ostentatious or convoluting names on the menu. Each dish is named so you know exactly what you are ordering. Their signature dishes like Caesar Salad and Fiske Frikadeller (Danish style fishcakes) are a constant, whilst other dishes make recurring appearances depending on the season and the availability of ingredients.
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