Embracing produce that is deemed over-ripened and oddly-shaped. Using produce and products in their entirety, right down to repurposing scrap fabric from uniforms into coasters. Such are the waste reduction efforts that form the backbone of Kausmo, the bolthole of a restaurant helmed by chef Lisa Tang, 24, and restaurant manager Kuah Chew Shian, 26, with backing from the Les Amis Group. The young duo hopes to showcase how we can all be more mindful about the way we choose and treat the things that we buy, cook with and eat.
To illustrate their point, Kuah places a pair of brown mushrooms on the table. They seem perfectly formed and edible to our untrained eye, but Kuah points out that the frill on the base of one mushroom’s cap has separated from its stem. “Retailers only take mushrooms with closed caps,” she says. “So, this mushroom would have been relegated to the overstocked pile.”
The same goes for micro-cress, a common garnish in restaurants, she tells us as she sets a dish of roasted sprouts on the table. When one cress has the gall to grow a little larger than the others, its destiny is fast-tracked to the rubbish bin.