Global climate change is real, and recently, we have been experiencing its drastic effects as evidenced by increasing temperatures, flash floods and rising sea levels. If we don’t do something about it now, there will come a time when the repercussions will be irreversible.
In taking care of Mother Earth, Mallow chef-owner Christina Rasmussen believes in “strength in numbers”. She explains: “I am just one person, as are you and everyone else, and we can do a lot individually. But I think what’s even better is being able to have a platform that reaches more.”
It is for this reason that financial institutions like HSBC are moving the sustainability conversation forward by partnering with Hong Kong-based sustainability consultancy group, Food Made Good, to bring the One Planet Plate campaign to the island. The international campaign promotes a greener lifestyle through our food choices. Since it was launched in Singapore and the UK this year (with Hong Kong due to launch soon), 8,798 restaurants from 37 countries have shown their support with sustainable menus and recipe contributions to One Planet Plate.
In Singapore, HSBC aims to connect diners with delicious and sustainable food choices by partnering with chefs who offer eco-friendly dishes made with locally sourced ingredients (for less carbon footprint), responsibly sourced produce and sustainably farmed seafood. Bonus: HSBC card members who dine at their restaurants from July 1 to September 30 will receive exclusive offers.
In case you missed it: Singapore's Top Chefs Tell Us Why Sustainability Matters in the F&B Scene
1. Kaarla and Oumi
Sharing a gorgeous space on the 51st floor of CapitaSpring are modern Australian restaurant Kaarla and contemporary Japanese restaurant Oumi. Guided by the sustainability principles of Environmental, Social, Governance (ESG) and UN Sustainable Development Goals (SDG), the culinary teams maximise ingredients with a nose-to-tail cooking mindset and use responsibly sourced and ethically raised produce. In fact, some of these ingredients are harvested from the 10,000 sq ft Food Forest, an urban garden at CapitaSpring.
At Kaarla, executive chef John-Paul Fiechtner’s larder is well-stocked with ethically caught seafood, sustainably farmed livestock and produce, which he transforms into delightful ‘Coastal Australian’ dishes. Highlights include the Murray cod that is first steamed and given a smoky finish in the custom-made oven (built with sustainable materials, of course); and the salt-cured kangaroo topped with nutty black barley ancient grain from Western Australia and enriched with a bonito-based dressing.
At sister restaurant Oumi, head of Japanese Culinary Development and chef Lamley Chua’s Australian-inspired Japanese cooking showcases every part of the season’s best produce. Take, for example, the seasonal sayori or Japanese halfbeak presented as sashimi and placed atop steamed rice perfumed with mizuna. The fish bone is used two ways—deep-fried and crumbled atop the rice as garnish, and deep-fried and served whole alongside the sushi bowl.
Tatler Offer: HSBC card members who opt for the Kaarla Market Menu and Oumi Omakase Menu from July 1 to August 31 will enjoy a 10 per cent discount*.
Kaarla and Oumi, 88 Market Street, 51-01, CapitaSpring, S(048948), +65 8518 3763