This story was originally published on July 7, 2022 and updated on September 13, 2022.
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. The Elephant Room
Sustainability is more than knowing where your food comes from. Head chef Niyati Rao shares that it’s also about knowing where your food comes from and reducing food wastage in the kitchen.
At The Elephant Room, Rao and his team source their vegetables and seafood from the Tekka Market and aim to use every part of the ingredient. With their new recycling project, whatever isn’t used is made into compost.
One of their signature dishes is the chickpea chaat salad, crafted with ingredients like cumin crisp, fresh coriander, red onion and pomegranate from Tekka Market. The dry chickpeas are cooked in a pressure cooker to get that desired texture before they are flavoured with a house-made spice mix.
Tatler Offer: HSBC card members who dine at The Elephant Room from September 1 to 31 will enjoy a discount for its signature dish, mussels and crab sothi*.
The Elephant Room, 20A Teck Lim Road, S(088391), 9111 5131