Compassion for the more vulnerable in our community is particularly crucial during these exceptionally trying times. But to be able to do this while showing support for a restaurant industry that’s also facing unprecedented challenges is an opportunity Michelin, the leading mobility company behind the feted international restaurant guide, aims to make the most of.
In a recent statement, it announced that Michelin Singapore is collaborating with Michelin-recommended restaurants to deliver 2,000 meals to The Food Bank Singapore’s member beneficiaries. It is the first time Michelin Singapore is collaborating with its recommended restaurants on a corporate social responsibility initiative.
The list of 20 restaurants include three-Michelin-starred Odette, two-starred Saint Pierre, Shisen Hanten and Zén, and one-starred establishments Alma, Buona Terra, Burnt Ends, Hawker Chan and Nouri. It also includes Bib Gourmand eateries such as Chey Sua Carrot Cake, Heng Carrot Cake, Hjh Maimunah, Ka-Soh, Muthu’s Curry and The Blue Ginger, as well as Plate eateries Ji Ji Noodle House and Keng Eng Kee.
The programme, which aims to feed low-income families, the elderly and the less fortunate across Singapore, has even attracted previous Michelin-recommended restaurants Char and New Ubin Seafood, as well as one-starred modern barbeque joint Burnt Ends’ sister restaurant Meatsmith.
Michelin Singapore will fund the cost of the meals and the distribution, a spokesperson clarifies, adding that as the cost of ingredients used at some restaurants is high, these restaurants have kindly offered to provide the meals at a subsidised rate.
The varied selection includes 80 packets of chai tow kway that hawker Tan Sai Heng of Heng Carrot Cake at Newton Hawker Centre had prepared on his only day off. Odette, one of only two restaurants in Singapore with three Michelin stars, will be preparing off-menu meal boxes of roasted chicken thigh in the restaurant’s signature Vadouvan spice mix and baby carrots and broccoli on Niigata rice, paired with a caramelised apple and cinnamon tart for dessert.
The allocation of food to the beneficiaries over the course if the week (until May 24) is handled by The Food Bank Singapore. Each vendor is allocated either lunch or dinner slots, though some may provide for both mealtimes on certain days.