Page 7 - Cuisine & Wine Asia 2020 - Jan/Feb 2020 Issue

S.O.U.L.: SUSTAINABILITY, ORGANIC, URBAN FARMING, LIFESTYLE – THE F&B AND

灵 HOSPITALITY INDUSTRY HAS MADE TREMENDOUS PROGRESS OVER THE YEARS.
WITH THE INCREASING AWARENESS TOWARDS HEALTH AND SUSTAINABILITY,
魂 MANY RESTAURANTS TODAY ARE GOING THE EXTRA MILE TO PROVIDE THEIR
GUESTS WITH THE HEALTHIEST, MOST SUSTAINABLE AND SUMPTUOUS DISHES.
料 们追求很多，却也失去很多，我们追求名利，却失去了天伦；我们

理 我追 求 奢 华 ， 却 失 去 了 淳 朴 。 。 。 走 到 最 后 ， 我 们 就 连 餐 盘 上 的 食
物也深深伤害了我们唯一的家～～地球。感恩的是，我们也看到了目前
有许多联锁餐厅，酒店，甚至一些农场也纷纷加入环保，可再循环食材
的行例里。也许你会认为其他国家早就在做这些事情了，我们现在才做
是否晚了些，但你要记得，永远不会太迟，只要你愿意踏出的第一步。

ue to the lack of land, Singapore struggles our body,” says Chef Zhang, “I also practice ‘naked’
with agriculture. While there are many cooking – where we use less seasoning and respect
farms in Singapore responsible for the the ingredient’s original taste. This contributes
Dproduction of food like eggs, vegetables towards a stronger immune system for our guests.”
and meat, the agricultural production in Singapore
is not enough to deliver to the needs of the To showcase his support towards local producers,
country's people. Thus, about 90 percent of the the star of his sea bass dish is sourced locally. He
country’s food is imported from all over the world. accompanies the moist and savoury local sea
bass with pickled vegetables and radish. The
Besides food security, sustainability is also dish is paired with Ruffino Ponti d’Oro Galestro
a common topic of conversation in the F&B 2013 to add a refreshing finish to the dish.
industry. Years ago, due to the high prices of
local produce, many chefs choose to import THINK IT IS IMPORTANT TO
their ingredients from overseas to save cost. “I BE SUSTAINABLE AND TO USE
Today, we see more chefs who choose to support ORGANIC INGREDIENTS,” SAYS CHEF
local producers in the name of ‘sustainability’. ZHANG, “WE NEED TO MAKE SURE WE
PROTECT OUR PLANET, AND PROTECT
Events such as the World Gourmet Summit
highlight the efforts made by members of the OUR IMMUNE SYSTEMS AS WELL.”
F&B industry with its 2020 theme being S.O.U.L.
For chefs today, S.O.U.L. is important as diners 让酒店的每一个角落都充满着环保元素
today are becoming more aware of the food they
eat, and want to know where it comes from. 新加坡国敦河畔大酒店的行政总厨张杰，投身
在餐饮界几十年，从过去纯煮好吃的食物给食
客，一直到现在除了要料理美食佳肴之外，也
For Chef Jackie Zhang of Grand Copthorne 要追求食材的可持续性。 师傅的使命依然是带
Waterfront Hotel, the term S.O.U.L means “Using 着你，用味蕾旅行全世界。当然身为一个负责
local, organic and healthy produce”. He shows his 任的厨师，也必须迎合整间酒店的餐饮概念，
interpretation of S.O.U.L. through dishes like the 所以他不断的在研发，也一直追求突破自己的
poke bowl, acai bowl and a local dish – chicken rice. 极限。 酒店的公关王进发先生和我们分享到如
何把可再循环， 可持续性的物品带进酒店，让
In each dish, Chef Zhang uses organic vegetables 酒店的每个角落都能和环保有关系。 身为人父
的他认为，你能留什么给下一代很重要，若地
and fruits, and healthy alternatives like brown 球上连一滴干净的食水都没有了，你还能谈什
rice. “When I think of S.O.U.L., I think about dishes 么理想。。。
that contribute to a healthy lifestyle: less oil, less
carbohydrates and more fruits that help us to Pg028 1. sea bass by Chef Jackie Zhang
digest our food better and help remove toxins in Pg029 2. stir-fried truffles wild organic mushroom, fungus
& asparagus by Chef Nicky Ng
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