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These 5 Singapore producers supply the growing locavore trend in high-end restaurants

by Jesslyn Lau

From vegetables, mushrooms and fish to goat's milk, these five producers are supplying to high-end restaurants such as Restaurant Labyrinth, Nouri and Joel Robuchon.

The post These 5 Singapore producers supply the growing locavore trend in high-end restaurants appeared first on The Peak Magazine.

Posted in Bear Bear Fresh, Chen Wei Nan, Christopher Chan, Dining, Edmund Wong, Farm deLight, Gourmet & Travel, Han Li Guang, Hay Dairies, Ivan Brehm, Joel Robuchon, Kin Yan Agrotech, Leon Hay, Lim Soon Leong, Local Produce, Locavore, Nippon Koi Farm, Nouri, Oliver Truesdale-Jutras, Open Farm Community, Pay Bok Sing, Restaurant Labyrinth, Roger Wong, Saint Pierre, Sustainable farming, The Guild, Tiberias Harvest, Tong Le, Vincent Lauria

These 5 Singapore producers supply the growing locavore trend in high-end restaurants

by Jesslyn Lau
Huang Li Guang

From vegetables, mushrooms and fish to goat's milk, these five producers are supplying to high-end restaurants such as Restaurant Labyrinth, Nouri and Joel Robuchon.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Bear Bear Fresh, Chen Wei Nan, Christopher Chan, Dining, Edmund Wong, Farm deLight, Gourmet & Travel, Han Li Guang, Hay Dairies, Ivan Brehm, Joel Robuchon, Kin Yan Agrotech, Leon Hay, Lim Soon Leong, Local Produce, Locavore, Nippon Koi Farm, Nouri, Oliver Truesdale-Jutras, Open Farm Community, Pay Bok Sing, Restaurant Labyrinth, Roger Wong, Saint Pierre, Sustainable farming, The Guild, Tiberias Harvest, Tong Le, Vincent Lauria
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