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Celebrity Life

The Delectable Approaches to Food Wastage

by Abram Yum

Just because it looks bad doesn’t mean it isn’t good.

The post The Delectable Approaches to Food Wastage appeared first on LUXUO.

Posted in Bincho At Hua Bee, Cure, Editor's Picks, Food Wastage, Gastronomy, Homepage Slider, Kausmo, La Tête, LeVeL33, Lifestyle, Miller Union, Misadventure & Co., Nose-to-Tail, Root-to-Stem

Food, glorious food: How will we eat in 2020?

by Jesslyn Lau

F&B industry players look back at 2019 and what to expect in the year to come.

The post Food, glorious food: How will we eat in 2020? appeared first on The Peak Magazine.

Posted in Adrift, Alysia Chan, Artichoke, Bjorn Shen, Bread Street Kitchen, Candlenut, Cheek by Jowl, Chef, Christine Kaelbel-Sheares, Cloudstreet, CUT by Wolfgang Puck, Dining, Food, Food Trends, Gourmet & Travel, Gubak Kia, Impossible Foods, Indigo Blue Kitchen, Ivan Brehm, Joni Ong, Kausmo, Lo & Behold Group, Loh Lik Peng, Magic Square, Malcolm Wood, Marina Bay Sands, Maximal Concepts, Mott 32, Mustard Seed, Nouri, Tan Ken Loon, The Black Swan, The Naked Finn, unlisted collection, Wee Teng Wen

Food, glorious food: How will we eat in 2020?

by Jesslyn Lau
Nouri

F&B industry players look back at 2019 and what to expect in the year to come.

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

Posted in Adrift, Alysia Chan, Artichoke, Bjorn Shen, Bread Street Kitchen, Candlenut, Cheek by Jowl, Chef, Christine Kaelbel-Sheares, Cloudstreet, CUT by Wolfgang Puck, Dining, Food, Food Trends, Gourmet & Travel, Gubak Kia, Impossible Foods, Indigo Blue Kitchen, Ivan Brehm, Joni Ong, Kausmo, Lo & Behold Group, Loh Lik Peng, Magic Square, Malcolm Wood, Marina Bay Sands, Maximal Concepts, Mott 32, Mustard Seed, Nouri, Tan Ken Loon, The Black Swan, The Naked Finn, unlisted collection, Wee Teng Wen

Kausmo: come for the food, stay for the stories

by Weets Goh

The new, sustainability-focused restaurant from the Les Amis Group is championing "aesthetically filtered" produce to highlight the problem of food waste.

The post Kausmo: come for the food, stay for the stories appeared first on The Peak Magazine.

Posted in Fine Dining, Gourmet & Travel, Kausmo, Les Amis, sustainability

Kausmo: come for the food, stay for the stories

by Weets Goh
Kausmo wild fish congee

The new, sustainability-focused restaurant from the Les Amis Group is championing "aesthetically filtered" produce to highlight the problem of food waste.

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

Posted in Fine Dining, Gourmet & Travel, Kausmo, Les Amis, Slider - Home, sustainability
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