Sustainability isn’t just a buzzword in Singapore’s dining scene – it’s fast becoming the standard. Across the city, restaurants are rethinking how they source, cook, and serve food, all while keeping flavour front and centre. Whether it’s procuring seafood directly from local fish farms or designing menus around seasonal produce, they all want one thing: to show that eco-friendly practices don’t have to come at the expense of taste. As former Noma chef Matthew Orlando once said, “Feed people something delicious, then start the conversation.”