Singapore has emerged as a regional leader in sustainable dining, moving far beyond the eco-warrior niche into mainstream culinary culture. The article from Harper’s Bazaar Singapore showcases ten establishments that demonstrate how sustainability and exceptional dining experiences can coexist harmoniously. This review examines the sustainability practices, culinary approaches, and overall impact of these pioneering restaurants.
The Sustainability Framework
The featured establishments embrace sustainability through multiple dimensions: locally-sourced ingredients, organic produce, on-site gardens, ethical meat and seafood sourcing, waste reduction, and plant-based alternatives. What makes Singapore’s approach particularly noteworthy is the integration of these practices into diverse culinary formats, from casual cafes to Michelin-starred fine dining.
Standout Establishments
Innovation Leaders: Strangers Reunion
Strangers Reunion deserves special recognition for its groundbreaking approach to upcycling. The cafe transforms ingredients typically destined for disposal into centerpiece dishes. The Salmon Skin Chips utilize offcuts and trimmings, while the Pork and Broccoli dish reimagines broccoli stems through slow-roasting techniques. Most ingenious is their coffee-smoked salmon, which cold-smokes house-cured fish with spent coffee grounds. This demonstrates that sustainability can drive culinary creativity rather than limit it.
Farm-to-Table Pioneers: Open Farm Community
As one of Singapore’s first farm-to-table restaurants, Open Farm Community offers an immersive experience that extends beyond the plate. The establishment features fruit and vegetable orchards open for exploration, gardening workshops, and monthly showcases of local farmers and their produce. This educational component transforms dining into a learning opportunity about sustainable food systems. Signature dishes like Cauliflower “Wings” prove that plant-forward cuisine can satisfy even the most dedicated carnivores.
Michelin Excellence: Labyrinth
Labyrinth stands out for achieving the rare combination of Michelin recognition and exceptional sustainability credentials. Chef-owner LG Han sources 80 percent of the menu from Singapore and surrounding areas, working directly with local farmers, fishermen, and fishery ports. The restaurant’s “new Singaporean” cuisine connects sustainability to cultural heritage, as seen in dishes like the “Ang Moh” Chicken Rice with Local Mushroom and Local Wild Caught Crab with Sustenir Farm Strawberry. This approach proves that sustainability and culinary excellence are complementary rather than competing values.
Holistic Approach: Grand Hyatt Singapore
The Grand Hyatt demonstrates how large-scale hospitality can embrace sustainability systematically. All seafood across its restaurants carries ASC or MSC certification, ensuring responsible aquaculture and fishery practices. The hotel’s 2016 installation of Singapore’s first hotel waste-management plant converts food waste into organic fertilizers within 24 hours, which then nourish the rooftop herb garden. This closed-loop system exemplifies circular economy principles. The addition of plant-based options like Beyond Burger and Just Egg at mezza9 shows responsiveness to evolving dietary preferences.
Mediterranean Excellence: Artemis Grill
Artemis Grill extends sustainability beyond the kitchen into architectural design. The eco-friendly Tulip umbrellas on the outdoor terrace capture rainwater for building recycling systems. The Mediterranean-inspired menu features organic produce from France, sustainably-sourced cod from Scotland, and Japanese hamachi and scallops, all complemented by ethically-farmed, free-range, hormone-free meats. This global sourcing strategy maintains quality while honoring sustainability principles.
Notable Sustainability Practices
Local Sourcing and Urban Farming
Multiple establishments feature on-site gardens. Verde Kitchen maintains a vertical garden providing leafy vegetables, while The Summerhouse uses garden harvests as garnishes and herbs in dishes. This hyperlocal approach reduces transportation emissions and ensures maximum freshness. The Summerhouse’s transparency about ingredient origins, listing specific farms on the menu, educates diners about their food’s journey.
Ethical Protein Sources
The collective commitment to ethical animal products is impressive. Verde Kitchen uses only certified organic, free-range chicken and eggs. Yellow Pot avoids unhealthy additives while working with local farmers committed to responsible practices. Origin Grill offers a bespoke selection of sustainably-sourced beef from grass- and grain-fed cattle across Australia, Ireland, and Japan, alongside line-caught sustainable seafood from MSC-certified coasts.
Waste Reduction and Upcycling
Beyond Strangers Reunion’s upcycling innovations, Idlewild bar demonstrates sustainability in beverage programs. The Sugarloaf cocktail transforms pineapple skins from the hotel’s breakfast buffet into fermented tepache, while pineapple leather and pickled watermelon rind create edible garnishes. This creative reuse of spent ingredients shows how sustainability can enhance rather than constrain creativity.
Areas for Growth
While the featured establishments demonstrate impressive commitment, the article reveals some limitations. Several restaurants rely heavily on imported ingredients, with Artemis Grill sourcing vegetables from France and Verde Kitchen importing certain items. While quality may justify these choices, there’s room for greater emphasis on regional sourcing.
Additionally, most establishments cater to middle and upper-income diners. Sustainability’s democratization requires making these practices accessible across price points. The article doesn’t address whether sustainable ingredients necessarily increase costs or if economies of scale could reduce them.
Cultural and Regional Context
Singapore’s sustainable dining scene benefits from its role as a regional hub. The close relationship with Cameron Highlands farmers (as seen at Grand Hyatt) and collaborations with Indonesian, Philippine, and New Zealand fisheries demonstrate regional sustainability networks. However, Singapore’s limited agricultural land necessitates creative solutions like vertical farming and rooftop gardens.
The integration of local culinary heritage with sustainability, particularly at Labyrinth and Yellow Pot, shows how environmental consciousness can celebrate rather than replace cultural food traditions.
Consumer Impact
These restaurants collectively demonstrate that sustainable dining need not involve sacrifice. From casual brunches at Strangers Reunion to cocktails at Idlewild to fine dining at Labyrinth, sustainability spans all dining occasions. The variety of cuisines represented—Mediterranean, Chinese, modern Singaporean, contemporary—proves sustainability’s universal applicability.
The educational components at Open Farm Community and The Summerhouse empower consumers with knowledge about food systems, potentially influencing their choices beyond these specific establishments.
Conclusion
Singapore’s sustainable dining scene, as represented by these ten establishments, offers an inspiring model of environmental responsibility integrated with culinary excellence. The variety of approaches—from upcycling at Strangers Reunion to closed-loop systems at Grand Hyatt to farm-to-table transparency at The Summerhouse—shows multiple pathways to sustainability.
The most encouraging aspect is how these restaurants treat sustainability not as a constraint but as an opportunity for innovation and creativity. Whether transforming salmon offcuts into chips or fermenting pineapple skins into cocktail ingredients, these establishments prove that environmental consciousness can drive culinary advancement.
As climate change and resource scarcity intensify, Singapore’s sustainable dining pioneers offer both practical examples and inspiration for the global restaurant industry. Their success demonstrates that sustainability, quality, and profitability can coexist, paving the way for a more environmentally responsible future in hospitality.
Rating: 4.5/5 Stars
Strengths: Diverse approaches to sustainability, integration across casual and fine dining, innovation in waste reduction, educational components, cultural sensitivity
Areas for Improvement: Greater emphasis on regional over international sourcing, accessibility across price points, transparency about the cost implications of sustainable practices
Note: This review is based on the Harper’s Bazaar Singapore article published April 27, 2019. Current offerings, practices, and availability may have changed.
A Deep Dive into Seven Eco-Conscious Restaurants and Bars
Executive Summary
Singapore’s dining landscape has undergone a remarkable transformation, with sustainability evolving from a mere buzzword to a genuine commitment embraced by forward-thinking restaurants and bars. This review examines seven establishments that are redefining what it means to dine responsibly without compromising on flavor, creativity, or the dining experience. From farm-to-table concepts to zero-waste cocktail bars, these venues demonstrate that sustainable dining is not only possible but exceptional.
1. Kaarla and Oumi: The Urban Farm Dining Experience
Location: 88 Market Street, CapitaSpring, Singapore 048948
Concept: Coastal Australian and Modern Japanese Kappo Dining
Sustainability Focus: ESG and UN SDG Alignment, Urban Agriculture, Nose-to-Tail Approach
The Vision
Housed on the 51st floor of CapitaSpring, Kaarla and Oumi represent a paradigm shift in how restaurants integrate sustainability into their core operations. These sister establishments aren’t simply restaurants; they’re part of a comprehensive ecosystem designed to demonstrate that fine dining and environmental responsibility can coexist seamlessly.
The Innovation: The 1-Arden Food Forest
The crown jewel of this concept is the 1-Arden Food Forest, an ambitious 10,000 sq ft urban farm—the world’s highest at its location. Organized into five themed gardens (Singapore Food Heritage, Wellness, Mediterranean Potager, Japanese Potager, and Australian Native), the Food Forest serves as both a working agricultural space and an educational hub. This partnership with social enterprise Edible Garden City represents a serious commitment to farm-to-table dining, ensuring that ingredients are literally grown steps away from where they’re prepared.
Culinary Approach
Kaarla exemplifies the closed-loop culinary philosophy, creating dishes with minimal waste. The signature Kaarla Closed Loop Salad showcases this philosophy beautifully, composed entirely of seasonal bounty from the Food Forest—roselle leaves, Filipino spinach, marigold, and other rotating ingredients, dressed in fermented calamansi juice and served on tiger nut curd. The “Our Zucchini” dish demonstrates how even specific components are sourced responsibly, featuring zucchini flowers from either the urban farm or local suppliers.
Oumi’s Japanese Kappo concept maintains the same sustainability principles while honoring traditional Japanese culinary arts. Seasonal craft cocktails showcase the collaborative spirit of the venue, with offerings like the Silk Merchant—a sophisticated blend of gin infused with farm-grown strawberries and lemon myrtle, combined with red shiso umeshu, ginger liqueur, honey, yuzu, and egg white foam.
The Experience
Diners at these restaurants enjoy more than a meal; they participate in a living demonstration of sustainable agriculture and ethical sourcing. The visible presence of the Food Forest outside both restaurants creates a compelling narrative about food origins and seasonal eating. This transparency builds trust and educates patrons about what sustainability actually means in practice.
Verdict
Kaarla and Oumi represent the gold standard for luxury sustainable dining. They prove that ESG principles and culinary excellence aren’t contradictory but complementary. The restaurants successfully balance sophistication with conscience, making them ideal for both the environmentally conscious diner and the culinary adventurer.
Rating: ★★★★★
2. Mallow: Foraged Minimalism with Nordic Soul
Location: 1 Nanson Road, #02-07, InterContinental Singapore, Robertson Quay
Concept: Vegetable-Forward, Foraged Ingredients Dining and Cocktails
Sustainability Focus: Locally Sourced Ingredients, Minimalist Approach, Artisanal Foraged Foods
The Concept
Mallow, named after a common edible plant abundant in Denmark, is the brainchild of renowned Singaporean pastry chef Janice Wong and Danish-American chef Christina Rasmussen, who previously served as head forager for the acclaimed restaurant Noma (ranked World’s Best Restaurant in 2021). This collaboration brings together Eastern sensibilities with Nordic foraging expertise, creating something entirely unique to Singapore’s dining scene.
The Philosophy
Mallow operates on the premise that conscious dining should inspire a broader lifestyle change. The restaurant embraces a “mindful and minimalist approach,” believing that thoughtfully prepared dishes can motivate patrons to live with greater intention. This philosophy permeates every aspect of the operation, from ingredient selection to presentation.
Culinary Highlights
The Taste of Mallow degustation menu is the ultimate expression of the restaurant’s vision, featuring six courses paired with four conscious cocktails. A standout dish is Tartlet Tears, a reinterpretation of Rasmussen’s kelp tart recipe from her Noma days. Updated with a briny cream filling made from oyster leaf, accompanied by blackberries, thinly sliced kohlrabi, bronze fennel, kelp “pepper,” and rose petals, this dish embodies the marriage of tradition and innovation.
The cocktail program, helmed by Sasha Wijidessa (former Operation Dagger head and Asia brand ambassador for Empirical Spirits), deserves special mention. The Orange Julius exemplifies this creative approach—blending Ayuuk (an earthy, smoky spirit from Empirical Spirits) with egg yolk, orange, and apricot to create a citrusy, creamy concoction reminiscent of the classic drink.
The Experience
Mallow excels at making minimalism feel luxurious. The restaurant doesn’t overwhelm with quantity; instead, it invites diners into a carefully curated experience. Each element—from the foraged garnishes to the unique spirits used—carries significance and tells a story of intentional sourcing and preparation.
Verdict
Mallow is perfect for diners seeking an educational and introspective dining experience. It’s less about spectacle and more about substance, making it ideal for those genuinely interested in understanding the connection between food, foraging, and conscious living. The European-influenced menu with Asian execution creates an intriguing culinary dialogue.
Rating: ★★★★☆
3. Putien: Celebrating Traditional Aquaculture and Heritage
Location: Multiple Locations
Concept: Fujian Cuisine with Specialty Duotou Clams
Sustainability Focus: Heritage Farming Methods, Ethical Aquaculture, Seasonal Dining
The Story Behind Duotou Clams
Putien stands out not for experimental sustainability practices but for championing an ancient, inherently sustainable method of clam farming. The Duotou clams of Fujian province, named after a fishing village in Putian, have been cultivated for over 600 years using methods that work in harmony with natural ecosystems rather than against them.
The Science of Sustainability
The farming process is a masterclass in environmental adaptation. Duotou clams thrive in the region’s unique black mud tidal flats—a 20,000 micron layer of mineral-enriched sediment evolved over a millennium, containing virtually no sand and enhanced with brine algae and organic matter. The seawater’s 18-20% salinity creates ideal conditions for these sweet, fat clams, which are considered superior to any other variety globally.
The farming methodology is intentionally labor-intensive and deliberately low-tech. Farmers hand-space baby clams in September and wait six months for them to reach 6cm before harvest. Harvesting requires over two hours of back-breaking work per bucket, as clams dig themselves into depths of up to 30cm. No machinery is deployed; the commitment to ancestral methods is absolute.
Culinary Offerings
As Singapore’s official promoter of Duotou clams, Putien offers nine distinct cooking styles. The Salt-baked Duotou Clams, prepared with salt studded with Szechuan peppercorns, represents the most traditional approach. For adventurous diners, the Red Mushroom Duotou Clam Soup offers an unconventional preparation featuring rare wild red mushrooms from Wuyi Mountains (a UNESCO World Heritage Site). These dried mushrooms, prized in Traditional Chinese Medicine and known as the “Oriental truffle,” release their natural red pigment during flash-boiling, creating a delicate pink broth that complements the clams’ sweet, crisp texture.
The Experience
Dining at Putien connects patrons to centuries of culinary heritage. The restaurant serves as an educational platform, helping diners understand that sustainability isn’t always about innovation—sometimes it’s about honoring and preserving time-tested methods that already work. The clams, shipped twice weekly, guarantee freshness and continued support for small-scale, ethical farming communities.
Verdict
Putien offers a refreshing perspective on sustainable dining. Rather than reinventing the wheel, it celebrates a pre-existing sustainable system, making it accessible and appealing to traditional diners who might be skeptical of more experimental establishments. The quality of the clams and authenticity of preparation justify the premium pricing.
Rating: ★★★★☆
4. Analogue Initiative: Bold Innovation in Sustainable Design and Plant-Based Cuisine
Location: 30 Victoria St, #01-31 Chijmes, Singapore 187996
Concept: Plant-Based Dining with Innovative Ingredients and Sustainable Design
Sustainability Focus: Recycled Materials, Mycelium Furniture, Alternative Proteins, Future-Forward Ingredients
The Wow Factor
Analogue Initiative makes an immediate visual statement. The striking cerulean blue bar top, rising and falling like undulating waves, commands attention—but here’s the revolutionary part: it’s a 3D-printed structure crafted from 1,600kg of recycled plastic bottles. The five-month production process demonstrates the restaurant’s genuine commitment to sustainability as both concept and aesthetic.
The surrounding tables, crafted from mycelium (the root-like structure of fungi), continue this eco-conscious design narrative. These fixtures aren’t mere decoration; they’re manifestos of what restaurants can become when they prioritize environmental responsibility.
Visionary Leadership
Founded by Vijay Mudaliar, who also established the acclaimed bar Native, Analogue Initiative is positioned at the forefront of next-generation sustainable hospitality. The team openly states their ambition: to set the standard for restaurants and bars of the future. This isn’t hyperbolic; the execution backs up the rhetoric.
The Menu Philosophy
Analogue Initiative operates with a fully plant-based menu, acknowledging that rising global temperatures and altered crop harvests necessitate dietary evolution. Rather than simply removing meat, the restaurant reimagines ingredients for a changing world.
Carob replaces chocolate, tonka bean substitutes for vanilla, and chicory stands in for coffee. These aren’t compromises but thoughtful alternatives that open new flavor possibilities. The Carob cocktail exemplifies this philosophy—a dessert-like drink combining carob (a Middle Eastern legume traditionally used as chocolate substitute), pumpkin seed cream, mint, and xylitol, creating an explosion of chocolate and mint flavors without relying on traditional ingredients.
Standout Dishes
The Jackfruit Tacos represent plant-based dining at its most compelling. Jackfruit, slow-cooked until tender in aromatic rendang, is stuffed into crispy taco shells with butterhead lettuce and micro coriander, then lightly toasted over a binchō-tan grill to enhance its rich, meaty flavors. The result is genuinely satisfying, not merely a vegetarian substitute.
The plant-based Nuggetz deserve particular mention—they’re visually indistinguishable from fast-food chain nuggets but made from soy protein. Despite their humble inspiration, they’re crispy, juicy, and addictive, served with a house-made sweet and spicy curry crack sauce that elevates them beyond novelty.
The Drinks Program
The inclusive drinks programme embraces both alcoholic and non-alcoholic cocktails with equal creativity. The focus on developing flavor-forward options appeals to all diners, reflecting a truly inclusive approach to hospitality.
Verdict
Analogue Initiative is essential dining for anyone interested in the future of restaurants. It successfully demonstrates that plant-based, sustainable dining can be exciting, visually stunning, and genuinely delicious. The restaurant appeals equally to committed vegans, flexitarians, and curious omnivores. It’s both a restaurant and a statement about possibilities.
Rating: ★★★★★
5. Native: The Pioneer of Zero-Waste Sustainability in Singapore
Location: 52a Amoy St, Singapore 069878
Concept: Plant-Forward Restaurant and Bar with Local/Regional Ingredients
Sustainability Focus: Zero-Waste Operations, Local Sourcing, Heritage-Inspired Cooking, Nose-to-Tail Approach
Setting the Standard
Since its opening in 2016, Native has established itself as the forerunner of sustainability and zero-waste dining in Singapore and the broader Southeast Asian region. This isn’t recent positioning; Native has been at the forefront for nearly a decade, demonstrating staying power that transcends trend.
The restaurant’s expansion to occupy all three floors of its shophouse unit and addition of a ground-floor restaurant reflect both its success and commitment to growth. This expansion allows for greater accessibility while maintaining the high standards that defined the original concept.
Local and Regional Excellence
Native’s commitment to using only local and regional ingredients represents a philosophy rather than a marketing angle. Head chef MJ Teoh and her team pay deliberate homage to Southeast Asian heritage, infusing dishes with personal and cultural memories while maintaining a plant-forward menu where more than three-quarters of offerings are vegetarian or vegan.
Culinary Storytelling
The Miang Kham represents Teoh’s personal culinary narrative. Originally experienced at culinary school, Teoh’s version reinvents this Thai wrap with rojak flavors, deconstructing it for diners to assemble themselves. The pineapple shoyu paste is made from fermented pineapple trimmings—byproducts from the Pineapple Arrack cocktail served at the bar upstairs. This exemplifies Native’s zero-waste philosophy: nothing is discarded; everything becomes part of the narrative.
The accompanying components—ginger flower, lemongrass, borlotti tempeh crisps, toasted coconut, and wild pepper leaves—demonstrate how vegetable-forward cooking, when executed with skill and intention, requires no justification or apology.
Strategic Meat Usage
The Nose to Tail Chicken Pao Fan showcases how carnivorous dining can align with sustainability principles. When meat is used, every part of the bird counts. Tender thigh meat sits atop rice in broth made from roasted wings and feet, with chicken gizzards adding texture. Puffed rice, made from leftover cooked rice, and Ah Moy’s chilli—prepared according to Teoh’s mother’s recipe—complete the dish.
The inclusion of Ah Moy’s chilli in one of Native’s cocktails (the Ah Moy’s Mary, Native’s Bloody Mary variant) demonstrates how the restaurant builds a cohesive culinary language across food and beverage offerings.
The Cocktail Program
Native’s drinks program emphasizes pairing with food. The Ah Moy’s Mary—made with shiitake distillate, black garlic, pickled cucumber, cherry tomatoes, Ah Moy’s chilli, and local Kwong Woh Hing light soy sauce—proves that zero-waste cocktails need not compromise on complexity or flavor. Each ingredient serves a purpose; nothing is included for mere effect.
The Experience
Native succeeds because it avoids performative sustainability. The restaurant doesn’t lecture or moralizing; it simply demonstrates through cooking that plant-forward, locally sourced, waste-conscious dining creates extraordinary flavor. Diners leave satisfied and inspired, having experienced genuinely excellent food that happens to be sustainable.
Verdict
Native remains the gold standard for sustainable dining in Singapore. Its longevity, consistent excellence, and authentic commitment to principles distinguish it from restaurants that adopt sustainability as an afterthought. This is essential dining for anyone serious about understanding how sustainability and culinary excellence intersect.
Rating: ★★★★★
Comparative Analysis
For Different Dining Occasions
Special Occasions & Romance: Kaarla and Oumi, with their elevated settings and refined execution, best suit anniversary dinners or significant celebrations.
Educational Experiences: Putien and Mallow excel at teaching diners about food origins and culinary philosophy, making them ideal for curious food enthusiasts.
Innovation & Entertainment: Analogue Initiative captivates with visual spectacle and boundary-pushing cuisine, perfect for adventurous diners seeking novelty.
Consistent Excellence: Native offers the most reliable experience, suitable for regular dining or introducing friends to sustainable cuisine.
Price-to-Value Assessment
Kaarla and Oumi command premium pricing justified by their elevated settings, farm access, and refined execution. Mallow’s degustation menu provides excellent value for the chef-driven creativity on offer. Putien’s clams may seem expensive but reflect the labor-intensive harvesting methods and genuine quality of the product. Analogue Initiative offers surprising value for innovative, visually stunning plant-based dining. Native provides the most approachable entry point to high-quality sustainable dining.
Authenticity and Commitment
All five establishments demonstrate genuine commitment to sustainability rather than superficial greenwashing. However, Native and Putien stand out for their long-term consistency and refusal to compromise principles for convenience.
Overall Conclusions
Singapore’s sustainable dining scene has matured significantly. These restaurants demonstrate that environmental responsibility, social consciousness, and culinary excellence aren’t merely compatible—they’re synergistic. When restaurants commit to sustainability, it often forces creative thinking that enhances rather than diminishes the dining experience.
Key Observations:
- Authenticity Matters: Restaurants succeeding in this space have genuine commitments, not surface-level greenwashing.
- Education Enhances Experience: Diners appreciate understanding the “why” behind dishes and sourcing choices.
- Design Reflects Values: The physical spaces communicate sustainability through material choices, not just words.
- Plant-Forward ≠ Vegetarian: These restaurants prove that sustainable dining benefits all eaters, not just vegans or vegetarians.
- Local Sourcing Creates Narratives: Using local ingredients and traditional methods creates richer stories than importing “sustainable” products.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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