Summer beckons and clean eating with farm-to-table produce is the best recipe for spreading good vibes throughout the body this wholesome season.
Skyve Wine Bistro
Skyve Wine Bistro introduced a revamped menu where newly appointed executive chef, Jachin Tan sources for local and regional ingredients and incorporates them into dishes that emulate his fondest memories of food. Marrying classic French techniques with his affinity to regional and local produce, Tan composes dishes that display myriad influences, from French to Japanese, Korean, Mexican, and Singaporean.
A new signature on the menu is the smoked tomato with cold-smoked Momotaro tomatoes sourced from Cameron Highlands served with buffalo snow, heart of palm, and basil sorbet. The classic beef tartare is given a twist here, where Tan cures egg yolk with miso and truffle, before serving the grass-fed Australian beef with shallot dust, gherkin gelée, and biscuit.
The lobster sang mee is the chef’s interpretation of the local tze char dish and is particularly close to his heart because it happens to be his mother’s favourite dish. The sang mee is served with mock abalone, mussels, egg drop soup, and amaranth, a herb known for its slight liquorice taste, sourced from local wet markets. If there is still space in your stomach, opt for the semifreddo of lime dessert, served with blue pea flower caviar, which is actually agar agar infused with blue pea flower tea.
Verde Kitchen
Verde Kitchen embraces a wholesome attitude toward healthy eating from supporting locally grown, organic ingredients to serving real food, which includes gluten-free, dairy-free, vegetarian and raw food options.
Guests can expect to find salads such as avocado composition (grapefruit, heirloom tomato, pomegranate, and vertical garden lettuce in creamy avocado dressing) with couscous, green mango and quick-seared tiger prawns with coriander, fresh mint, and lemongrass sauce. Heartier options include organic basil-crusted fish with local mushrooms and thyme jus and Malay-style organic lacto chicken curry with spicy turmeric curry, organic lady’s fingers, and brown rice.
A summer spread is not without tasty fruit and vegetable juices and smoothies. Popular power potions include detox zinger (apple, celery, cucumber, ginger, lemon), be strong (turmeric, carrot, orange, apple, pineapple, lemon), berry protein (coconut milk, banana, berries, whey protein, vanilla) and the energizer (banana, dates, chia seeds, Himalayan salt, peanut butter, almond milk).
It is evident from the above F&B establishments that chefs are pulling out all the stops and walking the talk of clean eating by using ingredients from sustainable sources. Not only a great way to kickstart this summer, clean eating perhaps should be carried through to other seasons, and be part of a long-term movement all over the world.
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