Sea food city

SINGAPORE: Planting mangrove forests to complement sea walls could slow the tide when it comes to rising sea levels - this is one example of a nature-based solution that Singapore can adopt to deal with the effects of climate change. And compared to stone and concrete, mangroves would provide more than coastal protection by conserving biodiversity and helping to reduce carbon emissions. Mangrove forests, which once lined much of Singapore’s coastline, are able to store carbon more efficiently than other ecosystems such as tropical rainforests. “I think in Singapore, the focus has traditionally been on human-engineered solutions - sea walls and breakers and so on. I think there is also scope to use mangroves or sea grasses and other natural coastal habitats to help with reducing the erosion effects,” said Professor Koh Lian Pin, who heads the new Centre for Nature-based Climate Solutions at the National University of Singapore (NUS). Nature-based solutions include protecting … [Read more...] about How nature-based solutions can fight climate change, mitigate sea-level rise

Since dining restrictions were lifted in Singapore, chefs in the city have been busy in the kitchen, whipping up enticing new dishes and creative menus to whet our appetites. As you rediscover Singapore’s best dining spots , jot these restaurants down in your list of places to check out. And friendly reminder – don’t forget to stick to the rule of five. 15 STAMFORD BY ALVIN LEUNG Chef Alvin Leung is known by his moniker the Demon Chef, having invented his own style of cooking he calls “X-treme Chinese”. Leung’s eponymous Singaporean restaurant, 15 Stamford by Alvin Leung , located at Capitol Kempinski, has unveiled a new menu, offering more of his signature interpretation of Asian cooking style. Dishes that caught our attention include the tangy Greenland Shrimp appetiser (S$28) and Laksa with Smoked Onsen Quail Eggs (S$32), a glorious bowl of thick bee hoon in creamy coconut broth, brimming with chargrilled tiger prawns and jasmine tea-smoked onsen quail eggs. … [Read more...] about Bao burgers, laksa with onsen eggs: Restaurants with new dishes to check out

There’s no denying that Singaporeans truly love Japanese food . From sushi to ramen, omakase to izakaya, Japanese restaurants are a dime a dozen in the city. With at least one in every mall and neighbourhood in town, it wouldn’t be a stretch to say that our fascination with Japanese cuisine borders on obsession. So when we first heard of a new Japanese restaurant opening at Robertson Quay, several questions popped into our minds. Does Singapore really need another one, and what sets this new kid on the block apart from the rest? Ginza Shinto , which officially opened its doors on Oct 5, touts itself as a contemporary Japanese sushi and omakase restaurant. It’s housed in a conservative heritage shophouse on Mohamed Sultan Road, which admittedly, already boasts several Japanese eateries, including the likes of Chikuwa Tei, Goku and Kuroya Sukiyaki. Here’s the thing about Japanese food: One doesn’t need to be inventive. Simplicity, fresh produce and rich flavours make for … [Read more...] about Does Singapore need another Japanese restaurant? Ginza Shinto makes a strong case

SINGAPORE: On Saturday (Jul 25), Prime Minister Lee Hsien Loong announced a new Cabinet which included a reshuffle of portfolios for fourth-generation (4G) leaders, six promotions and three retirements. Former Minister of Culture, Community and Youth Grace Fu will move to the Ministry of the Environment and Water Resources, which has now been renamed the Ministry of Sustainability and the Environment (MSE). Explaining the rationale behind the ministry’s new name, PM Lee noted “sustainability has become an increasingly important part of our national agenda”, which now includes climate change defence and managing the island’s carbon footprint. COVID-19 has also shown Singaporeans how fraught food security and safety is, highlighting the importance of the work of sustainability and climate adaptation. READ: Commentary: How COVID-19 shaped this Singapore Cabinet line-up READ: Commentary: From farmers to supermarket clerks, a new kind of essential worker has emerged … [Read more...] about Commentary: This new Ministry of Sustainability and Environment looks pretty promising

SRINAGAR, India: Cradled by low mountains and spread across a vast expanse of small, fertile fields, a sea of purple flowers opens in Himalayan Kashmir to produce one of the world's most precious spices, saffron. At the end of autumn, families in the Muslim-majority region race against the clock to harvest the saffron crocus flowers, which bloom for only two weeks a year. Men, women and children stoop as they laboriously pick the delicate flowers and place them in wicker baskets. They next separate the purple petals by hand, and from each flower comes three tiny, delicate stigmas which are then dried in the sun, becoming one the most expensive and sought-after spices. Across the world, saffron is used in products ranging from food to medicine and cosmetics. A kilogram requires the stigmas of about 150,000 flowers and can easily sell for US$3,000 to US$4,000. In Kashmir, the spice is a source of pride and has fueled the region’s economy and culture for centuries. But … [Read more...] about From a flower in Kashmir comes a precious spice