Their vision is significant in Singapore, which imports more than 90 per cent of its food. The city state’s breakneck urbanisation, achieved in just one generation, makes it easy to forget that this was once an island dotted with kampongs (traditional villages), where agriculture was a way of life.
Orlando and Goldfarb hope that, by attaching importance to the provenance of ingredients, they will encourage diners to reconsider their relationship with the land and the food it provides.
“I don’t…
