Where food meets the future
NADODI – KUALA LAMPUR
Helmed by Chef de Cuisine Sricharan Venkatesh, Nadodi’s creations can best be described as inspired.
Focusing on age-old recipes that have been handed down across generations, the chef and his team draw upon South India’s rich culinary landscape for some of the finest food we have tasted.
Mouth-watering food aside, Nadodi is also concerned with keeping their practises sustainable, ensuring that there is a connection between the bar and the kitchen, minimising waste.
To give you an example – the residue from their signature dish, Humble Broth is then used to create the signature drink, the Rasam Cocktail.
Locavore is so committed to sustainable practises that they just won Asia’s sustainable Restaurant Award at the Asia’s 50 Best Restaurant 2019 awards.
The Bali based restaurant works closely with local farmers and ensures a low carbon footprint by sourcing over 95 per cent of their ingredients locally.
Waste is fed to the pigs in the edible garden or composted and all meat comes from ethically fed farms.
OPEN FARM COMMUNITY – SINGAPORE
A restaurant slash farm isn’t immediately what you think of when thinking of the Singapore dining scene but that’s exactly what makes this Dempsey Hill spot so special.
Sitting on 35,000 square foot of land, they use pioneering methods to ensure that food is as ‘farm to fork’ as possible by using a large network of local and SouthEast Asian organic farmers.
As if all this wasn’t enough, they limit single use plastic, limit electricity wastage and even give talks on sustainability.
DIMARE AT KARMA KANDARA, BALI
Proving that they are streets ahead of this eco game is another Bali based restaurant, DiMare.
Boasting a no plastic straw and no Styrofoam policy, they use bamboo and biodegradable plastic instead.
Over half of the food used is locally sourced and ingredients not local is ensured to be raised and cultivated responsibly.
This article was first published in BLLNR.