The young female duo bent on educating Singapore diners about food waste
Advertising
Remarkable Living
The young female duo aptitude on educating Singapore diners about nutrient waste
At private dining setup Kausmo, founders Lisa Tang and Kuah Chew Shian comprise locally-farmed ingredients into their omakase menus, encouraging patrons to think about the food ecosystem and unnecessary food wastage.
Lisa Tang, 26, and Kuah Chew Shian, 28, founded Kausmo in 2019. (Photograph: Threesixzero Productions)
21 February 2022 06:30AM (Updated: 10 Jul 2022 05:42AM)
How often do we sit down down at the table for a repast and wolf down everything without mulling over its provenance or means of production?
In Singapore, two friends – Lisa Tang, 26, and Kuah Chew Shian, 28 – wanted people to think more about the food they eat, especially ingredients that are typically disregarded or discarded. And then they started 16-seat private diner Kausmo in 2019, the proper noun derived from the word "cosmos".
Watch> Cooking Indian food with a French twist, inspired by grandma's recipes
Eating house manager Kuah said, "It is derived from the discussion 'cosmos', which means a system of thoughts considering nosotros are a eating place based on the concept of thoughtfulness."
Tang, who is the chef, added: "Chew and I are always for the underdogs. We really capeesh things that should be appreciated, but the mass majority does not."
The cosy eating place, located in Shaw Centre, has an inviting atmosphere akin to entering a friend'southward home. "This space is for sparking conversations nigh unnecessary food wastage and understanding more about our food system," Tang enthused.
Backed by the Les Amis Grouping, Kausmo serves a half dozen-course omakase menu that is occasionally updated. Information technology focuses on parts of proteins that may be underrated or less appreciated by people, such as pork collar.
WATCH> A old army cook, he now helms a iii-Michelin-starred eating house in Seoul
Tang explained, "We serve it thick to appreciate how the different textures play in that piece of meat. You get collagen, fat and lean meat."
She and Kuah also discover artistic ways to repurpose fruits and vegetables that are usually rejected by retailers. For instance, overripe and overstocked nectarines are cooked down and sent to a friend who runs a gelato shop to brand into sherbets for Kausmo'southward desserts.
Afterwards attention a local culinary school, Tang went to the U.s.a. when she was 23, where she worked at Primo, a full-circle, farm-to-table restaurant. After opening Kausmo in June 2019, she was nominated for the Rising Female person Chef laurels at the World Gourmet Summit that yr.
The stint at Primo led Tang to better capeesh the vegetables and herbs Singapore has.
"Ingredients like thyme and rosemary are actually growing in affluence equally weeds overseas. Just they appreciate it so much that they are able to export information technology out and allow many other people across countries to appreciate it," said Tang.
"And then, why can't we? Exercise we fifty-fifty know what we have here? There's then much we take here that are gems, in terms of season, texture, and aesthetics. In that location is beautiful produce all around united states of america."
The duo partnered Singaporean farmer Evelyn Eng-Lim to tap into her knowledge of native greens. Eng-Lim has been running a vegetable farm in Neo Tiew for the past 22 years, and is probably the only 1 to grow perennial kampung vegetables considering "many Singaporeans don't know how to eat (them)", said Eng-Lim.
Tang added, "This is one of the rare, organic and bio-diverse farms that focuses on native edibles that we actually demand in our country. [These plants] thrive in our climate effortlessly, so they crave lesser resources like h2o and care to grow. They are not just nutritious, they are [also] very flavourful."
She cites examples such every bit the Tonkin Jasmine, which is mostly used in scrambled eggs and was oftentimes used by her grandparents in their cooking. Kausmo also gets fresh Java ginseng, wild pepper and ulam raja from the farm. They are used in dishes such as a frog congee served with java ginseng and preserved plum-dressed chilli.
Kuah said, "It's been quite a fulfilling experience. Kausmo is a labour of love and I call up it really is because nosotros put our heart into every aspect of this concept. It has been an incredible journey that we are very proud of."
Adapted from the serial Remarkable Living (Season 3). Watch full episodes on CNA, every Sunday at 8.30pm.
Disclaimer: This video was filmed before the COVID-19 pandemic.
WATCH> The chef transforming Taipei's farm produce into haute French cuisine
Recent Searches
Trending Topics
Source: https://cnalifestyle.channelnewsasia.com/remarkableliving/kausmo-educating-singapore-diners-about-food-wastage-252131
0 Response to "The young female duo bent on educating Singapore diners about food waste"
Enregistrer un commentaire