By:Â Michele Wolfson
Eco-minded Singapore based chef Andre Chiang has developed his restaurant’s menu to become a local sustainable dining spot in a very unique way. His latest endeavor is raising awareness though his latest eatery, Restaurant Andre. Here’s the kicker- he plans to save the rainforest by serving what an orangutan eats-wild ferns, orchid leaves and durian flowers, among other plants.
Taiwan-born, French trained, Andre Chiang is known as one of the most talented and skilled chefs working in Singapore today. Chef Andre prepares what he terms, “French Nouvelle Cuisine”, which essentially means that his food is exquisitely well-conceived, small portions of artfully plated and light French fare.
Now, he has taken his food to a locally-sourced level by obtaining his ingredients from Sintang, West Kalimantan on Borneo and giving villagers the chance to export ingredients such as dried wild mushrooms, edible plants and even honey so they will be able to generate revenue that gives them a lifeline to help keep the rain forest alive. He is optimistic that involving villagers as foragers in his project will stop them from aiding reckless deforestation. Read More