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DigestTatler Table: Embracing Sustainable Dining

Tatler Table: Embracing Sustainable Dining

Tatler Table: Embracing Sustainable Dining
By Don Mendoza
By Don Mendoza
March 02, 2018
Dining at Shangri-La's new Origin Grill is almost always a guilt-free exploit involving some of the most prized produce that figuratively and literally won't cost the earth. It was also what guests at the recent Tatler Table: Embracing Sustainable Dining lunch here got to learn more about. The luxury produce featured on the menu upheld the point that dining well can and should instinctively support a more sustainable approach to sourcing for our sustenance and pleasure. "Happy cows make better beef," bubbly chef de cuisine Heidi Flanagan declared, as she shared some of the unique qualities of the Williams River cross bred wagyu tenderloin the guests were enjoying. The specially-bred, 400-days grain-fed beef (with a marbling score of 5/6) was served topped with luscious bone marrow, beetroot confit, kale crisp and shallot jus. Eating well should always feel this good.
Nada Jumabhoy, Jade Kua, Corinne Ng, Marilyn Lum, Gerti Iwatake
Nada Jumabhoy, Jade Kua, Corinne Ng, Marilyn Lum, Gerti Iwatake
Trina Liang-Lin
Trina Liang-Lin
Kim Wong-Nathan, Gwendolyn Kum
Kim Wong-Nathan, Gwendolyn Kum
Susan Peh, Corinne Ng, Serene Chua
Susan Peh, Corinne Ng, Serene Chua
Joyz Chan
Joyz Chan
Zeena Tan
Zeena Tan
Grace Moshi
Grace Moshi
Lydia Lim
Lydia Lim
Elaine Kim
Elaine Kim
Dishes were paired with a nicely curated list of small-production wines
Dishes were paired with a nicely curated list of small-production wines
Williams River cross bred wagyu tenderloin
Williams River cross bred wagyu tenderloin
Wild caught Freemantle octopus with smoked paprika, spiced tomato jam, eggplant puree and fava beans
Wild caught Freemantle octopus with smoked paprika, spiced tomato jam, eggplant puree and fava beans
Grilled seabass with cauliflower puree and warm salad of artichokes, soy beans and asparagus
Grilled seabass with cauliflower puree and warm salad of artichokes, soy beans and asparagus
The 10yo Tawny Port paired nicely with the dessert of Granny Smith tarte tatin with salted caramel ice cream
The 10yo Tawny Port paired nicely with the dessert of Granny Smith tarte tatin with salted caramel ice cream

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DigestSustainable diningsustainable produce

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