seasonal

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.

Where Asian cultures merge and mix. Pan-Asian is a term batted around loosely in restaurant circles these days, but the cuisine has long existed in its truest form in Singapore.