2017 - Present, Singapore
Food tinkering with the team at cocktail bar Native, involve a fair bit of everything: I explore regional food system and the various linkages, consider possibilities via culinary language. We are searching and asking questions about the sustainability of our food systems, expanding regional knowledge about indigenous ingredients. 3 menus later, we are working with partners to build a network of farms in the city, an R&D lab and makerspace, whilst sharing thoughts on food - education along the way. Not merely spirits!
An ongoing collaboration with Native and friends, to share updates about specific food projects here, and a platform in the works!