Sustainable Food Commitment
Thoughtful sourcing elevates the culinary experience by fostering a connection between our guests and the origin of the food. We are dedicated to serving the region’s freshest and most sustainable produce.
Responsibly Sourced Seafood
Since 2015, we have worked closely with the World Wide Fund for Nature (WWF) Singapore to ensure our seafood is responsibly sourced and have invested in transitioning regional fish farms to greater sustainability.
Plant-based options
We offer a range of culinary choices that cleverly incorporate vegetables and alternative proteins into traditional dishes, reducing our environmental footprint.
Local and Regional Sourcing
Celebrating the finest flavours of Asia, from farm to table.
Responsibly sourced seafood
With over 90% of global fish stocks overfished, improving fishery management is integral to preventing our ocean’s decline. Since 2015, we have collaborated closely with the World Wide Fund for Nature (WWF) Singapore to transform the seafood supply chain and conserve our marine ecosystems.
We funded nine farms and one fishery across Malaysia and Singapore to support communities in their transition to the highest levels of sustainability. Fish farms were guided to the best practices in feed, land and water use, waste and pollutant minimisation. These farms have produced over 2.8 million kilograms of responsible seafood to date.
Plant-based options
We cleverly incorporate alternative proteins into traditional dishes, mimicking the flavour, texture and aroma of real meat. From scrumptious soy-based burgers to mushroom-based renditions of Asian dishes, every bite is a journey through innovation. Our Team Member Dining Rooms also serve one alternative meat dish a week, providing Team Members with a diversity of food choices.
This is accompanied by the tasty plant-based dishes and thoughtfully crafted vegetarian options at our restaurants across property.
Local & Regional Sourcing
Southeast Asia is a gateway to a world of culinary excellence. Many of our restaurant menus focus on local and regional sourcing to bring you the region’s best produce and finest ingredients. From the sweetest strawberries harvested in the cool climate of the Cameron Highlands, to crisp microgreens nurtured in Singapore’s urban farms.
We are home to two on-site herb gardens at the Expo & Convention. Our chefs harvest an average of 9kg of herbs monthly and these are integrated into event menus, offering our guests the freshest and tastiest herbs, whilst contributing to carbon emission reduction.
