They buy produce from Singapore farmers, keeping more of their spending in the local food system and supporting nearby growers.

They cut out plastic takeaway boxes and straws, reducing single-use waste in the kitchen and for guests.

Founded and still led by Samia Ahad, this is a woman-owned business shaped by her hands-on leadership in the kitchen.

They source ingredients locally where possible, shortening food miles and supporting a lower-carbon supply chain.

A city of contrasts: where old-world kelongs meet sci-fi towers, & hawker aunties dish out Michelin flavours

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For locals who've done the usual. Try hawker walks, mangrove kayaks, and craft workshops with handpicked hosts who know the real stuff.

Singapore Things to Do: Seriously Cool Stuff for Locals

Singapore

<p>She left a corporate career in 1991 to train in New York, then learnt in kitchens like the Quilted Giraffe and March Restaurant before moving to Singapore. In 2001, she opened one of the city’s first multi-concept restaurants, built around light, simple and authentic Asian food. She still cooks and leads the kitchen herself. Beyond the table, she keeps sourcing local where she can, avoids plastic takeaway boxes and straws, and holds SAFEF Singapore’s 3 Leaf certification. She also stepped up to help raise funds after the Turkey-Syria earthquake.</p>

Coriander Leaf

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Shermaine

She left a corporate career in 1991 to train in New York, then learnt in kitchens like the Quilted Giraffe and March Restaurant before moving to Singapore. In 2001, she opened one of the city’s first multi-concept restaurants, built around light, simple and authentic Asian food. She still cooks and leads the kitchen herself. Beyond the table, she keeps sourcing local where she can, avoids plastic takeaway boxes and straws, and holds SAFEF Singapore’s 3 Leaf certification. She also stepped up to help raise funds after the Turkey-Syria earthquake.