Newly opened at Hilton Hotel this year, Verde Kitchen embraces a holistic and wholesome attitude toward healthy eating. They support locally grown, organic, certified ingredients as well as sustainable food systems. Thats making food healthy for us, and healthy for the environment.
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Take this toothfish for example. Chef Tan Ming Fatt explained that since cod fish are prone to overfishing, he replaced cod by toothfish that are sustainably sourced and carries the Marine Stewardship Council eco-labels. Indeed, it has a very similar texture to cod, though it was less oily.
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I had a lot to eat during this tasting, but I certainly felt clean after my meal here.