We round up farmers, chefs and nutritionists for their advice on getting well-balanced meals and staying healthy.
“Eating local produce is definitely healthier,” says Liao Jun Jie, who runs Quan Fa Organic Farm on Murai Farmway which grows radishes, long beans and Asian greens like kang kong. “Vegetables grown here travel less as compared to imported produce, so nutrients stay intact.”
“Go for complex carbohydrates, such as brown rice, sweet potatoes, sweet corn and beans,” says award-winning celebrity chef Emmanuel Stroobant. These take a longer time to digest and don’t cause a spike in blood sugar levels, unlike simple carbs like white flour in bread or biscuits.
Pick up steam
Executive chef Kong Kok Kiang of One Farrer Hotel & Spa’s Escape works closely with the in-house Institute of Nutrition and recommends steaming as a preferred cooking method. Aside from keeping meats moist without the use of oil, “it allows all the nutritional values to be preserved”, he says.
Dense with health
“Superfoods contain high concentrations of crucial nutrients,” says Miriam Wolber, F&B Director at The Westin Singapore. That explains why the hotel’s menu features these ingredients prominently. Those of us looking to include more superfoods in our diet can stock up on items such as dark chocolate, wild salmon, walnuts, avocados, blueberries, spinach and apples.
By Azimin Saini, The Peak Selections: Gourmet & Travel, Issue 11