Part 9/10:
Chef Lynn’s menu reflects this philosophy, featuring dishes like Nasi Ulam—a traditional herb rice with coconut and dried prawns—crafting a bridge between Singapore’s rich heritage and contemporary cuisine. She admits that working with Ivy’s produce is an educational experience, enriching her understanding of local ingredients and flavors.
The Future of Urban Farming in Singapore
From rooftop farms and cacao trees to heritage vegetables in the countryside, Singapore’s approach to food is undergoing a renaissance fueled by creativity, community, and sustainability. These initiatives challenge the notion that urban space limits agriculture, demonstrating that with innovation and passion, city environments can become lush, productive landscapes.