Our Singapore A Sustainable Harvest
The fresh kale served at One-Ninety hasn’t traveled far to get to your plate. As part of Four Seasons Singapore’s green initiative and commitment to the best, most sustainable food, much of the produce served in out restaurants is grown in-house. Organized into three patches along a public pathway, our organic eco-garden produces fresh herbs, fruits and vegetables including everything from basil to bok choy and limes to lemongrass.
And while the garden certainly makes for delicious meals, it also does wonders for the environment. By harvesting rainwater to irrigate our garden, we’re helping prevent runoff while conserving tap water. And since the trip to our kitchen involves only a chef’s arms, there’s zero fuel used in transport.
Each department pitches in to take care of a crop or two. And if a guest wants to take part, we invite them to add their very own orchid. A flower native to Singapore, our staff is happy to help you choose and plant yours in the eco-garden. And to truly put your mark on Four Seasons Singapore, you get to name it yourself.
