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Local Farms

The Fish Farmer: Malcolm Ong

In 2008, Malcolm Ong left a career in IT to start Metropolitan Fishery Group – which would eventually become Singapore’s largest marine fish farm. He is a strong proponent of green and environmentally friendly fish farming methods and has introduced automatic oxygen sensors and solar panels on his farms. He farms his fish without injections, vaccinations and chemicals.   Located in the Straits, off Lim Chu Kang and Changi, the fishery boasts over 100 caged fishnets with full farming facilities. …

Sky Greens: Jack Ng

Jack Ng made Singapore’s dreams of vertical farming a reality. An engineer by training, he invented the world’s first low carbon, hydraulically driven vertical farm. Sky Greens is the actualization of his vision of ensuring food supply to land-scarce city-states such as Singapore. His innovative high-rise vertical farming system achieves significantly higher yields per unit area of land with minimal land, water and energy resources.   In 2010, Jack started to collaborate with the Agri-Food and Veterinary Authority of Singapore …

Seng Choon Farm: Koh Swee Lai

Answering the government’s call to invest in high-tech farming, Koh Swee Lai founded Seng Choon Farm in 1987. It was the first fully automated high-tech poultry farm in the region. In 2010, Seng Choon moved into 36-acres of farm land at their current site, Jalan Gemala 2. It currently houses 800,000 chickens and produces 580,000 eggs daily, approximately 10 per cent of local consumption. They are expecting to be able to produce 600,000 eggs a day by 2018.   Koh …

Hay Dairies: John And Doreen Hay

John and Doreen Hay run Hay Dairies, Singapore’s only goat farm. The Hays started rearing goats in 1988, but their agricultural heritage goes back further.   John’s grandfather Hay Yak Tang came to Singapore at the age of 16 in 1920. He bought his first 16-acre plantation in Punggol and started Yak Seng Hay Farm, where he reared ducks, chickens and pigs. By 1970, he had switched to pig farming and – with 2,000 pigs and 30 workers – became …

Curry Leaves – Where to Get and Growing Your Own

Curry leaves are one of the most essential ingredients in a Malaysian kitchen: it’s in our creamy buttermilk chicken, our fragrant chicken curry and even everyone’s favorite: tender butter prawn. The versatile leaf is worth more than gold in the kitchen and holds the secret to your next divine meal.   Love for cooking often comes packaged with an appreciation for the freshest ingredients possible and there is no better way to get fresh ingredients than to grow them yourself! …

3 Reasons Why You Should Buy Food From Your Local Wet Market

Living in South East Asia, we are blessed with an abundance of locally grown foods and friendly people who grow them. A blessing you shouldn’t miss out on, here are some benefits of buying food from wet markets you may not have thought of before.   Fresher, healthier, tastier Locally grown food hasn’t been treated with preservatives or had to survive a long journey from the farm to you. This translates into fresher produce with better flavour. Additionally, fresher food …