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Perfect Meal; Mushroom carpaccio with organic extra virgin olive oil; homemade squid ink tagliolini tossed in tomato salsa with tiger prawns, chili and basil; roasted free-range baby chicken with rosemary served with seasonal vegetables and extra virgin olive oil.
Level 1, Fairmont Singapore, 80 Bras Basah Rd.
, Singapore

The Overview

Fairmont Hotels & Resorts began encouraging its kitchens to source organic ingredients grown within 160 kilometers. Salvotore Silvestrino, the chef de cuisine at the Fairmont Singapore's Prego restaurant, met that challenge, taking a few extra steps along the way. Besides installing energy-efficient light bulbs and taps, he switched to using dry wood—which emits less carbon than younger, green wood—for the restaurant's wood-burning stove. Silvestrino, an avid gardener, also tends to the hotel's fifth floor garden where lemons, laksa, pandan, rosemary and basil are grown using compost made from the hotel's kitchens.

Tel: +65 6431 6156



Published on Dec 18, 2009

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