Help to conserve tuna by enjoying other sustainable fish and seafood dishes this World Tuna Day.
World Tuna Day was internationally recognised by the United Nations in 2017 to highlight the importance of tuna fish in the ocean and to raise awareness of sustainable fishing practices. Falling on May 2, the day is important because tuna — a significant source of food and an important factor in the eco-system and economic development around the world — is increasingly threatened by overwhelming demand.
Overfishing of tuna has put some types, such as the bluefin, in jeopardy. The Atlantic bluefin, especially, is a highly sought-after delicacy for sushi and sashimi in Asia, and a single fish can sometimes go for a million dollars! The bluefin is now in the “Critically Endangered” category with its population diminishing quickly due to overfishing and illegal fishing. In fact, this global epidemic has now put the bluefin tuna on the World Wide Fund for Nature’s (WWF) avoid list.
We can do our part by giving tuna a miss and going for other seafood options instead — ones that are sustainably sourced. A small step goes a long way in preserving a precious species and keeping our earth going. Here are some restaurants in Singapore that offer delicious seafood that is sustainable.
Artemis Grill is a luxury dining rooftop venue, conveniently located in the CBD area for lunch and after-work dining. This modern Mediterranean rooftop restaurant and bar is fully invested in sustainability — they use organic produce where possible and sustainably-sourced seafood. It’s not just seafood either — all their meats are ethically farmed, free-range and hormone-free. So you can be sure you get to enjoy guilt-free quality food here.
The menu changes seasonally as their British chef Ollie Hyde only wants to create dishes that are made from produce that’s at its peak. Their current menu features a seared Boston lobster and Hamachi crudo for starters and Atlantic cod and stone bass for mains, among many more delicious non-fish dishes.
Where: 138 Market Street, CapitaGreen Rooftop (Level 40)
For more info: Visit www.artemisgrill.com.sg or call 6635-8677
Murray Terrace Brasserie
Murray Terrace Brasserie, nestled in the stylish and sophisticated Six Senses Maxwell, is very much in the forefront of delivering sustainable food. The hotel was actually one of the first few hotels on the island to address their environmental footprint from the ground up. For instance, the design of the hotel takes into account the heat and humidity of Singapore — they installed insulated glazing to ensure energy consumption is reduced as less heat needs to be cooled down. They also emphasise on waste reduction, working with suppliers to reduce the amount of packaging and to purchase items in bulk where possible. Re-usable glass drinking bottles are used throughout the hotel and are re-filled from their water bottling station.
So it is no surprise that the food the hotel serves is also eco-friendly. The meat available is grass-fed, the seafood is sustainable and they offer organic poultry and vegetarian dishes. They also source from local farmers as much as possible. Each dish is created with health and wellness in mind along with a predisposition to help the environment. Best of all, Six Senses Maxwell has a list of no-take species, i.e. species of fish they don’t use because they are threatened globally.
Where: 2 Cook Street
For more info: Visit www.sixsenses.com/hotels/maxwell/dining or call 6914-1400
Mezza9, along with other restaurants in Grand Hyatt Singapore, places strong emphasis on conscious eating and quality sustainable ingredients that have been thoughtfully sourced. Some of its dishes come with the Marine Stewardship Council (MSC) logo — which shows that the seafood comes from a fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery. Others sport the Aquaculture Stewardship Council (ASC) logo, which means the seafood comes from a farm that has been independently certified to the ASC’s standard for responsibly farmed seafood.
You can check the menu to find the respective logos so you know what you’re eating. A great way to sample their dishes is at Sunday brunch, where you can tuck into all they have to offer — and enjoy a visual sight too with their open kitchens. From sushi, sashimi, sustainable seafood on ice, western grill, steam basket and a Thai kitchen — you’re spoilt for choice.
Where: 10 Scotts Road
For more info: Visit www.singapore.grand.hyattrestaurants.com/mezza9.html
A hero in sustainability, Hilton Singapore was the first hotel not just in Singapore but in the whole of Asia to commit to sourcing only from MSC- and ASC-certified seafood at the restaurants. From Iggy’s and Verde Kitchen to iL Cielo and Opus Bar & Grill, you can rest easy that whatever fish you consume here has been sustainably caught. Take Verde Kitchen as an example — the restaurant’s mantra is ‘Real Food, Full of Natural Flavours’ and it prides itself on offering gluten-free, vegetarian and raw food options as well. Verde Kitchen supports locally-grown, organic and sustainably certified ingredients, including their seafood, and they even grow their own leafy greens on site in the Vertical Garden.
Where: 581 Orchard Road
For more info: Visit www3.hilton.com/en/hotels/singapore/hilton-singapore-SINHITW/dining/index.html or call 6730-3397
Marina Bay Sands
Whilst it’s not completely sustainable yet, the iconic Marina Bay Sands (MBS) made a pledge that, by 2020, they’ll serve 50 per cent of their seafood from sustainable sources. That is across all the nine restaurants plus hotel menu that are owned by MBS. Not just that, they’ve also removed all of the most endangered fish species from their menus, with accordance to the World Wide Fund for Nature’s (WWF) avoid list. This list includes the bluefin tuna.
Even though there is a year left until their pledge target, as it stands all of their salmon, tilapia, prawns, mussels, lobsters and oysters served across all the restaurants have been obtained from sustainable sources. So you can tuck into tasty plates without worrying about your footprint on the planet.
Where: 10 Bayfront Avenue
For more info: Visit www.marinabaysands.com/restaurants.html or call 6688-8888
A Michelin starred restaurant and ranked 32nd in the Asia’s 50 best restaurants 2019 list, Jaan is helmed by British chef Kirk Westaway. Located on the 70th floor of Swissôtel The Stamford, Kirk relies on local small farmers to get the freshest organic produce. He treasures produce from growers who have a positive relationship with the environment, so sustainable seafood and fish is of course his top priority. The restaurant has its own herb garden and aquaponic garden and has a zero waste policy too.
Where: Level 70, Swissôtel The Stamford, 2 Stamford Road
For more info: Visit www.jaan.com.sg or call 6837-3322
Greenwood Fish Market
With three different outlets to choose from (Valley Point, Quayside Isle and Bukit Timah), Greenwood Fish Market is a restaurant dedicated solely, pardon the pun, to fish. Greenwood makes every effort to promote sustainability with fresh, healthy products, with some products MSC- or ASC-certified (ask their staff which ones). They also offer a large selection of fish that will keep you away from tuna. They also host a fish market so you can purchase cuts to cook at home too. Dine at their Quayside Isle outlet on Sentosa for the most beautiful al fresco harbour view. They offer oysters, crab, lobster, mussels and clams, along with the catch of the day that includes salmon, snapper, mackerel and monkfish to name but a few. They also offer sashimi — just avoid the yellowfin tuna option.
Where: 31 Ocean Way, 01-04/05
For more info: Visit www.greenwoodfishmarket.com