According to the Singapore government’s Towards Zero Waste campaign, food waste accounts for half of what households here dispose of daily, marking it out as a serious issue.
Food scraps that MasterChef Singapore contestants had to creatively incorporate into their challenge dishes. While he had initially planned to make a chwee kueh dish inspired by his mother, Ilya faced difficulty in the form of a missing key ingredient – rice flour, which forms the base of chwee kueh. He elected to adapt the recipe around the constraints he faced, adding that “the unconventional celery gazpacho is an addition to freshen and lighten up the dish since this version of the chwee kueh is denser and heavier”.
Singapore has talent.
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