The New Yorker Festival (US)
Of Sustenance and Sustainability: A Singapore Story
Sustainability is at the heart of Singapore’s mission and of its food culture, from UNESCO-recognized hawker centers to innovative meat alternatives. In the Of Sustenance and Sustainability: A Singapore Story panel, the panelists discuss the remarkable advances that have been made in this realm, and how they may influence the world for the better.
Food and Travel Writer
Max is an award-winning food and travel writer whose work takes him to wet markets and street venders across East and Southeast Asia. His work has appeared in the New York Times, Wall Street Journal, Food & Wine, and other publications. He is the co-author of “The Dumpling Galaxy Cookbook” with Helen You, and the author of the game Taste Test: 200 Trivia Questions for Food Nerds.
Co-Founder of Avant
Carrie is a seasoned business executive with a passion for the environment and the impact of our food supply on the planet. In late 2018, Chan and Dr. Mario Chin co-founded Avant, the first cultivated-fish company in Asia. The company aims to become a leading producer of sustainable and affordable cultivated seafood, with products tailored to Asia’s rich and varied food culture.
Lisa Tang and Chew Shian Kuah
Co-Founders of Kausmo
Lisa and Shian Kuah run a restaurant that embraces sustainability by using irregular produce, regional seafood from small producers, lesser-known cuts of meat, and edible local flowers and weeds. Together, the duo was listed in Forbes’s “30 under 30 Asia,” in 2020; the previous year, Tang, Kausmo’s chef, was a nominee for the Rising Female Chef Award at the World Gourmet Summit.
Founder and Owner of Slake
After completing a degree in materials science, Jeremy shunned the laboratory and instead became a private chef, and later an award-winning restaurateur and executive chef. Cheok is also involved with food-rescue networks in Singapore, preventing food waste and providing meals to food-insecure communities.