Fresh-out-of-the-ground produce is every chef’s dream, and here in urban Singapore, that’s usually a bit of a challenge.

But now, in the middle of the Central Business District, there’s an urban farm in the sky working with two connected restaurant concepts to bring herbs and vegetables directly through the kitchen and onto the plate. 

1-Arden is a multi-concept development by 1-Group comprising Kaarla Restaurant and Bar, serving coastal Australian cuisine and helmed by chef John-Paul Fiechtner; Oumi, a modern Japanese kappo restaurant headed by chef Lamley Chua; and a 10,000 sq ft Food Forest where a multitude of edible plants are cultivated, all on CapitaSpring’s 51st floor.

In the same building, other 1-Arden concepts include Spanish-Italian-French-Portuguese bistro Sol & Luna and the cafe Bee's Knees Urban. 

The Food Forest is overseen by 1-Arden’s head farmer, Christopher Leow of Edible Garden City. Leow works closely with Fiechtner, who is also 1-Arden’s executive chef, to grow crops that the restaurants and bar can use across the Food Forest’s five themed gardens: The Singapore Food Heritage Garden, the Wellness Garden, the Mediterranean Potager Garden, the Japanese Potager Garden and the Australian Native Garden.

Read the entire article at CNA Lifestyle