Farm-to-Table Flavors: Chef Kevin’s Greenhouse
Plot C5, City Sprouts @ Henderson
Introduction
Meet Chef Kevin, a private chef turned farmer at City Sprouts, who brings his culinary vision to life by growing his own ingredients. Originally from Fiji, Kevin’s greenhouse serves as a bridge between his heritage and his cooking. With an impressive array of produce, Kevin combines freshness with flavour in a true farm-to-table experience. Join him and taste the difference in every harvest, as he brings sustainable, locally grown produce straight from his garden to your plate.
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Kang Kong. Kang Kong. Kang Kong Sambal. You want sambal kampong?
Q: “Haha Hello! Could you introduce yourself and your greenhouse?”
Hello, I'm Kevin. I'm a private chef in Singapore. I run a supper club. And now I'm a farmer as well at City Sprouts. I wanted to get into farming and grow stuff that I can cook for my guests at my supper club.
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Q: “Oh wow! Why would a private chef like you decide to get a greenhouse with City Sprouts?”
I was born on Fiji Island, right? And in Fiji, they eat taro leaves. Come, I'll show you. In Singapore, usually people just eat the root, the taro. You know, some people call it yam, but it's actually taro, right? So in Singapore, you know, everyone eats the roots. So to find the leaves to cook is a bit difficult. So I decided, why don't I grow my own taro leaves? So that's one of the main crops that I grow to make like a nice signature dish.
Farm to the table there. This dip is made from these leaves. All right, so I'll let you guys try.
Okay, funny. So this is a taro leaf dip with Okinawa spinach. There's taro leaves, there's a bit of galangal, ginger, and shallot.
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Q: “Thanks so much for letting us try! So you basically embody the “Farm-to-Table concept.”
I do private dining at my home, which is very nearby. And sometimes I do a session here where I just pluck and I put it there and serve it there. I'm known as the chilli guy as well.
Come, I'll show you this. Now the fruits. You wanna try? It's quite fruity, right? It's tastier than chilli padi. Chilli padi usually doesn't have any taste, it's just hot.
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Q: “Thanks so much! Where are you going back with these harvests?”
So I just harvested some kangkong, some ginormous kangkong and I'm gonna take it back. There you go, two lemons.
One for you, one for you.
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Watch the full video on our Instagram: @city_sprouts
Looking to grow your passion even further?
Start your greenhouse journey with City Sprouts today.
Greenhouses and allotment plots are available at City Sprouts Henderson, Punggol, West Coast, and Pasir Ris. Click here to bring your hobbies to life!
