Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices

"Rooted in the belief that the most delicious flavours are grown from natural ingredients, this kitchen sources from farmers and suppliers who are environmentally friendly and cultivate in the most natural ways. Vegetables come from producers who avoid chemical pesticides, relying on natural compost with animals and microorganisms; meats and dairy are from humanely raised cattle or free-range chickens with no added hormones or over-feeding. The goal is to present Taiwan’s sustainable agriculture, seasonal produce, and terroir through artisanal, traditional Taiwanese cuisine, guided by a farm-to-table ethos and sourcing seafood and livestock from small producers because local produce is seen as the key to good cuisine." - Pearl Yan