Norwegian import Pink Fish is, in all likelihood, Singapore’s most healthy rapid food-eating place. It opened at Jewel Changi Airport in March. It offers a compact menu of dishes offering sustainably farm-raised salmon caught from the icy waters of Norwegian fjords, served on sustainable, biodegradable plates. Norwegian import Pink Fish is probably Singapore’s most healthy fast food restaurant. It opened at Jewel Changi Airport in March. It offers a compact menu of dishes proposing sustainably farm-raised salmon caught from the icy waters of Norwegian fjords, served on sustainable, biodegradable plates.
Like other speedy-food restaurants, diners queue up to order food, pay upfront, and sit within the open-idea seating. Someone will holler at your call to identify you earlier than bringing it to your table when the food is ready. Space, set in Jewel’s meals court docket, is clad in pale Scandinavian wood and accented with the coral hue of, you guessed it, salmon. What sets Pink Fish apart, says Gjøse, is its ambition to be the world’s first sustainable rapid-informal concept.
“Sustainability is essential to us (Pink Fish’s salmon is certified sustainable via the Aquaculture Stewardship Council). Firstly, it’s a great deal extra sustainable to devour fish in preference to meat. If this global goes to live on, we need to devour extra food from the sea because there is just greater capability in the ocean,” he stated. “Secondly, it takes four years to elevate a salmon to 4kg, but in that time, it best eats 4 kilograms of meals and doesn’t devour water. In contrast, cows consume 8 liters of water an afternoon.
By serving more seafood to the masses, we’re contributing to sustainability.” Everything used within the restaurant is traceable and biodegradable, along with its compostable crockery. “In case you throw our cups, bowls, and straws in nature, they could collapse and smash down naturally and quickly. This kind of packaging charges three instances as much as ordinary plastic and non-biodegradable packaging. However, if we want to be the change, we should supply it immediately.” How do you make an unmarried protein like salmon exciting? Chef Skeie says it’s smooth because salmon is highly versatile.
“Whatever dish you have chook in, you can have with salmon instead. So we use it in green curry, in burgers, and salads. Many people think of salmon as something you pan-fry and serve with a facet of veggies. However, you may use it uncooked and in soups,” enthused the youthful-searching 39-yr-vintage Norwegian. Pinkish occupies a coral-hued space with a wood-slat layout that brings to mind the meaty grain of a slab of salmon. Beyond the order counter is a seating place comprising wood chairs and tables painted within the identical coloration scheme, with some jolts of brightly colored stools in sunglasses of lime and tangerine. There also is more than one comfortable round sales space seat cushioned in gray.
