Dishing up eco-conscious Vietnamese fare

Poon showing the premium fish sauce imported by An Viet. — Photo: ALICE YONG

Caren Poon is so concerned about the huge amount of food waste worldwide that the restaurateur opened An Viet in her bid to encourage people not to waste food.

“It was during our holiday in Vietnam when I noticed that every part of a plant or animal was used creatively in Vietnamese cooking. There’s very little wastage, as such the Vietnamese food philosophy embodies our cause to reduce food waste perfectly,” she says.