As a dense urban metropolis where only 1% of land is farmed, Singapore balances its reputation as a premier food capital with distinct food security challenges. Food security, encompassing supply stability, freshness, and safety, is a frequent topic of discussion not only in government offices, but also in restaurant kitchens and everyday households. 

To address some of these challenges, in 2015, CHITOSE Agriculture expanded to Singapore, introducing a new vision for produce defined by farm-to-table freshness, authentic Japanese quality, and sustainable soil health-focused agriculture. As these concepts continue to capture the hearts of many Singaporeans, the sustainable dining scene is given a closer look.

To explore this topic, I visited two chefs in Singapore who actively incorporate CHITOSE ingredients into their menus.

Chitose Agriculture is widely featured in local supermarkets, and includes produce grown locally in Singapore

Chef’s Integrity: Respecting Source and Seasons

Nestled among the historic shophouses just a few minutes’ walk from MRT Chinatown, I stepped into Arc-en-ciel Pâtisserie, a parfait atelier specializing in Japanese-French pastry techniques and dry wine pairings.

The owner and pastry chef, Jiawen Lin, assembled two desserts for me: a regular parfait featuring CHITOSE strawberries and a seasonal special crafted with CHITOSE cherry tomatoes, all while graciously indulging my curiosity and appetite.

Tetiana: How did you enter the food industry, and what inspired your journey?
Jiawen: After six years in corporate marketing, I took a sabbatical to travel, which included a stint volunteering on a farm in Taiwan and a trip to the US. During that time, I began baking and discovered the deep satisfaction of bringing people joy through food. Wanting to replicate that feeling led me to pastry school and eventually to establishing my own brand. “Arc-en-ciel” means rainbow in French; I envisioned the brand as a sanctuary where desserts evoke happiness and cherished memories, much like a rainbow does.

Tetiana: Is the rainbow concept and the gifting of joy are the foundational philosophy of your brand?
Jiawen: Yes, but it also extends deeply into craftsmanship. My philosophy centers on respecting produce and presenting it with utmost care. That is why I collaborate closely with growers — to better understand the entire journey from farm to plate.

“For me, respecting ingredients means prioritizing fruits that are in peak season, which is when their natural flavor shines brightest.”

Tetiana: Could you share more about your farming experience after leaving corporate marketing?
Jiawen: I spent time in Taiwan volunteering on a farm in exchange for room and board. I often tell people it was far from the romanticized image of farming seen in social media videos. It meant waking up at dawn and laboring under a hot sun. Although I say I was farming, I spent most of my time pulling weeds (laughs). It was a humbling experience that gave me genuine insight into the immense effort behind the food on our plates.

Tetiana: What does “respect for ingredients” mean to you in practice?
Jiawen: For me, it means prioritizing fruits that are in peak season, which is when their natural flavor shines brightest. In Singapore, sourcing high-quality seasonal fruit can be challenging. Striving to secure better ingredients is essential to the quality of the final dessert.

(“The ice cream is melting! Please eat!” — I was so absorbed in our conversation that I almost forgot a mouth-watering dessert that had been prepared fresh right in front of me. Its flavors spoke volumes on Jiawen’s behalf.)

Eve’s Garden and Komorebi, beautifully arranged by Chef Jiawen

Tetiana: You mentioned that sourcing ingredients in Singapore can be challenging. Why is that?
Jiawen: Take strawberries, for instance. Everyone loves them, but in Singapore, sourcing exceptional ones is difficult unless they are in season. While accessibility has improved with more retail options, chefs constantly deal with supply uncertainty. You never know if an item will be in stock or sold out.
I first tasted CHITOSE strawberries back in 2018, even before opening Arc-en-ciel Pâtisserie. I can say with certainty that their quality has remained identical from that first bite to today. For a chef, that consistency is invaluable, it provides the reliable benchmark I need to maintain the standard my customers expect.

“Customers often assumed the product was simply about its geographical place of origin… CHITOSE has allowed me to share the story behind the farm to table produce, highlighting the craftsmanship involved and how that dedication is reflected in the taste.”

Tetiana: Do customers understand the vision and value behind how you source ingredients like CHITOSE strawberries?
Jiawen: Initially, explaining my preference for premium ingredients and the pricing that accompanies them was challenging. Customers often assumed the product was simply about its geographical place of origin, such as “Japanese” or “French”. Collaborating with CHITOSE has allowed me to share the story behind bringing these strawberries from farm to table, highlighting the craftsmanship involved and how that dedication is reflected in the taste. Eventually, I was to convey this value to my customers as well.  

Tetiana: Speaking of the collaboration, last February you visited our farm in the Cameron Highlands. How did that visit influence your perspective?
Jiawen: It was eye-opening. I learned that farming is far more complex than placing seeds in the soil, it requires advanced technology, careful crop rotation, and demanding physical labor. Seeing the strawberries ripening on the vine and speaking directly with the growers helped me appreciate the dedication required to achieve such consistency. It gave me authentic knowledge that I can now pass on to my customers. Of course, I was also very happy that I could eat the strawberries straight off the vine! (laughs)


Chitose Agriculture farm left a deep impression on Chef Jiawen, showcasing how food, grown with purpose, can yield superior taste and quality

Tetiana: What message would you share with other chefs or business owners about using sustainable ingredients?
Jiawen: I recognize that it can be incredibly challenging. In a market like Singapore, high rent and operational expenses make profit margins razor-thin. While every chef aspires to use the finest ingredients, economic realities present a major hurdle. However, using high-quality, seasonal produce yields a superior product, for example, when fruit possesses natural sweetness, you do not need to mask it with excessive sugar. Achieving that balance remains difficult, but supporting dedicated, consistent producers is well worth the effort to maintain product integrity.

“Supporting dedicated, consistent producers is well worth the effort to maintain product integrity.”


With my mind and taste buds thoroughly inspired, it was time to head to my next destination in Singapore’s vibrant culinary scene. Stay tuned for the next article in this series, where I visit another passionate local chef working with CHITOSE ingredients to redefine sustainable dining!

About CHITOSE Agriculture Initiative:
https://agriculture.chitose-bio.com/en
Founded in 2015, the CHITOSE Agriculture Initiative is committed to developing a circular agriculture that can sustainably yield delicious produce with high nutritional value by maintaining the farmland’s ecosystem. It emphasizes empowerment of local farming communities and the importance of soil quality, particularly by nurturing microorganisms vital to its fertility. The initiative is active in Malaysia, Singapore and Thailand.