Singapore: The Singapore Island Country Club (SICC) has achieved the Base Tier (1 Leaf) of the Farm-to-Table Recognition Programme (FTTRP) by the Singapore Food Agency (SFA).

This accolade recognises the Club’s commitment to sourcing at least 15% of produce in one food category – Hen Shell Eggs – from local farms, reinforcing its dedication to supporting Singapore’s agri-food eco-system and advancing sustainable dining practices.

Launched in 2023, the FTTRP honours food establishments in the Hotel, Restaurant and Catering (HoReCa) sector that actively incorporate locally farmed produce into their offerings.

With this recognition, SICC joins a growing national movement to enhance food resilience through responsible sourcing and culinary innovation.

At the helm of SICC’s culinary vision is Executive Chef Low Hoe Kiat, who brings a grounded, values-driven approach to ingredient sourcing and kitchen operations.

He said: “To me, ‘Farm to Table’ is about respect – for the land, the farmer, and the ingredients. It’s about creating an honest connection between what is harvested and what is served.”

Inspired by early visits to local farms, Chef Low witnessed the care and pride that producers put into their work. This sparked a lasting commitment to source locally and support a more resilient food supply chain – a principle that gained even greater relevance during the Covid-19 pandemic, when global supply disruptions reinforced the need for local sustainability.

Working closely with trusted local farms, SICC incorporates farm-fresh ingredients – such as local eggs delivered daily – into dishes that showcase simplicity and seasonality. A highlight is the Wok-fried Hor Fun with Sliced Fish & Thick Egg Gravy – a comforting classic elevated by ‘Wok Hei’, silky egg gravy, and tender fish slices, showcasing finesse in timing and heat control.

“With fresh ingredients, less is more,” Chef Low added. “Our job is to let the natural flavours speak for themselves.”

Menus are built around seasonal availability, requiring the culinary team to be agile and creative, while maintaining rigorous back-of-house standards for freshness, storage, and waste reduction.

Ian Roberts, General Manager at SICC, expressed his pride in the Club’s recognition under the FTTRP.

He said: “This recognition by the Singapore Food Agency is a proud milestone for the Club. It reflects the efforts of our chefs, procurement team, and farming partners, who work in close alignment. Together, we are delivering fresher, more meaningful dining experiences for our members, while contributing to a stronger, more sustainable food eco-system in Singapore.

“Our farm-to-table journey has only just begun. We see this as a foundation, and we look forward to expanding our use of local produce across more food categories in the years ahead.”

The Club also shares the story behind its ingredients with members through informal service conversations and story-telling, turning each dining experience into a meaningful encounter with Singapore’s farming community.

The SICC’s farm-to-table commitment represents more than a dining preference – it is a pledge to sustainability, community support, and culinary responsibility. With each dish served, SICC celebrates the connection between land, farmer, chef, and diner – one ingredient at a time.

*The Singapore Island Country Club is a Facility Member of the Asian Golf Industry Federation.