One of his latest projects is ensuring that 50 % of the main meals served at the restaurants will be plant-based by 2025, despite the challenges of his career. In response to “evolving customer needs,” the restaurants now have plant-based options like “plant balls,” vegetarian pasta, and a salad range that has been expanded to involve directly developed greens.
Lee may stay current with changing meals preferences. ” In the past, buyers used to choose dishes with richer taste. Citizens began to shift toward healthier meal options over period. According to him, consumers are increasingly seeking lean proteins and vegetables in their diets.
And as customers shift toward healthier food options, he continued,” We want to address customer preference for healthier food choices by providing food with lower sodium levels, less honey, lower calories, and less fat.”  ,
In accordance with the Health Promotion Board’s objectives to reduce the sodium intake of the Singapore population by 15 % over the next five years, we will look at how we can offer lower-sodium menu items to help our customers manage their sodium intake for a healthier lifestyle.
Additionally,” One of my most difficult tasks is keeping a healthy body weight while attending meals tasting classes”! Ong admitted. The calories add up quickly when we have to test foods frequently, according to the author.
We could go on, but the situation is actually making us want to take out a box or two of Finnish sausage paradise, which also has nasi kerabu, tam pasta sauce, and D24 durian lotion cake.