Looking ahead
Looking ahead, Jia says that Lamdre will continue to use its positioning to spread the message about the benefits of plant-based dining. “As a member of the fine dining industry, Lamdre is committed to its role as both a practitioner and advocate of sustainability,” she says. “We consistently integrate sustainable principles into our daily operations, embracing a localised ‘farm-to-table’ approach. Leveraging our brand strength and platform among high-net-worth consumers, we share a philosophy of nature, health and longevity — actively contributing to the broader adoption of sustainable practices across the industry.”
Meanwhile, she reveals that the team at Lamdre plans to keep deepening their exploration of plant diversity in three key ways. “First, we aim to introduce lesser-known plants (such as wild herbs, forgotten grains, and underutilised vegetables), bringing them back into focus through refined culinary expression.” Increasing diversity in our menus is important for safeguarding biodiversity and for improving public health; it can also provide ample inspiration for chefs as they explore new ingredients. “Secondly, we’ll keep strengthening our collaborations with local farmers and foragers, encouraging the cultivation and preservation of traditional varieties to prevent them from fading from modern food culture,” she continues.
The final step is embracing more ‘root-to-shoot’ cooking, minimising food waste while also bolstering culinary creativity. “We will further explore the techniques of whole-plant cuisine, creatively integrating roots, stems, leaves, flowers and seeds, so that each dish reveals the full potential of the ingredients,” Jia finishes. “Through these efforts, Lamdre seeks not only to offer guests new sensory experiences, but also to inspire deeper reflection on biodiversity and its role in shaping a sustainable future of dining.”
You can find out more about Lamdre on Instagram or Facebook.
