THE INTELLIGENCE


South Korea’s kimchi crisis


South Korean kimchi makers are struggling with a shortage of cabbage. Higher temperatures and heavy rain, due to climate change, have damaged cabbage crops causing its price to sky rocket this year. In less than three months, the price of cabbage doubled. This is making kimchi from Chinese competitors more enticing. With fermented cabbage central to the Korean diet and identity, the government released plans to construct two massive storage facilities for cabbages. Each facility is 9,900 sq m (106,000 sq ft), able to store 10,000 tonnes of cabbages and pickle 50 tonnes of cabbage daily. They are expected to be completed in 2025. Chinese-made kimchi is often a third of the price of locally made kimchi and now accounts for 40% of the domestic market for commercially made kimchi. Almost half of South Korea’s 1,000 kimchi makers shut down last year. By creating these cabbage facilities the government hopes to save the tradition of making Kimchi in South Korea.


Gaggan Anand opens a restaurant in Singapore


After celebrity chef Gaggan Anand’s sold-out (and extended) residency at Mandala Club in Singapore, which ended on June 30, he is ready to begin a new chapter. Anand has opened his first official restaurant in Singapore. It is the first international outlet of his restaurant Ms Maria & Mr Singh, a casual Mexican-Indian dining concept. He opened the first Ms Maria & Mr Singh in Bangkok in March 2020. The restaurant marries home-style Mexican and Indian cooking. Prices start at S$12, with the most expensive dish at S$32 – the chef’s signature Crab Curry. This casual concept and its affordable prices make Gaggan Anand’s food accessible to Singapore’s adventurous diners.


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ASIA PAC


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