Summary
Ever wondered how a hotpot meal in Singapore can be so global, yet taste so fresh? CNA goes behind the scenes to find out how wagyu from Australia, snow crab legs from Norway and vegetables from Malaysia make their way to Seoul Garden hotpot restaurant.
Trace their journeys from PSA’s Pasir Panjang Terminal, SATS Coolport and Tuas Checkpoint, and see how Singapore’s transport ecosystem works in sync to safeguard our food supply.
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