Gastrogeography of Singapore

Building connections to place through food and what naturally grows in that place. We create installations, curate experiences and explore the dynamic relationship between land and sustenance.

A row of large glass jars filled with colorful liquids, arranged on a white countertop in a modern kitchen.

Would you like to taste a place ?

Most of us, code places with sight, sound and taste, we recollect holidays, the smell and taste of food experiences especially childhood food memories. We remember eating berries from a hedge or trying to pry open a nut to savour what’s inside. And when we recollect these experiences we get transported back to the place where it occurred.

At Gastrogeography Singapore, we love creating a sense place through edible plants that thrive in that location by creating recipes, food and multi-sensorial experiences. It is through taste, smell, touch that we build connections to what is around us .

We invite you to see the world around you through a different lens and build roots to that place by ingesting a bit of that place through the recipes we create.

About Us

Two informational posters on easels inside a modern building with large windows. The left poster has images of food items, and the right poster has a red background with white text about a global summit.

We started out as an art collective, exploring what’s edible in our everyday surroundings that we often overlook or are not aware of. Over the last 9 years, we have presented botanical installations, curated and created new recipes with uncommon plants and produce, organised Gastrogeography Walks, hosted dining and tasting experiences, and created our own Botanical Teas and Tropical Temptations sauces under the brand Myristica Hill.

The collective presented Gastrogeography of Singapore at the Singapore Biennale. Since then, Gastrogeography of Singapore has continued to create and share work across both private and public spaces, including Food is Art Installation at Factory@new Bahru for the Singapore Food Festival, Mise en Place at Dempsey Hill for the Singapore Food Festival, Conrad Singapore Orchard, WowHaus, Maison Ikkoku, National Museum of Singapore, National Book Council, ArtScience Museum, and Geology Gallery at Sentosa.

A large black metal and wood shelving unit filled with various glass jars, vases, and bowls containing plants, herbs, and decorative objects against a light-colored wall.

We create immersive installations that tell the story of Singapore’s relationship with its natural environment and food systems.

Installation with over 40 varieties of edible plants created for the Singapore Food Festival at Mise en Place at Dempsey Hill

Installation with 84 botanical samples of edible plants and produce from the orchard road area in singapore (Conrad Orchard Singapore)

Immersive experiences that tell the storyof Singapore’s relationship with food, nature and place throgh interactive installations

  1. Custom installation design

  2. Interactive food experiences

  3. Educational exhibitions

  4. Community engagement products

Botanical Sample Properties
Black and white line drawing of a leaf with prominent veins
Black and white line drawing of a strawberry with seeds and a short stem.

Tasting the world around you

We develop new applications for local ingredients, experimenting with traditional and contempoarary flavours and techniques

Recipe Development

We create and curate recipes that celebrate local ingredients and explore new applications for traditional produce

  1. Modern interpretation of traditional recipes

  2. Seasonal menu development

  3. Ingredient innovation workshops

  4. Collaborative recipe curation

Several small jars of homemade preserves or jams on a wooden table, with other jars and plates in the background.

Our Creations

  • Mini tartlets topped with a creamy seafood mixture and small orange fish roe, arranged on a wooden serving board.

    Creating something unexpected

    Half the fun is in creating interesting ways to elevate tastes, smells and presentation of edible produce that we take for granted

  • A plate of seasoned rice with chopped vegetables, garnished with pink and purple edible flowers and fresh herbs.

    We eat with our eyes first

    We explore ways to showcase the beauty and colours that edible plants and flowers present to us

  • Fried fish fillet with a side of mango, red onion, and green vegetable salad on a black rectangular plate.

  • Fried chicken pieces on a white plate with green leaf and yellow flowers, outdoors with purple flowers and greenery in the background.

  • A colorful mixed salad with various greens, cherry tomatoes, edible flowers, and berries.

  • Fried savory snack garnished with cilantro and placed on a green leaf.

A hand holding a small flowering plant with tiny white flowers and green leaves, growing in a grassy area.

Gastrogeography Walks

We organise walks to explore edible plants and produce, its applications, health benefits and the history or journey specific plants. These walks always have a tasting aspect so that walkers get to connect with the landscape. Join us for guided explorations through Singapore’s neighbourhopds, discovering how food, culture and place interweave into local identities.

Neighbourhood walks highlighting local produce

Private group walk with tasting experiences

Educational workshops

Close-up of pink and white flowering plant with green leaves.

"When you harvest from nature's garden, you indirectly become a part of that life cycle and a source of sustaining the environment"

 Anthony Barret

Discover

Four cherimoya fruits in different stages of ripeness in a wooden bowl.
Close-up of a pink tropical flower, likely a ginger flower, with water droplets on it, surrounded by green foliage.
Close-up of an opened nutmeg seed with red veins on a gray marble surface.
Close-up view of green apples.

We partner with corporate clients, organisations, local farmers, grower, artists, food artisans and chefs to explore and celebrate Singapore’s evolving landscape. We believe that understanding a place through its food, including what grows naturally and what has been adopted and adapted, creates deeper, more meaningful connections to our environment. Through exploration, experimentation, and collaboration, we uncover the stories that make Singapore’s food landscape uniquely dynamic.

Our key focus areas include:

  • Garden to Table partnerships

  • Artisan product development

  • Community garden projects

  • Sustainable food initiatives

Collaborations

Line drawing of a human brain, with detailed illustration showing the brain's folds and structure.
Illustration of a single layered, circular object, resembling a layered cake or a cross-section of a round item with concentric rings.
A display of glass jars with various plants and edible items, part of an exhibit titled 'Gastrogeography of Singapore: Hidden Edibles - A Botanical Installation' at Dempsey Hill.
Display table with jars of jam, small fruits, and crackers, set up for food tasting at an event promoting Asian children's content and young writers. Posters and banners about festivals and content are visible behind.
People gathered around a piano with a plant and tropical fruit decorations in a stylish indoor setting.
Black and white line drawing of a flower with layered petals and elongated leaves.
Multiple black curved lines on a white background.

Experience our own Botanical Teas

Black and white drawing of a lemon with a small stem on top.
A clear glass vase with green leaves and pink and yellow flowers, placed behind three cylindrical tea packages with black and white floral patterns and red labels, on a white surface against a plain background.

Myristica Hill is our own brand of carefully curated tea blends  rooted in the principles of Gastrogeography, each blend highlights specific botanical ingredients that need to be celebrated. It all started with the quest to create a sleep tea that is made of ingredients from this region vs lavender and camomile that do not thrive in our tropical climate. These are pure botanical teas with mostly organic ingredientsas we wanted to create a natural alternative that tastes good and is good for us. Our artisanal tea blends are thoughtfully crafted to reflect Singapore’s tropical diversity and cultural heritage.

Line drawing of a butterfly wing with intricate patterns.
Black and white illustration of a slice of kiwi fruit with the seed in the center.
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Try our unique Tropical Temptations sauces

Three jars of artisanal seasonings labeled Wild Torch, Love Triangle, and Green Seduction, with a pink flowering plant in the background, placed on a white tablecloth.

Tropical Temptations Series are made of three distinct sauces that showcase ingredients that are often used as condiments and sometimes overlooked. Made without preservatives, vegetable or palm oils, these suaces are made with clean, simple ingredients. These sauces can be served as dips with crackers, mixed in with pasta or noodles or added a marinades for meat and seafood. Our artisanal sauces are made with clena ingredients and tell a story of some of Singapore’s favourite ingredients.

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