Turning Imperfection into Purpose by
Saving Graze
Not all food waste is waste. Much of it is simply imperfect—odd-shaped, bruised, too small, or overlooked. Through our partnership with Saving Graze, we reimagine these ingredients, transforming what would have been discarded into a meaningful dining experience that challenges how we think about food, value, and sustainability.
DISCOVER
WHAT YOU’LL EXPERIENCE
Popiah Kangkung & Banana Peel (Vegan)
Kangkung stems and banana peel
Approximately 35–40% of the total weight of a banana is in the peel Packed with fiber, potassium, magnesium, and antioxidants (polyphenols and carotenoids), with some studies showing they have higher nutritional value than the pulp inside.
Mushroom Rendang (Vegan)
Shiitake mushroom legs
Roughly 29% of the total weight of harvested mushrooms are usually discarded due to tough, fibrous texture
Immune System Support
High Antioxidant Content
Nutrient-Dense
Anti-inflammatory & Antimicrobial
Mushroom Arancini (Rice) (Vegan)
Button mushroom and rice Using rice scraps from the rice pot When rice is cooked and then cooled in the refrigerator for 12–24 hours, it undergoes a process called retrogradation, which converts its digestible starch into "resistant starch".
This type of starch acts more like fiber, feeding good gut bacteria and resulting in a lower blood sugar spike compared to freshly cooked rice.
FRIED TEMPE WITH PINEAPPLE SAUCE (Vegan)
Crispy golden-fried tempeh served with a tangy pineapple sauce, combining bold tropical flavours with the natural richness of fermented soybeans.
High in protein and packed with gut-friendly nutrients, tempeh offers a wholesome and sustainable plant-based alternative.
Stir-Fry Watermelon Rind (Vegan)
Watermelon Rind
The rind accounts for roughly 30% to 40% of the overall mass of the watermelon fruit. Packed with fiber, potassium, and antioxidants like vitamins C, A, and B6.
They are exceptionally high in citrulline, an amino acid that improves blood flow, reduces blood pressure, enhances athletic performance, and acts as a libido booster
Fish Collagen Herbal Jelly (Fish Scales)
Approximately 7.2–12 million tonnes of fish waste, including scales, are generated globally per year
Fish scales are a highly sustainable, nutrient-rich source of Type I collagen, amino acids (glycine, proline), and bioactive peptides that support skin elasticity, joint health, and bone density.
Improves skin hydration, reduce wrinkles, aid in cartilage repair, and provide anti-inflammatory and antioxidant benefits.
Vegan Meringue (Vegan)
Chickpea Water
Aquafaba or chickpea water is often thrown away. It accounts for half the weight of a canned chickpea Low-calorie, cholesterol-free, and plant-based alternative to egg whites.
Rich in saponins, phenolic compounds, and proteins, it aids in reducing blood cholesterol and glucose levels while promoting digestive health.
FRUIT CAKE & Candied Fruit Peels (Vegan)
A zero-waste fruit cake made using whole lemons and topped with candied fruit peels, transforming often-discarded ingredients into a rich and flavourful dessert.
Packed with natural nutrients and antioxidant compounds, fruit peels help boost nutrient intake while reducing food waste through more mindful consumption.
FROM WASTE TO EXPERIENCE
THE REALITY OF “IMPERFECT” FOOD
In collaboration with Saving Graze, these rescued ingredients are thoughtfully transformed into a curated bento experience—where each dish tells a story of creativity, resourcefulness, and conscious consumption.
From misshapen vegetables to surplus produce, these ingredients are often rejected—not because they are inedible, but because they do not meet aesthetic or commercial standards.
This project shines a light on the hidden value of these ingredients and the systems that lead to unnecessary food waste.
Clara Wan is the founder of Saving Graze, a purpose-driven initiative dedicated to reducing food waste by reimagining imperfect and surplus ingredients. Through her work, she challenges conventional perceptions of food value—transforming what is often discarded into thoughtful, creative dining experiences. Clara believes that sustainability begins with mindset, and through Saving Graze, she brings this philosophy to life by turning overlooked ingredients into meaningful conversations around conscious consumption and responsible living.
Clara Wan Founder & CEO of Saving Graze