Khee Shi Hui: “We tried to explain to some relatives that cared very much for things like shark’s fin. We took that off our wedding menu and tried to explain as best as we could. Not everybody would understand, but we tried to stay true to at least that. It was not possible to omit meat, so we tried to discuss options with the restaurant to see what were some essentials that we needed to keep because meat can be quite symbolic to the Peranakan culture where my husband comes from. If we do away with the buah keluak chicken, it’s like a real travesty. How can you not have buah keluak! So it was a negotiation of what do we keep and what do we try to substitute for.”
Khee, Tabaogirl on Instagram, discusses how we can reconcile our Singaporean identity and cultural heritage with sustainability, plus: *How her interest in caring for the environment was sparked* *Misconceptions about caring for the environment* *Gifting mooncakes, buying new clothes, Hungry Ghost Festival from the perspective of environmentalism* *Options for more sustainable weddings* *Celebrating vegetables in Singapore* *Ways to be more environmentally-conscious as an eater and cook*
32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of Tabaogirl