Take lemons as an example. Bars juice the fruit and often throw away the husk, but at Operation Dagger, the still-flavorful husk is used for a house-made limoncello before being composted.
Eggs are another commonly squandered item, Whearty pointed out.
Egg whites are popular in cocktails but the yolk is typically chucked, so Operation Dagger sought to highlight the yolk in its acclaimed drink that's aptly called The Egg. Yolk is cured with rum, vanilla and salted egg yolk — a popular food trend in Singapore — before being smoked in a jar with hay and star anise.
The dimly-lit bar also makes wine with natural ferments, opting for cabbages, figs, beetroot, coconuts and carrots instead of traditional grapes. Meanwhile, beer drinkers can go for a 10-day fermented brew with heritage tomatoes, hops and malt.
Drink ingredients are also turned into snacks. One dish is broccolini served with a fortified macadamia cream — the by-product of distilled roasted macadamia.