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Singapore's now a centre for new, eco-friendly foods.
Seafood is grown in laboratories.
Tropical fruit's replacing pork in dumplings.
The latest environmentally friendly product is 'Sachi'.
It's a soy wine which is made from tofu water.
This wastewater has become the first ever soy alcohol.
It was created by food scientists at the National University of Singapore.
Then, start-up company SinFooTech began selling it to customers last year.
It costs $28 per half litre bottle.
SinFooTech recycles food waste, says manager Felicia Ng.
SinFooTech turns the water into wine with sugar and yeast.
After two to four weeks, it's ready.
But they have to start quickly because the tofu water isn't good for long, explains Fauzi Ismail.
SinFooTech's factory produces 1,000 to 2,000 litres of soy wine a month.
But they're only using one percent of the tofu factory's wastewater.
They could produce a lot more.
Food and wine experts tasted Sachi.
They thought it had its own special taste.
Wine writer Dannon Har liked the flavour.
