Fresh from farm to table

The pasta station offers tasty Cameron Highlands Tomato Sauce while the grill station offers lamb, beef and chicken dishes. — Photos: AZLINA ABDULLAH/The Star

THE farm-to-table movement has been gathering steam over the past decade, thanks to growing awareness and demand from those seeking wholesome dining options.

However, as is common in bustling cities where farms are distant, living up to this concept is easier said than done.

For its latest buffet offering at Trace Restaurant and Bar, Element Kuala Lumpur teamed up with tech farming company BoomGrow.

Instead of using ingredients that have travelled far and wide, the hotel relies on BoomGrow for fresh greens harvested at its urban farms just hours before consumption.

Also noteworthy is the fact that the hotel uses 80% locally sourced ingredients for its buffet.

While the highlight of the buffet line is the selection of freshly harvested greens from the heart of the city, it does not take away the appeal of other offerings.

The newly launched buffet line “Flavours at 40” offers the best of both worlds, covering local and international fares with a mindful selection of lip-smacking, crowd favourites and healthy options in the same space.

With local and international delights covered reasonably well, one can have fun with the dishes by combining fresh kale leaves with curry laksa prepared at the live station or enjoy pizza with mizuna leaves.

Other healthy options include vegetarian poke bowls with a selection of 10 locally sourced condiments to choose from, as well as four types of salads, including a delicious Hawaiian chicken salad with grilled pineapple.

Those who are on a “cheat day” can jump straight into the delicious Asian delights like steamed rice with sambal petai prawns, mutton kandar, dim sum and Mussels Masak Lemak Cili Api with Johor Pineapples.

Western alternatives are available at a live pasta station, besides juicy cuts of Cajun rosemary lamb and mustard herb beef.

The carving station offers slow-roasted boneless mutton leg with herbs as well as Ayam Bakar Berempah, both of which can easily satisfy any meat cravings.

Dessert options are abundant with a slant towards local fusion choices such as gula melaka flan, Pahang Chocolate Banana Cake and the must-have cempedak mousse cake, while classic choices include bread and butter pudding, ice cream and the healthier option of assorted fruits.

The spread offers close to 70 dishes around a spacious and comfortable setting, with an intimate view of the cityscape surrounding the restaurant on the 40th floor of Menara Ilham.

According to Element Kuala Lumpur general manager Nikie Mok, providing healthy and sensible options was an easy decision as it suited their guests who were “active and health-conscious but are not too serious about themselves”.

Executive head chef Mohd Taib Ridhwan said that after two years of Covid-19, Malaysians were embracing cleaner eating habits by eating less meat and more plant-based food.

“At Element, we aim to source our produce locally with the intention of reducing food miles and carbon footprint.

“We still offer signature dishes but we have incorporated more locally grown vegetables, meat and seafood,” he said.

Starting today, the hotel will begin its “Flavours at 40” for lunch and dinner, at RM148 nett per adult and RM74 nett per child (lunch). Dinner is priced at RM158 nett per adult and RM79 nett per child.

The lunch buffet is available every Saturday and Sunday from 12.30pm to 3.30pm, while dinner is available on Friday and Saturday from 6pm to 10pm.

Advance reservation is required.

For reservations, call 03-2771 3388 or email [e-mail]

Trace Restaurant and Bar, Level 40, Element Kuala Lumpur, Menara Ilham, No.8, Lorong Binjai Kuala Lumpur.

This is the writer’s personal observation and not an endorsement by StarMetro.