Ipoh-born chef showcases farm-to-table dining at resort

Named Taugeh, this dish features Kedah vanilla-infused bean sprouts, soy bean foam, organic Sitiawan bee pollen and toasted Ipoh peanuts.

IN THIS new era of heightened awareness about personal health and well-being, farm-to-table cuisine takes centre stage as diners seek dishes made using local and sustainable produce.

At The Banjaran Hotsprings Retreat, Sunway’s eco-friendly five-star resort in Ipoh, Perak, chef Lee Choon Boon is giving guests the chance to savour distinctive dishes that highlight the finest produce, including local and seasonal ingredients grown on-site.