THE Banjaran Hotsprings Retreat’s organic garden, herbal garden and Chef Boon’s garden are an example of sustainable living as well as farm-to-table dining.
Fresh vegetables and herbs harvested from the gardens spanning almost 929sqm are served to the retreat’s guests and restaurant patrons.
Sunway City Ipoh had repurposed 8ha of undeveloped land for food and agriculture in which the three gardens are nestled, nourished by fresh water from the mountains of Ipoh that flows into a natural lake within the retreat.
The organic garden and Chef Boon’s garden grow vegetables commonly used in cooking such as cucumber, carrots and leafy greens.
Chef Boon’s garden derives its name from The Banjaran’s head chef Lee Choon Boon.
Meanwhile, the herbal garden produces frequently used herbs such as basil, rosemary and oregano.
The organic farmers practise healthy crop rotation on the gardens, an essential part of organic gardening which naturally enriches the soil with nutrients.
Produce from the gardens are also free of pesticide and chemical fertiliser.
Apart from producing a more nutritious harvest, sustainable gardening practices can ensure long-term land sustainability that benefits the environment.
An advocate of the farm-to-table dining concept, Sunway Group founder and chairman Tan Sri Jeffrey Cheah said, “Farm-to-table dining reminds us about the things that really matter...our inseparable relationship with nature, our infinite capacity to nurture, our imperative to live healthy and our inherent responsibility to the stewardship of the planet.
“Thus, The Banjaran’s restaurants incorporate fresh produce from the organic gardens into their menu offerings, harvested at their peak ripeness so that guests can enjoy optimum nutritional benefits.”
During the movement control order, the farms delivered over 200kg of organic produce to benefit more than 6,000 healthcare workers and patients at Hospital Raja Permaisuri Bainun, Ipoh.
The Banjaran also offers seasonal buffet packages of durian, fresh from their organic farm in February and July.
The retreat is coming up with a new culinary experience package which will guide their guests in creating delicious and nutritious dishes packed with the benefits of using fresh produce from the gardens.
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