Going organic is one thing, but chomping down on a delicious meal made with ingredients that came directly from the farm next door, that morning is sureshot way to give your mouth an orgasm. Too much? Maybe. But go ahead and you tell us if your mouth wants to marry you.
A Little Farm On The Hill
What began as a hobby for architect Lisa Ngan and her husband, Pete Teo, soon evolved into a full fledge organic farming business. They now supply fresh organic ingredients to Dewakan and Sitka (below) as well as offer pre-booked gourmet lunches and organise classes and community building activities. Learn more about them on website.
The Little Farm above provides Darren Teoh, Head chef of Dewakan, with the freshest ingredients so he can create his signature dishes that put local flavours on the fine dining map. “His multi-course menu is an exhilarating showcase of local seafood and vegetables, jolted to life by modern techniques.” writes Time Out KL. We agree with those snooty restaurant reviewers. Check out Dewakan here.
Not the new kid on the block, Sitka has been touting sustainable farm-to-table practices since 2014. The mastermind behind Scotland’s Moonfish Café, Christian Recomio, puts together a modern cafe menu that is sure to delight foodies and people who are allergic to MSG, preservatives and fast food. Find out more at their pretty-swanky-for-a-cafe website.
Roost touts that their European menu is made up of 90% locally sourced ingredients, even the free range duck, cheeses and herbs. They are still cooking up their website (see what I did there?), so peep their FB page instead.
Garden to Table Private Dining
Garden to Table Artisan Flavours and Edible Garden is a private garden and kitchen of famed food stylist CY Phang who dished out scrumptious meals using ingredients freshly picked from her garden. Unfortunately, they only accept private function requests with a minimum of eight guests. You can reach out to them through their Facebook page, call 03-7932-5369, or whatsapp them at 012-936-9738.