Tasting "Tanah" @ Banjaran Hotspring

Jeff’s Cellar is The Banjaran’s signature restaurant. Nestled in the softly-illuminated chamber of a limestone cave, amid a 260-million-year-old landscape of mountains and rainforest, this enchanting venue has won multiple awards. In this ethereal ambience, surrounded by stalactites, stalagmites and rippling water, Chef Boon presents a series of captivating culinary journeys and tantalising tasting menus that change with the seasons.

Recently, Chef Boon and his team unveiled the “Tanah” tasting menu, which features the finest Malaysian produce from land and sea. In addition to ingredients grown onsite, this responsibly-sourced menu includes Perak quail, Tanjung Malim Amur caviar (Malaysia’s first-ever caviar), Bario salt from Sarawak, jungle-foraged buah ara figs, vanilla from Kedah, bee pollen from Perak, Ipoh peanuts, and seaweed-fed free-range chicken from Beacon Chicken, a responsible company that provides financial assistance to underprivileged communities.

This epicurean odyssey was personally developed by Chef Boon, who has a deep passion for the flavours of his native Malaysia. With over 15 years of experience, he leads a team of talented chefs at The Banjaran, and even hosts cooking classes that allow guests to create exquisite dishes using ingredients hand-picked from the Sunway Organic Gardens.

In the post-pandemic era, guests will become even more conscious of their personal health and wellness. With its focus on organic ingredients, authentic local produce and farm-to-table dining, as well as its incredible, Instagrammable dining experiences, The Banjaran Hotsprings Resort is likely to become a destination-of-choice for foodies from around the world.

For more information about The Banjaran Hotsprings Retreat, please visit www.sunwayhotels.com/the-banjaran.