Passionate chef returns home to create exceptional cuisine that uses local produce, farmed onsite at the Sunway Organic Gardens, and served in the spectacular subterranean setting of Jeff’s Cellar PUYUH Braised Quail with Extra Virgin Soy Sauce, Rice Cracker, Spiced Broth Sphere, Cured Yolk As customers start to return to Asia’s hotels, resorts and restaurants, a new trend is emerging that will change the face of the hospitality industry. In this new era of heightened awareness about personal health and wellbeing, farm-to-table cuisine will take centre stage as diners seek dishes made using local and sustainable produce. Chef Lee Choon Boon At The Banjaran Hotsprings Retreat, Sunway’s eco-friendly five-star resort in Perak state, Chef Lee Choon Boon is giving guests the chance to savour distinctive dishes that highlight the finest produce the country has to offer, including local and seasonal ingredients grown onsite. Chef Boon, who hails from Ipoh, has returned to his homeland follow
