Hotels

Eat Your Way Through Sustainable Meals Across Asia

Hotels and restaurants in Tokyo, Vietnam, Bali, and Taipei are embracing the sustainable food movement.
IMAGE COURTESY OF BALCONY MEDIA GROUP
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If you still think sustainability is a passing trend, data proves otherwise. Entire industries are embracing the movement and in 2018, a recorded 89 percent of businesses have acknowledged the need to address Sustainable Development Goals, reported by the World Business Council for Sustainable Development. This wave of eco-practices has reached the hospitality realms and currently, Asian hotels and restaurants now have to consider reducing their carbon footprint and thinking about sustainable seafood.

The travel boom is not exactly contributing to the accomplishment of these goals but a number of award-winning international establishments are at the very least giving their customers peace of mind by serving up goodness on a plate.

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Tokyo: A sustainable Alain Ducasse dining concept makes its home at the Palace Hotel Tokyo

A rendering of Alain Ducasse's Esterre at the Palace Hotel Tokyo
Photo by COURTESY OF BALCONY MEDIA GROUP.

The five-star Palace Hotel Tokyo has most recently welcomed a new dining concept from none other than Alain Ducasse. On November 1, Ducasse and his team unveiled Esterre, where French haute cuisine meets sustainable, organic, and local ingredients. The chef says his menu will feature only the finest ingredients mother nature has to offer, and this means seasonal dishes, too.

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Taipei: On Mondays, they eat green

Pearl Liang's baked vegetarian bun with almond cream crumble
Photo by COURTESY OF BALCONY MEDIA GROUP.

The metropolitan city of Taipei is quickly becoming one of the top Asian cities for vegetarians and the Grand Hyatt Taipei is taking advantage of this claim by going meatless on Mondays. In partnership with Green Monday, the hotel and its nine restaurants are trading their meat for plant-based alternative omnipork one day a week. In particular, the hotel’s Yun Jin Chinese restaurant has introduced all-new vegetarian offerings to sate the growing number of leaf-eaters in the city.

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Vietnam: A seat at mama's table

Photo by COURTESY OF BALCONY MEDIA GROUP.

Moving southward on the world map, The Anam is doing its part by working with actual mothers to prep authentic Vietnamese meals every Friday. Heirloom recipes are usually on the table and there’s novelty in knowing that the staff of half a dozen mothers are lovingly plating up fresh and healthy food for Anam’s diners. The Anam has decided to dub this slow-cooking affair “Mama’s Cooking.”

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Bali: A novel take on farm-to-table cooking

Chef Nor preps for a cooking class with locally sourced ingredients.
Photo by COURTESY OF BALCONY MEDIA GROUP.

The Chedi Club Tanah Gajah in Ubud, Bali uses only the freshest produce from thriving gardens and fields as close to the hotel as possible. Its chef, Khairudin Nor, personally collects the edible weeds and bark from a vegetable garden 50 yards away. Ingredients such as tofu are homemade and eggs are sourced from a nearby farmer. The hotel’s spa has also followed suit in this initiative and now produce massage oils from the botanicals in Nor’s garden.

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About The Author
Hannah Lazatin
Features Editor
Hannah is originally from Pampanga and from a big, close-knit family who likes to find a reason to get together at the dinner table. Experiences inspire her. “Once, at a restaurant, I received an interpretation of my second name ‘Celina,’ and it meant 'someone who tries everything once' and that is me through and through,” she says. As for the job, she wants her “readers to be inspired by the stories of the people we feature and to move them to reach for greater things.”
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