Home-Grown Goodness!

The Centre established its own 112sqm rooftop garden in January this year to cultivate herbs and spices to contribute to the range of flavourful dishes prepared by the venue’s award-winning 51-strong culinary team.
Seven herbs, spices and vegetables are currently being grown in the rooftop garden, including Cymbopogon nardus (citronella grass), kaempferia galanga linn (ginger) and Murraya koenigii (curry leaves), to name a few.

By establishing a self-sustainable herbs and spices garden on-site, the Centre ensures the freshness, flavour and quality of its food, decreases the food waste associated with over-ordering and benefits the environment by reducing transportation of these ingredients.

The rooftop garden is part of the Centre’s CSR (Corporate Social Responsibility) activities and the culinary department is looking to expand the garden, add a growth tent (garden canopy) and install a dedicated rain harvesting watering system, to increase production levels. The Centre is also going to organise a site visit to the Cameron Highlands (one of Malaysia’s most popular agricultural areas) for team members to learn best practices and enhance their gardening knowledge and experience, as well as sourcing for additional herbs and spices that they can nurture in the rooftop garden, such as rosemary, basil, ginger flower, thyme and chilli padi.
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