4 Farm-To-Fork Spots And Sustainable Learning Centres In Malaysia You Need To Check Out

The rising amount of awareness there is about sustainability in Malaysia is something to be super proud of. We see this in many industries, but here we take a closer look at places that translate sustainability into food, farming, gardening and cooking.

Coming across sustainable learning centres and farm-to-fork spots is great because you know that the place is helping to support local producers and educating the public on not excessively wasting food. 

We spoke to 4 places that have a common goal, and that’s making the world a little better whether it’s supporting local farmers or spreading their passion for directly-sourced, farm-grown ingredients. It’s about keeping the environment balanced along with meeting our own human needs.

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Garden to Table

So many colours! Try the Nasi Kerabu (RM35) at Garden to Table. Image: Courtesy of Garden to Table

This place prides itself in being a sustainable urban gardening and cooking learning centre. It makes a lot of sense because if you know how to grow your own plants that can be added to your food, you’ll feel in control of getting certain herbs and spices. There’s something really empowering about this — and you’ll feel inspired to cook more, too.

Owner Phang Sce Hwai didn’t originally plan to open a learning centre. It happened pretty organically as the space was used as a food photography studio and culinary studio for her clients a few years ago. She’s a food stylist and recipe consultant, and so her knowledge in gardening came in handy for food photography projects.

Garden to Table is a sustainable urban gardening and cooking learning centre. Image: Courtesy of Garden to Table

After doing this for a while, she realised she wanted to do more with her knowledge. Having a degree in Horticultural Science, she was confident in taking the business further. “I decided to expand my portfolio further by reaching out to the public so that they can learn and experience how to grow edibles that they can eat and use them in their cooking,” says Sce Hwai.

The move to educate others on sustainability and growing their own food has set them apart from other farm-to-fork spots. In their classes, they encourage people to make their own fertilisers and compost using kitchen waste and garden clippings. They also try to avoid single use plastics like straws, plastic bags and disposable cutleries or packaging.

Organic roast pumpkin and quinoa salad, RM35. Image: Courtesy of Garden to Table

They compost and use most of their kitchen waste as fertilisers so they don’t further add to the waste thrown into landfills. It’s also used to grow more edibles that are used in their classes, culinary projects and in their food that’s served at their cafe (only open on Saturdays!). The menu changes every three to four months, depending on the seasonal produce.

But they do face some challenges of being eco-friendly like fogging and rain water contamination that get in the way of making their compost.

Sce Hwai adds, “The experience centre acts like a community home where people can come and learn or experience how they can grow their own food, and cook with the ingredients that they can grow.”

They compost and use most of their kitchen waste as fertilisers and to grow more edibles. Image: Courtesy of Garden to Table

Address: Garden To Table, 8 Lorong 14/37B, Section 14, PJ (Cafe open on Saturday from 9am to 5pm only)

Facebook: facebook.com/gardentotablepj

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