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Green And Gourmet: 5 Eco-Conscious Dining Spots In Malaysia 

In a world increasingly aware of environmental challenges, dining sustainably is more important than ever. Across Malaysia, numerous restaurants are leading the way by implementing eco-friendly practices. From sourcing local, organic ingredients to minimising waste, these five eateries offer delicious meals that are good for you and the planet. Let’s discover some of Malaysia’s environmentally sustainable restaurants where you can dine responsibly. Every meal can make a difference—let’s choose wisely and support sustainability with every bite.

#1: The Farm Foodcraft, Bangsar South 

Using only the freshest homegrown ingredients from their urban farm, The Farm Foodcraft in Bangsar South offers a farm-to-table experience that is a must-visit. This hybrid dining concept includes a restaurant, lounge, private event venue, and urban farming laboratory, all centred around the principles of good living through good food, values, and people [1]

At The Farm Foodcraft, fresh flavours with a local flair are served directly from their urban farming lab to your table. 

Their signature dish, Happy Harvest, features seasonal greens tossed with ice plants, mixed berries, and a homemade honey passion fruit dressing. Classic international recipes are reimagined with local ingredients, creating familiar yet innovative dining experiences.

Source: Tatler Asia

The farm-to-table concept is a return to traditional values, prioritising fresh, locally sourced ingredients over convenience. This approach aims to reconnect people with their food sources and promote self-care.

The Farm Foodcraft isn’t just a restaurant, but a responsible member of the community. We want to play a part in bringing a better quality of nutrition to the people around the area, while also raising awareness on the importance of eating fresher and eating better – Siew Ching, the owner and operator of The Farm Foodcraft [2].

The Farm Foodcraft originally planned to sell surplus produce grown on-site, but high demand has ensured all their vegetables, fruits, and herbs are used in their dishes. Notably, during Malaysia’s first lockdown in 2020, when supply chains were disrupted, other local F&B outlets relied on The Farm Foodcraft for fresh produce [3].  By demonstrating the unparalleled quality and flavour of fresh, local ingredients, The Farm Foodcraft not only captivates the palate but also inspires a profound appreciation for the environment. 

Source: Eat Drink KL

#2: Makan Kitchen @ DoubleTree Hilton, Kuala Lumpur

Say goodbye to the ordinary salad bar experience. At Makan Kitchen at DoubleTree , patrons can elevate their salad game by cutting their own fresh vegetables sourced from Cultiveat. Makan Kitchen at DoubleTree by Hilton Kuala Lumpur stands out by not only offering delicious meals but also ensuring that diners can enjoy their food with a clear conscience. Every ingredient is thoughtfully chosen, and every effort is made to minimise environmental impact, allowing guests to savour their meals while supporting sustainable practices[4].

Source: The Star

Makan Kitchen is dedicated to promoting locally made food, with three distinct kitchens specialising in Malay, Chinese, and Indian cuisine. Guided by three core pillars, Makan Kitchen ensures its sustainability practices are robust and impactful. The restaurant exclusively sources seafood from certified sustainable fisheries, prioritising the well-being of marine life by collaborating with MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certified fishers who adhere strictly to sustainable fishing guidelines[5]

The kitchen also sources produce within an 80km radius to reduce the carbon footprint associated with transportation and logistics. Part of their sustainable initiative is also in actively contributing to minimising food waste by donating leftovers to the animal welfare organisation Voice For Paws and repurposing food waste into compost for their rooftop garden.

We aim to reduce food waste by 50%.– Chua Wei Seong, Hotel assistant food and beverage manager[4]

One of the highlights from their menu is the Ayam Percik from the Malay food section, cooked using free-range chicken that is both flavorful and less fatty. The Indian food section features the must-try Seabass Varuval, offering a kick of spices on fresh seafood. From the Chinese section, the Steamed White Perch showcases the natural taste of fresh fish. Makan Kitchen’s commitment to sustainability not only supports local ecosystems but also enhances the dining experience with fresh, responsibly sourced ingredients.

#3: AE Oasis – Aqua Eco Oasis Restaurant, Kuching, Sarawak

An underrated culinary gem in Kuching, Sarawak, this establishment is where sustainable aquaponics meets gastronomy.

At Aqua Eco Oasis, the integration of smart agriculture into a public business combines aquaponics with a restaurant, ensuring the fish and vegetables are freshly caught and harvested on-site [6]. The entire system is free from artificial feed and pesticides, operating as a natural and ecological farming system. The fish, without any fishy taste, and the vegetables are both sustainable and delicious, highlighting the benefits of this innovative farming method.

The restaurant stands out with several exciting initiatives: educating the public on the food-health ecosystem, addressing global food security threats, converting environmental waste into valuable resources, reducing carbon emissions with a zero-distance farm-to-fork approach, and lowering farming costs through innovative aquaponics. This comprehensive and visionary approach has captivated social media users on platforms like TikTok and Instagram, where netizens rave about the unmatched freshness and sustainability of Aqua Eco Oasis’s offerings.

Initially skeptical about the taste of this healthy and toxin-free dining experience, I ended up pleasantly surprised….Even simple dishes were flavorful due to the freshness of the ingredients– Amazing Kuching [7]

#4: A Little Farm on the Hill, Janda Baik, Pahang

thirty crops to serve its customers. Certified as sustainable and organic by the Malaysian Ministry of Agriculture, it has established itself as a leader in the sustainable restaurant scene. 

Source: Tatler Asia

The farm produces a variety of ingredients, including French beans, pumpkins, avocados, and a wide range of herbs and spices, which are used in their dishes and supplied to top restaurants like Atas, Ember, Entier French Dining, Table and Apron, and Dewakan in Kuala Lumpur. Popular dishes include their signature 12-leaf salad, 7-hour oak-smoked beef ribs with tomato salsa, and the delectable Tres Leches cake for dessert[8].

At the moment, about 95% of all the greens we serve are grown here at the farm. All of it is soil-grown and differentiated from most vegetables sold in supermarkets.– Pete Teo, musician-filmmaker and co-founder of A Little Farm on the Hill[9]

The farm’s scenic grounds are always abuzz with activities, from cheese-making and gardening classes to yoga sessions and lunch clubs. Healthy soil is one of the top sequesters of greenhouse gases in the ecosystem and is vital to our ability to grow food organically and sustainably. Their compost-making facility produces about one ton of compost from farm and forest waste each month, which is used to enrich their planting beds. Additionally, they rotate and rest their fields to ensure the soil’s microbiology thrives.

#5: Eko-Deli By Kommune, Penang

Eko-Deli by Kommune, Penang Hill,  prides itself on a varied menu that highlights the natural quality of locally sourced ingredients. By sourcing from Penang Hill farms and local Penang markets, they ensure freshness and showcase the vibrant flavours and culinary traditions of Malaysia, guaranteeing diners the best experience with the freshest ingredients available.

Eko-Deli by Kommune  receives accolades for its green dining practices, emphasising sustainability by selecting seasonal ingredients to reduce environmental impact and support local farmers. Committed to social and environmental responsibility, Eko-Deli minimises waste, uses energy efficiently, and actively engages with the community [10]

Plant-based seems to have a controversial reputation around the world but for me, it’s just as simple as staying away from animal related products. Luckily our Malaysian cooking uses a lot of allium and spices plus our food diversity behind our multi racial culture makes it exciting to explore all the possibilities. So to answer your question, I think it is more exhilarating than difficult to merge plant based cooking with Malaysian cuisine. – Chef Allen Teoh, chef at Eko-Deli [11]

Source: risemalaysia

Eko-Deli, a F&B brand under KOMMUNE abides by the manifesto of catering to a mindful lifestyle, from ingredient sourcing to creating eco-friendly packaging, striving to reduce carbon footprint. By purchasing from them, customers directly support The Habitat Foundation, a non-profit organisation associated with The Habitat Penang Hill. The Foundation utilises its funds to support innovative community, environmental, and conservation projects in Pulau Pinang, Malaysia, and beyond. Every purchase from KOMMUNE becomes a significant contribution towards building a better future for both people and the environment.

Explore our sources:

  1. The Farm Foodcraft. (n.d). About The Farm. The Farm Foodcraft. Link
  2. Surian, V. (2024). Cultivating the roots of good living. Edge Prop. Link 
  3. Choo, J. (2021). Visit a Restaurant That Takes Garden to Plate Literally. Tatler Asia. Link
  4. Nair, V. (2023). Dinner Buffet Lays on Sustainable Delights. The Star. Link
  5. Lee, M. (2023). Can a Buffet Be Sustainable? We Try DoubleTree Kuala Lumpur’s Sustainable EcoEpicurean Buffet. Gempak. Link
  6. Aqua Eco Oasis. (2023). About. Aqua Eco Oasis. Link
  7. Amzkuching. (2024). [Video]. TikTok. Link
  8. Luliya. (2019). Where to Find the Best Sustainable Restaurants in Malaysia. Mayflower. Link
  9. Toh, T. (2021). Meet the Makers: A Little Farm on the Hill. Tatler Asia.Link
  10. The Habitat. (2023). Kommune. The Habitat. Link
  11. Kommune Krew. (2024). Meet Our Makers: Chef Allen. Link

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