Our Edible Garden

Another big thanks to #sayurday product partners, Green Fingers, for kicking off #sayurday participants’ forays into edible gardening, with their biodegradable seed starter pots, available at their flagship store in Puchong 🙂 They’ve got lots of other gardening goods too, especially good hardy quality gardening tools. Check them out at Read more…

Chefs Darren, Han and KC dishing out perfect poached eggs for their 3rd course, Forbidden Rice Congee. Big thanks to #sayurday partners, KDU School of Hospitality, Tourism and Culinary Arts for pushing the boundaries of garden cuisine!

Chefs KC and Gary working their magic in the outdoor cob kitchen. Big shout out and thanks to #sayurday partner, KDU School of Hospitality, Tourism and Culinary Arts <3

Quite a number of New Zealanders coming through our doors in the past couple of months! Pam and Andrew enjoying their sago chips. #sayurday

#sayurday participants, Angel and Joyce sipping down the lemongrass pandan cooler

Wanted to take a photo of the last course of dessert too but it was kinda too late, Tamanna slurped her portion of ice cream with dehydrated roselle bits and lime clean. #sayurday by @darrenteohmg and team @garyanwar Han, KC and Sherrene

The @eatsshootsandroots garden produce transformed. Taro cooked in coffee and garden soil, topped with water chestnut foam, garnished with smoked duck, ulam raja, bunga telang and very special vinegar. #sayurday art on a plate, by @darrenteohmg, @garyanwar, Han, KC and Sherrene.

Forbidden Rice Congee with torched okra, slow cooked egg, eggplant and sorghum nuts. #sayurday with Chef Darren and team Gary, Han, KC & Sherrene

The first #sayurday course served by Chef Darren Teoh and team Gary, Han, KC & Sherrene — sago chips with Brazilian spinach dip (in a little planter pot!) and budu mayo madness. Squeezed out of tubes… just to trip us out.

#sayurday food theatre. @darrenteohmg’s siphon used for the mushroom consommé infusion. Rubén looking on, and everybody else snapping away, as one would do when presented with food 🙂

Thank goodness it’s #Sayurday! Chef @darrenteohmg foraging in the garden looking for greens to garnish today’s ulam infused and siphoned mushroom consommé. Say what?

Peruvian chef, Miguel Hokama’s corn based dish Humitas, flanked with astro arugula and garnished with wood sorrel from the garden to give it a little sour kick. Ping us at hello@eatsshootsandroots.org if you’d like to get involved as a chef (or a guest) in our #Sayurday series 🙂

The start of a mouth-watering #Sayurday series, with the very first session kicked off by chef Miguel Hokama who whipped up an amazing spread of Peruvian dishes with an infusion of Brazilian Spinach, Ulam Raja, Hyacinth Beans, Moringa and Sweet Potato Leaves from the garden! Pictured here flanked by his Read more…