In October 2026, as part of the Urban Farm Programme with the Young Women’s Christian Association’s (YWCAKL) Vocational Training Opportunity Centre (VTOC), we held the Culinary & Baking 2026/27 Cohort’s Farm-To-Table Showcase.
Project Sponsors: Yayasan Bursa
Community / Beneficiary: Vocational Training Opportunity Centre
Programme: Urban Farm Programme
Location: YWCAKL, Sayur in the City
Project Date: October 2026
A Celebration of Indian Heritage & Cuisine
This year, the programme came just in time for Deepavali, hence the theme: Garden Masala. We aimed to use the occasion to raise funds for an arborist, for the preservation and care of our old trees.
Left: Students, teachers and guests of the 2026 Farm-To-Table posing in front of the 80+ year old raintree at YWCA KL.
The Old Trees of YWCAKL
On the farm, our guests were invited to explore a different side of SITC: its veteran trees. We had Mr Ho Hoong Yee – an arborist as well as an expert in plant and soil nutrition – give us a tour of the trees, how to care for them and highlighting the importance of preserving these trees in the city.
One key role of these mature trees is that they act as critical “ecological pit stops”, providing food, shelter and navigation aids for migratory birds and local wildlife navigating the concrete jungle of the city. These giant guardians are stepping stones that connect isolated parks and green spaces, allowing biodiversity to thrive in heavily developed urban landscapes.
Right: Mr Ho explaining the condition of the raintree, that was recently given a “haircut” to remove the parasitic Strangling Fig that had been growing on it for over a decade.
A Feast Grown Together
At the table, the theme of Garden Masala came to life through a spread of in honour of the approaching Deepavali season. With recipes by celebrity Chef Azrah Kamala, the Head Chef of VTOC, the dishes were prepared by the young women of the VTOC’s Culinary & Baking Programme, bringing together ingredients from our own urban farm and produce sourced in collaboration with other local farms.
The students were also involved in writing the scripts for the day’s presentations, contributing their ideas and helping shape the stories behind the dishes. Our regular farm volunteers from SITC’s Garden Workout Club were also on hand throughout the day, lending their time and energy to kitchen preparations and service, and helping bring the event together behind the scenes.
Right: The 6 girls of the Vocational Training Opportunity Centre (VTOC)’s Culinary & Baking 2026/27 Cohort
Above: Urban Farm Programme 2026 showcase video
The Garden Masala Menu
The menu reflected Malaysia-Indian heritage, with special recipes from Chef Kamala cooked with produce from both Sayur in the City and other local farms.
The Jackfruit Asoka Curry and Jackfruit Payasam used jackfruit from TKPM Lanchang under Agrostrata Solution, and chilies from community garden Mukha Tree.
The Nasi Makilcci used sweet potatoes from farms partnered with Terradecca.
The Keerai Dhall used surinam spinach from BURSA Malaysia’s edible garden, which was started in 2024 with Eats, Shoots & Roots.
The Brinjal Raitha used eggplants from community garden Mukha Tree and Sayur in the City.
The Banana Chips used pisang tanduk from TKPM Lanchang under Agrostrata Solution.
The Four Flames Tea used roselle from farms partnered with Terradecca, pandan from Sayur in the City, and cekur from BURSA Malaysia’s edible garden.
The ESR Ulam Platter was made with ulams freshly harvested from Sayur in the City.
Growing Food, Soil, and Futures
Since opening to the public in 2025, SITC reminds us that food is more than what we eat – it is a connection to the land, the people who grow it and the communities we build around it.
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GET IN TOUCH
Learn more about Sayur In The City.
Located in Jalan Hang Jebat, just opposite the Merdeka 118 tower, Sayur in the City is an urban farm and outdoor classroom. As we continue to grow this space, we welcome collaborators who share our vision for a more resilient city with food growing in every backyard.
learn@eatsshootsandroots.org
+60 18-984 6616
