It’s a bustling, colourful market scene outside the Lemon Garden Cafe at the Shangri-La Hotel, Kuala Lumpur, every Saturday from 9am to 1pm. It’s when the Farmers’ Market comes to life, with stalls displaying the freshest organic fruits and vegetables, free-range poultry, fish and seafood from sustainable sources.

Open to the public, this weekly Farmers’ Market offers local guests and patrons the freshest organic fruits and vegetables, fish and seafood at the best market prices. They could also enjoy the produce in the buffet spread at the hotel’s restaurant, Lemon Garden Cafe.

The Shangri-La Hotel, Kuala Lumpur has launched the Farmers’ Market in support of the ‘Rooted in Nature’ initiative to educate and inspire the local and expatriate communities to enjoy fresh, nutritious and sustainably sourced food.  The move is in line with the hotel’s strong commitment to sustainability goals, and to set a global standard for culinary social responsibility by the Shangri-La Hotels & Resorts.

Certified organic suppliers, who are in sustainable partnerships with Shangri-La Hotel, Kuala Lumpur, will display and sell vegetables such as alfalfa, mung bean sprouts,   lettuces, mushrooms, beetroots, and fresh herbs, among others, at the market.

The public will also have their pick of free range chicken, eggs, cottage produce like bean paste, soya sauce, tempeh, beancurd and noodles. The freshest fish and seafood are also at the stalls. There are juices to taste and buy, such as three different types of durian juices, nutmeg, guava, lime, soursop and pink guava juices.

With the Farmers’ Market, the Shangri-La Hotel, Kuala Lumpur aims to provide 50 per cent more sustainable and locally sourced items on the menus by 2017, and 75 per cent by 2020.      

It also strives to create awareness and working with local communities in the form of sustainable partnerships is also one of its goals.

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