12/04/2025

LYFE SATURDAY | APR 12, 2025

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Malaysian Paper

/thesun

T HE Banjaran Hotsprings Retreat in Ipoh has become one of the most desirable destinations for discerning foodies seeking a one-of-a-kind epicurean experience with its signature restaurant Jeff’s Cellar nestled in a softly lit 260-million-year-old cave. To celebrate its 15th anniversary, Jeff’s Cellar will undergo a major transformation from April to June this year to elevate its gastronomic experience. Meanwhile, The Banjaran unveiled “Jeff’s Chefs”, a three-month-only culinary tribute that celebrates Ipoh’s rich heritage through the personal stories of the Jeff’s Cellar team. Far from a simple relocation, Jeff’s Chefs is a culinary journey set in an intimate alcove within the resort. With only eight tables per night, guests will embark on a seven-course experience that blends French-inspired gastronomy with the finest imported produce and Ipoh’s freshest local and organic ingredients. Rooted in homecoming At the heart of this experience lies a tribute to Ipoh, told through the lens of chefs who ventured abroad to refine their craft yet found themselves drawn back to their roots. Each dish is a personal narrative, reflecting the memories, inspirations and flavours that have shaped their journeys. Through this menu, Jeff’s Cellar’s chefs honour the past while reimagining the future, offering guests an opportunity to taste the essence of homecoming, told plate by plate. 0 Homage to Home – Jason Cha Kian Heng A tribute to Ipoh’s quintessential

Homage to Homeis a tribute to Ipoh’s

definitive breakfast.

Culinary celebration of Ipoh

Lee is The Banjaran’s executive chef.

o Restaurant unveils three-month-only menu that draws from personal stories of its chefs

breakfast – eggs, toast and white coffee – this appetiser reflects Cha’s return home after years away. Inspired by the journey of rediscovering one’s roots, the dish layers crab roe, Arpege egg, sea urchin, kombucha and white coffee, embodying the idea that the best things have always existed at the source. 0 To the Sea & To the Land – Tan Yean Nean Inspired by the ever-shifting landscapes of Ipoh, this dish mirrors the tectonic interplay of oceans and mountains. Tan explores the delicate balance of land and sea with a composition of cured tenggiri bunga (spotted mackerel), fermented tomatoes, marigold flower vinaigrette and fresh physalis, reflecting the

aged duck breast, lime kosho , fermented garlic, glazed fig, seasonal vegetables, peppercorn jus, potato pave and spices and salt rub where every element is a play on contrast. 0 Of East and West – Lilian Chan Li Lian Blurring the boundaries between Eastern wellness philosophies and Western artistic expression, this dessert mirrors chef Chan’s own journey: a Westernised local girl finding inspiration in duality. Featuring lotus root, lotus seed, custard and 24-karat gold, it is a reflection of cultural convergence, where two worlds merge into something entirely new. Rare dining experience, historic transformation Jeff’s Chefs will be available for only three months while Jeff’s Cellar embarks on its historic transformation – the newly reimagined restaurant will be revealed in July. The Jeff’s Chefs menu is available until June 30, daily from 6pm to 11pm, and advanced reservations are essential. For non in-house guests: RM550 nett per guest and add-on RM398 nett per guest for wine pairing.

relentless pursuit, is paired with borage, beurre blanc and Royal Beluga caviar, capturing the moment of realisation, that what we seek is often right before us. 0 Re-define – Lee Choon Boon The Banjaran executive chef Lee presents a dish that embodies boldness and legacy. Reinterpreting the French classic poulet en vessie – a time-honoured dish that demands patience and precision – he takes an unconventional approach by slow-cooking seaweed-fed local chicken in the geothermal waters of The Banjaran’s natural hot springs. Infused with the essence of its surroundings and enhanced with truffle, wood sorrel and seasonal mushrooms, this dish is a testament to the balance between tradition and innovation. By daring to challenge convention, Lee redefines what it means to honour the past while forging a new culinary path. 0 Embrace the Sunlight & Gloom – Yoka Yeong Kai Wai The rainforest at The Banjaran teaches a lesson in balance – light and shadow, growth and decay, unpredictability and beauty. This philosophy is reflected in Yeong’s composition of A5 Miyazaki beef,

To the Sea, To the Land

Embrace the Sunlight & Gloom

constant transformation of nature, just like the encounters that shape us. 0 The Verdant, The Vibrant – Chong Mun Fai Time is the most essential element in fermentation, just as it is in human connection. Set against The Banjaran’s ancient limestone formations, this dish is a reflection on patience, resilience and renewal. Featuring homemade sourdough, truffle butter, barrio salt, fermented garlic, hydrated mushrooms and a herb crumb, it pays homage to the passage of time and the richness it brings. 0 To My Original Inspiration – Vincent Tung Kean Wei A fish swims tirelessly, searching for water, only to realise it has been surrounded by it all along. Inspired by this parable of self-discovery, Tung’s dish expresses the journey of seeking purpose and coming full circle. Monkfish, symbolising the

The Jeff’s Chefs team consists of (standing, from left) Yeong, Tung, Chong, Chan, Tan, (seated, from left) Lee and Cha.