Menus with a “locavore” bias
The environment-friendly boutique resort Aleenta Hua Hin is introducing a “locavore” dining concept highlighting locally grown or produced food, to connect food producers and consumers via the shortest possible distance between farm and table.
The resort menu is divided into two sections. The first section encourages guests to “eat like a local” and offers a choice of Thai dishes using ingredients sourced within a 30-kilometre distance of the hotel. The second part of the menu is named “Wescal” standing for “Western food with local products”. In this section, guests are inspired to sample various categories such as “From our local fishermen” or “From our organic farm” or try a more unusual “Once in a while” – the only part of the menu using imported products.
“Sustainable living is at the heart of the Aleenta brand philosophy and we are delighted to extend this to our culinary offerings, to further reduce our carbon footprint on Pranburi’s pristine sand,” says Anchalika Kijkanakorn, Akaryn Hotel Group’s founder and managing director.
A high percentage of herbs and vegetables used in Aleenta Hua Hin Pranburi’s restaurant are grown at the resort’s own organic farm. Plants harvested here include celery, chilli, chives, coriander, kale, morning glory, tomato, lemon basil, mint, spinach, eggplant, butterfly pea, citronella, galangal, and aloe vera, with the impending addition of cucumber, long bean, zucchini, pumpkin, dragon fruit, banana and corn. In addition to the organic farm, the resort also operates an onsite mushroom house and chicken house.
Every Wednesday and Thursday, rice takes the centre stage in a weekly “All About Rice” special menu, which celebrates traditional Thai dishes including sticky rice accompanied with BBQ beef and the perennial favourite, sticky rice with mango, while the “All Around the World” section features other famous international rice dishes including seafood paella, tiger prawn risotto, chicken nasi goreng, and sushi. In keeping with the locavore philosophy, all the rice served is organic and sourced as close as possible to the resort.
Other eco-friendly practices at the resort and across Akaryn Hotel Group include energy consumption saving, recycling and regular beach cleanups. Helping the local communities is a key corporate social responsibility, and Aleenta Hua Hin is actively sponsoring scholarships for local pupils and buying from local artisans, including recycled wooden furniture and the comfortable resorts hammocks which are handwoven by local fisherman. Aleenta Hua Hin is enforcing a ban on single-use plastic in all rooms and restaurants by 2020.
“From waste management to energy and water conservation, we always try to minimise our impact on nature, and we are proud to be able to help address this global issue within our local community and with the help of our guests from Thailand and around the world,” adds Anchalika.
Find out more by visiting www.Aleenta.com.
