The Best Western Plus The Beachfront follows a ‘Farm, Market & Ocean to Table’ concept in its restaurants, The Quest and The Beach, since its launch in 2019. In fact, the hotel, which was developed by Southeast Asia’s leading property developer Blue Horizon Developments, is upgrading a seventy-square-meter herb garden that grows thirty different kinds of herbs and vegetables, all of which are incorporated into the flavourful dishes the hotel’s restaurants whip up.
“We avoid the use of preserved and frozen food as much as possible as they dilute the flavour and meaning of a dish by depriving it of its freshness and nutrients,” says the hotel’s Executive Chef Nai.
The hotel also offers its guests a tour around its herb garden and runs them through the cooking process, creating a more informed and intimate culinary experience. “Our guests dine at our restaurants with a peace of mind knowing exactly what they are consuming, which is high-quality natural and nutritious food,” reassures Chef Nai.
In addition to using ingredients from its own garden, the hotel also buys the ‘catch of the day’ from hard-working local fishermen as well as fresh produce from the local markets every day. In fact, Chef Nai makes multiple runs to the market every week to ensure that only the freshest ingredients are sourced and used in its dishes.
“When guests dine at our restaurants, they are not just treating themselves to unique culinary experiences,” says General Manager Claude Baltes. “But they are also supporting a group of local small businesses that we source from that might otherwise disappear off the streets in this turbulent economy.”
With a strong sense of corporate social responsibility, The Best Western Plus The Beachfront also engages in beach cleaning activities, food distribution to the needy, and more with the aim to give back to the community.