Friday, 8 June 2018

Support Sustainability & Education at These 3 Secret Tables in Asia

It’s no secret that food tastes better when shared. It can be enjoyed even more when you know that what you’re eating helps support the local community, environment and a sustainable food future.

Secret Tables chefs give back to their local communities through educating younger generations, championing the importance of sustainable practices and sourcing only local ingredients.

Want to show your support? Here’s where to go…

The Embassy - Siem Reap, Cambodia
Executive chefs Kimsan Pol and Kimsan Sok’s shared vision focuses on using only local, seasonal ingredients in their cooking while providing Khmer women with the opportunity to learn and excel – their kitchen is even operated by an all-female team. The Embassy restaurant also supports two educational NGOs, Ecole d'Hôtellerie et de Tourisme Paul Dubrule and Sala Bai, which provide hospitality education and training for young Cambodians. Sala Bai helps the most underprivileged Cambodians by going into the countryside to meet with families in need and offer free training of 100 students every year. The ‘Kimsan Twins’ regularly visit the schools to discuss careers with students, eat at the schools’ restaurants to give feedback, and support the students in various events throughout year.

SEEDS Restaurant and Bar - Yangon, Myanmar
Chef Felix Eppisser and his partner Lucia actively support education within their community for underprivileged students, funding the Seeds School Project through support from SEEDS dinners by adding USD $1 to each bill. November 2017 marked the opening of the first SEEDS school with help from Stiftung Life. Located in Sin Kuu village about a 1.5-hour from Yangon, the school supports 60 children’s basic education for primary school up to grade 4. Felix and Lucia are happy to arrange for guests to visit SEEDS school by request.

SEEDS also continues to provide learning opportunities for its staff. For example, last month one of its team members undertook a one-week internship with Michelin-starred chef Jeff Ramsey of Babe in Kuala Lumpur.

Samuay & Sons - Isan, Thailand
While opening Samuay & Sons in 2014, Chef Num also launched a series of educational movements throughout Thailand to help represent the country’s vast indigenous food wisdom. Under the different projects, Green Market, Slow Food Youth Network and Food for Change, his goal is to help spread information practised within local organic farming communities, furthering the knowledge and making farmers proud of their products. Samuay & Sons works closely with farmers organising field trips and workshops, using only local produce in the restaurant, minimising food waste, educating diners on where their food comes from and more. These movements have gained tremendous public attention and provide a platform for people to better understand agriculture in Thailand.

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