Chef de Cuisine Alvrie makes a point of incorporating the wild herbs, plants and fruits that are so abundant in Sabah into his creations. Rasa Ria’s chief of grounds and resident expert on edible plants and flowers, Mr Goh, leads Chef de Cuisine Alvrie to the best spots on the resort for foraging for wild produce.
Chef de Cuisine Alvrie also started the hotel’s own Culinary Garden and involves his kitchen team “from seed to stalk”.
Blow-torched Hokkaido Scallops with Dragon Fruit, Garden Leaves, Cashew Nuts and Tiger Beer
Chef de Cuisine Alvrie keeps the integrity and texture of the raw scallop while applying a char-grilled tone with a blow torch.
Local Black Sea Bass with Lemon Balm-Eucalyptus, Japanese Eggplant and its Flower, Jasmine, Curry Leaf
Wild lemon balm and eucalyptus from the golf course lend a floral aroma to the steamed fish.