From Garden to Glass
At Shangri-La Tanjung Aru, sustainability is an essential ingredient in everything we create. Since January 2024, our on-site herb, fruit, and edible flower garden has been supplying all resort dining outlets with freshly harvested produce. This initiative reduces transport emissions, lessens reliance on external suppliers, and provides guests with authentic, farm-to-table flavours. It also serves as a living example of urban agriculture, raising awareness among colleagues and guests alike.

Rooted in Nature
Our culinary philosophy is guided by the Rooted in Nature initiative sourcing fresh, seasonal, and sustainably produced ingredients from trusted local farmers and suppliers. By bringing the best of Sabah’s produce to our tables, we not only celebrate local flavours but also support community livelihoods and reduce our environmental footprint.

Reducing Food Waste
We are equally committed to mindful consumption. Through careful meal planning, tracking of kitchen waste, and composting, our chefs minimise excess and ensure that every ingredient is used to its fullest potential.

Every garnish, every sip, and every dish is thoughtfully prepared to delight our guests while caring for the planet.