NEW CHAPTERS
DEAN NOR
Executive Chef, Tanah Gajah, a Resort by Hadiprana
The chef has been long known for championing local produce and sustainability. The Singapore-native has created an organic garden on the lush ground of the resort in Ubud. Vegetables, herbs and spices grow abundantly – providing lucky guests with freshly picked produce in their salad bowls or morning smoothies.
“I think the F&B industry will never be the same. Restaurants will see fewer guests than usual and physical distancing will be the norm. One of the biggest challenges is how to gain the customer’s trust, in terms of hygiene and food preparation. But, this will be a good opportunity for the F&B industry to level up and make sure that their restaurants are up to the food safety standard,” says Nor. The resort’s intimate dining offers can be a model of what a future dining experience would possibly be like. Be it the couple’s Farm-to-Table experience or the small group Picnic Lunch, intimate dining will be de rigueur in the post-coronavirus landscape.
“There is no better time to grow your own food than now. Use local and seasonal produce in your cooking because by doing so,
