{"id":18,"date":"2023-10-27T10:00:30","date_gmt":"2023-10-27T02:00:30","guid":{"rendered":"https:\/\/release.secai-marche.com\/media_v2\/?p=18"},"modified":"2024-10-10T13:59:00","modified_gmt":"2024-10-10T05:59:00","slug":"bringing-european-flavors-to-southeast-asia-weeds-more","status":"publish","type":"post","link":"https:\/\/secai-marche.com\/media\/bringing-european-flavors-to-southeast-asia-weeds-more\/","title":{"rendered":"Weeds & More: Bringing European Flavours to Southeast Asia"},"content":{"rendered":"\n
In 2011, husband and wife, Ewout Kemner and Leisa Tyler, embarked on a mission to grow specialized European vegetables in the temperate highlands of Malaysia. Until that moment, most European vegetables were imported into Malaysia and Singapore by jet plane. Although Cameron Highlands was suitable for growing specialized produce, poor transport solutions, the quality of packaging and hygiene meant most farms were not suited to supplying directly to restaurants.<\/p>\n\n\n
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It All Started When\u2026<\/strong><\/p>\n\n\n\n
Eighteen months were spent in research and development with a local organic to find crops and seed varieties that could thrive in Malaysia\u2019s highland soil and withstand the monsoon seasons. Staying true to their ethics, Tyler and Kemner use open-pollinated seed, known for their exceptional flavor, nutrition, and higher resilience to unpredictable weather. Open pollinated – or heirloom – seeds also contribute to preserving ecological biodiversity.In 2016, Tyler and Kemner set up Singapore-based company and named it \u2018Weeds and More\u2019, in reference to the number of common weeds they produced as garnishes for restaurants. They currently work with five different farms, of which three are certified organic. <\/strong>By ensuring a 24-hour harvest-to-kitchen system, Weeds & More offers fresher and more affordable exotic products with a smaller carbon footprint than imported produce.<\/p>\n\n\n
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Fresh and Affordable European and Local Produce<\/strong><\/p>\n\n\n\n
At Weeds & More, you\u2019ll discover an enticing array of unique produce, including cucamelons, watermelon radishes, heirloom carrots, wood sorrels and much more. Presently, the team has partnered up with five dedicated farms to cultivate an astonishing array of over 100 unique crop varieties. Amongst the wide variety of produce, they also provide a wide selection of fresh local-favorite products. Among their offerings are some fresh produce that can add an extraordinary burst of flavor to your recipes. Here are some unique items in the Weeds & More inventory.<\/p>\n\n\n\n
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Heirloom Beetroot<\/strong> Chioggia<\/strong> boasts a complex, earthy essence complemented by a gentle, sweet undertone, reminiscent of caramel. It offers a rich, multi-layered flavor profile that adds depth to culinary creations.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Cucamelons \/ Pepquinos<\/strong>, often called \u201cMexican Sour Gherkins,\u201d deliver a refreshing, tangy flavor resembling cucumbers with a hint of citrus-like zest. Their small size and crisp texture make them a unique, zesty snack or a delightful addition to dishes and cocktails.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Heirloom Purple French Beans<\/strong> offer a fresh, crisp taste with a mild, garden-fresh sweetness. Their satisfying crunch and clean flavor make them a vibrant addition to dishes, infusing a lively, bright note.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Heirloom Baby Purple Carrots<\/strong> are known for their intense, natural sweetness. Their small size offers a tender, crisp texture and a delightful burst of sweet carrot essence in every bite.<\/p>\n<\/div>\n<\/div>\n\n\n\n
Leisa Tyler and Ewout Kemner\u2019s remarkable journey of producing premium European produce in Malaysia has truly opened up a whole new world of possibilities for the F&B industry. You can now say goodbye to expensive imports and welcome the freshest ingredients, cultivated carefully and delivered to your kitchen within 48 hours<\/strong> with Weeds & More. <\/p>\n\n\n\n
Chef Daniel from Gooddam, a modern Italian restaurant situated in Kuala Lumpur, whose philosophy on the use of sustainable and ethically sourced ingredients aligns with the purpose of Weeds and More\u2019s. By supporting responsible farming and using ethically sourced ingredients, he believes that it results in higher quality and more flavorful dishes, in addition to upholding a sense of integrity and purpose in the culinary profession. <\/p>\n\n\n\n
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\nFresh beef tartar and creamy egg yolk on golden brown sourdough bread garnished with nasturtium leaves and cosmos flower petals by Brasserie KL<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n
\nTuscan-style salad featuring heirloom tomatoes, stale focaccia bread soaked in Aceto di Balsamico, cold smoked and sundried roasted tomato granita by Gooddam KL<\/em><\/figcaption><\/figure><\/div><\/div>\n\n\n\n
\nPickled cucamelons by Pickle Dining KL<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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