Malaysia culinary tour with chef Norman Musa

“Foodies will be bowled over by the chance to learn from and travel with chef extraordinaire Norman Musa on this unique small group tour of Malaysia’s culinary hotspots.”

Highlights

Kuala Lumpur | Malacca | Pangkor Laut | Penang

Travel Team

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Check dates

2022: 23 Sep
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Responsible tourism

As the pioneers of responsible tourism, we screen every trip so you can travel knowing your vacation will help support conservation and local people.

Environment
Malaysia is one of the leaders in eco-tourism which our culinary tour embraces throughout.

The coastal resort used by this tour embraces ecotourism at it's heart. Nature is respected at Pangkor Laut and it rewards visitors in ways that simply need to be experienced. Renowned for being a habitat to the Oriental Pied Hornbill and the Great Hornbill, Pangkor Laut Resort invested in preserving their existence and facilitating the increase of their numbers. Realizing a noticeable level of competition for naturally suited habitats (tree trunks with suitably-sized holes), the Pangkor Laut Resort Naturalist Department started the Hornbill Nesting Box Project by installing wooden nesting boxes made of recycled materials at different areas around the resort in the hope of giving the hornbills more alternatives for breeding.

Pangkor Laut Resort is also where the reef rehabilitation and concrete reef block project first started in 2007/2008 with 20 blocks sunk with Reef Check Malaysia.
YTL Hotels won the prestigious International SeaKeepers Society Asia Achievement Award 2018 and continues efforts to preserve the marine and rainforest environment around their resort properties.

The E&O Hotel has committed to the pledge to create a 'Cleaner, Greener Penang'. Working with a local company Future Earth, the hotel exchanges it's waste for bio-organic fertiliser, which is then used on the hotel grounds.
Community

The Impacts of this Trip

Throughout the tour leading Chef Norman Musa will be taking you to local Malaysian markets, farms, and fishing villages. As a strong advocate for sourcing local organic ingredients from independent farmers and traders, all of the culinary experiences will embrace this philosophy.

The location for our cooking class, Tropical Spice Garden is an environmentally conscious facility, that made use of an abandoned rubber plantation. Staff are employed from the local community, organic fertilizer is used in the garden and outside ingredients and supplies are sourced from local vendors.

The E&O Hotel's parent company has also been a long-time advocate of environmental conservation through the Think Green community education programme, which has been running since 2013.

The programme was initiated six years ago and its working committee continues to work closely with Consumers’ Association of Penang and schools around Tanjung Tokong. hrough the years, participating students learned about compost making, garden design and care, building raised beds, growing food, herb appreciation, urban gardening, natural farming, and making DIY planters towards a sustainable environment.

Climate

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