1. Borneo Takes A Page From Central Restaurante By Virgilio Martínez
Rather than scooping up imported artichokes, beans and chicory from our supermarket aisles, Emily Chak, consulting chef for Borneo Bangsar, decided to poke her head in our own 'backyard.' Much like Virgilio Martínez, chef-owner of Central Restaurante in Lima, Peru, Chak is bringing jungle produce to her clienteles' attentions. Another Malaysian luminary who does likewise is Chef Darren Teoh of Dewakan.
2. Most Of Their Ingredients Are Foraged, Not Farmed
Advocates of the hunter-gatherer lifestyle (as opposed to the agrarian way of life) will be pleased to know that most of Borneo's ingredients hail from biodiverse jungles. "We buy our ingredients from the morning markets in Kuching or Sandakan, but have the natives to thank for collecting the bounty," explained Sheila Velappan, one of the friendly faces behind the new establishment.