Cover Jeff's Cellar sits within a 260-million-year-old limestone cave, making it one of the most unique dining experiences in Malaysia
Jeff's Cellar sits within a 260-million-year-old limestone cave, making it one of the most unique dining experiences in Malaysia
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Jeff’s Cellar is situated in one of the most unique and beautiful settings in Malaysia. Dine within a 260-million-year-old limestone cave, with a menu curated by chef Lee Choon Boon
Ipoh is a wonder for all nature lovers, a city, an enclave surrounded by mountains and natural wonders. Jeff’s Cellar makes use of that and has an undisputed reputation for being one of the most beautiful and unique dining destinations in Malaysia.
As much as it is a revered and critically acclaimed restaurant, it is also just as much a profound geological experience. Located within The Banjaran Hotsprings Retreat, this award-winning venue melds the worlds of prehistoric wonder and culinary curiosity that is worth the journey, no matter where in Malaysia you are.
In case you missed it: Lee Choon Boon of Jeff’s Cellar on his 5 favourite Ipoh street food spots
Above Chef Lee Choon Boon leads the Jeff's Cellar team with finesse
Above The dishes here explore a fusion of premium ingredients with technique
Chef Lee Choon Boon leads the Jeff's Cellar team with finesse
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Unlike themed establishments that attempt to mimic history, Jeff’s Cellar has the unbeatable edge of being situated within a 260-million-year-old limestone cave. Beautifully designed inside, it oozes natural elegance and intimacy with its white tablecloths and atmospheric lighting that illuminate and enhance the sculptural beauty of the stone walls.
The design philosophy is built on mutual respect between architecture and geology, and any architectural interventions are kept to a minimum to protect the cave’s original form, with ancient stalactites and stalagmites remaining untouched, surrounding the tables to add an evocative dramatic touch.
Above The beautiful interior of Jeff's Cellar
The beautiful interior of Jeff's Cellar
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At the helm is chef Lee Choon Boon, an Ipoh native who returned home after spending decades in luxury hotels and fine-dining kitchens around the world whose philosophy is grounded in discipline and balance.
Above Lee Choon Boon from Jeff's Cellar
Above Chef Lee brings with him decades of experience across kitchens around the world
Lee Choon Boon from Jeff's Cellar
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The menu reflects one of contemporary European cuisine, and is designed to mirror the cave itself. Deeply intentional and clean, his degustation menu is a story of seasonality, with premium ingredients allowed to shine on the plate. Some dishes bring a quiet sense of drama, including using the hot spring as a sous vide, or making his unmissable homemade sourdough bread.
Above The sourdough bread made with their homemade starter
Above Their dishes explore both local terroir merged with international flavours
The sourdough bread made with their homemade starter
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A signature experience of Jeff’s Cellar is its wine cellar. Guests can embark on a tour showcasing rare labels from across the globe. To fully realise the depth of curation of the menu, diners are encouraged to opt for the wine pairing, led by their in-house sommelier, with a wine list that rotates based on the seasonality of the menu.
Credits
Images: Jeff's Cellar
Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
