From Garden to Plate: A Sustainable Journey at COMO Point Yamu

From Garden to Plate: A Sustainable Journey at COMO Point Yamu overview

At COMO Point Yamu, guests can explore the resort's Living Garden and witness the journey from garden to plate through hands-on experiences and a sustainable lunch.

Important details from the source

• Behind COMO Point Yamu’s Thai kitchen, beyond the villas and wide views of Phang Nga Bay, lies a part of the resort many guests never see.
• The Living Garden is dense with lemongrass, basil, chillies, turmeric and pandan, their scents rising in the heat.
• There is a stingless bee house, a worm condo and a small mushroom hut too: a compact, working ecosystem that supplies the kitchen with herbs, flowers and seasonal produce.
• The resort’s new ‘From Garden to Table’ experience brings guests into that world.
• The 90-minute family journey begins with herbal tea made from ingredients harvested in the garden.
• Guests then walk the beds with a chef, rubbing aromatic leaves between their fingers, smelling freshly cut herbs and picking ingredients that will shortly appear at lunch.
• Children can meet the garden’s stingless bees, learn how they pollinate the plants and see how vegetable trimmings move back into the system through compost and the worm condo.
• In an open-sided preparation space, families pound fresh lemongrass, chillies, turmeric and other aromatics into green curry paste.
• It is less a formal cooking class than a chance to feel the fibrous herbs break down beneath the pestle and smell the paste becoming sharper, greener and more fragrant as it comes together.
• Children can pick herbs, grind the paste and help mix an alcohol-free garden drink without needing to handle hot pans or complicated equipment.

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