IT’S ONLY NATURAL

Get back to culinary basics where “organic” is the only ingredient that counts.
TEXT BY SHERRY OH

When I heard that October issue was our wellness issue, I immediately set out to find an establishment that places the wellbeing of its patrons above its bottom line. What I found was the Yogitree.

If you believe that wellness is the constant conscious pursuit of living life to its fullest potential, then surely you will enjoy what they have in store for you here. To me, wellness is not just a person’s state of being; it is also the constant pursuit of living life to its fullest potential. That happens to be the Yogitree mantra: to inspire you to live a beautifully balanced life. Scan the menu and you’ll find much of the ingredients are organic, sourced locally and abroad (they try to source locally as much as possible to reduce their carbon footprint and support the smaller local farmers).

Take the organic roast vegetables including leeks, gold beetroot, spinach and bell peppers with charcoal soba for example, where most of the ingredients are imported from Australia. It is a simple dish, cooked with sea salt, pepper and toasted organic sesame seeds. Yet, because preparation is minimal, the quality and taste of the vegetables isn’t overpowered by heavy seasoning—something most Malaysian eateries tend to overlook.