Celebrity Chef Datuk Redzuawan bin Ismail, Malaysia’s food ambassador and more popularly known as Chef Wan, officially launched the herbs and spice plot at Sigi’s Bar and Grill on the Beach at Golden Sands Resort, Penang on 13 May 2010.

The plot spans 1,000 square feet and features 28 kinds of herbs and spices, including some rare varieties such as sawtooth coriander, Indonesian bay leaf or daun salam and a sweet leaf known as stevia.  Daun salam is rarely found outside Indonesia and is a key ingredient for enhancing the tender texture of meat cuts, and stevia is utilised as a sugar substitute for both diabetics and health conscious diners.

Other plants and shrubs cultivated at Sigi’s home-grown plot include vanilla, black pepper, Thai basil, robusta coffee beans, cat’s whiskers, cocoa, greater and lesser galangal, Indian borage, turmeric, cardamom, torch ginger and Chinese key.

The rationale of Sigi’s having its own plot of home-grown herbs and spices stems from the kitchen crew’s commitment to serve patrons with the freshest ingredients to ensure constant and unsurpassed food quality.

Chef Wan, who shares similar sentiments, further likened herbs and spices to human beings, each distinct and possessing its own characteristics.

“What would the world be without herbs and spices?  They add meaning and colour to our lives with their wonderful aroma and flavours.  It truly awakens your senses,” said Chef Wan.

Bruno Cristol, general manager of Golden Sands Resort, Penang, said, “Diners can expect enthralling twists to well-known offerings and new gastronomic discoveries at Sigi’s soon.  Dishes served will incorporate Sigi’s very own tropical flavours with its range of Western cuisine to tempt local and foreign palates.”

For reservations or more information, please contact (60 4) 886 1852.