Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices

"Synonymous with terroir-driven dining, this restaurant has focused on respectfully sourced local produce since day one, with its name—Plant, Raise, Understand—guiding a philosophy rooted in a 96-hectare organic farm just a 20-minute drive away, home to vegetable gardens, free-range chickens, and ducks. Led by Dutch chef Jimmy Ophorst, the team strives to minimise carbon footprint, chemical use, and food waste, using only seasonal ingredients from Thailand, including line-caught seafood and free-range animals. A research team even built a seed bank to preserve local agricultural biodiversity." - Pearl Yan