Hotels across the world continue to strive toward sustainability and self-sufficiency, but these hotels in Asia take the farm-to-table approach one step further with their own farms and gardens. Make one of these hotels part of your upcoming travel plans in Asia to not only enjoy fresher, sustainable ingredients but also appreciate the effort put into these initiatives.

© The Anam Cam Ranh

Anam Cam Ranh

This 5-star hotel in Vietnam features a dedicated 91,500-square-foot plot of land solely used for vegetables, fruits, herbs, and chicken and duck eggs. Guests dining at the resort’s Lang Viet Restaurant can enjoy these ingredients in various dishes, such as Malabar spinach, corn, mustard green and wild betel leaves, all highlighted in meals. Vegetables on the farm include lettuce, cucumber, green onion and cassava root, while fruits like custard apple, papaya, banana, mango, cac fruit and bitter melon add sweetness to dishes. Enjoy the freshest herbs, from basil to thyme, mint to coriander. In addition to chickens and ducks, the farm is also home to geese, rabbits, goats, turkeys, peacocks and guinea fowls.

Alma Resort

This resort, also in Vietnam, transformed parts of its 30-hectare resort into a nearly 11,000-square-foot nursery garden, a 3,000-square-foot chicken farm and a 2,000-square-foot herb garden. Teeming with bananas, coconut, papaya, squash, passionfruit, sunflowers and more, the garden sits adjacent to a chicken farm filled with hens, roosters and chickens. Outside the resort’s beachfront restaurant Atlantis, guests can spot an herb garden brimming with red and green chili peppers, Vietnamese basil, lettuce, green onions, bok choy, white radish and more. Enjoy bananas and coconuts at breakfast before a fresh salad or fruit drink at Atlantis. Italian restaurant La Casa serves traditional caprese salad featuring the garden’s tomatoes, accompanied by locally produced mozzarella.

© Melia Chiang Mai

Mélia Chiang Mai

Aiming to promote healthy eating and sustainable practices, Mélia Chiang Mai launched the 360° Cuisine concept, where executive chef Suksant Chutinthratip crafts dishes featuring produce from the hotel’s organic farm, using every part of the ingredient possible before composting leftovers. The hotel also partnered with ORI9IN The Gourmet Farm, located in San Sai District, to grow many fruits, vegetables and herbs, such as various kinds of tomatoes and salad leaves, as well as specialized ingredients like padrón pepper, an ingredient that would otherwise be imported from Spain.

Melia Bali

Situated along the coastline of Bali’s Nusa Dua, this hotel recently added beehives to its impressive organic garden. This introduction supports pollination, biodiversity and a healthy ecosystem. The hotel also boasts a Chef’s Garden, featuring a range of vegetables, fruits, spices, herbs and more.

© Trisara

Trisara

This exclusive hideaway in Phuket, Thailand, is home to the only Michelin-starred restaurant on Phuket, PRU. In addition to this stellar restaurant, the hotel is also home to Jampa, a zero-waste venue leading the way for sustainable dining. PRU (an acronym for Plant. Raise. Understand.) embraces sustainable approaches with Pru Jampa, the hotel’s massive farm that’s more like a treasure trove of plants, vegetables, herbs and fruits. Award-winning chefs select items from the garden to feature in dishes.