WELLNESS CUISINE
TRENDS
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We recently launched a soup-based cleanse , which is a popular alternative to juices for detox , owning to soups being lower in sugars and higher in nutrient content than traditional juices for cleansing … Turmeric lattes are also really interesting . People look for alternatives to coffee that they can enjoy in the same cafe-style presentation . Phoebe Boonkerd , Amatara , Thailand
Juicing has been a fad in the foodie , spa and wellness communities for decades . We are encouraging guests to choose smoothies over juices because of its nutritional benefits . When you juice a fruit or vegetable you lose much of the nutritional fiber but keep the sugars . With smoothies you keep the produce closer to its natural form , therefore the fiber stays intact . Carl Pratt , Miraval U . S .
In the last few years , we ’ ve seen nut and bean milks , such as almond and soya , quickly replacing dairy . The next level in gastro wellness food is nut cheeses . At Amanpuri in Phuket , we serve dishes that include macadamia and cashew nut cheese . Alison Stone , Aman
Our in-house traditional Chinese physician , Professor Zhang Mao Ji of Long Zhong Tang , has formulated a series of tinctures that we offer guests as part of our in-room turndown service , one for the day and one for the night . Examples of tinctures include roselle , rosebud and hawthorn , and chrysanthemum , lavender and marigold .
Murray Aitken , Six Senses Singapore
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42 hotelsmag . com July / August 2018
“ Foodies are becoming far more ‘ fact ’ -conscious . They want to know the background behind each dish , what each ingredient is , how they are prepared and what the health benefits are ,” observes Alison Stone , group director of wellness at Aman , where sushi is on the menu at Amanpuri in Phuket , Thailand .
5-star wellness resort Chiva-Som in Hua Hin , Thailand . “ We tell them we utilize everything . We have organic gardens and compost our leftovers or feed them to worms in our worm farm to be turned into fertilizer for the soil . People even want to know where the fish or chicken is from , how much it costs , is it local or seasonal .”
Como ’ s Persak marvels at the change . “ For decades , we ’ ve quietly invited our guests — foodie or otherwise — to explore healthful eating . Previously , it was more of an understated suggestion . Now , as interest in wellness grows , it ’ s become more of an open dialogue ,” she says . “ I can imagine it ’ s quite exciting to consider an entirely new realm to their area of interest — beyond the culinary ( what happens on the plate ), the gustatory ( what happens on the palate ) and into the nutritional ( what happens after we swallow ).”
HEADING TO THE KITCHEN Foodies also want to learn . At Miraval , now a resorts brand under Hyatt Hotels Corp . that helps guests “ live in balance and be at their best ,” foodies want to be immersed in the entire culinary process , from learning how to grow their own food to preparing a dish in the kitchen , says Vice President of Programming Carl Pratt . Miraval , which offers gluten-free baking courses , farm tours and beekeeping immersions , just launched a Conscious Cooking Curriculum to tap into guest concerns on food waste . Comprising two cooking classes and one lecture , the program dishes out practical tips for reducing waste in guests ’ own kitchens .
“ With these classes , we want to go beyond farm to table and create an awareness surrounding the food we eat , the environmental impact of how we consume and prepare food , and the effects pesticides and GMOs can have on our health . Our goal is to raise the level of awareness and offer a perspective that engages our guest on both an intellectual and emotional level ,” Pratt says .
At Como Shambhala in Bali , Como ’ s wellness brand , chefs engage with guests , honoring special requests and answering