Ipoh, Malaysia, 1 June 2024 – Jeff’s Cellar, renowned for its enchanting dining experiences, invites discerning diners.
Embark on a transformative culinary journey with our two new degustation menus, Prélude and Whimsical.
Chef Lee Choon Boon
Executive Chef Lee Choon Boon and his talented team meticulously curate these menus.
Chef Boon has over 25 years of culinary expertise from esteemed international hotels.
He brings a unique blend of international and local flavors to The Banjaran Hotsprings Retreat.
Celebrating a recent win at the International Sustainable Awards 2024, Chef Boon showcases Malaysia’s finest seasonal, sustainable ingredients.
These revamped 10-course menus also feature luxurious international flavors.
Chef Lee Choon Boon, Executive Chef at Jeff’s Cellar
The 10-course Prélude Menu features (from let): Lobster, Wagyu, Cod
Favorite courses from our diners, as recommended by Ms. Grace Chan Pui Fun, F&B Manager (from left): Leaven, Lamb, Beans
Prélude Menu Highlights
The Prélude menu, inspired by Tan Sri Sir Dr. Jeffrey Cheah AO’s favorite Chairman’s menu, marks a fresh culinary chapter.
It starts with Apéro, which features daily fermented delights, Champagne sabayon, and guineafowl tart.
The journey continues with highlights like Diver Scallop, adorned with local Amur caviar and herb oil.
Signature dishes include Grilled Canadian Lobster with edible flowers and a decadent lobster reduction.
Another highlight is Miyazaki A5 Wagyu Beef, complemented by maitake mushrooms and pomme purée.
Diver Scallops from the 10-course Prélude menu
Whimsical Menu Highlights
Ideal for adventurous gourmands, the Whimsical menu offers an Asian-infused exploration of local delicacies with creative Western techniques.
Standout dishes include beans and a play on Ipoh’s tofu pudding.
This dish features tofu gelato, bean curd shards, and Ipoh peanut crumbs.
Other delights include Termite Mushrooms with seasonal truffle and Binchotan charcoal-grilled Lamb.
Chef Boon’s inventive approach shines in these dishes. Vegetarian and vegan options are also available upon request.
Crab from the 10-course Whimsical menu
Additional Offerings
Both menus feature Jeff’s Cellar’s signature Leaven sourdough bread.
It pairs perfectly with Castello Banfi extra virgin olive oil and aged balsamic vinegar.
These gastronomic experiences are priced at MYR 725 nett per person.
They are available daily from 18:00 to 23:00 hrs. A 48-hour advanced reservation is required.
For reservations and more information, contact +60 5 210 7745 or email [email protected].
To stay at The Banjaran Hotsprings Retreat, visit www.thebanjaran.com.
This refined presentation captures Chef Boon’s culinary artistry. Jeff’s Cellar guests enjoy a unique dining experience.
Guests dine in a cave-like setting surrounded by natural beauty.
Jeff’s Cellar
The Banjaran Hotsprings Retreat
Address: 1, Persiaran Lagoon, Sunway 3, Sunway City, 31150 Ipoh, Perak
Hours: Daily 6.00 to 11.00 pm
Phone: 05-210 7777
About Jeff’s Cellar
Gourmands from all corners flock to experience one of the world’s most unique dining treasures—an assessment echoed by global tastemakers such as CNN and Tatler.
The Banjaran is an awe-inspiring fine-dining destination nestled in a 260-million-year-old cave cellar.
It offers a degustation menu featuring farm-to-table delights, complemented by a meticulously curated wine selection by celebrated Chef Boon.
Immerse yourself in the enchanting surroundings, where soaring arias and Permian-period water features create a mesmerizing ambiance within the candle-lit cavern.
Indulge in our signature menus, such as the Western-inspired “Prelude” and the locally-inspired “Whimsical.”
Dress Code: Please dress to impress in collared shirts, dresses, skirts, blouses, or pantsuits.
The Banjaran observe a smart casual dress code. Slippers and shorts are not allowed.
Child Policy: In keeping with the exclusivity and ideals of the bespoke sanctuary, The Banjaran welcomes adults and guests aged 12 years and above.
