The Banjaran Hotsprings Retreat, Sunway’s natural and luxurious resort in the jungle-clad hills of Ipoh, Malaysia, has become one of the most desirable destinations for discerning foodies seeking a one-of-a-kind epicurean experience with its signature restaurant, Jeff’s Cellar, which is nestled in a softly-lit 260-million-year-old cave.
To celebrate its 15th anniversary, Jeff’s Cellar will undergo a major transformation from April to June 2025, elevating its gastronomic experience to new heights. While the restaurant prepares for this next chapter, The Banjaran unveils ‘Jeff’s Chefs’, a three-month-only culinary tribute that celebrates Ipoh’s rich heritage through the personal stories of the Jeff’s Cellar team.
Far from a simple relocation, Jeff’s Chefs is a meticulously curated culinary journey set in an intimate alcove within the resort. With only eight tables per night, guests will embark on a seven-course experience that seamlessly blends French-inspired gastronomy with the finest imported produce and Ipoh’s freshest local and organic ingredients.
Jeff’s Chefs: A Culinary Journey Rooted in Homecoming
At the heart of this experience lies a tribute to Ipoh, told through the lens of chefs who ventured abroad to refine their craft yet found themselves drawn back to their roots. Each dish is a personal narrative, reflecting the memories, inspirations, and flavours that have shaped their journeys. Through this menu, Jeff’s Cellar’s chefs honour the past while reimagining the future, offering guests an opportunity to taste the essence of homecoming, told plate by plate.
‘Homage to Home’ – Chef Jason
A tribute to Ipoh’s quintessential breakfast – eggs, toast, and white coffee – this appetiser reflects Chef Jason’s return home after years away. Inspired by the journey of rediscovering one’s roots, the dish layers crab roe, Arpège egg, sea urchin, kombucha, and white coffee, embodying the idea that the best things have always existed at the source
‘To the Sea & To the Land’ – Chef YN
Inspired by the ever-shifting landscapes of Ipoh, this dish mirrors the tectonic interplay of oceans and mountains. Chef YN explores the delicate balance of land and sea with a composition of cured tenggiri bunga (spotted mackerel), fermented tomatoes, marigold flower vinaigrette, and fresh physalis, reflecting the constant transformation of nature, just like the encounters that shape us.
‘To My Original Inspiration’ – Chef Vincent
A fish swims tirelessly, searching for water, only to realise it has been surrounded by it all along. Inspired by this parable of self-discovery, Chef Vincent’s dish expresses the journey of seeking purpose and coming full circle. Monkfish, symbolising the relentless pursuit, is paired with borage, beurre blanc, and Royal Beluga caviar, capturing the moment of realisation, that what we seek is often right before us.
‘Re-define’ – Chef Lee Choon Boon
The Banjaran’s executive chef, Chef Boon, presents a dish that embodies boldness and legacy. Reinterpreting the French classic poulet en vessie – a time-honoured dish that demands patience and precision – he takes an unconventional approach by slow-cooking seaweed-fed local chicken in the geothermal waters of The Banjaran’s natural hot springs. Infused with the essence of its surroundings and enhanced with truffle, wood sorrel, and seasonal mushrooms, this dish is a testament to the balance between tradition and innovation. By daring to challenge convention, Chef Boon redefines what it means to honour the past while forging a new culinary path.
‘Embrace the Sunlight & Gloom’ – Chef Yoka
The rainforest at The Banjaran teaches a lesson in balance – light and shadow, growth and decay, unpredictability and beauty. This philosophy is reflected in Chef Yoka’s composition of A5 Miyazaki beef, aged duck breast, lime kosho, fermented garlic, glazed fig, and seasonal vegetables, where every element is a play on contrast.
‘Of East and West’ – Chef Lilian
Blurring the boundaries between Eastern wellness philosophies and Western artistic expression, this dessert mirrors Chef Lilian’s own journey: a Westernised local girl finding inspiration in duality. Featuring lotus root, lotus seed, custard, and 24-karat gold, it is a reflection of cultural convergence, where two worlds merge into something entirely new.
A Rare Dining Experience, A Historic Transformation
Jeff’s Chefs will be available for three months only, while Jeff’s Cellar embarks on its historic transformation. When it is revealed in July 2025, this newly reimagined restaurant will immerse guests’ senses in a magical, multi-sensory world of wonder. Having already achieve multiple accolades, including being named as the “Most Unique Dining Experience in Malaysia” by LUX Life Food & Drink, and one of the top five “Most Magnificent Bars in the World” by CNN Greece, Jeff’s Cellar will reaffirm its position at the very pinnacle of Malaysia’s food scene. Stay tuned for further updates!
The Jeff’s Chefs is available from 1 April 2025 – 30 June 2025, daily from 18:00 to 23:00 hrs, and advanced reservations are essential. For more information and to embark on a culinary journey like no other, please call +60 5 210 7777 or email tbhr.pomelo@sunwayhotels.com.
View the menu here.
Price: Non in-house guests from MYR 645 nett per guest
Add-on wine pairing @ MYR 398 nett per guest
The Banjaran Hotsprings Retreat is located just over two hours’ drive from Kuala Lumpur and less than three hours’ drive from KLIA, making it ideal for local residents and international visitors seeking an idyllic escape.
To book your stay at The Banjaran Hotsprings Retreat, simply visit www.thebanjaran.com.
