Post-Lockdown Plans: Jeff's Cellar Is Currently Perfecting Its New Menu
Stunning subterranean establishment Jeff's Cellar is a bucket list destination that has carved out a new category of its own. The first and only cave restaurant cum wine bar in Malaysia was rarely without a busy weekend prior to lockdown, but is making the most out of present conditions to polish their latest menu.
Ten tantalising courses make up the Tanah Tasting Menu, which marks a pivotal turning point at Jeff's Cellar. Hoping to set an example for his peers, head chef Lee Choon Boon has called for heightened emphasis upon Malaysia's wealth of produce, whether fruit, vegetables and herbs grown in the resort’s own organic garden or seafood and meat sourced from sustainable partners.
The new menu is bookended by "Puyuh," a starter starring Perak quail with cured yolk and spiced broth, and "Taugeh," a truly original dessert melding Kedah-grown, vanilla-infused beansprouts with a slew of other local ingredients, from soy milk to Ipoh White Coffee. Filling the space in between are the likes of "Pomelo," which might sound self-explanatory, but comes with a shellfish surprise, to "Ayam Kampung," a crystal clear consommé that puts seaweed-fed chicken in the spotlight. Without giving away too much, know that the main event revolves around lamb tenderloin, but wouldn't be what it is without the main ingredient, which lends the “Bentong Ginger” dish its eponymous name.TATLER TIP: Jeff’s Cellar pays close attention when picking its partner suppliers, which include Beacon Chicken; for every chicken sold, the farm directs RM3 towards the needful.
Jeff's Cellar | The Banjaran Hotsprings Retreat, 1, Persiaran Lagoon, Sunway 3, Ipoh