5 days Ago By The Borneo Post
Dr Kassim (second right), Fiona (fifth left), Dr Fiffy (second left) and other guests giving the thumbs up to the Mushroom Culinary of Sabah during its launching on Monday evening. KOTA KINABALU (Dec 17): Shangri-La Rasa Ria, Kota Kinabalu, celebrated a night of innovation and discovery, strengthening its collaboration with Universiti of Malaysia Sabah (UMS) through the launch of Mushroom Culinary of Sabah, a recipe book showcasing the culinary and ecological significance of mushrooms, alongside the unveiling of Malaysia’s first bioluminescent mushroom display. The evening commenced with the launch of Mushroom Culinary of Sabah, a collection of 33 exceptional recipes created by the resort’s seasoned culinary expert and Sous Chef, Chef Elroy Ernest.
Drawing on his local heritage and deep appreciation for Sabah’s biodiversity and over 20 years of experience, Chef Elroy crafted recipes highlighting locally sourced mushrooms’ versatility, nutritional benefits, and cultural essence. “This book exemplifies our Rooted in Nature ethos,” said Chef Elroy. “Our reserve serves as an extension of the Chef’s Garden, allowing us to cultivate ingredients sustainably and connect our guests with nature.
From farm to table, these recipes celebrate Sabah’s rich culinary traditions and incredible natural resources.” The event’s highlight was the unveiling of Rasa Ria Reserve After Dark: The Glow Experience. This groundbreaking bioluminescent display was developed in collaboration with UMS and led by Associate Professor Dr Jaya Seelan A/L Sathiya Seelan and his team from the Institute for Tropical Biology and Conservation (ITBC).
Located within the resort’s 64-acre Rasa Ria Reserve, the glowing mushroom installation offers guests an immersive experience blending science, art and nature. “This partnership with Shangri-La Rasa Ria is a significant milestone for UMS,” said Dr Jaya. “The glowing mushroom garden is not only a scientific achievement but also a celebration of Sabah’s unique biodiversity.
It exemplifies what can be achieved when research and innovation are paired with a commitment to environmental sustainability.” General Manager Fiona Hagan highlighted the broader impact of these initiatives. “Mushroom Culinary of Sabah and the Rasa Ria Reserve After Dark: The Glow Experience reflect our dedication to fostering biodiversity, sustainability and cultural appreciation,” she said.
“These projects are integral to our ESG framework, promoting environmental stewardship and youth development while offering guests meaningful connections to Sabah’s natural wonders.” Through initiatives like these, Shangri-La Rasa Ria continues to lead in sustainable tourism, offering guests transformative experiences that celebrate Sabah’s ecological and cultural heritage while supporting local communities and reducing environmental impact. Present were UMS Vice Chancellor Datuk Dr Kassim Mansur and Professor Madya Dr Fiffy Hanisdah Saikim Director, Institute for Tropical Biology and Conservation (IBTP), UMS.
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