Ulam: 10 Gems from the Malaysian Forest
The increasing interest in growing and using herbs is clearly a sign that more and more people are reacting strongly against the rising pollution of our natural heritage and the flood of synthetic, laboratory-made foods and products on the market.
Ulam, or wild salad, is a type of traditional Malay green leaves typically consumed raw and recognised as a popular dish in both Malay and Baba-Nyonya cultures.
Join this interactive experience with ulam tasting and easy DIY recipes that highlight ulam’s high nutritional value. This workshop offers ulam tasting, an introduction to the different types and benefits of ulam, and a chance to enjoy a signature ulam salad.
Once you’ve experienced and discovered what ulam truly is, you’ll see the health and beauty it brings out.
31 May, Saturday
10am - 1pm
Cooking School, Tropical Spice Garden
~
Important Info:
1. This is a hands-on, sensory experience that includes tasting raw herbs—please inform us of any food allergies or dietary restrictions during registration.
2. All ingredients used are locally sourced and may vary slightly depending on seasonal availability.
The increasing interest in growing and using herbs is clearly a sign that more and more people are reacting strongly against the rising pollution of our natural heritage and the flood of synthetic, laboratory-made foods and products on the market.
Ulam, or wild salad, is a type of traditional Malay green leaves typically consumed raw and recognised as a popular dish in both Malay and Baba-Nyonya cultures.
Join this interactive experience with ulam tasting and easy DIY recipes that highlight ulam’s high nutritional value. This workshop offers ulam tasting, an introduction to the different types and benefits of ulam, and a chance to enjoy a signature ulam salad.
Once you’ve experienced and discovered what ulam truly is, you’ll see the health and beauty it brings out.
31 May, Saturday
10am - 1pm
Cooking School, Tropical Spice Garden
~
Important Info:
1. This is a hands-on, sensory experience that includes tasting raw herbs—please inform us of any food allergies or dietary restrictions during registration.
2. All ingredients used are locally sourced and may vary slightly depending on seasonal availability.
The increasing interest in growing and using herbs is clearly a sign that more and more people are reacting strongly against the rising pollution of our natural heritage and the flood of synthetic, laboratory-made foods and products on the market.
Ulam, or wild salad, is a type of traditional Malay green leaves typically consumed raw and recognised as a popular dish in both Malay and Baba-Nyonya cultures.
Join this interactive experience with ulam tasting and easy DIY recipes that highlight ulam’s high nutritional value. This workshop offers ulam tasting, an introduction to the different types and benefits of ulam, and a chance to enjoy a signature ulam salad.
Once you’ve experienced and discovered what ulam truly is, you’ll see the health and beauty it brings out.
31 May, Saturday
10am - 1pm
Cooking School, Tropical Spice Garden
~
Important Info:
1. This is a hands-on, sensory experience that includes tasting raw herbs—please inform us of any food allergies or dietary restrictions during registration.
2. All ingredients used are locally sourced and may vary slightly depending on seasonal availability.
Judy Chua has spent over six years designing and rehabilitating urban gardens and farmland, creating food forests and food gardens using permaculture principles and design.
She has experience as a facilitator and educator in growing tropical ulams, foraging, and conducting nutrition and healing workshops. Passionate about local plants, she loves sharing knowledge on the nutritional and medicinal benefits of our tropical ulams.
Judy also leads permaculture training courses for groups of all ages, aiming to equip and empower people to grow their own food and reconnect with nature’s way of self-sustained living.
She is known for her ability to simplify complex concepts, and she draws on her deep knowledge and extensive experience to design and build creative farming ecosystems in urban, rural, and farm settings.
