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More than a beach escape: Sabah resort's green revolution

More than a beach escape: Sabah resort's green revolution

Tucked away on the sun-drenched coastline of Tuaran, about 34 kilometres north of Kota Kinabalu, Shangri-La Rasa Ria occupies a rare space where nature, heritage and community seem to converge with quiet, unhurried grace.
Framed by 400 acres of rich tropical wilderness and the shimmering sweep of Pantai Dalit beach, the resort has long drawn visitors in search of escape. But behind its picture-postcard serenity lies a deeper, evolving story - one of mindful hospitality shaped by the land and people around it.
For general manager Fiona Hagan, sustainability here isn't a trendy catchphrase or a greenwashed tagline. It's a responsibility born of place.
"Our journey in sustainability has always been deeply rooted in the people of Rasa Ria and the community of Pantai Dalit and Tuaran," she reflects, adding: "The community's knowledge, traditions and unwavering support have inspired us to go beyond hospitality."
This commitment was formalised through the resort's pursuit of globally recognised benchmarks, including the ISO 20121 sustainability certification. Yet, much of Rasa Ria's environmental stewardship happens quietly, in spaces guests rarely see.
Shared Care for the Environment
Rainwater harvesting systems and laundry water recovery processes hum discreetly behind the scenes, while food-waste management and electricity conservation initiatives help reduce the resort's environmental footprint. In 2024 alone, these collective efforts saw over 63 per cent of waste diverted from landfills.
A standout among these initiatives is the resort's Glass Bottle Recycling Programme, which transforms discarded glass bottles into reusable glass sand. The sand finds new life in landscaping and minor construction projects around the property. Local residents are invited to join in too, dropping off their used bottles and participating in a simple, circular economy rooted in shared care for the environment.
But Rasa Ria's mission stretches beyond conservation. It's also a protector of Sabah's delicate biodiversity. The resort partners with local environmental groups to support Pangolin Conservation through habitat protection, biodiversity monitoring, and awareness programmes — a quiet but essential contribution to safeguarding one of our country's most elusive creatures.
Of Land and Community
The heart of Rasa Ria's sustainability story, however, beats in its community. From collaborations with Sabahan artisans and vendors to employing differently-abled individuals, like long-serving carpenter Samri Butak — who once represented Sabah at the Malaysia Paralympic Games — the resort's initiatives weave economic opportunity with cultural preservation.
In 2024 alone, the resort invested RM243,360 in ESG initiatives, with over 60 school children benefiting from outreach programmes like World Pangolin Day and food safety workshops. Women-led projects, including the Sarimpak Robe initiative with Changgih Designs and sewing collaborations in Tuaran and Tamparuli, provide steady income while celebrating Sabah's rich textile traditions.
For Hagan and her team, purposeful hospitality isn't a destination but a journey, constantly evolving in tandem with the land and community that sustain it. "This is about building a more sustainable Sabah, together," she concludes, as Rasa Ria quietly redefines what it means to be a resort with a conscience.
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Shangri-La Kuala Lumpur Recognised As First Five-Star Malaysian Heritage Cuisine Hotel
Shangri-La Kuala Lumpur Recognised As First Five-Star Malaysian Heritage Cuisine Hotel

Hype Malaysia

time3 days ago

  • Hype Malaysia

Shangri-La Kuala Lumpur Recognised As First Five-Star Malaysian Heritage Cuisine Hotel

A round of applause, fam! Shangri-La Kuala Lumpur has officially been recognised as Malaysia's first five-star hotel certified as a Malaysian Heritage Cuisine Hotel. This prestigious honour was conferred by Jabatan Warisan Negara, in collaboration with the Ministry of Tourism, Arts and Culture, during the official launch of the Malaysian Heritage Cuisine. The ceremony was officiated by YB Datuk Khairul Firdaus bin Akbar Khan, Deputy Minister of Tourism, Arts and Culture, together with YBhg. Encik Mohamad Muda bin Bahadin, Director General of Jabatan Warisan Negara; Mr. Samuel Lee Thai Hung, Deputy Director General (Promotion II), Tourism Malaysia; and Mr. Sharin Mokhtar, Deputy Director General (Planning), Tourism Malaysia. Shangri-La Kuala Lumpur is proud to be the first luxury hotel in the country to achieve this recognition. The hotel's culinary team includes six chefs who have undergone formal training and certification in preparing authentic Malaysian heritage dishes. A selection of these dishes, prepared under the guidance of Dato' Chef Ismail Ahmad, Head of Heritage Cuisine at Jabatan Warisan Negara, was showcased at the event. The event also featured the Malaysian Breakfast, including the popular Nasi Lemak Bungkus, Roti Canai & Kaya Toast with Soft Boiled Eggs, which was certified on the UNESCO World Heritage food list. A host of other Malaysian Heritage dishes were served, including the Nasi Dagang, Tok Rendang, Roti Jala, Chicken Rice, Nasi Goreng Kampung, Sup Rebusan Tulang, Colek Buah-Buahan, a series of Malaysian sambals and Malaysian desserts. Celebrating 40 Years Of Shangri-La KL: Honouring Malaysian Heritage Cuisine As Shangri-La Kuala Lumpur marks its 40th anniversary this year, the hotel embarks on a meaningful celebration by introducing Malaysian Heritage Cuisine. This initiative stands as more than a culinary offering, it is a heartfelt tribute to Malaysia's rich, diverse, and dynamic food legacy. It reflects the hotel's core DNA of Asian Heritage and its commitment to embodying the spirit of Malaysian Hospitality. By highlighting heritage cuisine, Shangri-La brings together the tapestry of cultures, histories, and communities that define Malaysia, reaffirming that food is a universal language capable of weaving bonds across generations, backgrounds and beliefs. The decision to focus on Malaysian Heritage Cuisine is a natural extension of this identity. Food, after all, is inseparable from culture, memory, and hospitality. For Shangri-La Kuala Lumpur, serving food is not only about delighting the palate, but also about telling stories – stories of migration, adaptation, and unity that parallel the history of Malaysia itself. Shangri-La KL, Strategic Partner Of Visit Malaysia 2026 & Malaysian Heritage Cuisine As we gear up for Visit Malaysia 2026, Malaysian Heritage Food stands poised as one of the central pillars in the nation's tourism promotions. More than just sustenance, these culinary treasures offer visitors a genuine taste of Malaysia's soul, weaving together stories of heritage, migration, and celebration. For a luxury 5-star hotel in Kuala Lumpur, Shangri-La Kuala Lumpur is promoting Malaysia through the flavours and tastes of its multi-ethnic heritage as an immersive way to connect with guests, clients, and visitors from around the world. Adopting Malaysian Heritage Cuisine, the hotel is the ambassador of Malaysian cuisine, presenting it as a global language that transcends borders and cultures. Through thoughtfully curated menus, live cooking demonstrations, and themed events, Shangri-La Kuala Lumpur will help bridge the gap between tradition and modernity, offering international tourists an authentic taste of Malaysia in a refined setting. 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By positioning traditional cuisine at the heart of its hospitality, Shangri-La Kuala Lumpur not only honours the nation's culinary legacy, but also serves as a bridge between culture and the world's discerning travellers. Guests are invited to savour the colourful stories and rich tastes that define Malaysia, all within the elegant setting of this iconic hotel. Malaysian Heritage Menu Is Now Available At Shangri-La KL Shangri-La Kuala Lumpur now features Malaysian Heritage Menu, available at The Lobby Lounge. This thoughtfully designed offering pays tribute to the nation's rich culinary legacy, inviting guests to savour timeless local favourites in an elegant setting. A Malaysian-style breakfast is served daily from 7am to 11am, featuring à la carte selections that include UNESCO-recognised dishes such as Nasi Lemak Bungkus, Roti Canai, Kaya Toast with Soft-Boiled Eggs, and Nyonya Curry Laksa. 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It is a heartfelt invitation to both local guests and international visitors to experience authentic flavours, warm service, and the enduring charm of Malaysian hospitality. For dining reservations and inquiries, call +603 2786 2378 or email enquiries at What's Next For Malaysian Heritage Cuisine At Shangri-La KL? Shangri-La Kuala Lumpur is featuring Malaysian Heritage Cuisine, with related promotions at outlets like Lemon Garden and LG2GO. More Malaysian Heritage events will be announced soon. Stay tuned for more!

Honouring heritage through food
Honouring heritage through food

The Sun

time3 days ago

  • The Sun

Honouring heritage through food

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Sabahan loses RM400 durian gamble at Kuala Lumpur International Airport
Sabahan loses RM400 durian gamble at Kuala Lumpur International Airport

Daily Express

time01-07-2025

  • Daily Express

Sabahan loses RM400 durian gamble at Kuala Lumpur International Airport

Published on: Tuesday, July 01, 2025 Published on: Tue, Jul 01, 2025 By: Jimmy Goh Text Size: Despite vacuum-sealing the fruits to eliminate any odour, he was told at the Kuala Lumpur International Airport that durians are banned on aircraft regardless of packaging. (Illustration pic: Sabah Durian and Tropical Fruit Planters Association) Kota Kinabalu: A Sabahan working in the peninsula is calling for a review of airline policies that prohibit durians on domestic flights, after losing RM400 worth of vacuum-sealed durians at the airport. The man from Kota Kinabalu had bought premium durians from Penang as a gift for his parents during a recent trip home to Sabah. Despite vacuum-sealing the fruits to eliminate any odour, he was told at the Kuala Lumpur International Airport that durians are banned on aircraft regardless of packaging. The man, who has worked in Kuala Lumpur for years, said he saved money and carefully selected the durians knowing his parents' love for the fruit. He made sure the fruits were professionally vacuum-sealed in airtight containers to prevent any smell from escaping. 'I made sure everything was properly sealed with no smell coming from the package. I thought I had solved the problem,' he said. However, Customs officials at the airport informed him that durians were strictly prohibited on aircraft, with no exceptions for vacuum-sealed packaging. "This is within Malaysia, a domestic travel within our own nation. It should not be this complicated,' he said, expressing frustration at having to abandon his purchase or miss his flight. He hopes Deputy Plantation and Commodities Minister Datuk Chan Foong Hin, who is also from Sabah, can help review the policy. 'Chan understands what it is like to be a Sabahan working in the Peninsula,' he said. 'He knows how important it is for us to be able to bring home local specialties for our families. Maybe he can help make these regulations less strict for domestic travel, especially when proper packaging is involved,' he said. * Follow us on our official WhatsApp channel and Telegram for breaking news alerts and key updates! * Do you have access to the Daily Express e-paper and online exclusive news? Check out subscription plans available. Stay up-to-date by following Daily Express's Telegram channel. Daily Express Malaysia

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