Food Sourced Naturally and Locally

Grand Hyatt Kuala Lumpur practices the sourcing of food naturally and locally. While supporting local suppliers, by minimizing imported products, it helps in reducing carbon footprint that is generally created from delivering internationally-sourced food items.

More than 70% of the hotel’s total fruit consumption is sourced within Malaysia in light of supporting local communities. At the same time, 100% of the micro greens used in the restaurants for dish garnishing is sourced from local supplier, Foliage Microgreens.

The hotel’s pastry shop has a high production of dessert items, especially Grand Hyatt Kuala Lumpur’s bestselling Signature Pahang Chocolate Mousse Cake. Made from locally sourced cocoa hailing from Pahang, Malaysia, the confection relies on local supplier, Pastry Pro, that has been fulfilling hotel’s demand for quality cocoa.

Working closely with like minds in taking care of animal welfare is one of Grand Hyatt Kuala Lumpur’s sustainability initiatives. Making the commitment to promote the use of Grass-fed beef and Grain-fed poultry whilst prioritizing animal welfare, the hotel strives for care towards them by increasing the use of sustainable meats sourced from G&K O’Connor Pty Ltd, and a known local seller from Jimat Jaya.