Ancestral Superfoods From East to West Asia: Sustainable Nutrition for Asian Hospitality

Health-Focused F&B Experiences 

As the global shift toward sustainable gastronomy accelerates, I asked myself: what would I do if I were Minister of Food & Beverage? It’s a thought experiment that quickly becomes a deep dive, given how complex and fluid that landscape is becoming, and as scrutiny around sustainability intensifies.

How can food systems better serve guest health, local economies, and the environment? 

That line of thinking led me to develop a hypothetical National Food & Beverage Strategy for The Hotel Yearbook 2026, designed to hardwire sustainability across the entire food value chain: from producers and kitchens to educators to policymakers. 

Built around “ten Ps” (Purpose, People, Partnerships, Place, Products, Policies, Pricing, Presentation, Promotion, and Proof), the first step was to outline the scope and define the purpose (P1)—an anchor that shaped four core values for sustainable gastronomy:

• Health Cuisine  

• Environmental Stewardship  

• Responsible Innovation  

• Socioeconomic Impact

The timing was ideal when Asia Sustainable Travel (AST) invited me to contribute a guest article on sustainable nutrition and designing health-focused, lower-impact F&B experiences that elevate guest wellness across Asian hospitality. 

With wellness now a core business strategy, operators are rethinking menus to meet the expectations of conscious consumers. The challenge lies in crafting nutrient‑dense dishes that support heart health, brain health, the microbiome, and immunity—while relying on ethically sourced, planet‑friendly, and traceable ingredients at scale. 

For chefs, it requires an even deeper understanding of essential amino and fatty acids, allergens and intolerances, natural probiotics, detoxification, vitamin deficiencies, macro minerals, and trace minerals.

Taking a Health Cuisine approach, this article explores the rediscovery of healthy food cultures around the world, focusing on seven Ancestral Superfoods from six countries in Asia: kombu from Japan, bamboo shoots from China, holy basil from Thailand, ulam raja and heirloom beets from Malaysia, amaranth from India, and extra virgin olive oil from Jordan. It closes with valuable insights from five leading experts on weaving wellness cuisine into modern menus. 

7 Ancestral Superfoods, 6 Destinations

1. Kombu: The Umami-Rich Foundation of Japanese Wellness Cuisine

Recognized by UNESCO as Intangible Cultural Heritage, Washoku—Japan’s traditional cuisine—embodies seasonal harmony where food and health are inseparable. Kaiseki cuisine, its refined form, elevates nutrient‑rich ingredients such as matsutake mushrooms, lotus root, daikon radish, and kombu (dried kelp). 

Our chef tip came from Serkan Toso, founder of byFood and winner of the 3rd UNWTO Gastronomy Tourism Startup Competition, who spent more than a decade in Japan. Serkan praises Chef Hiroyuki Saotome, a master of Kaiseki cuisine, who opened Azabu Saotome in Tokyo after a 25-year culinary journey. 

Chef Saotome earned the first Michelin star for Kaiseki Den in Hong Kong, cooked at Kyoto’s triple-Michelin-starred Kikunoi, and worked at The Okura Amsterdam’s Yamazato, the world’s first Kaiseki restaurant to receive a Michelin star. 

For him, “Kombu dashi (broth) is the lifeblood of Japanese cuisine. It is incredibly gentle on the body and an indispensable element of Kaiseki cuisine.” His Kombu is sourced from Rishiri Island in Hokkaido and aged for about three years, deepening the umami flavor and preserving its natural nutrients. 

“Aged Kombu is essential for making ichiban dashi, the first broth for the soup—the centerpiece of the meal,” he adds.

2. Bamboo shoots: A Seasonal and Sustainable Staple in Hangzhou Cuisine

Hangzhou cuisine is deeply rooted in a plant-based tradition shaped by the historic Buddhist temples of Lingyin, Jingci, and Fax. Designed to support health in harmony with the seasons, its cooking techniques are gentle and light—steaming, poaching, braising, clean broths, and minimal oil—preserving nutrients and avoiding the heaviness found in other regional cuisines.

Traditional medicinal superfoods play a strong role here. Lotus root is prized for helping restore lung health and balancing body fluids. Eight Treasures Tofu combines nutrient‑dense tofu with lotus seeds, lily bulbs, mushrooms, and sea cucumber. Bamboo shoots, a hallmark of seasonal soups and stews, fit naturally into this framework. They also offer a second benefit: bamboo is one of the fastest‑growing plants on earth, regenerating rapidly with minimal inputs. Its groves act as powerful carbon sinks, while its root systems prevent soil erosion and enhance water conservation.

Ru Yuan**, Hangzhou

Chef Yueliang Fu, a renowned master of Hangzhou cuisine, leads the two‑Michelin‑starred Ru Yuan, ranked 10th on the 2026 Asia’s 50 Best Restaurants list. 

Guided by his philosophy of “inherit and reshape the classics,” he recommended featuring a reimagined traditional broth he introduced in 2024: Steamed Soup Dumpling. 

The bun’s skin is as thin as cicada wings—nearly translucent—revealing the filling beneath. To enjoy it, gently lift the dumpling, slide it to the edge of the flat bowl, and take a small bite to sip the broth before relishing the seasonal ingredients. This season’s filling includes shredded duck, concentrated Jinhua ham, and winter and spring bamboo shoots.

Yong Yi Ting*,  Mandarin Oriental Pudong, Shanghai

Chef Fu’s devotion to the cuisine of his native Hangzhou also shapes the menu at Yong Yi Ting, the one‑Michelin‑star restaurant at Mandarin Oriental Pudong, Shanghai, where he serves as Chef Consultant. 

He introduced new signature dishes inspired by Hangzhou and Jiangnan traditions. Bamboo shoots appear in more than ten dishes across the Seasonal Menu, the Main Menu, and the Michelin Tasting Menu, including Green Rolls with Bamboo Shoot in Sesame Sauce, River Mussel Broth with Chrysanthemum Greens and Bamboo Shoot, and Asian Swamp Eel with Bamboo Shoot and Chives.

3. Holy Basil: The Ayurvedic Herb Shaping Thai Wellness Menus

Thailand’s food identity is shaped by four major regional cuisines: Northern Thai (Lanna), Northeastern Thai (Isan), Central Thai with its royal‑court heritage, and Southern Thai. Traditional Thai Medicine (TTM) draws from the historical transmission of Sanskrit plant knowledge through Buddhist monastic networks, and is deeply rooted in Ayurveda (āyur meaning life, veda meaning knowledge). 

Core Ayurvedic principles—balancing the body’s elements, using warming or cooling herbs, and treating digestion as the foundation of health—were gradually adapted to local botanicals, shaping Thai wellness cuisine, especially in regions like Phuket where food, herbalism, and hospitality intersect. 

At Amanpuri, Adrian Zecha’s first resort, wellness is woven into every dish through a philosophy of nourishment through nature. The menus incorporate health‑forward botanicals such as turmeric, galangal, lemongrass, kaffir lime leaves, and finger‑root.

Holy Basil (krapao), grown in the resort's Wellness and Kitchen Garden, is revered for its restorative qualities, aiding nerve regulation and digestion, and reducing inflammation. It’s a key ingredient in classic dishes like Pad Kra Pao and features in contemporary wellness bowls.

Executive Chef Alessandro Santi highlights the vegan Super Green Smoothie Bowl—brimming with banana, coconut water, pineapple, spinach, kiwi, ginger, spirulina, and holy basil—as a signature expression of Amanpuri’s wellness‑driven cuisine.

4. Ulam Raja: Langkawi's Wild Herb for Biodiversity and Bone Health 

Malaysian cuisine draws from a rich tapestry of spices and herbs shaped by centuries of exchange along Asia’s historic spice routes, influenced by its neighboring countries and the Arab world.

Within this food culture, ulam is the collective term for wild indigenous leaves, herbs, shoots, nuts, and flowers that are still used in traditional Malay medicine and are typically eaten raw or lightly blanched with salads and rice dishes. 

Among them is ulam raja, or King’s Salad. Slightly tangy and peppery, this jungle herb is considered an ancestral superfood in Malay food traditions. It is rich in bioactive compounds that support bone health, blood circulation, reduce body heat, and act as an anti-aging agent.

At The Gulai House, the award‑winning kampung‑inspired restaurant at The Datai Langkawi, Ulam Raja is served as a side dish alongside sambal belacan, fried salted fish, and other classic dishes. 

5. Heirloom Beets: A Nutrient-Dense Root Bridging Tradition and Innovation in Malaysia

Malaysia also offers a different kind of superfood story through ubi bit merah, or heirloom beets. 

Weeds & More grows European herbs, vegetables, garnish leaves, edible flowers, and heirloom beets in Malaysia’s temperate Cameron Highlands. Beet is a natural superfood, especially rich in nitrates that enhance blood flow and oxygen delivery, supporting both cognitive and athletic performance.

To highlight traceability from the perspective of a busy 5‑star hotel kitchen, founder Leisa Tyler connected us to Grzegorz Odolak (Chef Greg), Director of Culinary of Grand Hyatt Kuala Lumpur. 

“As a chef from Poland, beetroot has always been part of who I am,” he shares. “It is one of our most iconic vegetables and is deeply rooted in our food culture. When I moved to Malaysia, I was genuinely pleased to discover high-quality locally grown beetroot. At our hotel, using local vegetables is not only a sustainability choice—it’s an educational journey for our teams and guests. We make a conscious effort to highlight the story behind each ingredient from farm to fork, showing that heritage produce can support health, performance, and flavor at scale. This philosophy reflects the Hyatt ethos: Food Thoughtfully Sourced, Carefully Served.”

6. Amaranth: India’s Ancient Green for Balance and Vitality

Indian cuisine is shaped by centuries of regional traditions, cultural exchange, and an enduring connection to seasonality, local produce, and mindful cooking practices. While certain culinary traditions in India draw deeply from Ayurvedic principles, others evolved through geography, climate, trade, and community practices — together creating one of the world's most diverse food cultures. 

Amaranth has long held a valued place in many traditional Indian diets, including Ayurvedic food practices. Rich in iron, calcium, and essential micronutrients, this easy-to-digest green is known to support overall nourishment and balance.

Traditionally cultivated in small, low-intervention ecosystems, it reflects a generational understanding of food not only as sustenance, but as part of a larger rhythm connecting health, agriculture, and seasonality.

The Postcard Hotel, a collection of intimate luxury properties across India, Sri Lanka, Bhutan and Nepal, brings this philosophy to life at The Postcard Ayurveda Retreat, Old Goa. Here, chefs work closely with Ayurvedic doctors, with each meal designed as an extension of an individual's wellness journey rather than as a standalone dining experience. The kitchen uses amaranth in its freshest form, preparing Chaulai Saag, light sautés, broths, and lentil-based dishes that are gentle on the system while remaining nutritionally dense. The intention is to preserve the ingredient's inherent qualities and honor traditional methods of preparation.

As Akanksha Lamba, Co-founder and Senior VP Operations, notes: "At The Postcard Ayurveda Retreat, we view food as an integral part of the healing journey. Ingredients such as Amaranth embody a quiet yet deeply restorative quality — rooted in traditional Indian wellness practices, designed to support balance and nourishment in a way that feels both intuitive and enduring."

7. Extra Virgin Olive Oil: Jordan’s Liquid Gold with Deep Roots in the Levant

Nestled in the heart of the Fertile Crescent and shaped by the ancient spice routes linking East Asia, West Asia, Africa, and Europe, Jordan’s food culture is steeped in history.

Blending Bedouin and urban traditions, its culinary identity is rooted in Bilad Al Sham – the Levant – a region that once encompassed Palestine, Jordan, Syria, Lebanon, Cyprus, and parts of southern Turkey. In the late 19th century, people from the Caucasus settled here, introducing Circassian, Chechen, Druze, and Armenian dishes to the Jordanian sufra (table).

The most surprising contrast you will find in this (mainly) desert land is the abundance of seasonal, healthful fruits such as pomegranates, dates, grapes, melons, and citrus fruits, alongside vegetables such as okra, eggplant, pulses, mallow, and artichoke. Arab botanicals, including hibiscus, nigella, sumac, za’atar, mountain herbs, and olives, are still used today in Traditional Arabic Islamic Medicine (TAIM).

Jordan is home to some of the world’s oldest olive tree cultivars, known as Mehras, dating back 4,500 years. These ancient trees tell the story of one of humanity’s earliest superfoods and form the foundations of today’s Mediterranean Diet. 

At Four Seasons Hotel Amman, the country’s first and only hotel recognized with the Forbes Travel Guide Five-Star Award, Olea Restaurant (meaning olive tree) showcases Levant-inspired cuisine. Local polyphenol-rich extra virgin olive oil is the centerpiece of its traditional Arabic breakfast.  True to form, Executive Chef Loay Ali's team emerged as the winner in the 2021 cooking competition of the culinary campaign, In Celebration of Olive Oil.

Housed in an early 20th-century villa in historic Jabal Amman, Sufra became the first restaurant to serve homemade Jordanian dishes in an authentic setting. Operated by the Goussous family, and known for serving generous portions, local charm, and claypot cooking, it ranked 20th on the 2025 Middle East & North Africa's 50 Best Restaurants list (36th in 2023). 

The menu offers traditional Bedouin dishes and Levantine classics, such as Mansaf, made with fermented goat yogurt, Tabbouleh, Mashawi (grilled meats), and Hummus with tahini. Jordanian extra virgin olive oil sits at the center of every meal, served in a bespoke medium-sized blue glass bottle that protects the “liquid gold” from light and oxidation, preserving its nutrients. 

5 Experts, 5 Insights

We invited five leading wellness and culinary experts from five countries to share their insights and practical strategies for Chefs, Food & Beverage Directors, Marketers, and Sustainability Managers on how to thoughtfully integrate Ancestral Superfoods into modern food and beverage menu design.

1. Nutritional Wellness

Inspired by Global Wellness Day's 7-step manifesto - walk for an hour, drink more water, don't use plastic, eat locally, do a good deed, dine with loved ones, and sleep at 10:00 pm. Chefs can craft thoughtful, seasonal menus rooted in simplicity and provenance, nurturing both individual well-being and a deeper sense of community and connection.

Belgin Aksoy, Founder, Global Wellness Day, Istanbul, Turkey

2. Selecting Olive Oil

When selecting Extra Virgin Olive Oil, prioritize producers who truly understand their craft—those who offer full traceability and transparency on their practices. Look for oils with balance and aromatic clarity that elevate, rather than compete with, your dishes. Neglecting this turns a superfood into a costly, misused ingredient that falls short of chef-driven selection criteria.

Amelia Bilbeisi, Master Miller and Co-Owner, Maida Olive Oil, Amman, Jordan

3. Menu Design

With deep respect for Asian cuisines through my experiences in Turkey, Dubai, Oman, China, Malaysia, and the Maldives, my philosophy is clear and uncompromising: Absolute Regionality. Cultivate a life deeply connected to nature. It naturally leads to my advice on Menu Design: learn local traditions, and craft healthful dishes that reflect the rich bounty of the local land.

Chef Theodor Falser, Michelin-Starred Chef for 10 years and creator of #TasteNature Falser Culinaria, Dolomites, Italy

4. Trends vs. Authenticity

We see a serious shift of wellness-conscious guests seeking cultural depth and education through food, not just healthy dishes. Traditions like fermentation, eating philosophies, and rituals become lasting memories. Trends can be exciting, but only when thoughtfully woven into a narrative rooted in the property, its people, and its sense of place.

Tomoka Yamamoto, Founder/Managing Director SO.WA Consultancy, Japan and Singapore

5. Purpose and Business Value

My strategic advice for F&B and wellness leaders is this: great wellness cuisine isn't about complexity; it's about clarity of purpose. When every ingredient serves how a guest wants to feel, food ceases to be just a meal and becomes a powerful driver of transformation and business value.

Sonal Uberoi, Founder/Director Spa Balance Consulting, Madrid, Spain