Culinova Consulting

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Livingveggiebyania is all about healthy vegan and delicious food. I do believe it's possible to keep a healthy diet and yet not to compromise the flavor.
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Culinova Consulting Turning Sustainability into Profitable Menus | Helping Hotels & Restaurants Bring Sustainability to Life in the Kitchen | Plant Based Menu Consultant | Speaker | Plant-Based Nutrition Food is a pleasure and can be also our most effective medicine. I like to share my knowledge and experience with everyone, so please don't hesitate to contact me if you are interested in cooking classes or simple just tasting of vegan food.

02/09/2026

One year of the green table club 🌱

we started in a steakhouse. on purpose.

twelve events. dinners, afternoon teas, chocolate tastings, coffee mornings. every single one fully plant-based. every single one an attempt to show that sustainable food can be the best thing on the table — not the compromise.

not everything was perfect. some evenings were better than others. i learned something every single time and i'm still learning. but my whole heart has been in this from day one — every venue, every menu, every guest.

across 360 plates served we estimate we kept just over 1 tonne of CO₂e out of the atmosphere. that's plant-based food doing what it does — quietly, deliciously, without making a fuss.

the number i care about most though? the guests who messaged afterwards to say they didn't miss the meat.

that's the whole point.

here's to year two ✨

if you're in kuala lumpur and want to join us — or if you're a venue, chef or brand who wants to collaborate — my DMs are open 💚

01/09/2026

"No, avocado isn't vegan." 🥑

I overheard this during a hotel training a few weeks ago, and I haven't stopped thinking about it.

The task was simple: build a room service breakfast tray for a vegan guest.

One team had it in a minute. Avocado toast. Done.

Then someone stopped them. "Avocado isn't vegan."

I asked why.

"It's so buttery. Like butter. It can't be vegan."

I hadn't mentioned avocados once that day. It only surfaced because they were talking to each other instead of listening to me.

You can't find out what a team knows by presenting to them. You find out by giving them a task and listening. 👂

Head chefs assume this is obvious. For a junior kitchen team, nobody has ever explained it. Not once.

There is no such thing as a silly question. Only a team that was never given the chance to ask one. 💚

10/08/2026

Jeff's Cellar The Banjaran Hotsprings Retreat sits inside limestone that's been here 260 million years — older than the first dinosaurs.
My menu was entirely plant-based, and it holds its own against the setting: layered, technical, unhurried
That's down to the chef, and I suspect this won't be the last we hear of him. Watch that space.
Some dining rooms you remember for the setting. This one you remember for both

03/08/2026

Spent last week with the team at , running our From Check-in to Dessert training 🌿
They're already .hospitality certified, so the food was always going to be good. What we worked on was everything around the plate.
The ingredients that quietly aren't vegan. Casein in a "non-dairy" creamer. Honey in the breakfast pastry.
The bar 🍷 We went through a vegan alcohol guide together, so the team knows which wines, beers and spirits on their own list are actually vegan.
And marketing. How to write about the food, on the menu and online, so vegan, vegetarian, flexitarian and eco-conscious guests can find you in the first place. So many properties do the work and then never tell anyone.
Great questions all day from this team, which always makes it more fun.

If a vegan guest (hi 👋) called your property right now and asked what's on the menu, who would pick up, and how confident would that answer be?

Message me if you'd like to look at this for your place 💚

31/07/2026

Quick question — when's the last time you ordered something plant-based just because it sounded GOOD, not because you were being "good"? 🌿
New data says that's happening more than ever: 63% of guests across Asia Pacific hotels are now asking for vegan options. 64% vegetarian. 54% gluten-free.
I've been working with chefs in Malaysia, Thailand, Indonesia, Vietnam and Korea — and honestly, the enthusiasm from these teams has been the best part of the whole project. We're not doing "sad vegan corner of the menu" energy. We're doing dishes people actually crave.
And some of these dishes are both vegan and gluten-free — covering two of the biggest guest requests in one plate, without tasting like a compromise on either.

Delicious Food, Not only for vegans. For everyone
More coming soon 👀🌿

27/07/2026

Okay I need to talk about Bukit Bintang because none of these restaurants are vegan and I still eat SO well here 🌱
Swipe through — 6 spots I go back to again and again.
Some already have vegan dishes on the menu, some the chef will just veganise for you if you ask nicely (always ask nicely).

- dips, stuffed vegetables, falafel, ful medames, salads
- salads can be veganised on request, tomato sauce pasta, mushroom pasta, aglio e olio, dips can be veganised
tacos (veganised on request) absolutely must try, pakora is also vegan, tofu and eggplant curry are vegan
- tacos, appam can be veganised, curry served with coconut milk is vegankl - all their vegetarian section is vegan, plenty of absolutely delicious tofu dishes
- ask to veganise Sarawak Avocado Dip, Borneo Coconut Tuna, Noodles, and vegan dessert available Mango & Passion Fruit Sorbet

From Lebanese mezze to Sri Lankan curries to proper Italian pasta done egg-free and dairy-free — you really don't need a "vegan restaurant" to eat like this. You just need to know what to order and who to ask.
Save this for your next night out in KL 📍
Which one are you trying first? Share below👇

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22/07/2026

A first for Malaysia. Three Sunway hotels—a five-star resort , a business hotel , and a wellness retreat —are now the first in the country to earn .hospitality Hotel certification. This isn't a few dishes added to a menu. It's trained teams, proper kitchen systems, and hotels that can actually deliver.
Proud to have written about it for Vegconomist (link to the article in bio)

10/07/2026

Every big hotel chain is talking about sustainability right now. Big promises. Net-zero plans. Beautiful reports.
But here's the reality in the kitchen: the chefs making the everyday decisions were never taught the basics.
I've run sustainability workshops in kitchens for years. I ask where the carbon in a dish comes from, and 99% say the same thing: "Transport."
It's a fair mistake , nobody ever taught them. But these are the exact people whose choices do more to raise or lower a hotel's emissions than almost anyone in the building.
So we go back to basics. Where methane really comes from. And water , not the tap during service, but the thousands of litres it takes to grow one kilogram of food.
None of this is hard. It just never gets taught. And that's the real gap, between the big promises at the top and the actual plates at the bottom.
If your team is ready to take this seriously, I'd love to help take your chefs to the next level. Just send me a message. 🌱

07/07/2026

Malaysia's first vegan-certified hotel Sunway Resort Hotel — and you can taste why. 🌿 Dinner at Sunset Terrace, Sunway Resort Hotel, where plant-based isn't an afterthought, it's the whole menu. Definitely a must try when visiting Kuala Lumpur

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Singapore

Telephone

+6582928020

Website

https://www.culinovaconsulting.com/

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