Chiva-Som_Fattoush with crab and avocado sauce

Chiva-Som, Thailand Introduces ‘TAIM’-Inspired Wellness Menu

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Chiva-Som_Lentil soupSelected dishes from the ‘Taste of Zulal’ à la carte menu will include fattoush with crab and avocado sauce, high in antioxidants and vitamin E to reduce inflammation and improve bone health; artichoke maklouba with tomato mint salsa, high in fibre; and date tribute, a nutrient-dense, high-energy dish that support’s gut health and is a source of antioxidants.

Launched in March 2022, Zulal Wellness Resort is Qatar’s largest wellness destination and features the world’s first contemporary showcase of Traditional Arabic and Islamic Medicine – a traditional wellness system incorporating herbal medicines, spiritual healing, dietary practices, mind-body therapies, and manual techniques.

Chiva-Som_Artichoke maklouba with tomato mint salsa
Chiva-Som_Artichoke maklouba with tomato mint salsa

Influenced by the unique wellness philosophy of Chiva-Som’s sister property in Qatar, Zulal Wellness Resort by Chiva-Som, the curated ‘Taste of Zulal’ à la carte menu will feature nourishing and balanced dishes rooted in Arabic healthy-food traditions. Balanced dishes will also introduce guests to the medicinal benefits of herbs and spices such as cinnamon, za’atar and turmeric, known to help improve heart health and for their anti-inflammatory properties, and the use of pulses such as lentils, an excellent source of plant-based protein and fibre.

From 1 October to 30 November 2022, guests at Chiva-Som’s internationally acclaimed flagship resort in Hua Hin, Thailand, will experience a signature dining menu inspired by Traditional Arabic and Islamic Medicine (TAIM) in its evening wellness cuisine service. Hin’s new TAIM-inspired wellness menu will combine raw and cooked ingredients, each with specific nutritional qualities, to create a delectable culinary experience that enhances the body’s natural healing processes. In line with Chiva-Som’s holistic wellness principles, guests will also receive nutritional support and guidance from the resort’s expert team to shape healthy eating habits, promoting and facilitating a positive lifestyle change.

Available across at Chiva-Som’s restaurants for dinner and prepared by the resort’s award-winning chefs, the wellness menu will be bolstered by healthy cooking techniques. No-bake desserts minimise the process involved in preparation and cooking to ensure maximum nutrition is extracted; refined sugars are excluded with local dates and fruit used as natural sweeteners instead; wherever possible, ingredients are sourced from Chiva-Som’s own organic garden. Underpinned by the knowledge that nutrition is an integral pillar of wellbeing, and diet is inextricably linked to long-term health, Chiva-Som Hua

Written By: Supaporn  Pholrach (Joom)

 

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