Culinova Consulting

Culinova Consulting 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.

Spent last week with the team at , running our From Check-in to Dessert training 🌿They're already .hospitality certifi...
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 💚

Quick question — when's the last time you ordered something plant-based just because it sounded GOOD, not because you we...
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 👀🌿

Okay I need to talk about Bukit Bintang because none of these restaurants are vegan and I still eat SO well here 🌱Swipe ...
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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A first for Malaysia. Three Sunway hotels—a five-star resort , a business hotel , and a wellness retreat —are now th...
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)

Every big hotel chain is talking about sustainability right now. Big promises. Net-zero plans. Beautiful reports.But her...
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

"Our guests don't want vegan."As a hotel consultant, this is probably the sentence I hear most often from Hotel GMs.But ...
03/07/2026

"Our guests don't want vegan."
As a hotel consultant, this is probably the sentence I hear most often from Hotel GMs.
But what if guests aren't asking because they've simply stopped expecting?
Too often, "vegan options" still mean a salad, a vegetable pasta, or an uninspiring substitute. After enough disappointing experiences, guests lower their expectations and stop asking altogether.
That's what I call suppressed demand.
The demand is there—you just don't see it because your guests don't expect hotels to serve genuinely great plant-based food.
The best plant-based dishes aren't made for vegans. They're made so well that everyone wants to order them.
When hotels get this right, plant-based dining becomes more than an accommodation. It becomes a reason to visit, a reason to return, and a reason to recommend your property.

So here's my question...
Are your guests not asking... or have they simply stopped expecting? 🌱

The Green Table is back — and this time, we're talking growth. 🌿We've teamed up with Launchpad for our next edition: Gro...
02/07/2026

The Green Table is back — and this time, we're talking growth. 🌿
We've teamed up with Launchpad for our next edition: Growth at the Table — a morning of ideas, connections, and seriously good food.
On the menu:
✨ Interactive workshop "Why You Are Your Brand" with brand specialist Shanee Singam — 18 years of making ideas land, from global F&B to founder-led businesses
🥂 A low-carbon spread: spinach cheeze quiche, smashed avo mushroom bruschetta, and a trio of mini cakes (opera, lemon tartlet, vanilla berry) — 100% plant-based, because good business starts with good choices
Founders, corporate leaders, creatives, students, career-changers — everyone brings something different to this table. That's the point.
📅 Saturday, 18 July | 10 AM
🎟 RM 75 — few seats left, link in bio
💬 Launchpad members: DM me for your special rate
Come for the ideas. Stay for the conversations. Leave with your community.

One thing I've learnt after working with hotels across Southeast Asia...Most vegan dishes don't fail because of the chef...
30/06/2026

One thing I've learnt after working with hotels across Southeast Asia...
Most vegan dishes don't fail because of the chef.
And they definitely don't fail because there aren't enough good vegan ingredients.
They fail because of the brief.
Too often it's simply:
"We need a vegan option."
Instead of:
"Let's create a dish people will crave."
Or even better...
"Let's just make something ridiculously delicious."
The result?
Another bowl of roasted vegetables.
Another grain bowl.
Another sad salad.
Technically vegan.
Completely forgettable.
When I work with chefs, I never ask them to cook for vegans.
I ask them to create something that every foodie at the table wants to steal.
A dish that earns its place on the menu because it's packed with flavour, texture and excitement—not because there's a little 🌱 next to it.
That's when the conversation changes.
It stops being about replacing meat or dairy.
It starts being about creating great food.
And honestly... that's my favourite part of the job. 🌿
Now I need your help.
I'm always chasing the next unforgettable plant-based dish.
What's the most exciting vegan dish you've ever eaten? It doesn't have to be from a vegan restaurant. Some of my best discoveries have come from the most unexpected places.
Tell me below—you might inspire the next menu I help create. 👇

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