Out with the Kale, In with the Ulam: Meet the Local Greens We Forgot

Tan Kean Buan, Chef and Senior Lecturer, School of Hospitality, INTI International College Subang

16-Apr-25 19:00

Out with the Kale, In with the Ulam: Meet the Local Greens We Forgot

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Long overshadowed by imported vegetables, ulam holds deep cultural and nutritional value. Tan Kean Buan, also known as Chef Eddie Tan, shares how a personal journey of rediscovery turned into a mission to elevate local greens. He breaks down the health benefits of ulam, its potential as a sustainable substitute for imported produce, and the cultural knowledge that’s at risk of being forgotten. From foraging tips to kitchen swaps, this conversation offers a fresh perspective on what it means to eat local.

Produced by: Sudais Ferhard

Presented by: Lee Chwi Lynn

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Categories: international, environment, education, culture, History/Heritage, food, wellness

Tags: local produce, ulam, native plants,

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