Across Southeast Asia, torch ginger has long been cherished as both an ornamental flower and a culinary treasure. Growing in tropical gardens and forest edges from Southern Thailand to Indonesia and Malaysia, its striking pink and crimson blooms are impossible to miss. Yet beyond its beauty lies an ingredient that has shaped regional cuisines for generations.
Known in Southern Thailand as daala, torch ginger brings a vibrant personality to the table. Its petals offer delicate floral notes, gentle acidity, and a subtle peppery character, while its unmistakable aroma brings freshness and lift to rich curries, seafood dishes, and spicy broths. For centuries, local communities have incorporated the flower into recipes that reflect the abundance of the tropical landscapes they call home.
Today, as chefs across Asia continue to explore the region’s culinary heritage, traditional ingredients such as torch ginger are finding new expressions beyond their customary roles. Rather than preserving them solely in familiar recipes, a new generation of cooks is discovering how these ingredients can inspire contemporary creations while remaining deeply rooted in place.
This spirit of exploration can be found at Restaurant Royd, a member of Secret Table by Secret Retreats. Drawing inspiration from Southern Thailand’s rich culinary traditions, Royd embraces local ingredients not as relics of the past, but as living elements capable of evolving with modern gastronomy.
In Restaurant Royd‘s kitchen, torch ginger becomes more than a supporting ingredient. Each layer of the flower is carefully examined for its individual character, revealing varying levels of fragrance, texture, acidity, and spice. By separating and highlighting these distinct qualities, the team transforms a familiar ingredient into a thoughtful exploration of flavour, allowing diners to experience torch ginger in ways they may never have encountered before.
The result is not fusion for the sake of novelty, but a conversation between heritage and creativity. Traditional knowledge provides the foundation, while contemporary techniques offer new perspectives. The flower’s natural brightness continues to perform its timeless role of balancing richness and enhancing aroma, yet its presentation invites guests to look more closely at an ingredient that is often overlooked.
This approach reflects a broader movement taking place throughout Asia’s dining scene, where chefs are increasingly turning to indigenous ingredients, local biodiversity, and regional food traditions as sources of inspiration. Rather than looking outward, they are looking deeper into their own landscapes, uncovering stories and flavours that have always been present.
For travellers, these experiences offer something more meaningful than a memorable meal. They provide a window into the culture, ecology, and traditions of a destination. Through ingredients such as torch ginger, diners discover how history, geography, and local knowledge continue to influence contemporary cuisine.
Through Secret Table by Secret Retreats, guests are invited to experience restaurants like Royd, where culinary innovation begins with a respect for place. Here, a flower that has flavoured Southeast Asian kitchens for generations becomes a symbol of how tradition continues to inspire the future—one carefully crafted dish at a time
