"The use of tempeh, a fermented soy product, is grounded in my personal connection, stemming from the time I spent living in Indonesia. Having been exposed to tempeh as a staple in Indonesian cuisine, its familiarity adds a cultural touch to the resort’s culinary offerings. Additionally, seeing as tempeh can be easily made by hand aligns with Grand Resort Bad Ragaz’s commitment to sustainable and wellness-forward ingredients. Its familiar taste and texture make it the perfect candidate to replace more complex meat alternatives. The nutty flavor and firm, yet chewy texture makes it an excellent ingredient suitable for a wide range of recipes."