Weeds & More

A Farm Collective Committed to Freshness and Flavour

We grow herbs, vegetables, edible flowers and garnish leaves for Singapore and Malaysia’s best restaurants

Farm to Table

We work with ethical smallholder farms in Malaysia’s Cameron Highlands to grow cold climate European vegetables. We grow produce typically flown into Singapore and Kuala Lumpur from Europe or Australia. That produce takes 7-10 days from harvest to reach the restaurant, if not longer. Our veggies get from harvest to table in less than 24 hours.

We grow directly for our chefs. We pack at the farm, then unpack at the restaurant. Direct from the farm to kitchen table.

Farm to Table

We grow directly for our chefs. We pack at the farm, then unpack at the restaurant. Direct from the farm to kitchen table.

Our Produce

We work mainly with heirloom or open pollinated seed. Why? Because heirloom vegetables are tastier, more nutritious and better suited to a volatile climate. And if that wasn’t enough, they also help sustain the wonderful world of biodiversity.

Check out the produce

Our Produce

Check out the produce

Our Farms

We work with two small organic farms outside Ringlet in the Cameron Highlands. Sitting at over 1000 meters above sea level, the farms enjoy an almost perfect year-round climate of about 15 degrees Celsius at night and 23 degrees Celsius during the day.

We grow most vegetables throughout the year, the only interlude being the two monsoons, a small one in April and a big one in November-December when slow-growing veg take longer to mature.

Meet the Farmers

Our Farms

We grow most vegetables throughout the year, the only interlude being the two monsoons, a small one in April and a big one in November-December when slow-growing veg take longer to mature.

Meet the Farmers

Our clients

We work directly with chefs and restaurants, tailoring produce to their needs.

“No other relationship has been so instrumental to our growth as restaurant and chefs as the one forged with the farms of Weeds and More. Much more than access to fresh, quality, organic ingredients, this bond takes us closer to a vision of the world we want to see materialised. Necessary, challenging and exciting.”

Ivan Brehm
Chef, Nouri
“It is fantastic to see our Malaysian terroir express itself in premium European vegetable varieties. Local produce is often ignored in favour of expensive stuff from Europe, and I am glad to be able to support a top-quality Malaysian product.”

Darren Chin
Proprietor/chef de cuisine, DC restaurant by Darren Chin