A plot of approximately 60 acres is set aside on the corner of the hotel grounds as an organic kitchen garden. A river-like stream is built to flow from the accommodation compound to hold and tank thermal spring water waste from the hot spring pools. A variety of water plants are grown in each block of the ponds to provide a natural bio-processing water treatment. The water is then pumped out from the last pond to be supplied for several different kinds of fruits and vegetables. These organically grown fruits and vegetables will supply our restaurant’s kitchen with fresh daily produce which includes long beans, pumpkins, cucumbers, lemongrass, tomatoes, eggplants, lemons, papayas, sweet potatoes and ginger. We are continuously experimenting to cultivate other varieties of produce.