Tag / saujana
It’s that time of the year again, CNY dinner previews is in vogue, so a few days ago I stopped by Ti Chen Chinese Restaurant at Saujana Golf & Country Club to sample what they have to offer for the year of Goat.
Ti Chen is actually under the same management as Saujana KL, situated just a stone’s throw away from the hotel. Parking is quite a hassle free experience, and the restaurant has a nice overview of the lush green lawn and gentle slopes of the golf course, which exudes a very nice ambiance that promotes tranquility out of the hustle and bustle of the city life.
Ti Chen Chinese Restaurant at Saujana Golf & Country Club
For 2015, Ti Chen offers three different set menus priced from RM 1168++, RM 1468++, and RM 1968++ to choose from. You can also add 200++ to each of those menu to add alcoholic beverages to the package (some pretty good House label wine selections).
For the purpose of this media review, we sampled 9 dishes hand picked from the 3 menus.
For more details on the promotion, head to shr.my/the-saujana-hotel/dining/ti-chen/
Sea Bird’s Nest Yee Sang with Cheery Sauce
We started the night with Sea Bird’s Nest Yee Sang with Cheery Sauce (and added some smoked salmon for good measure too).
The Yee Sang here is closer to the traditional type with crispy crackers and colorful ingredients, with the chef’s special cherry sauce separating it from other run-off-the-mill yee sang. It is a little more fruity and interesting, though I still find myself preferring the more modern type of yee sang with fresh fruits and vegetables that is fast gaining popularity.
double boiled free range chicken with ginseng soup
Like all decent Chinese set menu, the second dish is always some type of soup, and I’m again happy to see the departure from the shark’s fins.
The double boiled free range chicken with ginseng soup packs a punch. It was overloaded with sweetness from the chicken and dates with a great balance from herbal ingredients. I really enjoyed this.
homemade roasted sesame pei pa duck & steamed sabah sea garupa
Continuing with another poultry dish was the homemade roasted sesame pei pa duck that I thought went very well with some Merlot or Cabernet Sauvignon. The red wine compliments the duck rather well. Though I’ve had better pei pa duck, this version could hold its own.
Steamed Sabah sea garoupa with tong kwai soya sauce came next, and this was easily my favorite dish of the night. The fish was steamed just right, preserving the freshness and sweetness from the seafood with the light superior soya sauce and tong kwai subtly giving the dish a little bit of character. I also love the way the way our server expertly carved out 10 different pieces of the fish for everyone. It was delightful.
braised seasonal vegetable with dried oyster, wok fried prawns
Braised seasonal vegetable with dried oyster and duo mushrooms is another pretty common dish in Chinese set menu, and this version is certainly up to the standard. I particularly enjoyed those thick and juicy “abalone mushroom”.
For those who loves shellfish, there’s wok fried prawns with butter sauce. This version is the wetter and non crispy type that is a little messier to consume, but as a bonus it is also a little more flavorful with the butter sauce seeping into the seafood. I also find that the prawns were very fresh as well.
braised crispy noodle with seafood & crab roe, dessert
The stomach stuffer in our session was the braised crispy noodles with seafood and crab roe, a pretty luxurious dish that you could have as a whole meal in itself. The seafood, and especially those crab roe were super sinful and delicious, it was too bad that I was rather full by this time.
Like any other CNY set menu, a sweet ending was provided. For this purpose we were served with chilled dried lime and sea cococnut with aloe vera in longan soup (what a long name) and chilled mochi & Shanghai lotus pancake.
I thought the longan soup was perhaps a little bit too sweet, but the lotus pancake, being one of my all time favorite Chinese desserts, was quite awesome. The mochi was not something I remember though.
KY & Kerol at Ti Chen, Saujana Golf & Country Club
Overall I thought the experience at Ti Chen was pretty positive. Food was right up there with the other big boys and Saujana certainly provides a superior location in terms of ambiance and hassle free parking.
Details of the sets:
- 9 course auspicious good luck set (RM 1168++): salmon yee sang, braised crab meat seafood treasure soup, steamed river patin with hot & sour sauce, braised seasonal vegetables with dried oyster & duo mushrooms
- 9 course auspicious good fortune set (RM 1468++): double boiled cordyceps, flower with spring chicken soup, homemade roasted sesame pei pa duck, steamed sabah sea garoupa with tong kwai soya sauce, braised fish maw, sea cucumber & dried oysters with broccoli flower
- 9 course auspicious good health set (RM 1968++): double boiled free range chicken with ginseng soup, stewed chicken with chestnut, shiitake mushrooms and young bamboo shoots, steamed white pomfret with suprior soya sauce, wok fried prawns with butter sauce
The sets are priced for 10 pax, but you can also order them for minimum of 5 pax.
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
Ramadan is just around the corner so lets continue with the second instalment of buka puasa buffet 2014 review, this at The Saujana KL hotel’s new Charcoal restaurant, remodelled, redecorate, and definitely an improved version of the old Suria Cafe.
Charcoal is a new open-grill concept restaurant that was opened on the 6th of June, 2014, but a review of what the restaurant has to offer will come later, this post is solely about the Ramadan buffet, and this one is served under the stars by the poolside.
Ramadan buffet 2014 at The Saujana KL’s Charcoal restaurant
The Saujana is located near Subang airport, offering ample outdoor parking space free of charge. Situated directly next to the golf course and hotel swimming pool, the restaurant also enjoys a tranquil and beautiful view.
I was told that the spread we sampled represent only about a quarter to a third of what will be served during the fasting month.
The buffet is priced at RM 115++ per person.
Asian appetizer – kerabu hati ayam, kerabu mangga muda, kerabu kacang botol etc
Ramadan buffet at Saujana offers quite a variety of Asian appetizers that will surely please Malay food lovers. There’s kerabu hati ayam (chicken liver), kerabu mangga muda (young mango), kerabu kacang botol (long bean), kerabu nanas (pineapple), kerabu nangka, and even gado gado. These offer some intense sourish and spicy taste that opens up the appetite real well.
For those who wants to veer a bit towards the West, there’s a selection of Western dishes such as grilled asparagus with roast beef, chickpea with roasted pumpkin salad, and shredded salmon with zucchini julienne and wasabe mayo as well.
bazaar Malay and bakar stalls offering ayam percik, ikan bakar, and more
Like many ramadan buffets in town, the concept of food stalls is implemented here as well.
The bazaar Malay and bakar stalls offer nasi kerabu (the blue rice above), ikan bakar (grilled fish), sotong bakar (squid), ayam percik, as well as other classics such as otak otak.
grilled lamb, ulam ulam, soup, satey
Grilled lamb is also available here (basically at every Ramadan buffet I’ve been), and the version here did not disappoint either, the meat was tender and goes well with mint sauce.
If you like ulam like me, they have quite a selection with the accompanying sambal that includes my favorite – tempoyak, or fermented durian.
There’s also an Indian stall that serves putu mayam, tossai, masala vadai, coconut chutney, dal curry and more.
KY & Haze, with various main dishes including vegetable, meat, rice, curry, and seafood
When it’s time to fill up your stomach, main dishes such as ayam redang, nasi minyak, udang masak tomato (prawn), terung hijau (eggplant, one of my favorites!), danging kicap berempah (beef with dark sauce), gulai masam tenggiri (mackeral curry), and more are available. I find the taste true generally stays true to classic Malay cuisine.
fruits, desserts, traditional kuih, and drinks
Desserts is available in the form of various Malay kuih, bubur durian with pulut, pandan cream caramel, assorted French pastries, cheese cake, dodol, and fresh fruits.
Quality of food here is definitely top notch, and I think this would definitely be a place worth checking out for those who stays near this part of Klang Valley, and especailly those who love traditional Malay cuisine.
The Saujana KL,
Jalan Lapangan Terbang SAAS,
GPS: 3.108849, 101.578474
Tel: 03-7843 1234
It’s been a while since I last had a buffet dinner, and almost one year ago since I had my last eat-all-you-can dinner with Shah, so when Saujana Hotel asked for a review their Flavours of Sri Lanka promotion at Suria Cafe, I took the opportunity to kill two birds with one stone.
Suria Cafe at The Saujana Hotel
For those who are unfamiliar with The Saujana Hotel, it is located close to the old Subang Airport. The hotel has a beautiful 18 hole golf course right next to it that provides lush green views from most of its rooms and restaurants, including Suria Cafe.
Unlike most hotels in the city, parking space’s ample at The Saujana, and they are free. The only downside is that traffic along Jalan Lapangan Terbang Subang can sometimes be a bit of a nuisance during rush hours due to the LRT extension constructions lately. Something that might not be a problem anymore when you read this.
prawn baduma, lamb black pepper curry,
cashew and drumstick meat mitikirata, chicken red curry
From the 17 June to 27 June 2013, you can get a taste of Sri Lanka at Suria Cafe as the hotel brought three of the best chefs from Cinnamon Lakeside Colombo to provide their expertise in Sri Lankan cuisine.
Executive sous chef, Chef Clifford, senior sous chef, Chef Wijesiri, and chef Chandana lend a hand at the kitchen of Suria Cafe are the three Lankan-teers at work for this period. The two sous chefs combined to have over 60 years of cooking experience, so you know you’re not getting your food from any amateurs of the industry.
traditional festive yellow rice, beef curry, fish stew, Sri Lankan desserts
While this was the first time I had proper Sri Lankan food, it really did not taste unfamiliar. So far as ingredients and cooking method is concerned, it shows pretty big influence from South Indian cuisine due to geographical proximity and common colonial history.
Festive yellow rice looks similar to briyani but tastes a lot more subtle in flavor due to the lack of meat, it does however, go very well with stronger tasting dishes such as prawn baduma, black pepper lamb curry, or chicken red curry.
chicken and vegetable kottu, plain hoppers with lunu miris
While many of the dishes has some heat in it, they are generally not overly spicy for those who are already well versed with Malaysian food. One of the noted dish that I find quite unique was the cashew with drumstick curry, drumstick here is the seed pods for Moringa oleifera and not your favorite piece of chicken meat. Soft cashew and the distinct taste of spices brought a new experience to my taste buds.
whole lot of other selections on the buffet bar too
Chicken and vegetable kottu is a dish that looks pretty similar to the Nyonya “jiuhu char” but instead of cuttle fish and mengkuang you have shredded roti, vegetables, and chicken. It was pretty good.
My favorite dishes of the evening was the Sri Lankan hoppers, something that looks like our Indian Apom but comes with “lunu miris” – mixed of chili flakes, red onions, sea salt, lime juice, etc. It was like a spicy version of apom/pancake thingy that I wish I could get for breakfast by the streets. You can have hoppers with an egg in the middle as well.
the men behind the food on top, KY & Shah were only there to eat
In addition to Sri Lankan dishes, the buffet spread at Suria Cafe still includes many of the local favorites and some international dishes such as bread, cheese, apple crumble, soup, cakes, and more.
Flavours of Sri Lanka ends 27th June 2013 and priced at RM 90++ for buffet dinner, RM 70++ for buffet lunch.
Saujana Resort, Jalan Lapangan Terbang SAAS,
GPS: 3.108849, 101.578474
Tel: 03-7843 1234
Senja, which means dusk in Malay, is an Italian restaurant at The Saujana that oversees the lush green golf course and enjoys a spectacular sunset view with its alfresco dining deck by the side of the pond. I was invited to sample the MIGF menu created by their new head chef from Sicily – chef Filippo Giunta.
Senja at The Saujana, classy dining hall
The Saujana is a little different from most hotels in Klang Valley. Instead of everything in one giant building, it is spread out amongst the greenery. There are shaded walk ways from the main building to the different restaurants located by various ponds and gardens, giving the place a very relaxing, holiday ambiance.
The resort is fast becoming one of my favorites, stepping into the resort and immediately you’re in a completely different world of the hustle and bustle of KL even though you’re just half an hour away from the city.
bread with olive oil & such, and the amuse-bouche of the day
Anyway, lets get back to food. The MIGF menu is priced at RM 110/140/180 for 2/3/4 course dinner, or RM 220/280/360 with wine pairing. The menu is available the whole of October 2012.
We started out the dinner with some freshly baked Italian bread and a pretty tasty amuse-bouche (pre first course bite size food) of the day in the form of a deep fried risotto ball. Crunchy skin with the flavorful filling that carries a hint of mushroom, I liked it.
sparkling water, and Prosecco Cascine 7 NV
The first course is a choice of Sicilian Brood Bean Soup with Dil and Sun-dried Tomato or Sardine Beccafico Style, Rocket Salad, Fennel and Orange Reduction. The wine with these dishes is a glass of Prosecco Coscine 7 N/V.
first course – sardine beccafico style, or Sicilian brood bean soup
The sardine is apparently a Sicilian signature dish, the cleaned sardine is rolled up with breadcrumbs, pinoli (pine nuts), passolina, sugar, and lemon juice. It was one of the more interesting dishes I’ve tried lately. The rocket salad gives it a good balance, but the orange reduction did need a bit of getting used to.
This, or the savory brood bean soup, were both quite a big serving for fine dining dishes, I’m not complaining tho.
second dish – risotto with cream of pumpkin, or seabass tortelli with seafood ragout
The second course is a choice between Risotto with Cream of Pumpkin, Burratina Cheese and Fresh Sage, or Seabass Tortelli with Seafood Ragout and Porcini Foam.
The risotto was prepared al dente, which is well, the proper and only way to have risotto that’s sometimes misunderstood as being undercooked by less familiar diners. It was excellent and just appropriate to have some pumpkin this Halloween season.
The seabass tortelli lets us check off the skills of Chef Filippo in handling pasta, it was another dish we enjoyed throughly and definitely went well with the second glass of wine – Banfi Le Rime IGT 2010, a Pinot Grigio with a nice balance and clean finish.
3rd course – wrapped silver cod with aubergine, veal ossobuco Milanese style,
Banfi Le Rime IGT 2010
Moving on to the third course, you get to choose from a choice of the following dishes:
- Veal Ossobuco Milanese Style, Saffron Risotto and Sicilian Gremolata
- Wrapped Silver Cod Fish with Aubergine, Onion, Tomato ‘Cipollata’ and Basil Oil
- Stuffed Chicken Breast with Pistachio and Mint, Sicilian Caponata, Rosemary Roast Baby Potato and Red Wine Reduction
There’s a choice of Vigne Regali Principesse Gavia di Gavi DOCG 2010 or Banfi Chianti DOCG 2010. In another word, white, or red wine.
the huge chunk of bone marrow from the veal was irresistible
The fish was prepared impeccably and a work of art. The very thin aubergine gives the cod an extra dimension, and the onion and tomato base sauce offered a perfect compliment.
The veal though, is more of a straight forward meat dish that is bold and flavorful. The explosion of savory taste was a welcoming change of pace, and that chunk of bone marrow? Heaven, which is why it deserves a full size picture by itself.
desserts – chef Filippo’s Sicilian cassata and orange granita, or Szechuan pepper panna cotta,
Barone Ricasoli Castello di Brolio Vin Santo DOCG 2004
Dessert proved to be another platform for Chef Filippo to showcase his skills. Both choices were beautiful.
Szechuan Pepper Panna Cotta, Chocolate Sauce and Raspberry Sorbet is perhaps one of the most interesting desserts I’ve had all year. The panna cotta carries an undeniable hint of peppery taste that’s not something you’d expect in a dessert, but it does work very well in a, well, very unfamiliar way.
Chef Filippo’s Sicilian Cassata and Orange Granita is more “traditional” sort of dessert but one that’s not shabby either. The taste is close to ice cream cake, and the icy citrus in the shot glass provided an good cleansing to the palette.
We were served Barone Ricasoli Castello di Brolio Vin Santo DOCG 2004 to end the dinner, a very good dessert wine that is perfect for a sweet ending.
Ahfa, Azimy from The Saujana, and Chef Filippo Giunta
If you’re up to some Italian food that’s true to the origin, do give chef Filippo at Senja a try. I’m quite sure this capable chef from Sicily is here to stay.
Saujana Resort, Jalan Lapangan Terbang SAAS,
GPS: 3.108849, 101.578474
Tel: 03-7843 1234
Ah… red meat. The “newest” type of meat for me.
When I was growing up as a boy in Penang, I can’t recall an instance when mom cooks beef. Actually, due to her staunch believe in Kwan Yin and everything fantastic in the most confusing religion that is Taoism, she doesn’t even eat beef.
My very first experience in beef was probably that one time when my late dad took me to a beef noodle place (there was probably less than a handful of such stalls in Penang then) when I was in my teens.
Little did I know that years later, I’d have tasted some of the best beef there is. It goes to show that past performance is not indicative of future results… or something.
The Restaurant at The Club, Saujana Resort
Anyway, lets get back on topic.
I was invited to the somewhat confusingly named restaurant – The Restaurant at the equally curiously named hotel – The Club Saujana Resorts with the promise of Wagyu beef.
Wagyu beef basically refers to several breeds of cattle that is famous for their intense marbling characteristics, in another word, layers of unsaturated fat in the meat that provides very rich flavor. Wagyu is often regarded as some of the finest beef in the world.
The famed Kobe beef is a type of Wagyu beef, but only available within Japan and Macau.
our menu and chef Alexander Waschl
As for the hotel, The Club Suajana Resort is a very classy boutique style hotel that oversees the golf course with its lush greenery. Despite the misleading name, it is open to public (no membership or anything like that is needed.)
The Restaurant too reflects the same classy standard, with tastefully done interior and an alfresco dining area by the pool that provides a really nice ambiance. I felt severely under dressed when I was there in my collared t-shirt and jeans.
Our dinner was the degustation menu prepared by Chef Alexander Waschl from Austria, who was previously the Sous Chef at The Grand Hotel Kronenhof in Switzerland and was responsible for creation of the menus at the Kronenstubli Gourmet Restaurant which was awarded 16 Gault Millau points, the equivalent of a Michelin Star.
spiced Wagyu beef tartar, Wagyu beef carpaccio
Our first introduction to Chef Alexander’s creation came in the form of spiced Wagyu beef tartar (RM 128, ala carte) with piece of crispy potato roesti and pan-roasted quail’s egg with sour cream. The raw beef was rich and flavorful that the use of raw egg is unnecessary, which is where the quail’s egg filled in perfectly. Crispy potato roesti provided a welcoming change of texture too.
The first dish from the degustation menu was Wagyu beef carpaccio, a generous strip with Parmesan cream, Parmesan shavings, extra virgin oil and aged balsamic. The aged balsamic was wonderful, as with the Parmesan shavings.
The beef however, was a slightly too thick and a little difficult to chew if too big a chunk is fed into your mouth at one go. Don’t get me wrong, it was very good beef and chef explained that they cut it raw instead of frozen, and the serving size was to provide a good value for diners. I thought perhaps two thinner slices of beef would improve this dish a bit.
Wagyu beef cheek consommé
Next to come was the Wagyu beef cheek consommé, or in laymen’s term, clear soup that’s made from stock with ground meat and mirepoix (mixture of onion, carrot, & celery), among other things.
The one that was served to us was actually a two in one – consommé with ravioli and vegetable balls, and a saparate ravioli with minced meat in creamy sauce. The former light and subtle, and latter thick, strong, and flavorful. The combination worked pretty well though the essence of Wagyu beef is perhaps less apparent in this dish.
braised Wagyu beef cheek
Braised Wagyu beef cheek came next. A fried wantan with beef cheek filling sitting atop a slab of braised Wagyu cheek and oven roast vegetables. While the wantan was an interesting invention, I particularly love the slab of braised beef, it was so soft and smooth you could cut it with a blunt butter knife. Melt in your mouth type of goodness, I am missing it.
This reminds me of the similar dish at Tanzini Upper Deck, but I think executed better here.
Wagyu beef striploin
The main course was Wagyu beef striploin with black pepper sauce, garlic beans, horseradish moussline. Contrasting the beef cheek, striploin has a firmer texture but also with a richer taste to it that is released in the process of chewing. The black pepper sauce wasn’t overpowering, and the meat certainly did not disappoint. It was as good as it looked in the photo.
chef Alexander, dessert, PinkStilettos & Coco Wen (Hotel Manager), Suanie & KY
We concluded the dinner with a serving of very rich chocolate cake with raspberry sauce, fresh raspberries, and a scoop of raspberry sorbet freshly made with PacoJet (I want one!). The dessert was more than up to task as a conclusion to this dinner, as rich and as sinful as the dishes before it.
The 5 course Wagyu beef promotion at The Club Saujana Resort is available for the entire month of July 2012 and is priced at RM 350++ per person. Ala carte menu available too.
The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,
GPS: 3.10781, 101.57930
Tel: 03-7806 7000