Sunway City, Selangor, Malaysia – Sunway Hotels & Resorts, the hospitality division of Malaysian conglomerate Sunway Group, is set to whisk diners away to a special place and moment, one plate at a time with its Signature Dishes a la carte menu featuring seven (7) well-known and favourite dishes presented by the respective Head Chefs at the Sunway Hotels & Resorts in Malaysia, Cambodia and Vietnam.
Available daily from 11.00am to 11.00pm, all seven (7) signature dishes from around the region are served at The Resort Café in Sunway Resort Hotel & Spa, Café West in Sunway Clio Hotel, Coffee House at Sunway Putra Hotel Kuala Lumpur, Sun Café in Sunway Hotel Georgetown and Sunway Hotel Seberang Jaya, The Restaurant in Sunway Hotel Hanoi and Sun Café in Sunway Hotel Phnom Penh.
“Each of the chefs introduced, prepared and taught their countries' signature dishes; this gave them an opportunity to learn about ingredients, cooking methods, flavours and the art of plating as part of the cultural twist in preparing the Sunway Hotels & Resorts' signature dishes.
We are excited to introduce these dishes, as part of our on-going commitment to consistently curate authentic and sensational dining experiences that excite our diners' palate. The menu features a range of favourite and traditional dishes representing the locations our hotels operate in; allowing our diners from these locations to savour all seven (7) dishes.” said Mr Colin Yeoh, Sunway Hotel & Resorts' Group Director of Food & Beverage Operation.
The dish featured by Sunway Resort Hotel & Spa was developed by the Hotel's Executive Chef Peter Lee, is the aromatic Chicken Rice, a classic dish and beloved by people all over Asia. The dish offers a choice of perfectly poached chicken or crispy garlic-roasted chicken, served with fragrant rice, traditional dark soy sauce, home-made chilli sauce and ginger sauce.
Sous Chef Logaraj Danaraj from Sunway Clio Hotel presents the Nasi Lemak Udang Berlada which by default is considered as the national dish of Malaysia. Chef Loga's Nasi Lemak is served with spicy prawn sambal cooked with fresh herbs and spices, accompanied by coconut and pandan infused rice, hard-boiled egg, cucumber, fried anchovies and peanuts.
A pot of jewel awaits, a dish by Executive Chef Rossham Rosli of Sunway Putra Hotel Kuala Lumpur featuring the traditional mouth-watering and aromatic Fish Head Curry. Cooked with fresh fish head and vegetables such as lady's finger and eggplant, and served with steaming hot white rice, this dish is food for the soul.
No trip to Penang is complete without having a bowl of freshly fried Char Kway Teow and a refreshing bowl of Cendol. Over at Sun Café in both Sunway Hotel Georgetown and Sunway Hotel Seberang Jaya, Executive Chef How Tat Jui ensures that diners are able to relish in these dishes when they stay at any Sunway Hotels & Resorts. The charred aroma of the Char Kway Teow of flat rice noodles wok-fried with fresh ingredients like prawn, cockles, fish cake, crabmeat, squid, egg, chilli paste, bean sprouts and chives in soy sauce will surely satisfy cravings, while a bowl of Chef How's authentic Cendol is a sweet ending to any meal.
Presented in almost every menu in a Vietnamese restaurant, the Deep Fried Spring Rolls is a great appetiser or even a main dish eaten with rice or noodles. Sunway Hotel Hanoi Executive Chef Nguyễn Diệp Quân's spring rolls are crunchy on the outside, and hot and flavourful on the inside. Diners will get a choice of ground meat – shrimp, crab, chicken or beef wrapped in rice paper with mushroom, carrot, bean sprout, jicama, egg and rice vermicelli, and deep fried until golden brown. A perfect blend of sweet, sour and salty dipping sauce accompanies the dish to add that little extra “oomph” to the spring rolls.
The Char Beef Lok Lak is a dish of both French and Chinese influences which is popular in Cambodia promising a hint of salty, sweet, sour and spicy, hitting all the right senses that makes Cambodian food truly unique. It is a comfort food for many including Executive Chef Pan Sothea from Sunway Hotel Phnom Penh who brings this flavourful dish for all to enjoy. This traditional Khmer dish consists of marinated stir-fried beef tenderloin cubes in light brown sauce, served with rice, green salad and fried egg.
The new Signature Dishes menu is available from 11.00am to 11.00pm daily at The Resort Café in Sunway Resort Hotel & Spa, Café West in Sunway Clio Hotel, Coffee House at Sunway Putra Hotel, Sun Café in Sunway Hotel Georgetown and Sunway Hotel Seberang Jaya, The Restaurant in Sunway Hotel Hanoi and Sun Café in Sunway Hotel Phnom Penh.
For more information, visit www.sunwayhotels.com or for reservation, please contact the specific dining outlets to secure your seats.
By Stephanie Yong