Resort Cafe's "A Bustling Asian Food Hall" & FUZION "Local Street-Food Bazaar" at SUNWAY RESORT HOTEL & SPA

In the lead up to the 2015 Raya celebration, Sunway Resort Hotel and Spa has carefully curated 2 different ambiance showcasing a kaleidoscopic range of food offerings and a team of chefs who will be cooking up a storm of over 400 authentic and nostalgic festive and traditional favourites at the newly opened all-day dining restaurant, The Resort Cafe and Fuzion from 18th June 2015 to 16th July 2015, serving nightly for dinner from 6:00pm to 10:30pm.

Maintaining the true essence of the familiar tastes and cooking style, diners will be able to feel the bustling energy through its local and nostalgic delicacies, Malaysian street and hawker food favourites, and specialty dishes from the Malay Archipelago with specialties from Malaysia, Singapore, Indonesia, as well as specialties from Thailand, Vietnam, China, Korea, Japan and delicacies of the season from the Middle Eastern region.
Leading the brigade of over 60 chefs at both The Resort Cafe and Fuzion for the season is Malaysian Chef Pathiban Nalliah. The team is gearing up to entice diners with melting pot of well over 400 delectable festive dishes, on rotation daily, as part of the buffet spreads. Diners are in for a treat with the lively energy at the cafe with its interactivity and flavours of nostalgic and traditional dishes from Malaysia and around the region, while over at Fuzion, opened for the season with "Live Street-Food Bazaar" showcasing 10 'live' action stations of local street-food favourites and six (6) Kawah stations, set outdoors at the Fuzion Terrace with lively interaction for a feast of the senses.
Both restaurants will serve the festive buffet every evening from Thursday, 18th June to Thursday 16th July 2015 starting from 6:00pm to 10:30pm nightly. Dinner at The Resort Cafe is priced at RM168 nett per adult and RM78 nett per child aged between 6 to 12 years old, while dinner at FUZION is priced at RM138 nett per adult and RM68 nett per child aged between 6 to 12 years old.
Outdoor Kawah Station
The Middle Eastern Jordian-born Chef Ala'a Ali
Middle Eastern dishes: Ostrich Sharwarma, Saudi Prawn Kabsa, Saudi Chicken Kabsa (Biryani), Stuffed Chiken with Freekeh, Lebanese Hummus and Shish Tawook...etc
Chef Parthiban's award winning Bubur Lambuk Ayam Madu Istimewa Kampung Raja
Soup Gearbox Turbo is the must try dish. The popular perennial favourite, cooked over slow fire for 8 hours and served in a large cauldron, providing with a visual feast and aromatic treat. The bone marrow contained in the bone has a rich succulent flavour and the broth is fragrantly good, it's say beneficial for health including improving brain functions, promoting healthy skin and reducing inflammation.
Churrasco and Rotisserie, including tender and juicy grilled-to-perfect meat on large skewers such as Wagyu Beef, Venison, Chicken, Lamb, Rabbit meat, various type of seafood and fruits. Complemented by the chefs' range of home-made sauces and side dish which includes Feijoada (a stew of black beans) and accompanied by flavourful sauces like Chimichurri, Guava, Mustard and Thai Chilli Coriander.
Mee Rojak
Pengat Labu
Coconut Shake (Melaka Style)
Fresh Seafood on ice including Clams, Prawns, Half Shell Mussels, Slipper Lobster, Flower Crabs, Salmon Sashimi and Tuna Sashimi.
The Noodle Corner: Soup and gravy based noodles, from Chef Raymond's signature Nyonya Laksa Mee, Mee Rebus, Laksa Utara, Mee Curry Seremban, Prawn Bee Hoon Soup, Prawn Mee to Soup Bebola Ayam Medan Selera.
Roti Station: Murtabak, Roti Pisang, Roti Jala and Roti Tisu
Ikan Bakar Station
Rendang Tok with Lemang and range of lauk pauk/ dishes from around Malaysia
Salad and fruit Towers
Featuring favourite a comprehensive range of local and international fruits, Asian salads such as Rojak Buah, Som Tam and Ulam-ulam with local dressing including Sambal Belacan, Cincaluk and Budu.
Desserts: Malay Kuih-Muin like Tapai Ubi, Kuih Wajid, Kuih Lompang, Apam Kelapa, Dodol, Kuih Seri Muka, Pulut Inti Kelapa and Kuih Siput along with soup-based desserts like Bubur Cha Cha, Pengat Pisang, Pengat Labu and Bubur Kacang Merah.
The dessert bar: Cakes, Ice Cream, festive cookies and chocolate fountain with various condiments
Meanwhile at FUZION'S Live Street-Food Bazaar, Level 1
Key highlight will be the 10 'live' action stations and 6 kawah stations (Rendang Daging Tok, Guali Ikan Masin Nenas, Ayam Masak Merah and a variety of Gulai Seafood) which will be set outdoors by the restaurant terrace, where the chefs will conjure up a feast of local street food favourites as well as over 100 dishes on the buffet. The Celup-Celup or Lok-Lok Assam Pedas Station, The Nasi Station (on rotation: Nasi Hujan Panas, Nasi Minyak, Nasi Tomato, Nasi Briyani Ayam, Nasi Pelangi, Nasi Dagang Arab and Briyani Telur), The Fried Noodle Station (Fried Seafood Glass Noodle, Fried Nyonya Bee Hoon, Fried Mee Mamak, Fried Kway Teow with Cockles, Fried Mee Jawa and Fried Bee Hoon Siam), Chef Parthiban's award winning Bubur Lambuk , The Goreng Station (Pisang and Cempedak Goreng), Satay Station, Kambing Golek Station, Warung Roti Station, Lemang and Ketupat Station and Kukus Station.
For dinner reservations at The Resort Cafe or Fuzion, diners can call
+603 7495 2009/ +603 7492 8000 to secure preferred seats and tables. Advanced reservation or encouraged. Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected] or [email protected]


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