SUNWAY VELOCITY HOTEL RISES IN CHERAS

Hot on the heels of Sunway Velocity Mall opening in Cheras comes the debut of 351-room Sunway Velocity Hotel in September. Aimed at the mid-market segment, Sunway Velocity Hotel is the largest and transit-oriented hotel in the Cheras vicinity. 

Operated by Sunway Hotels & Resorts, the hospitality division of leading Malaysian conglomerate Sunway Group, the Hotel is part of Sunway’s integrated development project in that area comprising the adjacent Sunway Velocity Mall, office towers, serviced residences, a medical centre and a two-acre central park.

The Hotel team was out in full force on the opening day including Sarena Cheah, MD of Sunway Property, Malaysia and Singapore, and Kelly Leong, Cluster Director of Operations, Sunway Hotels & Resorts.

According to Leong, Sunway Velocity Hotel anticipates to chalk up 75% occupancy in the first year. “Cheras is a mature market with a generous business population in the trading and industrial segments. About 60% of the Hotel customers will be corporate and 40% from the leisure segment. Malaysians will form the 60% bulk while the balance will come from Singapore, China and travellers from the Asia-Pacific region.

The Sunway Velocity Hotel team put on a lively performance to herald the Hotel opening

“In addition to the catchment of office tower tenants and healthcare tourists from the upcoming medical centre, potential customers will come from the future Tun Razak Exchange (TRX), Bukit Bintang City Centre and the KL City Centre.”

Another advantage of the Hotel is its synergistic position with 1.5 million foot traffic coming from Sunway Velocity Mall’s 500 retail stores, 150 F&B oulets, various entertainment centres and recreational facilities. Connectivity won’t be any issue as the Hotel is linked to the Light Rapid Transit (LRT) and two underground Mass Rapid Transit (MRT) Maluri and Cochrane stations.

Three categories of guest rooms: 266 Superior, 67 Superior Plus and 18 Superior Premier Rooms are available. Bold, geometric patterns and nature-centric shades of green, yellow and gold are prevalent throughout the interior scheme.

The Superior Plus rooms can accommodate triple-sharing with an extra bed. Even better is the corner Superior Premier rooms with a loft-like layout, complete with an expandable settee that can turn into a queen-size sofa bed.

Mod-cons include complimentary WiFi and wired broadband internet connectivity, LED Smart TV, electronic in-room safe, coffee/tea making facilities and a mini fridge. Every room also comes with a complimentary Snack Tray of instant noodles, biscuits and soft drinks.

An outdoor infinity pool, 24-hour fitness centre and a 12-seater boardroom form part and parcel of the Hotel’s pragmatic facilities. Light refreshments for dine-in and takeaway are served at the Hotel’s express café whilst the mall’s extensive F&B options should leave guests spoiled for choice.

For reservations, call Sunway Velocity Hotel, tel: 03-2726 3988. Website: velocity.sunwayhotels.com

BLAST FROM THE PAST AND SARAWAKIAN FOOD AT PAYA SERAI

Chef Abd Razak Omar and his Paya Serai brigade has been doling out a vast array of Malaysiana for over three decades now. The seasoned culinary team is showcasing Everything Malaysian buffet-style now until 14 December. Every night, Paya Serai’s most iconic dishes will take pride of place and tempt diners.

Biryani in Claypot with Chicken Tikka Masala will serve as the antidote to Monday blues. Cooked to fluffy perfection, we enjoyed every mouthful of the spice-scented basmati rice embedded with delectable chunks of chicken at the recent media preview.

Tuesday evenings herald the appearance of comforting Gulai Kawah or Lamb Stew with Local Herbs & Tapioca. Redolent with heady ground spices and local herbs, feisty flavours hugged the tantalising curry chockful of marrow-rich bones and tender meat that enticed us to pile on more rice to complement the speciality.

The classic Chinese dish of Braised Eight Treasure Duck slated for Wednesdays hit the sweet spot for me. Filled with dices of carrot, baby corn and mushroom, I was filled with nostalgia as I savoured the fall-off-the-bone tender duck meat.

Chef Abd Razak’s signature Salmon Fish Head Curry with Yoghurt is the show-stopper come Thursday nights. We relished the complex spice profile of the rich, creamy curry doused over plain rice.

Die-hard fans of Paya Serai will also be delighted to know top billing fare such as Assam Pedas Melaka, Beef Rendang, Ayam Bakar Palembang and Chef Suhaimi Juri’s much-requested Nyonya Curry Laksa are part of the crowd-pleasing culinary entourage.

SARAWAKIAN FOOD FEST (6 November – 14 December) 

From the Land of Hornbills, Sarawakian native and guest chef Jamilah Raduan of Hilton Kuching will tantalise the tastebuds with a repertoire of authentic Sarawakian delicacies.

 

The gastronomic spectrum of distinctive Sarawakian dishes reflects the state’s diverse multi-cultural tapestry and culinary heritage. Opening gambits to tease the palate include Fish Umai, Rojak Sarawak, Rebung Bercili and Nenas Sarikei.

Slices of seabass marinated overnight with vinegar, lime juice, ginger, red chilli, salt and pepper, the Fish Umai is Sarawak’s version of ceviche or raw fish salad. Mildly hot and zesty, the appetiser is also made with prawns.

Locally made belacan (shrimp paste) lent a savoury depth to the dark treacle-like sauce for Rojak Sarawak. Used as a dressing to toss the hodge-podge of green papaya, yambean, pineapple, mango and cucumber, the mouth-watering fruit salad primed our palate for the state’s other mainstays.

 

We then grappled with the fleshy terubok, Sarawak’s native fish known as ‘toli shad’ or Chinese herring. Just proceed with caution as the delicious Baked Terubok with Special Sambal is riddled with small needle-fine bones.

Chicken Cooked in Bamboo a.k.a. ayam pansuh proved easier to handle as the speciality consists of chopped chicken pieces cooked with native herbs stuffed into tubular bamboo.

Expect hot, zingy accents to leave your tongue tingling when you sample dishes such as Black Pepper Beef and Rebung Goreng Bercili – Bamboo Shoots Stir-fried with Chilli Paste and Oyster Sauce. The ingredients used are representative of Sarawak’s seamless melding of its wondrous multi-cultural diversity; a cohesive mingling of Malay, Chinese, Indian and indigenous communities.

Colourful and intricate Sarawakian Layer Cakes flavoured with vanilla, banana or mint with chocolate will ensure you leave on a sweet note from the Sarawakian Food Fest at Paya Serai.

The dinner buffet at Paya Serai is available Sunday-Thursday from 7pm to 10.30pm at RM125 nett per adult and RM75 nett per child. Weekend high tea buffet (12.30pm-4.30pm) is priced at RM135 nett per adult and RM80 nett per child.

For reservations, please call Paya Serai, Hilton Petaling Jaya, tel: 03-2264 2496 or visit: Zestpj.com