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| Fish Head Curry by chef Rossham Rosli |
Sunway Hotels & Resorts, the hospitality division of Malaysian conglomerate Sunway Group is tempting its diners by presenting signature dishes created by the group’s head chefs in its resorts in Malaysia, Cambodia and Vietnam. All seven signature dishes from around the region are now served at The Resort Cafe in Sunway Resort Hotel & Spa, Cafe West in Sunway Clio Hotel, Coffee House at Sunway Putra Hotel Kuala Lumpur, Sun Cafe in Sunway Hotel Georgetown and Sunway Hotel Seberang Jaya, The Restaurant in Sunway Hotel Hanoi and Sun Cafe in Sunway Hotel Phnom Penh. Said Colin Yeoh, Sunway Hotel & Resorts' group director of Food & Beverage Operation: “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 dishes.” These dishes are the aromatic Chicken Rice dish from Sunway Resort Hotel & Spa’s executive chef Peter Lee; Nasi Lemak Udang Berlada by sous chef Logaraj Danaraj of Sunway Clio Hotel; The traditional and aromatic Fish Head Curry from executive chef Rossham Rosli of Sunway Putra Hotel Kuala Lumpur; Char Kway Teowand a refreshing bowl of Cendol by executive chef How Tat Jui for both the Sun Cafés in Sunway Hotel Georgetown and Sunway Hotel Seberang Jaya; Deep Fried Spring Rolls from Sunway Hotel Hanoi executive chef Nguyen Diep Quan; and the Char Beef Lok Lak dish from executive chef Pan Sothea of Sunway Hotel Phnom Penh. Yeoh concluded: "Each of the chefs introduced, prepared and taught their countries' signature dishes [to the other chefs]; 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.”
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