MIGF 2012 The Restaurant in The Club Saujana

Set in the tranquil setting at The Club Saujana Resort, surrounded by the lush tropical gardens, The Restaurant offers unconditional privacy, personalized service and exceptional food in a posh, elegant surrounding. The restaurant name is called “THE RESTAURANT” and not just a statement. Every time when my customer ask me for a good place for dining, weekend retreat and conference. I sure get screwed. Why? They ask me where can I get a luxurious conference room to house some oversea VIPs. I said “THE CLUB”. They started to stare at me already. Then when I said for dining within the area? I said “THE RESTAURANT” . The name is simple but when answering people have to add the word “SAUJANA“. Sometime I have to drive them over only they believe.

Offering an eclectic menu of modern European cuisine, The Restaurant also offers an extensive wine list and cigar selection to accompany.

Talk about the ambiance, is nothing but first class service and ambiance.

Plush sofa with wooden works around are stunning that gives the retro feel like an English living hall. Service are on thumbs up level. Imagine if you ask where is the toilet, they not just point the location. They escort you there. This is what we call world class service.

The Restaurant is known for its bold and inspiring menu creations. The Restaurant’s Head Chef, Austrian born Chef Alexander Waschl has already made a solid stamp on his creations. Part of the team that earned 16 Gault Milau points previously in Switzerland, which is the equivalent of a Michelin Star, Chef Alexander brings an exciting edge to his creations here at The Restaurant.

In celebration of the Malaysian International Gourmet Festival (MIGF 2012) this year, There are a total of 6 courses in the MIGF menu – diners can choose to have a minimum of any 3 courses from the menu.

A serving of awesome bites for us to snack on while waiting for our foods.

All were fresh made and I can still feel the warmth of the break sticks.

The 1st Amuse Bouche

The night start off with a round of appetizer where it consist pieces of rolled-up Smoked Duck, Foie Gras Terrine, Pear Wantan and Chef Waschl’s signature Foie Gras Ice Cream! He created this amazing ice cream last year, it has become the singularly most popular and often-requested item on the menu.

For a beginner on this dish, don’t think what is that. Just enjoy it. The silky smooth and creamy texture are exactly like Haagen Daz ice cream.

The smoked duck and pear wantan are old school food from his home town back in Austria.

The terrine are perfectly done too.

The Starter dish is Grilled Salmon Medallion Horseradish with Parsley Oil.

The salmon were grilled to perfection and sits on a plate of thick luscious creamy sauce. Chef Waschl explained that there’s no cream in the recipe but rather, it’s a very classic rendition using potatoes and milk and of course, his secret methodology. The parsley oil gave it not only a dash of pretty green, it’s also very aromatic and well with the briny sweetness of the salmon.

There are 3 choices under “Mains”.

The round shaped meat ball looking is the lamb patty. It packed plenty of oomph once your teeth sink in. Paired with the paprika sauce gives it a hints of spiciness.

 (Center)Pulled Lamb Shoulder and Potato Goulash in Paprika Gravy, Sour Cream gives a plate of lamb goodness for those who appreciates them. I am not a lamb person but somehow I clean the plate. The sauce compensate the taste to a perfect balance and not to strong in smell if you dip more on the sauce.

Olive Oil Poached Halibut, Halibut Ravioli, Green Asparagus, Semi-dried Tomatoes

This is one of the perfect halibut I ever had. There’s the Olive Oil Poached Halibut, served with Halibut Ravioli sitting on top of several crunchy Green Asparagus matched prettily with a few Semi Dried Tomatoes. I must say this was by far the best execution of halibut I have tasted in a while and Chef Waschl elaborated the rationale behind his chosen method of cooking this fish: poached in olive oil. It seems olive oil is the perfect medium to cushion the tender halibut to seal in its sweetness so that it presents the best texture: softly succulent and bursting with its natural marine flavours.

 The 2nd Amuse Bouche

We thought we were going to 2 mains at most. And Chef’s Black Angus Beef Striploins were basking atop a generous portion of Braised Beef Cheek, accompanied by Baked Capes Mushroom Ravioli, Garlic Roasted Spinach with Celeriac Puree greet us with 4 juicy strips!

Ohh la la …. I will never say no to this! They were striploins perfectly done and from the photo you can tell they are really good.  With a glass of red wines, it is to die for.

Then for a finale chef personally greet us on our table with a surprise.


This is our dessert~! A doze of lethal combo which cause me on sugar rush whole night. Cake and Mousse from Dark Chocolate with Mango Praline and the chef personally came to our table to scoop us the Mango Sorbet.

Head Chef Alexander Waschl

The Menu Prices (per person without Wine Pairing) are:

Any 3 courses : RM150++
Any 4 courses : RM170++
Any 5 courses : RM190++
Any 6 courses : RM210++

The Restaurant also offers an extensive wine list and cigar selection to accompany.

The Restaurant operates for breakfast 6.30am – 10.30am, Lunch 11:30 to 15:00 & Dinner 19:00 to 22:30.
For dining reservations, please call +603 7806 7000 ext 6722 or email: dine@theclubsaujanaresort.com or visit www.theclubsaujanaresort.com

The Restaurant
The Club Saujana Resort
Jalan Lapangan Terbang SAAS
40150 Shah Alam

Some of the descriptions were quoted from www.pureglutton.com. Credits goes to them.
This entry was posted in KL on by .

About email2me

A GPS Friendly food blogs featuring foods from backstreet to fine dining. Food POI does not do much in depth review on the foods but we provide sufficient info and details on what to order so that it won't spoil your dining appetite.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.