Mövenpick Hotel & Convention Centre KLIA, the new international hotel and conference venue, is positioning itself as a leading culinary destination by showcasing Malaysia’s rich food culture and culinary heritage.
Mövenpick’s global reputation for quality cuisine now extends to Malaysia thanks to Sudirman Bin Wan Mansor, the highly skilled Malaysian executive chef, who is creating memorable dining experiences for guests at the hotel’s five restaurants, as well as catering for conference delegates.
Food is a passion in Malaysia and authentic local cuisine can be enjoyed alongside global gourmet delights at Temasya. This modern dining restaurant demonstrates the best of Malay, Chinese, Muhibbah, European and Mediterranean cuisines in a vibrant marketplace atmosphere, with live cooking stations, an open kitchen and a spacious outdoor terrace with a soothing water feature. Open from 6.30 am – 11 pm daily, Temasya is also ideal for guests arriving or departing on late flights at KLIA.
Diners can savour the sizzling pleasures of a traditional Middle Eastern barbecue at Bara, which is becoming extremely popular with guests for its mouth-watering selection of chargrilled kebabs, plus freshly-brewed teas from the Arabian Peninsula. This is the ideal option for a lively lunch or dinner with friends, family or colleagues.
Located adjacent to Bara, Redup offers a unique Middle Eastern twist on the traditional lobby lounge. As well as sipping aromatic teas or coffees, guests can savour freshly fired kebabs – an interesting and appetizing alternative to the usual hotel snacks.
Guests who are seeking a quick bite also have the option of visiting Beranda, a convenient café for power lunches and takeaway dishes. Located next to the Tabung Haji Convention Centre, this is the perfect place for conference delegates to sample authentic Malay specialties like satay, laksa and rojak, accompanied by teh tarik.
Finally, Sira is the “grab n go” lounge at Mövenpick Hotel & Convention Centre KLIA, which serves Mövenpick Ice Cream, sandwiches, pastries and regional sweet treats, plus traditional teas and coffees. This also provides a sophisticated setting for guests to sit, socialise or simply catch up with their emails.
“Whether guests are visiting for a conference, transiting through KLIA, or simply soaking up the ambience of our iconic new hotel, they will be able to enjoy exceptional culinary experiences expertly created by Chef Sudirman,” says Hairul Maharis, General Manager, Mövenpick Hotel & Convention Centre KLIA.
With its contemporary Islamic architecture and world-class facilities, nestled within 6.9 hectares of landscaped gardens, reflective pools and streams, the 333-room Mövenpick Hotel & Convention Centre KLIA is one of the most impressive and significant new properties to open in Malaysia for many years.
The Tabung Haji Convention Centre, which is directly accessible from the hotel and houses a vast 1,500-guest banqueting hall, pre-function area, exhibition hall, ten seminar rooms and VIP lounges, has also become one of Malaysia’s leading venues for international conferences and events, as well as serving as the departure hall for Malaysia’s hajj operations.
Under the guidance of its Malaysian master chef, Mövenpick Hotel & Convention Centre KLIA is set to become one of the country’s most exciting new dining destinations and a proud showcase Malaysia’s cultural heritage.
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