Friday, October 06, 2006

October Promos At Sheraton Subang


Available from 24 September to 23 October 2006, the Ramadhan buffet serves up to more than 150 varieties of delicacies. To start off the exciting break-fast gastronomy, whet your appetite with lemang, ketupat, kerabu mangga, kerabu daging ala Thai, kerabu nangka, otak-otak, acar buah, kerabu taugeh and many more.

Try the selection of side dishes - sample 10 items that include ikan gelama masin, tempe goreng berlada, telur ikan goreng, keropok malinja, papedum and keropok ikan.

Head towards our soup counter for some hot piping soup. Partake in Sup Daging Berempah, Pumpkin soup with seafood quennel and roasted capsicum and Sup Ekor Padang.

Moving on to main courses are Nasi Maharani, Nari Bukhari, Ikan Tenggiri Asam Pedas, Kurma Rusuk Kambing Berkentang, Daging Bersamah, Ikan Bakar Air Asam, Ayam Apor Asam Jawa, Ikan Bakar dengan sos dabu-dabu, telur Surabaya, Sayur Masak Lemak Lodeh and many others.

Ending the meal experience on a sweet note, indulge in a myriad of goodies carefully selected and prepared by our Pastry Chef. Meanwhile, catch celebrity chef; Jaafar Onn and Haiza with their exhilarating performances and live cooking sessions featuring selected secret recipes like Rendang Tok’, Nasi Kunyit Daging Kerisek and Nasi Briyani Mawi’Kuzi Ayam Kak Siti, and many more daily.

Whilst indulging in the marvellous spread, guests will also stand a chance to win attractive lucky draw prizes. The grand prize is an exclusive getaway to 3 days 2 nights stay at The Westin Miyako Kyoto Japan. Other accommodation prizes include stays at Sheraton Krabi Beach Resort, Thailand, Le Meridien Thailand Resort, Sheraton Grande Sukhumvit, Thailand, Le Meridien Cyberport, Hong Kong, The Westin Resort Macau, Le Meridien Jakarta, Sheraton Bandara Jakarta, Le Meridien Kota Kinabalu, The Westin Kuala Lumpur, Sheraton Imperial Kuala Lumpur, Le Meridien Kuala Lumpur and other exotic destinations, electrical items, BM Home Spa aromatheraphy, hampers and lots more.

The sumptuous Ramadhan spread is priced as follows:

1) RM75++ per person (2 October – 20 October 2006)
at Melati Hall or Selangor Ballroom with performances by Jaafar Onn

2) RM75++ per person (24 September – 23 October 2006)
at Terazza Brasserie

Diners who dine up to a total of RM250 in a single receipt, a discount voucher of RM50 will be given for redemption.

What’s more? Guests can also collect 2 X BonusLink Points for this Ramadhan promotion. So come and dine with family and friends this festive season!

For more information or reservations, please call (03) 5033 7450/ (03) 5031 6060 extn 3023.


Ideal as a tea time treat, Café Aroma’s cake-of-the-month; Almond Caramel Cake is truly decadent. Created under the expertise of Chef Yati, this Almond dacaqoise cake is liberally filled with almond gianduja. Caramelised flakes of almond are generously sprinkled on top of the cake. Rosettes of pralinosa are beautifully arranged to complete the cake.

The cake-of-the-month is available daily at RM65++ per kg.

Besides cakes, Café Aroma is also a treasure trove for other sweet pastries and pralines – irresistibly displayed at the pastry counter. A range of baguettes and sandwiches are available as well – have them for a meal or a snack.

More than just pastries and sweets, you can also opt to select appetizers and salads, soups, Western and local favourites from an a la carte menu. Café Aroma associates will recommend local dishes such as Fried Noodles ‘Mamak’ Style or for something with a Western flair, the Penne Fruitti de Mare.

For reservations and placing of orders, please call (03) 5031 6060 extn 1919.


Set within a traditional Japanese-styled cottage and secluded amidst the lush landscape of Sheraton Subang Hotel & Towers’ Japanese garden, the teppanyaki experience is a lively one. The teppanyaki chefs bustle around behind the ‘teppan’ with guests seated comfortably, whilst watching the live cooking of the chefs preparing their meal on the grill in front of them.

The first set is definitely for cod fish lovers. It comprises Canadian Cod Fish with Fruit Sauce and served with assorted vegetables of beansprout and edamame.

For more produce from the sea, there are 3 teppanyaki sets specially devoted to shellfish. The Half Shell Scallop with Ginger Sauce comes with an assortment of vegetables of green zugginni stick, yellow zugginni stick and egg-plant stick. If you have a penchant for crabs, the Crab Claw with Spicy Spring Onion Sauce is served with asparagus, onion and tomato. Whilst the Tiger Prawn with Wasabi Mayonnaise is mouth-watering and served with fresh broccoli, young corn and baked mashed potatoes.

For those who prefer something other than seafood, they can opt for the Beef Roll with Soya Butter Sauce – this beef teppanyaki set is served with assorted mushrooms of enoki, shimeji and shitake. Altenatively, the Spring Chicken with Garlic Soya Sauce is an ideal choice. Have it served with burdork root, carrot and yam noodles.

Each teppanyaki set is served with garlic rice and miso soup. Avaliable for lunch and dinner at Miyako from now till 30 November, 2006, the teppanyaki sets are priced at RM65++ per set.

For reservations, please call (03) 5031 6060 extn 1973.


Simply refreshing with a burst of honeydew juice blended with healthy yoghurt, fresh milk, Monin caramel syrup and peach fruits, this mocktail is a real thirst quencher. ‘Sheraton Recharger’ is priced at RM25++ per glass, and available daily in October from 5.00pm to 11:00pm.

For an excellent selection of delicious canapés and snacks, Piano Lounge’s Exclusive Evening Cocktail is an ideal way to unwind with in the evenings. Savour Beef with Green Puree, Fennel Bruschetta, Seafood Vol-au-Vent, assorted sushi and many more! Available daily from 6.00pm to 8.00pm, it is priced at RM30++ per person (food only) and RM40++ (inclusive free flow of coffee or tea).

Cosy and elegant, the Piano Lounge also serves a wide variety of liqueur and specially concocted cocktails and mocktails. It opens from 10.00am to 12.00midnight, with happy hours from 5.00pm to 8.00pm daily.

For reservations, please call (03) 5031 6060 extn 1918.


This month, Chef de Cuisine of The Emperor, Louie Hoi, has conjured up 7 creative methods to prepare his crustacean friends. When you order Australian Mud Crabs, Snow Crabs, Flower Crabs or Soft Shell Crabs, you may now have them prepared in a variety of methods. For instance, request for your crab to be wok-fried with Lemongrass. Or substitute the lemongrass with Salted Egg Yolks. For something with a flavourful twist, have the Chef wok-fry the crab with Spicy Butter Cream Sauce. Alternatively, have your crab prepared in a different method – home fried with Spicy Sauce and Bun.

The Steamed Crab with Chrysanthemum is served with an unmistakably sweet, floral fragrance. In keeping with today’s increasingly health-conscious society, Chef Louie has also been inspired to create two unique crab dishes. One of them is Wok-fried crab with Cinnamon and Chinese Herbs. “Chinese herbal medicine is one of the great herbal systems of the world, with an unbroken tradition going back to the 3rd century BC”, explained Chef Louie, when asked why he chose to incorporate Chinese herbs in his cooking method.

Prices start from RM80++ onwards.

Available from 10 October onwards, get your dosage of Hairy Crabs at The Emperor. Look out for Steamed Hairy Crab that is served with Ginger Tea and Home-made Vinegar Sauce. In conjunction with the ‘crab season’, a special ‘Stylishly Hairy Crab’ menu is available for the sampling. A combination of Soup, Steamed Eggs, Hairy Crab and Noodles, this set menu is stylishly presented at your table and priced at RM120++ for lunch and dinner.

Whilst enjoying the luscious crabs, why not complement them with a sip of Chinese Rice Wine? Known for their nutritious values such as boosting immunity levels, the ‘Hua Tao Chew’, ‘Nu Er Hong’, ‘Chen Sao Chiew’, ‘Mao Tai’ and ‘Wu Liang Ye’ are bound to make your crabs taste even more delicious. Emperor’s Chinese Rice Wine is available at RM89++ per bottle.

For reservations, please call 03 5031 6060 extn 1954.


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