Luxurious Magazine review of the Restaurant at the Club at Saujana Resort in November 2011
Luxurious Magazine were kindly invited to visit the luxury Club at Saujana Resort and during our visit it was obvious that the restaurant (simply called the ‘Restaurant’) was something that would need to be experienced and written about. As we moved around ‘the Club’ we constantly passed the Restaurant at the Club at Saujana Resort, a long contemporary looking restaurant with a terrace overlooking the water feature. A quick walk around the interior revealed a long show kitchen, high quality furnishings, large display cases with fine Wines and Champagne’s by the entrance and outside fine dining should you decide to go for something a little more romantic.
The Ambiance at the Restaurant at the Club at Saujana Resort
We turned up right on time for our 8:00pm booking and was warmly greeted, we were led to our table, the subdued lighting interdispersed by warm glow of candles on the tables, the whole feel was of romantic fine dining, something that my wife was quite excited about. After being seated we were given the extensive drinks menu, I opted for a recommended Australian Red and my wife, her usual freshly squeezed fruit juice. The Restaurant at the Club at Saujana Resort is run by Austrian Chef Alexander Waschl, a young strapping head chef of only 30, and the recent recipient of four awards at the Malaysian International Gourmet festival. Chef Alexander warmly greeted us and made a few suggestions from the menu, as is my usual way, I said “You choose, all I want is the best food you can possibly cook”, and with a smile on his face he said “No problem” and left us to savour the relaxing and romantic atmosphere. A look around our table revealed a tray of natural sea salt, quality accoutrements and other fine tableware. Prior to our food being delivered we were presented with a selection of handmade breadsticks and wafers coupled with fresh butter.
The food at the Restaurant at the Club at Saujana Resort
I must apologise in advance as I don’t have the full details of the food we ate at the Restaurant at the Club at Saujana Resort, this is a testament to the fact that both my wife and I heartily tucked into the food expertly prepared for us by Chef Alexander and were swept along on this culinary adventure completely caught up in the flavours and textures we treated our palettes to. All of the dishes that we tried came to us beautifully plated, previously we tried another one of the resorts restaurants, the Italian Senja Restaurant where we lauded the food, however we must say and with just a little urging from my wife that the dishes created by Chef Alexander Waschl were in respect of taste, texture and flavour at least the equal of the food at the Senja Restaurant. Some of the highlights of the meal at the Restaurant at The Club at Saujana was the Wagyu Beef (also known as Kobe, Mishima, Matsusaka, Ōmi beef and Sanda beef), a hearty Supernova for your taste buds, the incredible Foie Gras experience and the astonishing desserts. We have absolutely no negative comments when its comes to the food at the Restaurant, only fond memories of the flavours. Chef Alexander was also eager to hear what we thought of the food and sat down with us afterwards to ask for any suggestions for improvement to which he recieved nothing but praise.
Summary of the Restaurant at the Club at Saujana Resort
When you decide stay at a ‘luxury Urban Resort’ such as The Club at Saujana, you definately need to complement your stay with high quality fine dining and service and in this respect the resort hits a ‘Home Run’. The Restaurant at The Club at Saujana Resort takes food seriously, and this is obvious in the excellent food served and whole ambiant experience. Chef Alexander Waschl is a fine example of a young talented Chef that really wants your culinary experience to be all that you would want and just as importantly everything that he would want. All in all, a thoroughly enjoyable romantic evening and the Restaurant at the Club at Saujana Resort is somewhere that will need to be sampled by us again and again.