Friday, April 30, 2010

May Promotions


Shellfish Promotion
3rd - 12th May 2010
BBQ Buffet Dinner extended with our favorite crustaceans!
RM 75++ per adult, RM 37.50++ per child


Air-Flown Promotion
1st - 31st May 2010
Every Tuesday (lunch and dinner)
Freshly flown fish straight from Japan
Specials include: isaki (grunt), hobo (bluefin gurnard), katsuo (skipjack) and other Japanese delicacies

Mother's Day Cooking Class
22nd May 2010, Saturday (11am - 2pm)
For Mother and Child, RM 75nett per pair
Learn how to make your own sushi and maki rolls, and later enjoy the fruits of your labour and a delicious Japanese lunch
All participants will receive a goodie bag with their own personalized aprons and sushi making starter kit!


Noodle Fair
11th - 21st May 2010
Choose from our Noodle Set Menus including all-time favourites like Braised Lala Yee Mee, and Szechuan Loh Si Fan
Starting at only RM 18++ per set
All noodles come with complimentary seafood beancurd
Perfect for a quick lunch (minus the hassle of fighting for parking!)

Tuesday, April 27, 2010

A Good Deed

Our Eat and Drink team decided to get down and dirty and organize our own Corporate Social Responsibility activity.

We cleared out our closets and collected used clothes for the boys and girls of Rumah Ozanam, in PJ.
Rumah Ozanam is a home for abused, neglected and abandoned children. It houses approximately 34 children, aged between 9 and 22 years, 11 of whom are already attending college.
Above: Some of the clothes collected by the Fu Rin team
Below: Our F&B Coordinator Dora sorting the clothes
Dora says: "Look what I found!"

Norhan says: "Do you think this suites me?"

Above: Unloading the clothes
Below: Asst. Director of F&B, Raj in action!

The team heading out for drinks afterwards.
(That's me on the left!)

Sunday, April 25, 2010

Japanese Cooking Class for the Ladies of Glenmarie Court

24th April 2010, Saturday - After the success of our Japanese Cooking Class for the Ladies of Glenmarie Residences, we decided to continue exploring the neighborhood and extended an invite to the Ladies of Glenmarie Court!

This time around, eleven special ladies were selected and Fu-Rin Japanese Restaurant was in the spot light once again as Chef Mike and Chef Yoshida did their magic and showed their skills to our aspiring lady chefs.
The programme once again included a lesson on three special recipes, followed by a food tasting cum lunch session. All participants recieved handouts with complete recipes and information on Japanese items, as well as their own chef's hat and aprons.

Above: Putting on their Chef's gear
Below: Our ladies ready to cook up a Japanese frenzy!

Paying close attention

Chef Mike Yip (left) and Chef Mitsuo Yoshida as teachers for the day

Above: Enjoying their Japanese lunch
Below: A lovely group photo of yet another new Fu-Rin family!

Another happy day with plenty more to come. Just wait!

Saturday, April 24, 2010

Happy Birthday to the Sultan of Perak!

We welcome the Sultan of Perak who celebrated his birthday with us.

Above: The praline combination
Below: The Holiday Inn KL Glenmarie team with the Sultan of Perak and his aids

Thursday, April 22, 2010

Only 2 Days Left!

There are only 2 days left to enjoy our 50% discount for Kites' Early Bird Dinner in conjuction with Secretaries' Week.

Don't miss out on it!

Wednesday, April 21, 2010

Ministry of Tourism Star Rating

Holiday Inn Kuala Lumpur Glenmarie is now...  5  STAR

A category verified by the Ministry of Tourism, an honor for our hotel, IHG, and our owners.

We are putting in hard work to be

We are GENUINE PEOPLE who treat YOU as our valued guest because YOU are at the heart of everything WE DO

Holiday Inn

Friday, April 16, 2010

Secretaries' Week Early Bird Dinner @ Kites

Get 50% off Kites' BBQ Dinner from 19th - 23rd April 2010!

Just step into the restaurant before 7pm and get a 50% food discount. Enjoy our full buffet spread including an outdoor BBQ station at the Gazebo. Buffet starts at 6pm.

*This Early Bird offer is applicable for buffet dinner only. Beverages not included.

Wednesday, April 14, 2010

Behind The Scenes - A Japanese Chef

Chef Mike Yip
Age: 35
Designation: Japanese Sous Chef

Top: Chef Mike and one of his kitchen staff working at the Sushi Bar
Above: One of his creations
Below: Checking his grilled items

Chef Mike stepped into the working world 12 years ago in the field of billboard advertising (believe it or not). But it was only a year after that, at the tender age of 18 years old that he leaped into the world of Japanese cuisine when he decided to move to Tokyo, Japan. After 5 exciting years in Japan, he returned to Malaysia as an Assistant Chef at Kin Shui Ti, a Japanese restaurant at the Tropicana Golf and Country Club.

Now, Chef Mike leads the kitchen team at Holiday Inn Kuala Lumpur Glenmarie's Fu-Rin Japanese Restaurant. Creating culinary magic everyday since year 2005, we've decided to bring Chef Mike out from behind his sushi bar (well, we actually interrogated him while he was busy preparing sashimi platters) and give him his 15-minutes of fame!

Q: Of all countries, why did you choose to go to Japan?
A: I was in love with everything Japanese. Japanese food, Japanese girls...

Q: How did your 5 years in Tokyo go?
A: It went slowly. I started as a kitchen helper and worked my way up the ranks.

Q: How many languages do you speak?
A: Plenty. What language do you want me to speak? I know English, Malay, Cantonese, Mandarin, Thai, Japanese...

Q: You've been working at Holiday Inn Kuala Lumpur Glenmarie for the past 5 years. What's it been like?
A: It's been quite a journey. In fact, it took 2 years for us to form a good team here and get consistent business. Now we're strong, and I'm proud to have been one of the people responsible for building the team we have today.

Q: What's the best thing about your job?
A: One thing is the work-family balance. I'm free to plan my time accordingly. The next is the fact that I get multiple opportunities I get to express my culinary creativity. For example, tonight, I have a guest who came in and said, serve me whatever you want to. I'm excited to show him what I can create and produce.

Q: What's your specialty?
A: I specialise in braised items, and of course sashimi.

Q: Do you like your own cooking?
A: Yes!

Q: What is the one thing that would surprise your guests if you told them?
A: Chef's are like buffalos! Ha-ha! We do what we have to and we can do anything... Can you stop asking such difficult questions?

Q: Sorry. What is a common misconception about you?
A: People always think I'm arrogant. But I'm not. They just don't know me well enough.

Q: Last question: Say something in Japanese!
A: 'Doe itashimashite'. You're always welcome.

Well, thank you!

Tuesday, April 13, 2010

Claypot Rice @ Phoenix

From 13th til 25th April 2010, enjoy our home made claypot rice. Starting at only RM 23++ per set, each set comes with a soup of the day and a choice of vegetables.

Guests can choose from our Chef's special Claypot Rice menu which includes a very tantalising venison claypot set!

Sunday, April 11, 2010

Behind The Scenes - A Banquet Boy

Khairul Nizam
Age: 23
Designation: Assistant Banquet Manager

Khairul Nizam started his career as a part time Banquet Waiter at Pearl International, and in the short time frame of 3 years, he has managed to move himself up the ranks quickly and surely. Now, together with his Banquet Manager, he leads the Banquet team of Holiday Inn Kuala Lumpur Glenmarie.

He has a team of 11 dedicated staff, and manages 17 function rooms that span from the hotel wing to the Glenmarie Golf and Country Club. The function rooms vary in size, the biggest one able to cater to up to 500 people.

Above: Khairul standing amidst the set up for a 400pax dinner
Below: Khairul with his team, setting up the Gazebo

With such a young, smart, hardworking and good looking guy (the last point is debatable!), we're taking him out of his function rooms and throwing him into the spotlight!

Q: What's your favourite thing about your job?
A: Being responsible for big functions and knowing I've contributed to their success because of my hardwork. It's pure job satisfaction and makes it all worth it.

Q: You've worked in reputable hotels before this. What's the best thing about working at Holiday Inn KL Glenmarie?
A: My boys! We have a young team here. We're mostly in our early 20s, with a few seniors. People will not believe the level of support here, and the mutual respect among team members. I feel proud to be part of a such a tight-knit team. Their positive attitude allows the team to produce wonders despite all the limitations that we have here.

Q: Why should guests choose your banquet instead of another hotel's?
A: Because of the people. It's a common thing to say, but I know they are the frendliest, most helpful and always available. Most importantly, they are always willing to go out of their way to fulfill their guests' needs. Guests are often surprised at what my team is capable of. For example, the team is small, but we do turnovers for back-to-back functions within short periods of time, sometimes as short as 30minutes. Sometimes they even surprise me!

Q: What do you think people will be surprised to learn about the life of a Banquet Boy?
A: I talk to a lot of organisers and guests, and they're always extremely shocked by the long hours we work. We have to be flexible, as there are a lot of last minute events. If I have to stay back for a last minute event, I do it, even if it means I'm sacrificing my day off.

Q: What was your biggest learning point working here?
A: How to deal with people. I once dealt with a wedding couple who were just not satisfied with anything we did. It didn't matter what I said, promised, delivered, or offered. When I think about all the issues they raised, it's clear that 99.9% of it was not related to myself or the performance of my team, but to another department. It taught me that at the end of the day, I don't just represent my Banquet team, but the hotel. At that time I was only a supervisor, but my Banquet manager and Assistant Banquet Manager were both away, and so I was the person in charge. I learnt to stay cool, apologise sincerely, and most importantly listen. I did my best. We always do our best for our guests.

Q: What would you like everyone to know about the Banquet Team?
A: Banquet is the best department! We're one of the largest revenue contributors to the hotel. And coincidently, banquet guys are the most handsome.
(Interviewer's Note: At this point he smiled and laughed and was very pleased with himself. I personally felt like strangling him, but he insisted that this was true, and so I am obliged to leave it in as part of this interview.)

Q: What would you like everyone to know about you?
A: I like 'soup tulang' and noodles, and I'm looking for a girl who can cook these dishes for me.

Any takers?

Thursday, April 8, 2010

Daily Specials @ Fu Rin

Only RM 30 NETT per set!

Sets are displayed at our entrance daily

Today's special was: Ebi Tempura

Sunday, April 4, 2010

Lucky Draw Winners - March

Congratulations to our two lucky draw winners for the month of March!
  • Jessica Lim (Farm Fresh)
  • Liew Meei Feng (Epson Malaysia S/B)

Please email us at to redeem your prize.
Please include the total number of persons for the reservation, date, time, and also your contact number.

* This offer is valid until 31st May 2010.
* Hi-Tea is on weekends, and Public Holidays.
* Terms and Conditions apply.