Friday, April 30, 2010
Tuesday, April 27, 2010
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.
Below: Our F&B Coordinator Dora sorting the clothes
Below: Asst. Director of F&B, Raj in action!
Sunday, April 25, 2010
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.
Saturday, April 24, 2010
Thursday, April 22, 2010
Wednesday, April 21, 2010
A category verified by the Ministry of Tourism, an honor for our hotel, IHG, and our owners.
We are GENUINE PEOPLE who treat YOU as our valued guest because YOU are at the heart of everything WE DO
YOUR STAY, YOUR WAY
Friday, April 16, 2010
Wednesday, April 14, 2010
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.
Tuesday, April 13, 2010
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
Q: Why should guests choose your banquet instead of another hotel's?
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.
Thursday, April 8, 2010
Sunday, April 4, 2010
- Jessica Lim (Farm Fresh)
- Liew Meei Feng (Epson Malaysia S/B)
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