Think Penang, think old-world charm. Think old-world charm, and you’ll get it at Clove Hall.

This guesthouse, fashioned from a colonial abode built in 1926, apparently by the company that created the E&O Hotel, personifies Penang and the adjectives that describe it – peaceful, laid-back, civilised.

Tucked away in Clove Hall Road, surrounded by greenery and buffered from the busy traffic of nearby Burmah, Arratoon and Sultan Ahmad Shah roads, it is a sanctuary where birds sing in blissful ignorance of their proximity to the city centre.

Alluring: The Cinnamon Suite is one of six rooms available at Clove Hall.

A swimming pool on the house grounds glows like an emerald, inviting you to take a dip in it or simply lie on a deckchair beside it and contemplate the rustle of the breeze. Alternatively, you could admire the architectural style of the house and the tasteful décor within it – understated, as opposed to ornate.

Or pick a volume from a range of classic fiction by the likes of Dickens or Conrad from the bookshelf in the lounge and spend a few edifying hours reading old-world language in old-world surroundings.

Old-world charm. It would be remiss of me not to explain what I mean by that. To me, it is a quality that arouses appreciation of how life might have been lived in a bygone time – at an unhurried pace, with a relish for style, a taste for culture, a penchant for joie de vivre.

We get nostalgic for it because it is in such short supply these days. And when we do get it, we escape with our imagination into the realms it conjures. At Clove Hall, you can do that and easily lose track of time.

There are only six suites in the premises to choose from to hang your fedora in. Three are located upstairs within the main house, the other three in outbuildings flanking it. Each is named after a spice.

I’ve stayed in the Cinnamon Suite, the front room at the top of the stairs. Open its two-pannelled door, and you are greeted by the sight of a rolltop desk that straight away takes you back a century. Past it, beyond a screen, is a four-poster bed, draped in a white mosquito net, appearing coy and alluring like a bride under a veil, exuding the promise of what is to come.

Clove Hall is a guesthouse with a fusion of East and West.

On three sides surrounding the bed is a wealth of windows, louvred, letting in light and ventilation. The way these old houses have been sensibly built, you don’t really need air-conditioning. The room is innately cool. But if you must lower the temperature, there are ceiling fans and an air-conditioner to switch on.

To the left as you enter the room is a cosy alcove with armchairs, sofa and table. To the right is the spacious bathroom. Its floor tiles appear Peranakan in design, as do some of the furnishings in the house.

On the whole, Clove Hall reflects a meeting of East and West, carried over from the old days. The house itself is Edwardian-Malay in design. And its restoration, completed in 2009, was inspired by Peranakan culture. The couple who now own the place are Malaysian Jim Lim Teik Wah and his British wife, Jo.

They are hands-on running the place after buying it over in early 2011, when Jim decided he would return to his hometown after having lived and worked in London for 40 years. Their declared commitment is to provide their guests with a comfortable homey environment, with the kind of personal attention that is missing in chain hotels.

“I think we see it as more of a lifestyle choice than a proper business venture,” according to Jim. “Jo has always been keen to run a facility like Clove Hall. We want to run something that’s fun, and despite its challenge as a business, we want it to be worthwhile in the end.”

Staying at Clove Hall is like being in somebody’s lovely home.

Jo, formerly a nurse, is a stickler for cleanliness and fusses over the littlest details, like ensuring that the sound level within the premises does not annoy the guests, the rooms are spit-and-polish, the chlorine of the swimming pool is optimally dispensed.

She also oversees the making of the English breakfast. Greeted in the morning by the appetising aroma of cooked bacon and sausage, you might think you were in a B&B in the Cotswolds or the Lake District. However, if you prefer local fare, you could make a request for it the day before, and they would source for it from the nearby kopitiam or mamak café.

You can have your breakfast under a nangka tree beside the pool, among palm fronds and heliconias. Or at an antique-looking, marble-topped table in the front patio, where you can appreciate the row of red palms fringing the outer wall and hear the odd car or two passing by.

Indeed, at Clove Hall, you don’t feel like you’re staying in a hotel. It’s more like being in someone’s lovely home. You even get afternoon tea, complete with coffee, darjeeling and cakes.

A friend of mine used to say that “Penang is not just a place, it’s a state of mind”. He could have said that of Clove Hall as well. It’s not just a guesthouse, it’s a delightful state of mind. It’s the epitome of Penang. – By KEE THUAN CHYE

Map: Clove Hall, George Town, Penang

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Connected through an open courtyard, three heritage buildings on Beach Street have been converted into an array of dining options, taking you from breakfast through to late-night clubbing in an instant. Lovers of Kopi Cine (formerly on Stewart Lane), please note that it has moved here.

The new China House in George Town is expected to awe it’s visitors.

Shops sell Bon Ton’s inimitable merchandise, while a creative arts platform will further enhance the ambience.

Narelle McMurtrie first opened Bon Ton Restaurant in an old, colonial bungalow in the heart of Kuala Lumpur in 1987, kick-starting the city’s venture into fusion food. Not to mention gorgeous cakes and desserts. Not much has changed in the intent, but China House goes further by providing an inventive platform to experiment.

Expect to thoroughly enjoy the experience. – By JACQUELINE PEREIRA

Map: China House, Beach Street

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Estate Rooms 2 and 3, Temple Tree, Langkawi. Little did I imagine that our rooms would be part of a row that had literally been transported, piece by piece, from a rubber estate in Pasah Puteh, near Ipoh.

Though unassuming and simple, as you would expect, the wooden facade of this row is aesthetically pleasing.

Originally, this 1940s building was a longhouse for Indian estate workers. However, the interior of what was to be our weekend living space – high-ceilinged with broad beams – had been dramatically transformed by an eclectic mix of the antique and the contemporary. Think chandelier, terracotta floor tiles and timber bath-tub.

Old-school elegance: this Chinese house exterior is just a glimpse of the culture, mashed with comfort, that is available at temple tree. – Pictures courtesy of Jacqueline Pereira and Temple Tree

Certainly, it’s essentially stark and austere, but the soothing rugs, colourful cushions and dim lighting ease the mood in the rooms.

The other seven carefully-restored heritage houses, ranging from 70 to 110 years old, are equally stunning. The most popular (and most expensive) house is the Black and White House, a 1940s Malay house from Mantin replete with uniquely-coloured windows. The Chinese House, a farmhouse, built by a Batu Pahat family, comes with large airy verandahs on three sides of the house, offering striking views of the mountains, marshland and the swimming pool.

Decorated in ornate red and black, the wooden walls splendidly contrast.

The Chinese House living room is both cultured and homey.

Another favourite is the early 19th-century Ipoh House, although it is still a work-in-progress. This distinctive dwelling is divided into an Aceh-inspired look at the back while the front is reminiscent of the colonial era. For now, only the awe-inspiring exterior has been restored.

Still, the mansion stands magnificent on its plot, a definitive tribute to its original millionaire tin-miner owners. Adjacent to the house is the Datuk Kong Temple (hence, Temple Tree) in a walled area where two trees now co-exist as one.

The three-year old Temple Tree is an intimate resort with unobtrusive yet attentive staff and a host of furry friends (cats and dogs from the LASSie Foundation; read more below). It invites a particular do-nothing, just-eat-and-sleep kind of sojourn, if you ask me. A typical Langkawi speciality.

But there is plenty to do, even if you don’t want to venture too far from the resort. Its 33.5m swimming pool is just the place to perfect your strokes or simply loll by and top up your tan. Unexplored kampung and beaches lie just around the corner from the resort, and there is early-morning yoga for a great stretch.

Other than the exquisite heritage houses, the excellent food also has to be a major draw for guests, who were almost all non-Malaysians. Served on the verandah of the Eurasian Straits Club House or on a candle-lit table by the pool is an inventive combo of modern Asian and Western favourites. Expect only the most delicious local and fusion fare at Nam Restaurant next door at Temple Tree’s sister resort Bon Ton.

The ‘Yellow House’, which was a Malay House from Kulim, is now being used as the Pool House.

Breakfast is served daily – the night before, in your room. You get a rustic, wholesome platter with juice, milk, toast, fruit, cake and yoghurt. Fruit and local snacks with tall glasses of lemon slices swimming in iced water are served around the pools in the afternoon. For the more curious, there is a cooking class with a market tour, a private Malay Diner, and Wine and Cheese in the evenings.

Animal lovers will be especially entertained by the cats and dogs roaming freely around the resort.

You can even volunteer to walk the dogs from the animal shelter next to Bon Ton. But be warned. Don’t be surprised to find yourself a guest in your room, for it seems as if some of the cats actually live there.

The same ones kept returning to our room, waiting for a snack, a cuddle and a stroke. But we did shoo out the ginger one that was curled up in our bed.

Temple Tree is certainly a distinctive place to eat, sleep and do nothing … if that’s what you crave.

For us, and our foreign guest, the best thing about the resort was that it was truly a slice of Malaysia. The restored glory of each house allowed us a view into the country’s colourful past.

However, it is telling that we have to rely on owner Narelle McMurtrie, an Australian hotelier and restaurateur, to realise the dear old houses’ potential. Guests not only have the opportunity to live in them, but also to weave their stories in with those who lived there long before them. – By JACQUELINE PEREIRA

LASSie Foundation

THE Temple Tree was planned to fund the growing Langkawi Animal Shelter and Sanctuary Foundation, set up by Narelle McMurtrie. Fifty percent of all profits from the resort goes to the Foundation to rehabilitate and care for the island’s neglected, abused and needy animals.

More than 200 animals were being cared for when we were there. With a no-kill policy in place, LASSie gives all animals in various stages of disability or abuse the attention they need. Even strays are trapped and sterilised before being returned to their habitat by the Foundation’s Langkawi Island Animal Clinic.

The Foundation puts together a series of programmes to convey its message, as well as to raise funds. For instance, designers, artists and supporters have recently united in the Foundation’s Creative Retail Project to sell a range of creative products.

LASSie also welcomes donations, volunteers and sponsors. Adoption is also an option. For more information, log on langkawilassie.org.my

Map: Temple Tree Resort, Langkawi

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Although the awareness level of the 3R campaign has increased, the actual act of recycling is not visible in Kuala Lumpur or the neighbouring states.

For a growing metropolitan city, Kuala Lumpur generates about 2,200 tonnes of waste a day. All the garbage is being sent to the Bukit Tagar landfill, which is filling up at an alarming rate.

Everything from food waste, plastic, glass, tyres and diapers to furniture end up at the landfills. All these waste, according to National Solid Waste Management Department director-general Datuk Nadzri Yahaya, can be reduced substantially by separation at source.

Trash being compacted at the Bukit Tagar Landfill.

Separating material and household goods at source is done so that they do not enter mixed-waste streams. It is all part of the aim to recycle, reuse and improve waste management.

Many have questioned the need for separation at source when the infrastructure is not yet available to sort and manage the waste.

“The awareness level is there. People are slowly starting to separate their waste. However, there is no infrastructure in terms of collection so that has to be addressed first,” said Nadzri.

To deal with that issue, the Government, together with concessionaire Alam Flora, has embarked on a new garbage disposal system with free green bins for every house.

The scheme began last September and the bin is meant for organic waste and is free for home owners.

“Some people misunderstand that the bin is for the house owner; it is actually for the premises. We have marked each bin and so far distributed 72,796 out of the 254,220 allocated for Kuala Lumpur,” he added.

All the bins have to be distributed by September this year when the new collection system will be implemented.

“The 2+1 waste collection programme involves two days for non-recyclable waste while the other is for recycling products,” said Alam Flora chief executive officer Mohd Zain Hassan.

This, according to him, is the first step towards waste separation. Alam Flora is currently servicing Putrajaya with the two-bin system, which has worked well in the area.

“In the future, we are looking at a Material Recovery Facility to help sort out the various recyclable materials and send them to the respective manufacturers,” Zain said.

Alam Flora staff distributing rubbish bins. Most people are initially skeptical on efforts to better the waste mangement system by use of the bins, but many are slowly coming around to the idea.

For now, the Housing and Local Government Ministry will continue to educate the public on the importance of waste separation and the 3R project.

The awareness campaigns will lead to the implementation of the Waste Disposal Act that came into effect on Sept 1 last year.

Under the Act, all house owners must separate waste and Alam Flora will make their rounds three times a week.

If the people fail to do so, they are subjected to a penalty. However, it will only be implemented when the time is right.

This year, the department will look at building an anaerobic digester to break down organic food waste.

Anaerobic digestion is a series of processes in which microorganisms break down biodegradable materials in the absence of oxygen.

“About 45% of garbage is food waste, so we are thinking of building the digester through private funding,” said Nadzri.

However, another problem has to be addressed first before the digester can be built.

According to him, the Government wants to know how much waste generated from the food industry is available.

“Naturally, most hotels and restaurants have their own means to dispose of food waste. Some send it to animal farms and other collectors to earn extra income. Our task is to find out how much is available for us to clear away,” Nadzri said.

Their aim is to locate a suitable spot in the Klang Valley to build the digester, as transportation cost might prove to be an issue if the plant is built far away.

Separating waste into the blue and orange bag is not difficult and has become a habit for domestic helper Nalwiyah Karman, 42, in Putrajaya. - Filepic

Nadzri said there were many technical aspects to look into as well including the stench, logistics and availability of food waste.

“When they send it to the private disposal centres, they earn money for their waste. If we were to collect and take it to the digester, we would not give any money. In fact, we will have charges so these are the things we need to look at and address,” he added.

Many also forget that there are other types of solid waste that are fast becoming a common sight at illegal dumpsites.

“We also have to look at tyres and construction debris. Pre-viously, these types of rubbish end up in landfills. Now their volume is decreasing and we need to check where these things are going. If they are being disposed of in the right manner, we have no objections,” he said.

The Government is also looking at a Crusher to crush the construction waste and turn it into fine gravel, which can be used for roads and other base materials like what is currently practised in Singapore.

Nadzri said these were all long-term plans that would be looked at one step at a time, to ensure that Klang Valley become environment-friendly with a good waste management system. – By PRIYA MENON

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Alexander Yee said the unusual structure at Kampung Bantayan-Telibong, about 40km from the city, was worth every sen.

“If we keep exploiting our natural resources at the rate we are going, sooner or later we will find our world upside down,” said Yee, who owns a construction firm besides operating a tourist lodge in the wildlife-rich Kinabatangan district in Sabah’s east coast.

The 'Rumah Terbalik' (Upside Down House) at Kampung Bantayan-Telibong in Tamparuli, Sabah.

Yee pointed out that the 140sq m house with fully equipped interior including living room, bathroom, dining room, bedrooms and kitchen also contained unique Sabah features.

He said everything had been placed upside down including the fridge, stove and rice cooker in the kitchen as well as a functioning old sewing machine.

He said the upside down house took nearly six months to build – it involved reinforcing the roof, walls and the floor from where the interior furnishings were suspended.

Yee said visitors would be given a guided tour of the upside down house.

Visitors admiring the items placed upside down in the house.

The entrance fee is RM18 for adults and RM5 for children up to 12 years’ old.

Those who have MyKad can visit the upside down house at RM10.

More details about Yee’s Rumah Terbalik are available through the Facebook wall he had created for his latest venture. – By RUBEN SARIO

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Australian comedian Greg Sullivan.

Renowned Australian comedian Greg Sullivan will combine his comedy and so-called “de-motivational” speaking skills to perform the most unique interactive and hilarious show.

Staged at one of MIGF 2011’s award-wining restaurants – Samplings On The Fourteenth located on the 14th Floor of Berjaya Times Square Hotel, Kuala Lumpur, this Valentine’s dinner show will also present Malaysia’s very own young comedian Andrew Netto; and to be hosted by Rizal Van Geyzel.

Sullivan’s affable charisma and entertainment value have gained him an eminent and likeable public profile throughout Australia. He has written material for Rich Hall (The Simpsons, Saturday Night Live) which was used in his Edinburgh Comedy Festival show; as well as columns for Bean Scene Magazine and jokes for the NRL Footy Show.

He has been invited to the world famous Improv Comedy Club in Los Angeles, performed at major festivals such as the Melbourne International Comedy Festival and the Sydney Comedy Festival Gala and has appeared, in a variety of roles, on television shows such as Good News Week, Home Delivered Humour, O’Loghlin on Saturday Night, The Today Show and A Current Affair.

Living by his quote “Live life to the fullest, there’s plenty of time to be dead”, Andrew Netto is no stranger to the Malaysian comedy scene. Described as the comic with more spin than a high speed turbine, his forte is in his amazing ability to take the most mundane things in life and twist them into brilliant comedy.

Andrew Netto has been busy with performances in Australia, Singapore and numerous shows with The Comedy Club KL. One of his most recent highlights was his opening act with mega comedian Ahmed Ahmed and TV personality Sarimah Ibrahim at the iconic 2,000-seater Manhattan Ballroom, Berjaya Times Square Hotel, Kuala Lumpur in September 2011. Listed in the Malaysia Book of Records for “The First Stand-up Comedy Performance on a Plane”, Andrew Netto is primed to be the next Malaysian comedy superstar.

Besides great entertainment by world-class comics, Chef Val and his team at Samplings On The Fourteenth will help love birds win their loved one’s heart with a divine five-course menu featuring authentic twist of Western Classic cuisine.

Called the Sweet Valentine’s Dinner, diners can choose their main course from the following – Grilled Beef Tenderloin with Seared Foie Gras, Port Wine Reduction and Spring Vegetables; or Pan-fried Cod Fish Fillet Sea Urchin and Caviar Sauce, served with Spring Vegetables.

Other items in this menu include House Smoked Duck and Scallop with wild Mushroom Salad and Lamb Lettuce (appetizer), Saffron seafood Soup flavoured with Fennel and Tomato (soup) and Pink Grapefruit Sorbet with Campari (sorbet). A Strawberry Delight served with Home Made Double Chocolate Ice Cream and Almond Macaroon brings a sweet end to this menu.

Laugh and love at Samplings On The Fourteenth this Valentine's day.

This Valentine’s comedy dinner at Samplings On The Fourteenth is available on February 14 and is priced at RM158++ per person, inclusive of a glass of complimentary Carlsberg beer and a stalk of rose for the lady.

Abel Nelson Nang, Corporate Director – Group Marketing & Communications, Berjaya Hotels & Resorts remarked that collaborating with entertainment-based businesses such as LOL Events and incorporating fun entertainment elements is part of the hotel’s effort in enhancing guests’ dining experience, which in a long run will craft Samplings On The Fourteenth Restaurant as one of the fine-dining outlets of choice in the city.

For reservations, kindly call + 60 (3)-2117 8000 ext. 8131 or email bth.samplings@berjayahotel.com.

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Sip your glass, enjoy the cool breeze and soak in the views at any one of these popular rooftop bars in Malaysia.  With the iconic Petronas Twin Towers lining the landscape, nothing could be more pleasing than to enjoy a night out with friends literally at a highpoint while the city bustles down below.

The spiral staircase at Bar Italia leads to the rooftop which affords a beautiful view of Changkat Bukit Bintang.

Bar Italia

Cosy and slightly inconspicuous, Bar Italia offers the perfect atmosphere for romantic dinners or night out with friends at its rooftop bars.  Patrons take the beautiful spiral staircase to the third floor, where the restaurant opens up for dining and drinks on comfortable sofas overlooking busy Changkat Bukit Bintang.

29 Jalan Berangan, off Jalan Nagasari, Bukit Bintang
Tel: 03-2144 4499
www.baritaliakl.com

Luna Bar at night.

Luna Bar

One of the more well-known bar-cum-restaurants in Malaysia’s capital, Luna Bar touts itself to be the most “hippest” night-time hangout in Kuala Lumpur.  Occupying the 34^th floor of the city’s Pacific Regency hotel, this award-winning bar offers patrons a breathtaking view of Kuala Lumpur and its surrounding areas.  Diners can catch a glimpse of popular tourist spot Genting Highlands in the distance.  Luna Bar’s dining area and main bar are located at the side and around the pool, with its dining tables designed like glass booths for patrons to relax and enjoy the atmosphere.  Luna Bar has a second bar on the floor above the main dining area, located on a wooden deck.

34^th Floor, Pacific Regency Hotel, Jalan Punchak, by KL Tower, off Jalan P Ramlee
Tel: 03-2332 7777
www.luna.my

Amidst the twilight glow, the Petronas Twin Towers watches over diners at the Skybar, Traders Hotel.

Sky Bar

A strong rival to the Luna Bar, the Sky Bar offers a good close up of the Petronas Twin Towers.  Located just some 300 metres away from the twin attraction, the Sky Bar has to be ranked as having the best view of the country’s iconic towers, compared with other rooftop bars in the city.  Also an award-winning establishment, the Sky Bar offers a contemporary and modern setting for patrons to chill out on a night in busy Kuala Lumpur.

33^rd Floor, Traders Hotel, Kuala Lumpur City Centre
Tel: 03-2332 9911
www.skybar.com.my

The Bridge Bar "floats" in between the two towers of GTower Hotel.

Bridge Bar

The Bridge Bar is a unique joint as it is possibly the only floating bar in Kuala Lumpur.  Located on the 28^th floor of the G Tower Hotel, the Bridge Bar appears to be suspended between the two towers that make up the building.  Owners claim that the establishment is made out of environment-friendly and recycled materials, and includes an attractive art glass flooring.  Access to this bar is limited only to hotel guests or members of the Club, an executive business club run by the hotel.

28^th floor, G Tower, Jalan Tun Razak, Kuala Lumpur City Centre
Tel: 03-2168 1899
gtowerhotel.com

The interior of 7AteNine.

Sky Lounge

At the Sky Lounge of popular nightspot 7AteNine, patrons have the opportunity to view the famous twin towers and Kuala Lumpur City Centre’s (KLCC) park.  Located across the road from KLCC, the Sky Lounge boasts an open-air setting for diners to enjoy a meal, and some drinks, while soaking in the city skyline.  The restaurant went through a RM1 million facelift led by well-known designer Ed Poole, and today promises a refreshed and chic experience for its patrons.

22nd Floor, 9 Jalan Pinang, KLCC
Tel: 03- 2142 6868 (ext 4340)
www.sevenatenine.com/kl/skylounge.html

Map: Rooftop bars in KL

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Nestled amidst 160 hectares of lush tropical gardens and fringed by two 18-hole championship golf courses, The Club Saujana Resort, strategically located just 35-minutes away from Kuala Lumpur International Airport (KLIA), seeks to bring together nature and modern comforts.

Skypark (formerly Subang Airport), a private jet aviation hub, is a mere 15 minutes away by car.

Its credentials are impressive. Shortly after opening, The Club Saujana Resort was named on the Conde Nast Traveler Hot List 2009 as one of the best hotels and “hottest” places in the world to stay. It is also a Member of the prestigious ‘The Leading Hotels of the World’.

The Terrace Suite.

Accommodation at The Club Saujana Resort comprises 105 Club Rooms and Suites. Each room reflects a contemporary Asian style, with interiors in soft muted tones contrasted against the dark Burmese teak floors, ideal for a tropical setting.

The Club Rooms and Suites are large by hotel room standards, ranging from 43 to 176 square meters, and boasting such stand-out features as lavish and spacious bathrooms with separate bathtubs, toilet, rain shower and large walk-in robes.

All rooms enjoy views over the lush green gardens with many suites overlooking the spectacular swimming pool, which is exclusive to hotel guests. The resort also has a fitness centre and sauna.

Right next to the resort is a world-class golf course – The Saujana Golf & Country Club. It is an exclusive private club, yet tee times are extended upon availability to guests of the resort. If you’re not into golf, then there are several tennis and squash courts located nearby.

The Club Saujana Resort has the feel of a boutique private club with its discreet entrance lobby and private check-in lounge. Venture further and you’ll find a stylish and cozy bar – called simply, The Bar – that is a perfect if you’re looking for a quiet and peaceful setting.

Dining options abound. The Restaurant and Terrace is ideal for all-day dining. The Restaurant serves lunch in an elegant setting. The Lounge offers light snacks all day and canapés during cocktail hours.

The magnificent pool at The Club Saujana Resort.

Also part of The Club Saujana Resort, is The Spa and Med Beauty, conveniently located adjacent to the hotel entrance and is set amidst a tranquil tropical rainforest overlooking a reflection pond. It features nine spa villas including two couples studios, a spa boutique and four Med Beauty treatment rooms.

The Spa and Med Beauty is dedicated to the restoration of strength, beauty and balance of mind, body and spirit. While The Spa itself offers holistic treatments and healing traditions of the East, Med Beauty presents breakthrough technology in skin care treatment from Switzerland. Created and established by a Swiss dermatologist some 19 years ago, the Med Beauty here is the first in Asia.

Business travelers are also well catered for and meeting and function facilities are available onsite at The Club Saujana Resort with a choice of two stylish yet practical boardrooms fully equipped with video-conferencing facility, wireless internet access and electronic whiteboard.

Other complimentary services for guests to enjoy at The Club Saujana Resort include Express Check-In and Check-Out, Personalised Concierge Service, Special Welcome Drink of the Day, All Day Tea and Coffee in the Lounge, Evening Cocktails and Canapes in the Lobby from 5.30pm-6.30pm each evening, Buffet Breakfast in The Restaurant each morning, Turn Down service, Satellite TV, DVD player with Dolby surround sound speakers and ipod cradle, premium bathroom amenities, International newspapers and magazines, High-speed wireless internet across the entire hotel, Pressing and Laundry Service and Limousine airport transfers.

The Club Saujana Resort is managed by Archipelago Hotels & Resorts, a new niche player in international luxury hotel management.

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People believe that eating on a banana leaf will enhance the taste of the food served on it.

Eating on a leaf is a novelty much loved by Malaysians and just as much by foreign travellers and expatriates in Malaysia.  A practice that is common in the Philippines, India and Cambodia, people believe that eating on a banana leaf will enhance the taste of the food served on it.

In Malaysia, the term ‘banana leaf rice’, or just ‘banana leaf’, is used to describe a popular dish, which is essentially an Indian thali. Originally from South India, the dish consists of a mound of plain rice, with three or four different vegetable dishes served on a banana leaf cut to fit the glorious spread.

The dish is enhanced with chutneys, pickles and the diner’s choice of fish, chicken and even crab curry poured over the white rice, while vegetarians have a choice of spinach or onion curries as well as dhall, a chickpea based gravy.

Banana leaf would not be complete without the crunchy pappadom, which are like large crisps made out of lentil, chickpea and gram flour as well as rice flour.

To top it all off, a sour soup called rasam is served, alongside an option of plain yogurt.  Not only is the banana leaf is a very environmentally friendly dish, all this amazing food goes for only five or six ringgit or up to two US dollars – what a bargain!

Don’t forget to wash it all down with a refreshing yogurt drink called lassi, most of times made salty or sweet and sometimes with mango.

Banana leaf is usually served at midday till late in the afternoon, while some restaurants offer the dining experience during dinner time.  Eaten with hands or cutlery, all diners dig in with full force, and at times, alongside a chilled beer as served up in Nagasari Curry House on Jalan Nagasari in Kuala Lumpur.

Most places would serve similar curries and vegetable dishes, and places like Devi’s Corner in Bangsar dishing up to four side vegetable dishes, including a lovely mango chutney.  Additional dishes can be ordered such as fried chicken, squid, a variety of fish and also mock meat or vegetarian chicken.

Once done with the meal, the diner can express his or her satisfaction with the meal by folding the leaf towards him or her.  Folding the leaf in the opposite direction means that the meal failed to hit the spot.

Mouthwatering banana leaf rice can be found in a dozen places all over Klang Valley, from Vishal’s food and catering on Jalan Scott in Brickfields, Raju’s in Section 5 Petaling Jaya and Restoran Sri Nirwana Maju in Bangsar, where people form long queues for their chance at banana leaf.

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Its 12 nylon strings are usually attached in double course and are plucked, much like a guitar, with a plastic plectrum. However, unlike a guitar, the gambus has no frets.

Farid Ali aka Mr Gambus.

Brought into Malaya by the Persian and Middle Eastern traders, the instrument’s gentle tone (similar to that of the harpsichord) captured the hearts of the Malays who in time adopted the instrument and the playing techniques into their music.

What gives the gambus its unique sound is the way it is constructed. Much skill is needed to put together the combination of pieces of suitable wood.

It is usually made from rosewood, mahogany or wood from the local jackfruit tree. The wood is cut into strips about 2.5cm wide which are then fitted, one at a time, over a wooden frame before they are carefully glued and left to dry.

The sounds of the gambus reaches out to today’s generation through the efforts of musicians such as  Farid Ali -- popularly known as Mr. Gambus -- who has managed, somewhat, to dispel the perception that the music of gambus is strictly traditional and not contemporary.

Video: Performance by Farid Ali aka Mr. Gambus

www.youtube.com/watch?v=LO9kQNL6pA4

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