KL’s Hotel Maya embraces ‘new norm’ in style

Business Society

‘New’ seems to be buzzword at Kuala Lumpur’s Hotel Maya. There’s a new general manager, a new set menu and guidelines embracing the ‘new norm’ for patrons at its F&B outlets.

The hotel’s new GM is Sharmini Moganasundram, a highly experienced practitioner who knows the ins and outs of the hospitality industry.

A graduate of Switzerland’s Cesar Ritz Colleges, Sharmini (pic above) was formerly with the Park Royal Group in both Malaysia and Singapore.

She tells Business Circle KL that her vision for the hotel is for it to embrace all aspects of “Malaysian hospitality”, starting with its F&B outlets which re-opened recently.

“Hotel Maya had been a popular destination with tourists from Europe, China and Southeast Asia pre-MCO,” said Sharmini.

“Then Covid-19 struck, and we had to ‘reset’ operations. Now with the progressive uplifting of movement control order (MCO) restrictions, we are making our comeback starting with our F&B outlets which have a large and loyal following among Malaysians.

“Hotel Maya is renowned for our F&B offerings from our four kitchens, with a selection of Malay, Cantonese, Japanese and Western cuisines,” she added.

As a result, the hotel has introduced a new menu spread across all dining areas.

“We have deliberately kept prices affordable so that guests may once again enjoy the ‘Maya Experience’ the hotel is renowned for,” said Sharmini.

She explained that the set menu was created for patrons who prefer the flexibility of dining with more than two people.

“The set menus comprise a choice of an appetizer, soup, a few main dishes and a choice of one dessert,” she said.

Signature items include Japanese breaded tiger prawns, stewed Australian ribeye with miso paste, braised hot & sour Szechuan soup; braised duck with ginger and fresh Shiitake mushroom, creamy chicken with curry leaves and homemade spicy dried shrimp sauce, deep fried spicy seabass fillet with homemade plum sauce and shredded young mango, and supreme spicy soya sauce tiger prawns.

There’s also a selection of desserts such as chilled sea coconut with longan, double boiled dried pear with chrysanthemum, sea bird’s nest and white fungus with longan.

“As I mentioned earlier, we deliberately kept prices affordable with set menu options starting from RM60 onwards for two people,” said Sharmini, adding that additional people would be charged from RM20 per person onwards. (All prices mentioned exclude prevailing taxes.)

Sharmini also emphasised that safety guidelines regarding social distancing need to be observed.

“It’s part of the ‘new norm’ to ensure patrons continue enjoying the ‘Maya experience’ safe in the knowledge that we are doing all we can to ensure their utmost safety,” said Sharmini.

Hotel Maya new menu

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