Sunway Hotel Georgetown Reunion Buffet Dinner


4 February 2019 │6.30pm – 10.30pm
MYR98 nett (adult) │MYR78 (senior citizen)│MYR58 (children)

5 February 2019 │6.30pm – 10.30pm
MYR88 nett (adult) │MYR68 (senior citizen)│MYR48 (children)

For reservations, call our Sun Cafe at 04-229 9988 or email [email protected]

Reunite with your loved ones this Chinese New Year! Join us for a interesting time of lucky draws on 4 February, or simply enjoy our buffet dinner on 5 February! Choose from dishes such as Deep Fried Butterfly Tiger Prawns with barbeque sauce, Steamed Sea Bass with Garlic Oil and Ginger Soya Cilantro Sauce, Chili Garlic Crab with Spring Onion, and more. Don’t miss out on the roasted meats, with a choice of duck or chicken, paired with Hossien Sauce and Chilli Ginger Sauce.

Set dinners for our Chinese 8-course are also available for reservations now! For an additional MYR10 per person, you may even enjoy free flow fruit punch! What’s more, add on MYR70 and get a bottle of red wine!

Sunway Hotel will be serving the specialties as below:

Opening Celebration CNY
Yee Sang with Salmon 

Four Color Roll Platters 
Deep Fried Chicken Lo Bak 
Chicken Sesame Mayo 
Sweet Chili Jelly Fish with Cilantro 
Shredded Young Mango with Chili Honey Sauce 
Pamelo Chicken Salad 
Mix Green Salads 
Romaine Lettuce, Ice Bergh Lettuce, Lolorossa, Carrot Waffle, Crispy Jicama, Kyuri, Tomato Wedges, Pea Sprouts, Cherry Tomato, Broccoli, Cauliflower 
Wafu Dressing, 1000 Island, Vinaigrette, Italian Dressing 

Szechuan Hot and Spicy Soup 
Black Chicken Soup with Lotus Root 
Assorted Bread Rolls 

Main Course 
Malaysian Chinese Authentic Lamb Curry with Potato 
Stir Fried Chicken Dice with Dried Chili and White Onion 
Roasted Duck with Hoisin Sauce 
Deep Fried Butter Fly Tiger Prawn with B.B.Q. Sauce 
Brown Squid with Celery and Cashew Nut 
Steamed Red Loin with Garlic Oil and Ginger Soya Cilantro Sauce 
Chili Garlic Crab with Cipollotto 
Kam Heong Mussels 
Deep Fried Japanese Bean Curd with Minced Meat Sauce 
Braised Assorted Mushroom with Broccoli and Bean Curd Skin 
Char Kuih Kak 
Steamed White Rice 

Carving Station 
Roasted whole Lamb with Trio Black Pepper Sauce 

Post Author: Sharon Hoo