We were guests of the Saujana Hotel at the Jalan Lapangan Terbang Subang. Six of us from the office were invited to lunch by the hotel. We arrived at the lobby and were greeted by a most pleasant marketing/sale lady.
She showed us around the hotel which had a beautiful resort environment and facilities. We walked through the rooms including some exclusive suites, one of which even had a private gym and spa.
Lunch was at their new dining facility - the Charcoal. The restaurant was a makeover of the old Suria Restaurant, which was one floor below the main lobby. The Charcoal had opened only about a month before our visit.
Another very pleasant lady greeted us at the restaurant.
The made-over Charcoal was basically very much the same as the previous Suria in terms of its lay-out. The furnishing, decor and furnitures might had changed, but they had kept the same dining and service areas. I did not see very much difference between the new and the old. Perhaps it was because I don't frequent the place. The last time I was there was perhaps 5 years ago.
They have several indoor dining areas which were uncrowded with very conducive ambiance.
And a L shape non air-conditioned "veranda" with comfortable and equally conducive sofas. Only, it was rather warm in the dry hot season when we were there. They had some ceiling fans but I doubt they helped much.
I saw major changes in the service area. In the middle was a big BBQ grill where they did the meats. Beside the grill were stacks of firewood - apparently used to fire their grill. That made me wonder. Was this a charcoal (as the name implies) or a firewood place?
On display were various meats for your order. They had steaks, chicken and lamb...
And various seafood including king fish and pomfrets. They all looked very fresh and of good quality.
Beside the giant grill, there was a smaller grill at the counter. The guy manning the grill was busy doing the various meats. So what was the different between the big grill and this small one? At the time we were there, the big grill was left idle. All the BBQing was done on this small grill.
Besides the meats, there was a very good spread of other goodies. This was the starter/appetiser section with the various mouth-watering Malaysian preparations.
There were also a salad selection for the less adventurous.
Soups and breads.
The entrees were both local and westerns - meats and vegetables for rice and pastas.
And finally desserts. Fruits...
The main meal was a combination of starters, grilled meat, fish, rice and some curried mutton.
Desserts were shared with fellow makan mates.
Ending with a satisfying long black.
The buffet at the Charcoal was a comprehensive spread. The foods offered were fresh and of good quality. The Saujana charges RM99++ per pax for buffet lunch and dinner. The meal I ate that day was definitely worth much less. Fortunately I didn't need to pay for it.
Unless you are a big eater, buffets most often are not very value for money. It is really a 2-way sword. The restaurant prepares more food than required to satisfy its customers. Nobody wants to dine on a depleted buffet spread. The diner, on the other hand pays more than he/she actually eats. So it is wastages all round. I wonder what the restaurants do with the excess food.