The Restaurant

Open Now

Now Closed

The Club at The Saujana's sole dining outlet has a simple but memorable name: The Restaurant. Customers can sit indoors near an open kitchen or outside, closer to nature, if the weather is kind. The bread was nice and toasty, while the butter was divine. Amuse bouche of green pea soup. Thick, creamy and piping hot. Lobster bisque. Excellent broth, though the thin slices of watermelon layered between the lobster were a bizarre addition. Grilled Sabahan barramundi fillet. Moist, meaty and exceptio

The Club Saujana Resort's restaurant remains one of the Klang Valley's most enjoyable eateries, its oasis-like beauty partnered with fabulous food and sterling service.The Restaurant's MIGF menu costs RM210++, not the cheapest but one of the most worthwhile, thanks to its thoughtfully conceived six-course selection.The highlights of this meal come early: foie gras ice cream with foie gras terrine, smoked duck and wantan-topped pear sounds like something that'll trigger instant gout attacks, but

What appeared like a healthy serving of soup to me, the Wagyu Beef Cheek Consomme had a really nice fragrant which made me just want to drink it all up. It was a clear soup made from stock with ground meat and mirepoix that comes with homemade Wagyu Beef Cheek ravioli and vegetable balls. A rather healthy option if you asked me, as the bits of Wagyu Beef Cheek were like treasures inside to be picked up and eaten. The colourful of the vegetable balls really tempting.

One of the main dish that I have tried out here was the Braised Wagyu Beef Cheek. Topped with Wagyu Beef Cheek Deep Fried Wantan and Oven Roasted Vegetables, the braised Wagyu beef cheek, I must say this is one really delicious dish. I just love the way Chef Alexander could take a piece of Wagyu Beef and make all these different creations, while retaining the really soft texture in different tastes. The deep fried wantan was delicious too with its crispy skin wrapped with soft beef meat.

The best was reserved for last, my favourite for the night, the Wagyu Beef Striploin made its appearance. It came with two strips of Wagyu beef topped with Black Pepper Sauce along with Garlic Beans and Horseradish Moussline. Done medium rare, I must say two strips of that wagyu beef just wasn't enough to satisfy my stomach. The served meat was so tender and juicy with some red blood. Horseradish Moussline was the special sauce and served warm by the chef immediately from the kitchen.

I ended the night of wagyu beef fine dining with the Chocolate Cake with Raspberry Sorbet and Raspberry Sauce. A perfect dessert ending as the sorbet was done in-house, with the moist chocolate cake melting in the mouth. The Raspberry Sorbet was so delicious that I could not stop myself from finishing the whole sorbet and asked for more. With its appealing bright-red color and sweet-sour flavour served perfect with the chocolate cake.

The Spiced Wagyu Beef Tartar wasn't in the initial prepared menu, but one which the chef felt we should try out. It was specially made by the chef for us to try out. Comprising of Crispy Potato Roesti, Pickle, Pan-Roasted Quaill Egg and Sour Cream along with the wagyu beef, I really liked the soft texture of the meat. The egg complemented this dish really well. It was like eating minced beef. there wasn't much fragrance from the beef, but it had this sweet taste to it, most likely from the sauce

The first dish that arrived on our table was the Wagyu Beef Carpaccio, consisting of a thin strip of wagyu beef with parmesan cream, parmesan shavings, extra virgin olive oil, and aged balsamic. Now, this was the first time I had the chance to savor raw strips of wagyu beef, but I might say it was a good experience. This Italian raw beef appetizer was tastefully done, served fresh, it had the chewy texture of raw salmon, but with the exquisite beefy taste. You would not be able to notice that it