Saujana Hotel Sdn Bhd: Other Portfolios
Saujana Hotel Sdn Bhd (SHSB) operates a number of F&B dining outlets in the property, including HALAL certified fine dining restaurants in Kuala Lumpur as well as a stand-alone deli and a full-fledged catering division. Our experience extends from F&B concept design to profitable operations. SHSB also features its very own Wine Collection which is available in all its restaurants and bars.
Other F&B expertise
Global kitchen - catering for good taste
Operating 24 hours a day, Global Kitchen’s on-site location ensures a seamless inflight catering service for private jets and special events at SkyPark Regional Aviation Centre, offering quality fine dining menus, reliability and efficiency.
- In-flight catering services with restaurant style menus
- Outdoor food and beverage catering services for events
For inflight or catering services, please contact Ms Hadyjah Baharudin (Azura), Assistant Director of Catering, at (603) 7843 1234 ext 6014 or email your inquiries to email@example.com
After years of hosting impeccable Wine Dinners, SHSB has introduced its very own wine series which is available at all its restaurants and bar. The Wine Collection is specifically made from the fine grapes of Frankland Estate vineyards in Western Australia, well-knowned wineries with an approach to winemaking that values importance towards the distinctiveness of the soil and the vineyard environment itself.
For inquiries or orders, please contact (603) 7843 1234 ext 6122 or email at firstname.lastname@example.org
About Frankland Estate
Frankland Estate was established in 1988 by Barrie Smith and Judi Cullam who continue to be actively involved in every aspect of the vineyard and winery. They are now assisted by their daughter Elizabeth Smith, son Hunter Smith and a small, hardworking team who enjoy the diverse and idiosyncratic challenges associated with working in a family business.
The Isolation Ridge vineyard lies on part of a farm where the family have run a wool growing enterprise since 1974. The decision to diversify their farming interests was inspired and informed by a tour of French vineyards Barrie and Judi undertook in 1985 and also by two vintages they worked at Chateau Senejac in Bordeaux.
The winemaking philosophies at Frankland Estate reflect these influences as well as the hard-earned lessons gained from some 17 vintages in the Frankland River region.
Their approach to winemaking is based on the principle that the most significant characteristics of a wine come from the soil and the vineyard environment. They aim to make wines that reflect nature rather than the hand of the winemaker. This is the basis of their commitment to sustainable farming and to working the land in accord with the cycles of nature. They carefully nurture the health of the soils in their vineyard and only take from their vineyards as much as can be replaced by natural processes.
Their use of viticultural practices will result in them gaining organic certification in 2009 but is already evident in the complexity, depth and intensity of flavour in their wines.