Tis’ the season to be jolly, and more so at Hotel Maya Kuala Lumpur, one of the most renowned ‘boutique’ hotels in the city. This year, the festive curations are designed by renowned Executive Chef Taib Ridhwan (pic) with six-course sumptuous spreads priced at RM300 or RM400 for two people, and available for dine-in, delivery or takeaway.
Chef Taib himself, with close to 20 years of cooking experience in the highly-demanding hospitality industry, has an impressive list of awards accredited to him and his team from prestigious culinary competitions such as I-Chef Malaysia Awards; bagging 2 awards in 2 categories (and FHM Culinaire Malaysia.
Chef Taib’s most recent titles include a gold medal holder as a team leader and a Champion Award at the FHM Culinaire Malaysia 2017 in Nyonya Heritage category).
With a highly-reliable consistency, Taib’s vast experience and deeply-embedded discipline to deliver excellence have allowed him to successfully provide patrons of Hotel Maya with an array of local delights, well-renowned international dishes and specially-curated buffets of all seasons. His skill and expertise also made him lead the banquet operations in the prestigious golf tournament CIMB Classic 2018 by PGA Tour.
For orders, reservations and inquiries, please WhatsApp Hotel Maya’s F&B hotline at +6012 282 8187.
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