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A Love for Life and all its Pleasures
The imposing complex with its intricate Minangkabau roof sits on a 30-acre tropical garden that gracefully des-cends onto the sands of Batu Feringgi beach (literally "Foreigner's Rock" in old Malay). The two main buil-dings, the 189-room Garden Wing and the 115-room Rasa Wing integrates traditional and modern design elements that reflect the character and charm of Malaysia. My first few minutes seemed to echo the words of Dannil Tan, General Manager of Peridian Asia Pte Ltd, the Singapore-based company assigned to redesign the resort's landscape. "What we are doing is recreating the arrival statement – setting a different mood so that the visitor's sense of anticipation is gradually heightened, building steadily as he or she approaches the resort from afar until the climax after the lobby when the entire garden grounds unfolds before their very eyes," said Dannil. The arrival statement began with the Rasa Wing lobby. The lobby does not look like a typical hotel lobby. In fact, it looks more like a spacious art gallery. The artifacts reflect not just the skills of arta choice of the a la carte breakfast at the Feringgi Grill or buffet breakfast at the Spice Market Café. While planning what to do for the rest of the day, I stepped onto the balcony with its private soaking bath and the word luxury took a higher meaning. The first of its kind in Malaysia and within the Shangri-La group, the tub built from fine Mikasar marble can comfortably accommodate two persons, allowing them to luxuriate and relax amidst the surrounding foliage and views of the gardens and the sea. I was told that I may request for butler service to draw a specialty bath from a choice of "Refining Rose," "Rejuvenating Ginger," "Refreshing Juniper" or "Relaxing Lavender" – all with fine Australian sea salt with flower petals and essential oils. I decided to try the balcony tub later that evening. I have to visit the famed Spice Market Café before the evening crowd arrives. Accompanied by my gracious host Suleiman Tunku Abdul Rahman, Shangri-La Rasa Sayang's Communications Director, I entered a world of ists and craftsmen but more significantly the rich diversity of Malaysian culture. Armed with the art guide, I tiptoed to the reception desk. Hanging on the wall are three majestic Gunungan or secret mountains. These carvings are used throughout the Northern states as design elements and symbolically maintain harmony in homes. The intricacy of the carving is also said to reflect the status of the occupants. Their grand size and ornate gold leaf attest to the royal welcome all guests receive as they check into Shangri-La Rasa Sayang. The floral bouquet which greeted me as I walked further into the lobby is a flamboyant copper, brass and aluminum sculpture featuring hibiscus, jasmine and ginger flowers wrapped in a golden sheen. And on the corridor leading to my suite is a colossal wooden tribute to the underwater world, painstakingly carved with intricate details, the branches fanning out from the ocean floor. As I entered my Rasa Premier Room, I could see that it is luxuriously equipped with an oversized bed, an executive writing desk, broadband internet access, a flat screen television and other amenities plus a breathtaking view of the sea, the gardens and centuries-old trees from the balcony. As a Rasa Wing guest, I was entitled to my personal butler, complimentary champagne, wine cocktail, juices, canapés and high tea at the Rasa Lounge a choice of the a la carte breakfast at the Feringgi Grill or buffet breakfast at the Spice Market Café. While planning what to do for the rest of the day, I stepped onto the balcony with its private soaking bath and the word luxury took a higher meaning. The first of its kind in Malaysia and within the Shangri-La group, the tub built from fine Mikasar marble can comfortably accommodate two persons, allowing them to luxuriate and relax amidst the surrounding foliage and views of the gardens and the sea. I was told that I may request for butler service to draw a specialty bath from a choice of "Refining Rose," "Rejuvenating Ginger," "Refreshing Juniper" or "Relaxing Lavender" – all with fine Australian sea salt with flower petals and essential oils. I decided to try the balcony tub later that evening. I have to visit the famed Spice Market Café before the evening crowd arrives. Accompanied by my gracious host Suleiman Tunku Abdul Rahman, Shangri-La Rasa Sayang's Communications Director, I entered a world of fragrance which reminded me that aside from being called the Betel Nut (Pinang in Malay) Isle, Penang used to be a trading center of spices. The Café entrance leads to the Spice Boutique where fresh, exotic spices in jars, wooden boxes and jute sacks can be seen, touched and smelled by guests. Candlenut, chili, cinnamon, coriander, curry, garam masala, lemon grass, nutmeg, Sarawak black pepper and turmeric powder contribute to a heady experience as I browsed through the collection. Stepping into the dining hall, I was enthralled by the sight of fresh seafood, vegetables, fruits, breads, sushi, noodles and dozens of delicacies arrayed in a riot of colors and textures. But what really got my interest was the design of the kitchens where guests can watch chefs preparing Chinese, Indian, Nyonya-Baba, Japanese, Thai and western dishes in flourishing, almost theatrical movements. The dining room is air-conditioned but there is also an outdoor timber-decked area where guests can dine under the canopy of ancient rain trees while being serenaded by tropical birds. Probably overwhelmed by the bewildering array of food and aroma of spices, I settled for a small plate of sushi rolled in sesame seed and a simple white wine. The Shangri-La Rasa Sayang's Executive Chef Michael Pearson dropped by for a brief chat. Although he arrived just a few weeks before my visit, Chef Pearson is no stranger to the resort, having worked in Shangri-La Rasa Sayang as an executive sous chef in 2002 to 2003. After about four years with the Jumeirah Emirates Towers in Dubai as an executive chef, he decided to return to the Shangri-La Rasa Sayang. "The 'new' resort is fantastic," Pearson exclaimed. "It's crisp and clean and has an identity of its own." Like the multiracial team of chefs under his supervision, Pearson considers the resort – especially its dining experiences – as diverse and interesting with the resort serving as melting pot of cultures. As I anticipated, the Spice Market Café started filling up with hotel guests and visitors from Penang and surrounding areas. Families of up to ten ordered noodles, lobsters, shrimps and sea delicacies cooked in different ways with spices carefully chosen from the Boutique. The cacophony of laughter, skillets, Chinese, Malay and English blended and affirmed Chef Pearson's view that indeed this is a melting pot of cultures. Leaving Chef Pearson to his kitchen affairs, Suleiman and I walked up to the mezzanine floor of the Rasa Wing where the Feringgi Grill and Bar are located. Like the Spice Market Café, this award-winning restaurant has a spectacular view of the resort gardens, made more enchanting with an expertly installed lighting system. The Feringgi Grill serves traditional favorites and signature dishes. Having enjoyed a light dinner at the Spice Market Café, I opted for a crepe. What I got was a table side show. Service Associate Kenilius Peter Kun who hails from Sabah prepared the Crepe Feringgi, the restaurant's version of the Crepe Suzette. With his deft handling of flame and skillet, Kenilius flambéed the crepe with brandy and served it with Grand Marnier sauce and baked mango. It was sweet and tangy with just the right touch of liquor. After polishing off our crepe, Suleiman and I visited the Grill's impressive wine cellar before we sat down for a few minutes of after-dinner drinks at the nearby Feringgi Bar. I bid Suleiman goodnight as I looked forward to soaking in luxury in my suite's balcony tub. It was late and I decided to forgo the services of my butler and draw the bath myself. After all, it was just a simple task of opening the hot water tap and sprinkling a few drops of fragrant oil into the bath. I carefully slid into the steaming tub and allowed the chirping of night birds and the whisper of the Andaman sea to take away the aches of travel and recharge my tired body for another day of champagne wishes and caviar dreams.
There's got to be a Morning After A few steps away is Batu Ferenggi with its white sandy beach and sparkling sea. This is the place to frolic, to swim and enjoy the thrill of water sports with the help of Shangri-La Rasa Sayang's accredited outfit East Wind. For families and friends who want to ride the waves with ease, there's the one-man fun tube, the two-person canoe and the seven-passenger banana boat. For thrill-seekers who get high on speed, there's the jet ski, the wakeboard and water skiing. East Wind also offers tutorials in catamaran sailing and excursions to nearby shores. Located beside the beach is the Pinang Bar and Restaurant, its picturesque timber decks extending to the rim of the swimming pool and overlooking the scenic stretch of Batu Feringgi. The ambience allows for lunch, snacks and dinner. Each sunset is marked by the strike of a gong, announcing the beginning of happy hour. Suleiman suggested an early lunch at the Tepi Laut Bar and Restaurant. With its roof architecture resembling a palace of the ancient Malay Sultanate, the Tepi Laut is just 30 feet away from the shore. Surrounded by swaying coconut trees and cooled by the ocean breeze, the bar and restaurant serves fruits juices, cocktails, salads, Spa lifestyle cuisine and Asian favorites. My host reminded me of my mid-afternoon appointment at Chi, the Spa and suggested that I take a short rest before I undergo this unique Shangri-La experience. At exactly 2:30 pm, I headed for a secluded corner of the resort. Following the instructions of a friendly resort staff, I walked through a hallway and easily found the heavy wooden doors leading to the inner sanctum that is Chi. Flanked by lush greenery and seemingly floating on a pond, the walkway led to the main hall where a receptionist was waiting to determine my sign from the five elements and ensure that I get the treatment best suited to my needs. I was invited to sit for a while and sip a cup of tea while important questions about my health and physical condition were asked. As I waited for my therapist, I felt welcome to an unhurried and tranquil atmosphere made possible by the spacious, temple-like setting that is bathed in amber tones, with a sublime scent of incense and soothing radiance of candles and sunlight streaming in soft rays. In traditional Chinese philosophy, "chi" represents the universal life force that governs well-being and vitality. For good health to prevail, it is believed that "chi" must flow freely within the body. Inspired by this philosophy, Shangri-La gathe red a team of experts and asked them to create distinctive therapies that draw from the five elements theory in which Metal, Wood, Water, Fire and Earth are in balance to create the perfect "chi." The five elements feature prominently in all of Chi's body, water, massage and facial therapies. With evocative names such as Enchanted Journey, Paradise Found, Himalayan Stone Massage and Chi Balance, these therapies can last from one to five hours. After carefully studying my elements and needs, the Chi staff decided I should have the Rasa Asmaradana, a relaxing massage inspired by the traditional techniques of native Malay healers. So it has been decided; so it shall be done. A charming young lady with a warm smile and sparkling eyes materialized at my side. It was Shima, my therapist. She led me onto the circular garden and into a path that led to my private villa, one of the eleven Malaysian and Tibetan-inspired structures making up this little corner of Shangri-La. The villa exuded a sense of peace and solitude, not to mention of luxury. It has a changing room, a treatment room and a private garden where one can choose to experience his treatment. I chose the cool and soothing inner treatment room and Shima, speaking in that quaint yet soft, Malay-accented English, handed me another cup of tea while asking me if I am ready for the treatment. "Yes please," I croaked. Shima gently instructed me to proceed to the changing room and ring a brass bell anytime I'm ready. After taking a long shower and donning myself in a robe, I rang the bell. The door opened and Shima led me to the treatment room. Before I laid down on the massage table, Shima gave me a footbath using essential oils in a brass basin filled with water and scented with rose petals. I laid on my stomach and heard the humming of an ancient bell, signaling the start of my treatment. Shima began with a warmed linen pouch steamed with a concoction of local herbs, lemongrass and pandan leaves. She applied this with gentle pressure that soothed my neck and shoulders. After a while, the bell hummed again, this time creating a feeling somewhere between drowsiness and relief. Shima proceeded to give me a massage of long kneading strokes, gently asking if I want her to either decrease or increase the pressure. "Harder please," I croaked. Using nutmeg and sandalwood oil, my therapist continued to press and squeeze. I think I feel asleep because the next thing I knew was that Shima was gently rubbing my back and telling me the therapy is over. At this point I wasn't sure if I have to surrender to the effects of my therapy and just lie at the nearby day bed filled with soft cushions and sleep for the rest of the day or follow my schedule for a short chat with the Shangri-La Rasa Sayang's Resident Manager. "Duty first," I reminded myself. "You can always sleep later." So I dragged myself to the changing room after waving goodbye to my newly-found dear friend Shima. The tall, suave Christian Nannucci could pass for a Hollywood actor playing not just the typical Italian but also a wide range of roles. At the moment, his script requires that he assist the resort's general manager, Mr. Desmond Hatton, in the smooth running of all departments. "When it comes to Shangri-La Rasa Sayang, what excites me is the challenge of working for one of the most prestigious hotels in Malaysia," says Nannucci. Prior to joining the resort, Nannucci is the Director of Rooms at the Shangri-La Hotel Bangkok in Thailand. Fluent in English and French, the Italian national received his diploma from the Aurelio Saffi Hotel School in Florence. Having worked in the United Kingdom, France, Italy and Thailand, Nannucci has amassed a considerable amount of experience in the service hospitality industry. "The high reputation and recognition this hotel has earned over the years represent our motivation to strive for higher results every time." he adds "Some of our objectives for this year are certainly to drive more banqueting business, weddings and attract the local market into the resort." In pursuit of their goals, Nannucci and his team can draw from the strength of the Shangri-La Rasa Sayang which, aside from the facilities I have visited, include meeting facilities for executive retreats and group incentive gatherings. Venues such as the Pelangi Ballroom that is linked to 14 variously sized meeting and function rooms and accommodates 300 guests for a banquet. State-of-the-art audiovisual and conference facilities are ready for use. Nearby, the Business Center can provide full secretarial, internet and even private office services. For those who like to mix business with pleasure, the Feringgi Grill has two private meeting cum dining rooms, named after the legendary Captain Francis Light of the British East India Company and his son who founded Adelaide. For those who like to keep fit even during this lavish holiday, the Health Club awaits them with cardiovascular equipment complete with a heart monitoring system, aerobics and weight lifting. The nearby Beauty Salon has a complete menu of services including hair care, facials, manicure, pedicure and waxing. Evening came and I figured it would be interesting to take a walk outside of the resort's walls and visit the Penang attraction known as the Batu Feringgi Night Market. All year round, the Night Market is filled with tourists and locals seeking traditional handicrafts, paintings, lanterns, a wide variety of beachwear, shirts and souvenir items. Food stalls offering Peranakan and local cuisine are filled with diners and wrapped in mouth-watering smoke from barbecue grills and steaming pots of soup. As I sipped my complimentary glass of Cabernet Sauvignon, I slowly gazed on the lush gardens, shimmering pools and majestic rain trees sprawled in this expansive luxury retreat. Beyond Batu Feringgi, the last scarlet and orange glow of the sun framed the hills and mountains of Penang, blending perfectly with the reddish sparkle of my wine. I toasted Robin Leach and thanked Shangri-La Rasa Sayang for two days of champagne wishes and caviar dreams. |
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