Fuzion,
Level 1, Sunway Resort Hotel & Spa,
Persiaran Lagoon, Bandar Sunway.
Tel: 03-7495 1888/7492 8000 or
email fuzion@sunwayhotels.com
Business hours: 6.00am till 10.30pm, daily.
SINCE it re-opened in July 2011, after an upgrading effort, Sunway Resort Hotel and Spa’s all-day Fuzion Restaurant has been offering a wide selection of cuisines in a tastefully decorated space.
Previously known as “Sun and Surf”, the refurbishment took six months to complete.
Now it is tastefully decorated and airy with indoor and al fresco dining areas that can seat up to 360 diners.
The al fresco seating opens to a garden area, affording patrons a view of the garden.
As the name suggests, the fusion cuisine at the restaurant has five live action stations offering an array of dishes and are manned by 35 chefs on a rotation basis.
The dishes are constantly replaced, ensuring diners are kept happy.
One station serves Japanese, chilled seafood and salads.
Spoilt for choice: (Clockwise from left) Smoked Salmonwith Asparagus Tips, Fresh Mozarella Balls with Tomatoes,Smoked Duck’s Breast with Caviar on top, shallot, slices of beef and olive in the centrepiece are a few samples of canapes at Fuzion.
Guests wanting some freshly-sliced tuna sashimi or fruit slices, can also check out the micro-greens grown organically by the chefs themselves.
A few short steps away from the salad bar, there is a range of “superfoods”, with berries, nuts and seeds for the health-conscious.
It is quite difficult not to overeat at the restaurant as the food served is both ample and of quality.
Those wanting risotto or pasta of the day, along with freshly-baked pizzas, can head to the Western station. A variety of vegetables are also served.
At the Asian cuisine station, try Indian-themed dishes such as Makhani Paneer (cottage cheese in rich creamy tomato sauce) and tasty stewed lentils.
Seafood noodle soup and dim sum are also served.
Outside, there is the grill and barbecue station, where guests can select their choice of beef, lamb, chicken or seafood, as well as pots of mushroom and black pepper sauces kept hot on induction cookers nearby.
Sous chef Khdeer Alissa, 32, who oversees the running of Fuzion as well as manages the grill station, said the restaurant was often packed for breakfast and lunch.
Sweet tooth: Bite-sized confections ranging from tarts, brownies, cheesecake andpudding at the desserts section.
“As for dinner, patrons are mostly hotel guests,” said Khdeer.
He started out working at his family’s bakery in Damascus at the age of 14, and now also specialises in Mediterranean cuisine at Fuzion.
“It is all about working with ingredients that are in season,” he said, adding that this was why the menu was constantly changed.
Desserts are not left out, with one station devoted to serving ice-cream with a chocolate fountain, freshly-made crepes, bread pudding and rows of bite-sized delights.
Besides buffet, guests can also enjoy a la carte dishes.
The restaurant also has promotions, such as the coming Middle Eastern promotion in June for Ramadan. Then, there are also weekly specials such as grilled fish on Tuesdays and steak on Thursdays.
For early birds, breakfast starts from 6am to 10.30am daily and priced at RM59++.
Lunch is from noon to 2.30pm on weekdays, priced at RM79++.
This is replaced by the weekend high tea, from noon to 4pm on weekends and public holidays.
Dinner begins from 6.30pm to 10.30pm and is priced at RM89++.
Children aged between four and 12 years old are eligible for a discount of 50%.
This is the writer’s personal obsevation and is not an endorsement by StarMetro.
