GOLFERS’ TERRACE,
Nilai Springs Resort Hotel,
PT4770, Nilai Springs,
Putra Nilai, Negri Sembilan.
Tel: 06-850 2288
Business hours (Daily): 7.00am-9.00pm
PATRONS who order a bowl of claypot fish-head curry at the Golfer’s Terrace in Nilai Springs Resort Hotel from now until June 6 will stand a chance to win a free stay at the hotel.
Food and beverage manager Alwie Manaf said the hotel decided to reward loyal customers who had supported the hotel over the years.
Guests who will be entitled to one contest entry per order of fish head curry, will only be required to guess the number of golf balls held in a container.
Three monthly winners with the accurate or closest answer will be chosen during the contest period.
“We wanted our customers to have the opportunity to win something and also introduce more people to this tasty local favourite.
“Our fish-head curry is the most popular dish on the menu here and we hope through this contest, the dish will win more fans,” he said.
The winner will receive a night’s stay at a superior room at the hotel and breakfast for two, valued at RM456.
Complementary: The claypot fish-head curry comes with rice, keropok ikan and acar.Since the launch of the contest on March 10, more than 50 guests had already made their lucky guesses for the prize.
Alwie said even if guests did not win the prize, the fish head curry prepared by the outlet’s Malay kitchen was still worth a try as it was tasty and affordably priced.
The dish costs RM38++ for the resort’s golf club members and RM43++ for non-members.
“Our fish-head curry is perfect for golfers as there are always four people in a flight and the dish is ideal for a group of three or four diners.
“It is a one-pot meal with fish and vegetables accompanied with rice, keropok ikan (fish crackers) and acar sayur (pickled vegetables),” he said.
Diners can also order additional side dishes such as fried vegetables, omelette and the soup of the day to complement their meal.
Alwie said only fresh red snapper heads procured daily from fishermen in Lukut was used for the curry which was made without coconut milk.
“We use fresh ingredients and fish heads that are about 1.7kg each. The curry is ideal for the health-conscious too as no cocunut milk or extra fat is used.
“It’s just fish head, vegetables and a secret blend of herbs, spices and curry powder that go into this delicious dish,” he said.
Secret mix: Some of the spices and ingredients used in the claypot fish head curry.Diners can also sample the outlet’s extensive menu which was recently revamped to suit customers’ preferences.
Alwie said the menu now featured kopi tiam-style dishes in addition to Western and local favourites.
“We now have a wide variety of dishes including local favourites such as Nyonya curry noodles, roasted chicken rice, fish-head bee hoon, Ipoh hor fun alongside the usual Western fare like chicken chop, and fish and chips.
“We also have mouth-watering desserts such as ABC and Penang-style cendol plus a great range of thirst quenching drinks like our popular Air Janda Pulang (coconut water and syrup),” he said.
The fish-head curry can be ordered from noon to 7pm daily.
The outlet can seat 120 people comfortably.
Those who dine at the Golfers’ Terrace will also be able to order any item from the hotel’s other outlets.
This is the writer’s personal observation and is not an endorsement by StarMetro.
