The Saujana Hotel Kuala Lumpur

The Saujana Hotel has a team of experienced wedding specialists who work with the bridal couple to create a wedding package tailor-made for their wishes according to their budget and size of their party. Once their individual needs and requests are finalized, they seamlessly put the plan into action, organizing and implementing every stage of the wedding itinerary.

According to the hotel’s General Manager Mr. Ian Hurst, the hotel hosts 80-100 wedding celebrations a year. The aim of the hotel is to create memories for the bridal couple and their guests. Couples may select from the theatrical Chinese Wedding, authentic Malay Wedding, festive Indian Wedding to the sophisticated International or Western Wedding, each with its own menu, props, costumes, music and party favors.

As stated in my earlier post, the hotel’s Saujana Ballroom can accommodate 30-40 tables. These are some of the special features in the Chinese Dinner Reception – Imperial Plan:-

Special floral arrangement with choice of Lily, Roses or Gerberas for the bridal table.
Basic floral arrangements in Vases or Clear Glass Fantasy for all guests’ tables.
Fresh floral arch arrangement for entrance and floral stands arrangement along the red carpet (Choice of Roses or Gerberas for all floral arrangements).
Red carpet for bridal march from entrance leading up to the bridal table.
Personalized wedding backdrop – designed from couple’s invitation card or select from hotel’s standard backdrop.
Ceremonial wedding cake with fresh floral arrangement.
Individually wrapped cake in decorative box for al guests (choice of chocolate butter or fruit cake).
White seat covers with choice of gold, silver or maroon organza tie back.
Champagne fountain with complimentary 2 bottles of sparkling juice for toasting.
Artistically crafted ice carving with choice of a pair of dolphins or swans.

Mr. Ian Hurst giving his welcome speech and filling the champagne glasses:-

Different candle decorations at the tables:-

We had a 6 course dinner inclusive of a dessert buffet which I didn’t take any photos of.

Deluxe Two Hot & Two Cold Hors D’ouevres was very nice especially the jellyfish (in bowl) and crispy fish rolls.

Deep-fried Chicken with Mango Sauce – chicken was not dry and although crispy on the outside, it was tender on the inside. Sauce was not the most authentic mango sauce I have tasted but overall an above average dish.

Steamed Red Snapper with Superior Soy Sauce was probably the most tasty dish as it tasted very fresh and the soy sauce complemented the fish perfectly. Wished I had some rice with this one.