Malay Architecture coupled with modern luxury
After our warm and refreshing welcome, and checking in with reception we were shown to our room by Jin, one of the friendly concierges.
The walk to our chosen accommodation was a bombardment on our senses, upon arched wooden bridges over small rivers through lush tropical gardens covered by huge palm trees and the ever present view of the sand and sound of the sea completing the experience.
Our suite was situated on the first floor and was one of only two in the resort with a huge balcony overhanging the beach with far reaching views over the sea, a canopied day bed and table and chairs over a polished wooden floor. Inside the spacious room was a bed that can only be truly appreciated once you have had the pleasure of sleeping within it. It may sound odd to give so much credence to something you just sleep in but this bed gave me the most satisfying sleep that I have had in many a year. High quality linens, feather quilt, topper and pillows, just heavenly! The addition of a further canopied day bed inside the main room, LCD TV with satellite channels, mini bar and writing desk were all icing on top of the cake. The bathroom once again did not disappoint with twin vanity units, a large bath with salts and candles, dressing table, marble encased shower and separate W.C.
Cuisine designed to leave a lasting memory
There are three places within Tanjong Jara Resort for guest to sample a wide range of cuisine from Asian and Western snacks to full A La Carte
Our personal favourite dining location was the Di Atas Sungei Restaurant that literally means ‘Above the river’. This large glazed and timber structure is again in a traditional Malay style straddling a river that flows out to the South China Sea. Guests are given the option of dining indoors under the large ceiling mounted fans or on the expansive veranda astride the river watching the variety of wildlife that lives in and around there. The conductor at the the Di Atas Sungei restaurant is the ebullient ‘Chef Ann’, her professional title being that of ‘Menu Master’. Food at the Di Atas Sungei is prepared using only the freshest produce, personally chosen by Chef Ann each
For our foray into the Di Atas Sungei dining experience we asked that Chef Ann choose our meal for the evening. For the aperitif, Chef Ann presented us with a Mango and Prawn Salad and Crispy fried Calamari with 5 Spices. The food presentation was as expected and the food crisp and full flavoured, based on the experience we had so far at Tanjong Jara we would have expected nothing less. The Aperitif was followed by Prawns cooked in coconut milk with lemon grass, Stir fried Red Snapper fish with fresh