Charm­ing stay in the city

New Straits Times - - Jom! -

The classy van­ity mir­ror and wash basin out­side the bath­room.

IT has been a week af­ter my birth­day and many tell me “Don’t worry, a birth­day cel­e­bra­tion goes on for a month”. Well, ini­tially I didn’t be­lieve them but af­ter a three-day post-birth­day stay at Ho­tel Stripes Kuala Lumpur, Au­to­graph Col­lec­tion, I am ec­static.

As di­rec­tions are not my forte, I jump into a GrabCar for a 30-minute ride from Mid Val­ley Mega­mall to reach the ho­tel in Jalan Ka­munt­ing, Chow Kit which is one of the old­est neigh­bour­hoods in Kuala Lumpur.

I am amazed at the ho­tel’s unique yet classy fa­cade — red bricks and shut­ters. So sim­ple and quaint, a de­sign that is not the norm to­day. The sur­round­ing area is quiet, with­out much traf­fic — a plus to en­joy a lit­tle seren­ity in the city.

On en­ter­ing the ho­tel, what catches my eye is a row of yel­low pen­dant lights above the re­cep­tion counter where I check-in to my 16th floor room. The lights give a cosy feel. Spa­cious and mod­ern Ex­ec­u­tive Stu­dio room.


I en­ter Ex­ec­u­tive Stu­dio Room, the big­gest in the ho­tel. It is the only room with a bath tub and a shower. The sink is lo­cated out­side the bath­room and has a lit-up oval van­ity mir­ror — very classy.

The mod­ern-con­cept room is em­bel­lished with warm colours of mus­tard yel­low, grey, black and brown. It comes with a very com­fort­able king-sized bed, a study ta­ble and sofa bed by wide win­dow pan­els over­look­ing the city.

I love the framed black and white pic­ture of the old Jalan Ka­munt­ing as the head of the bed and a lit­tle round glass con­tainer that gets re­filled ev­ery­day with Haw flakes and dried plums. Jove de

Boeuf Braisee (braised beef ), Brasserie 25’s sig­na­ture dish. The rooftop bar be­side the in­fin­ity pool at sun­down.


The ho­tel has a French-style restau­rant named Brasserie 25 at the lobby. I de­cide to try its fa­mous Le Gouter (French-style tea served daily from 3pm-6pm). While be­ing served the hot savoury pas­tries that in­clude pairs of curry puff, sal­mon tart and fried mac­a­roni and cheese balls, I ad­mire the in­te­rior which has a dra­matic yet re­laxed look with red brick, cop­per sput­nik chan­de­liers, dark wooden floors, an open con­cept kitchen and pri­vate yel­low­ish sofa booths.

An ar­ray of French desserts which in­clude opera cake, rasp­berry mac­a­roon and choco­late cake is also served. They are not too sweet and the best part is that you can have as many help­ings as you want.

Since the restau­rant is also pop­u­lar for its lunch and din­ner, I take the op­por­tu­nity to have an even­ing meal there. The must­try dishes are its sig­na­ture Jove de Boeuf Braisee (braised beef cheek in red wine served with car­rots, mush­rooms, pearl onions over a bed of mashed pota­toes). The beef just melts in your mouth.

The other is its Carre D’ag­neau En Croute D’herbes (roasted rack of lamb with herbs, honey and mint mus­tard sauce over a bed of mashed pota­toes).The meat is just as ten­der.

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