The Palms Coffee House serves local favourites, light snacks and beverages. It can accommodate up to 140 guests and is a good place to unwind after a game of golf or a relaxing swim.

The Palms Coffee House and Golfer's Terrace situated in the main wing of the Clubhouse offers patrons the best of both food and drinks and a refreshing look at unspoiled greenery.

The selection of palatable delights served at both eateries cater for both the Malaysian dining experience and that of Western influence. Fusion cuisine and local specialities are set to invoke your senses and wet your appetite.

The Palms Coffee House and Golfer's Terrace offers a wide variety of authentic Malaysian spread. House specialities include nasi lemak, curry laksa, chicken rice and fried kuey teow just to name a few. It also serves numerous Chinese dishes, from noodles to rice specials and local starters such as spring roll and curry puff.

For those who prefer Western food, international flavours such as spaghetti, succulent juicy steaks, fish & chips and chicken chop are on the menu. Patrons are recommended to try their club house sandwiches and speciality burger selections, as they come in a hot sesame bun with thick homemade beef/chicken patty and lots of healthy greens.

Desserts like ais kacang, cendol, fresh fruit juices and fresh tropical fruit platter will help you cool down after your sumptuous meal. For those looking to sweeten your senses, a host of speciality cakes and sweet treats are also available.

If you ever take a stroll down the main wing of Tropicana’s Clubhouse, do drop by The Palms Coffee House or the Golfer’s Terrace. Both serves fusion cuisines to match your various taste buds, amongst a serene atmosphere to give you that ambience to relax and rejuvenate.

From this year onwards, The Palms Coffee House & Golfers’s Terrace have prepared authentic Malay cuisine featuring set menu and à la carte items such as “nasi lemak”, “nasi goreng”, “curry laksa”, “Penang char kway teow” and many more for your good selection. Also available on the menu are the international preferences such as spaghetti, steaks, fish & chips, chicken chops and juicy burgers to titillate your taste buds.

If it isn’t just for food, you could also drop in to quench your thirst with the array of fresh fruit juices, soft drinks and hot beverages. Aside from food and drinks, you could also find unique and tasteful deserts. If it’s chocolate you crave, we have it…or maybe a big bowl of ABC, we have it too...

Also enjoy Wi-Fi connection as you sip on your coffee or cool down with your soft drinks. Surf the net and find out what’s new and happening, or send that important email as you’re having your lunch. It’s all made possible for you at Tropicana.


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Contact Details »	Operating hours »
Clubhouse,Tropicana Golf & Country Resort 47410 Petaling Jaya Tel: 603 7804 8888        (Ext 306 / 309)	The Palms Coffee House Monday to Sunday 11.00 am - 11.00 pm Golfers’ Terrace Monday to Friday 7.00 am - 12.00 am Saturday & Sunday 7.00 am - 8.00 pm

“Norazizi, one of your waiters, is very hardworking in what he does. He has been working every weekend and I see that he has improved a lot.” – Shalina Johan

" Chef Roslan –
passion, creativity and attention to detail are his main motto; hence, the quality of the restaurants will see improvements from time to time"

Spring Garden Tropicana Restaurant

This modern Chinese restaurant serves scrumptious dim sum, valued set lunches and full Chinese banquets. With a seating capacity of 220, this is the ideal venue for that important business lunch or simply an intimate family dinner.

Contact Details »	Operating Hours »
Clubhouse,Tropicana Golf & Country Resort Lot 2813 Mukim Damansara 47400 Petaling Jaya Tel: 603 7880 7226 Fax: 603 7880 3116 Website: www.taithong.com.my	Monday to Sunday 11.30am – 2.30pm, 6.30pm – 10.30pm Sunday & public holiday 10.30am – 2.30pm 6.30pm – 10.30pm

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Cuisine Studio

GOOD FOOD starts with good ingredients – that is the golden rule that all good chefs take to heart. And that is the reason why the chefs at Cuisine Studio go to great lengths to secure the ingredients for use in their kitchen as well as those that go on sale in the shop.

“Fresh, quality ingredients are the basic building blocks of a great dish,” said Jean-Michel Fraisse, the chef whose day may start as early as 4am at the Selayang wholesale market, where he goes to buy the local fish and seafood that the kitchen needs to prepare such classic French food such as
bouillabaisse and Spanish paella.

The premium beef and lamb that the restaurant-cum-gourmet shop needs are imported from Australia and Argentina. For beef, the chef prefers the flavourful Las Lilas Argentinian beef as well as Australian Hillside, which offer the best value and taste now, he said.

It comes as a surprise to many to find a small range of Ceneri cheeses on display here – Ceneri is considered by connoisseurs as the Rolls Royce of French cheeses. Apart from Ceneri, other AOC cheeses such as Roquefort and the Italian Parmigiano Reggiano are also available at the refrigerated counters.

The chefs also make it a point to acquire fine products whenever they travel. In fact, they go out of their way to visit farms in remote areas to source fresh spices such as Sarawak peppercorns, cloves, vanilla pods and hand-harvested sea salt.

Trips back home to France becomes buying sprees and the bags are loaded with Guérande flower of salt, orange flower water, paella spices, stock powders, silicon moulds, and all kinds of condiments usually not available on supermarket shelves in Malaysia.

Jean-Michel the chef is still very much the educator. Leisure cooking classes at Cuisine Studio has started, with the first class on cooking steaks and preparing the classic sauces for it. At the workshop, the participants learnt how to make Black Pepper Sauce, Bordelaise Sauce, Mushroom Sauce and Roquefort Sauce from scratch, with the chef letting them in on
the secrets of using bones and tendons, and how to thicken sauces naturally without the use of thickening agents such as flours.

For more information on the weekly cooking classes, call Vicki at 03-7805 3088 or 012-290 5342

View Specials @Cuisine Studio»

Contact Details »	Operating hours »
Clubhouse, Tropicana Golf & Country Resort 47410 Petaling Jaya Tel: 603 7805 3088 Website: www.cuisine-studio.net	Monday to Sunday 10.00 am - 11.00 pm

Momotalo Yakiniku

The exquisite Momotalo Yakiniku Restaurant in Tropicana opened its doors on 20th January 2007. This modern Zen furnished interior and ambience dining outlet sets a relaxing and intimate environment for diners to enjoy a sumptuous Oriental feast. Adapting the Japanese style of simplicity, Momotalo is neatly designed with simple wooden floor surfaces and earthy tones of brown. This ambient soft-lighting lit space, exudes an infinite feeling of elegance, which is further enhanced by the subtle bamboo blinds that line the wall, giving it an aura of nature.

The restaurant brings authentic Japanese cooking to your table, literally; with a charcoal burner and grill on every table to make sure that every dish is served fresh and to your liking. The charcoal grill cooking method (healthier method), is used to ensure the original oil and flavour from the meat is retained.

For fist time goers, you should try the recommended Japanese full-course barbeque set, consisting of seafood platter, mix-grilled (Japanese style), garden greens and a bowl of special fragrance rice. On the side, there’s an intricate combination of special sauces and dip (garlic, chilli flakes, soy sauce and wasabi) to further add colour to your meal.

The ‘Seafood combination’ includes large sized prawns, cuttle fish and Shishamo, pregnant fish (imported from Japan). Shishamo, is a saltwater fish about 15 centimetres in length. It is slim and resembles a willow leaf. Generally dark on the back with a silver-white underside, it is filled with only fish eggs (ko-mochi-shishamo). Shishamo is a typical Japanese speciality dish and very popular amongst guest.

The mixed-grill platter, offers meat lovers a variety of tender-cuts and meat selection. Only the best prime cuts of beef and lamb is served to offer guest a mouth-watering temptation. Supreme Karubi OX (beef), Harami OX (beef) and Supreme Harami OX (beef) are the house specialities. The meat is carefully selected to resemble its soft texture, tenderness and of high quality grade. For the discerning few, you can also opt to savour the Wahyu and Kobe beef, where the meat actually melts in your mouth.

The most intriguing and unlikely dish was indeed the Supreme OX Tongue. The succulent soft-texture of small pieces of lean meat savoured with the special sauce combo sent our tongues waging for more.

Nothing completes an enjoyable Japanese meal without sake. Fresh sake, Plum wine and Sweet Potato Shochu are among the choices available for those who drink.

After a hefty main course, the colourful combination of fresh garden greens offers a refreshing indulgence. A plate of freshly sliced green pepper, pumpkin, mushroom, corn and onions gives a healthy balance to a heartening meal. Passionate about Japanese Traditional Barbeque cuisine, the owner, Mr Jim Huang takes great pride in using only the best and freshest ingredients. The ingredients are purchased on a daily basis and some spices are imported from Japan to maintain its high quality and flavour.

For a real taste of Japanese Barbeque, without getting on a plane, Momotalo Yakiniku is definitely an outlet worth trying. The food is great and the service is excellent.

View Specials @ Momotalo Yakiniku»

Contact Details »	Operating hours »
Clubhouse, Tropicana Golf & Country Resort 47410 Petaling Jaya Tel: 603 7805 7080 Website: www.momotalo.com	Monday to Sunday 11.00 am - 11.00 pm