Address & Contact Number
Rasa Sayang Resort & Spa
Batu Ferringhi Beach
Tel: +604-888 8888 / 04-881-1811
Fax: +604-881 1800
Note: Located at Rasa Wing Lobby, Mezzanine Floor
Breakfast: 7am to 10.30am (for Rasa Wing Guests)
Dinner: 6.30pm to 10.30pm
Dress Code: Smart & Casual
Smoking Policy: Non-Smoking Restaurant
1. “Malaysia’s Best Restaurants”, Illustrated Magazine Publishing, 2002-2004
2. Travel & Leisure’s Best New Restaurants In Asia, 2007
3. Best Six New Restaurants In Asia, Travel + Leisure’s (US), June 2007
Feringgi Grill is among the city’s finest Western restaurants, the poultry and seafood are excellent, as are the veal, lamb and steak options. The restaurant has a Tudor-style ambiance and exudes old-school charm. Caesar salad is dressed and tossed table-side, perfectly pink Chateaubriand is carved and dressed with Choron sauce and homemade mustard. The views of the three hundred year old rain trees, the Andaman sea, gardens and beach are amazing. Watch the sun sink behind the Penang Hills at dusk from your table.
Exclusively situated on the mezzanine floor of Shangri-La’s Rasa Sayang Resort and Spa, the Feringgi Grill offers diners a bird’s eye view of the resort’s lush tropical greenery. Cuisine served is impeccable, where gourmands savour exquisitely-prepared modern grill cuisine, complemented by attentive service amidst a warm and cosy ambience. For a taste of the Grill’s delightful selections, special weekly set menus by Chef Adam Roy are available to tempt diners.
Wine connoisseurs can indulge in the restaurant’s extensive selection of vintages from both the Old and New World, and cigar aficionados are spoilt for choice with Feringgi Grill’s world-class selection of cigars. Two private rooms are available to accommodate gatherings for 10 and 20 people respectively.
The award-winning Feringgi Grill is helmed by Executive Sous Chef Adam Roy who has over two decades of experience in the culinary, food and beverage industry.
Having travelled and worked extensively in countries across three continents such as the USA, Singapore, Switzerland, Germany, The Sultanate of Oman and others, Chef Roy brings with him an expansive knowledge and understanding of different culinary wisdom, palates and preferences.
His passion is in innovation and diners are in for an appetising sensation with his signature wood-smoked dishes infused with aromatic flavours and delicious textures.
Wood plank roasted cod – Grilled and scented on a wood plank, roasted gazpacho dip, herbed potatoes, peppers and onions
Smoked beef rib – Chocolate cola BBQ, smoked tomato-mustard, horseradish whipped potatoes
Citrus sea bass – Orange stewed red beets, olive oil-green onion jasmine rice, citrus sauce
Quack, Quack… Quack – Smoke-grilled duck liver, grilled duck breast, braised duck leg, dried fruit sauce, sweet potato and roasted garlic mash
Woo Hoo Wahoo – Graprefruit stewed red beets, lemon turmeric emulsion, orange-wheat berry rice
Smoked Lamb2: ‘Oxtail’ and ‘Belly’ – Sautéed crab mushrooms, sour cream-sweet potato mash, chopped fragrant herbs
FG tomato soup
Classic Caesar salad
Roast prime rib of beef (available on Fridays and Saturdays)
This is a sample menu for reference only.