“Dining is not merely about food, it is about experience, conversation and the moments shared around the table.”
The Main Lounge at The Royal Selangor Golf Club officially welcomed the launch of the Club’s new full menu beginning 4 June 2026, marking an exciting new chapter in the Club’s dining experience.
Exclusive Preview Session
Prior to the rollout, an exclusive food preview session was held at The Glass Room, Main Lounge, where a specially curated selection of 20 dishes from the newly introduced menu was presented for tasting and feedback, covering a variety of categories including breakfast items, sharing platters, small eats, mains, rice and noodles, Western selections, burgers, pizzas and desserts. The session formed part of the Club’s ongoing efforts towards refining and enhancing the dining offerings available to Members.
Organised by the Food, Beverage, Events & Communications SubCommittee (FBECSC) following the approval in principle for the launch of the Club’s new full menu by The Committee, the preview session brought together 24 participants, including Members of The Committee, FBECSC Members, selected Members who are among the Club’s top F&B spenders, as well as selected Members from the hospitality industry, for an afternoon dedicated to food appreciation, evaluation and discussion.
Throughout the preview session, participants were invited to evaluate the dishes based on taste, presentation, texture, portioning and overall appeal. Both quantitative scoring and qualitative written feedback were collected as part of the overall review process.
STRONG RECEPTION FOR ASIAN & NOODLE-BASED OFFERINGS
Overall, the tasting session was positively received, particularly for the Asian-inspired and noodlebased offerings, which emerged as the strongest performing categories during the evaluation. Dishes featuring rich broths, balanced seasoning and familiar comfortfood flavours received especially favourable responses from participants.
Among the standout dishes of the session was the Thai Beef Noodle Soup, which emerged as the highest-rated item overall. The dish was widely praised for its flavourful broth, balanced seasoning and overall composition.
Closely following was the Peranakan Ikan Bakar, which received consistently positive feedback for its flavour profile, tenderness and presentation, while the Seafood Yee Mee and Ultimate Chocolate Fudge Cake also ranked among the top-performing dishes of the session.
Several Members also responded positively towards dishes such as Beef Massaman, Pad Gaprow, Pandan Chicken and Curry Laksa, further reflecting Members’ preference towards hearty Asian comfort food and traditional flavour profiles.
VALUABLE FEEDBACK & OPERATIONAL INSIGHTS
At the same time, the session also provided valuable operational and food preparation insights for further refinement and enhancement moving forward. Several dishes were identified by participants as requiring further improvement, particularly in relation to texture consistency, flavour balance and execution.
Among the items highlighted for further review were the Cucur Udang, Grilled Chicken Fillet, Shawarma Pizza, Chicken Schnitzel and Ipoh Hor Fun. Feedback gathered during the session indicated recurring concerns relating to excessive flour batter, dryness, overcooking and broth richness.
The preview session ultimately served not only as a food showcase, but also as an important engagement platform between Members, Management and the Club’s F&B operations team. The constructive feedback gathered throughout the afternoon will assist in further refining recipes, improving consistency and ensuring that the menu offerings continue to align closely with Members’ expectations and dining preferences.
The Club extends its appreciation to Chef Barry and the kitchen brigade for the preparation and presentation extended throughout the session, as well as to all Members who participated and contributed their valuable feedback.
HIGHLIGHTS FROM THE NEW MAIN LOUNGE MENU
The newly launched menu itself showcases a broad and diverse range of offerings, spanning breakfast favourites, Asian comfort food, Western classics, burgers, pizzas, desserts and beverages. The menu also introduces several new offerings while retaining familiar flavours and dishes favoured by Members.
Among the breakfast selections now available at the Main Lounge are items such as the RSGC Omelette, Focaccia Sandwiches, Eggs Benedict, Kolok Mee and the much-talked-about Ipoh Hor Fun, featuring a rich chicken and prawn broth accompanied by prawns, prawn wontons, bean sprouts, fried shallots and prawn oil.
The à la carte and small eats selections offer an extensive variety of sharing-style dishes including the RSGC Sharing Platter, Aromatic Crispy Duck, Pandan Chicken, Chicken 65, Buffalo Chicken Wings, Thai Fish Cakes and Cucur Udang. Beautifully presented and thoughtfully curated for sharing, the RSGC Sharing Platter in particular offers an appealing selection of appetisers that would serve as an ideal sharing dish for Members entertaining family members, friends and guests at the Club.
For Members seeking more substantial mains, the menu features a wide selection of Asian-inspired dishes such as Peranakan Ikan Bakar, Beef Massaman, Pad Gaprow, Thai Green Curry and Sambal Petai, alongside wok-fried rice and noodle favourites including Curry Laksa, Seafood Yee Mee, Thai Beef Noodle Soup and Char Kway Teow.
The Western section similarly presents a selection of comforting classics such as Beef Stroganoff, Chicken Schnitzel, Fish ‘N’ Chips, Chicken Chop and Grilled Chicken Fillet, while the burger and pizza selections include offerings such as the Very Beefy Burger, Buttermilk Chicken Burger, Margherita Pizza, Pepperoni Pizza and Shawarma Pizza.
NOW AVAILABLE AT THE MAIN LOUNGE
Members are invited to visit the Main Lounge and experience the Club’s newly introduced full menu offerings, now available daily. To explore the full menu, Members may scan the QR code provided.
