The Grand Ballroom is designed oval in shape and pillar free with brilliant crystal chandeliers that blanket the entire ceiling with ceiling height of 6.7 metres. The circular curved architecture exudes a softer ambience, perfect for weddings. With Calacatta Oro marble floorings along the pre-event venues, guests can arrange pre-dinner cocktails in this area. The layout of the ballroom is further accentuated by panels of lattice work depicting the local Malay custom, creating a spectacular atmosphere for wedding events. With a capacity of 11,248 square feet, The Grand Ballroom can cater large scale wedding banquet of up to 700 guests.
Guests who prefer a more intimate wedding reception with the closest family and friends can opt for the Grand Residence at level one. Perfectly set against the Petronas Twin Towers, you may also hold your wedding reception at the highest floor of the building – the Sky Lobby Lounge that has a capacity of up to 120 guests. You can delight your guest with a panoramic view of Kuala Lumpur city skyline.
Guests who prefer a more intimate wedding reception with the closest family and friends can opt for the Grand Residence at level one. Perfectly set against the Petronas Twin Towers, you may also hold your wedding reception at the highest floor of the building – the Sky Lobby Lounge that has a capacity of up to 120 guests. You can delight your guest with a panoramic view of Kuala Lumpur city skyline.
http://n3production.com/anzalna-mohamad-hanif-grand-hyatt-kl | Mar 2016
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| Appetizer delights - spicy marinated jellyfish, broiled prawns, prawn balls rolled in thin roasted almonds, chicken strips in a spicy appetizing peanut sauce and a sweet beancurd roll filled with an assortment of vegetables. Lobster soup, fish lip, shredded seafood Wok-fried black pepper Wagyu beef, crystal noodles Pistachio panna cotta |
| REVIEWS | |
| https://thateconomist.wordpress.com/2014/06/15/a-wedding-feast-at-the-grand-salon-grand-hyatt-hotel/ Jun 2014 On Saturday evening, I attended a good friend’s wedding dinner at The Grand Hyatt and it was an unforgettable evening. Aside from the traditional Chinese eight-course feast that contained a little twist, there was a Martini Bar before dinner, and after, Whiskey and Cheese with a dancefloor. The wedding began at 7pm at the Bar just outside the Grand Salon Ballroom with an open kitchen. At the same time, canapes were served to whet our appetites; Peking Duck Pancakes and mini Truffle Risotto Balls. For the appetizers, each waiter carried out a huge silver tray with five big plates and placed it on a rack near to each table. They painstakingly portioned out into ten plates. When all ten plates were portioned out, they were served together per table. This process took a while but the risotto balls and martinis before had filled us all very nicely so no one minded. Appetizers consisted of five elements: spicy marinated jellyfish, broiled prawns, prawn balls rolled in thin roasted almonds, chicken strips in a spicy appetizing peanut sauce and a sweet beancurd roll filled with an assortment of vegetables. The chicken strips in peanut sauce were the best on the plate for I especially love peanut-based sauces. For the soup course, a large lobster piece swam in a thick well-seasoned stock filled with crab meat. For the seafood course, a little claypot on a little burner was served to each of us. It was unusual and looked inviting. It could have been a little theatrical but the flavours within were anything but. It was extremely appetizing and the huge abalone was fresh and juicy. THIS! Black Pepper Wagyu Beef with Crystal Noodles (cellophane noodles). My friend loves wagyu beef and this dish had her name written all over it! Generous cubes of wagyu beef fried with mushrooms in a thick and dark peppery-soy-laden sauce and the chewy crystal noodles were gleefully swimming in the appetizing sauce. I mixed in the surprisingly spicy Hae Bee Hiam (dried shrimp sambal) condiment and sheer delight ensued which caused me to happily lap it up and the flavours lingered on to the next day. And finally the dessert, Italian Pistachio Panna Cotta! I was so looking forward to this but it was a tad disappointing. The berries compote overwhelmed any pistachio flavour but the custard below was thick smooth and rich – it reminded me of a soy beancurd pudding and I could not detect the italian flavours. Still this little twist to the traditional Chinese dinner was well worth the wait. What a splendid evening and I was sad when it all ended and good times stopped. |
http://de-views.com/wordpress/index.php/malaysia-wedding-photographer_-grand-hyatt-kuala-lumpur-wedding | Sep 2015
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| Grand Ballroom, 700 pax |
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| Grand Residence Level 1 |
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| Grand Salon, 450 pax |
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| Sky Lobby Lounge, 120 pax (oyster.com) |
Grand Hyatt Kuala Lumpur
Website: https://kualalumpur.grand.hyatt.com/en/hotel/weddings/wedding-packages.html
Add: 12 Jalan Pinang, Kuala Lumpur, Malaysia, 50450
Tel (Wedding specialist): +60 3 2182 1234
Email: kuagh.rfp@hyatt.com
Wedding Packages 2017: from RM2688++ per table
Capacity: 700 pax (banquet in Grand Ballroom)
Map:
Ref: Food.malaysiamostwanted.com, Asian Banker Forum