Departure Dates 2018:
- 8 Mar
- 19 Apr
- 17 May
- 7 Jun
- 19 Jul
- 23 Aug
- 20, 25 Sep
- 8 Nov
- 6 Dec
Day 1 - Kuala Lumpur
Upon arrival in Kuala Lumpur, transfer to the hotel and check-in. The remainder of the day will be at your own leisure to enjoy.
Day 2 - Kuala Lumpur (BLD)
Today, head to Little India, the older section of the city. It is a riot of colours with shops selling saris and garments to the many spices used in Indian cooking. Here, we shall have a banana leaf lunch (white rice served on a banana leaf with an assortment of vegetables, meat or fish) in a typical South Indian restaurant. We continue with a walking tour before returning to our hotel. In the evening, indulge in an authentic regional Malaysian dining experience at Makan Kitchen at the Doubletree by Hilton Kuala Lumpur hotel. Live interactive show kitchens showcase the enormous diversity of Malaysian cuisine and you will experience the journey from the raw ingredients to the pan and plate. The restaurant's several cooking stations feature iconic specialities from Malaysian, Peranakan, Chinese, and Indian cooking traditions, giving a true flavour of the area's local cuisine.
Day 3 - Kuala Lumpur (BLD)
Breakfast at hotel before we proceed to the Chow Kit market followed with a visit to a Batik outlet where you try your hand on Batik printing based on a pre-designed motif of colourful local fruits. Lunch will be Bak Kut Teh (an extremely popular Chinese dish made up of meaty pork ribs simmered for hours in a complex broth of herbs and spices including star anise, cinnamon, cloves, danggui, fennel seeds and garlic). Afternoon is free at leisure. Dinner is at the 360o Restaurant located at KL Tower. It is a revolving restaurant at a height of 282 meters with a spectacular view of the city's skyline and serves international and local cuisine.
Day 4 - Kuala Lumpur - Malacca (BLD)
After breakfast, depart for Malacca, the historical city of Malaysia. Upon arrival, we proceed for the UNESCO Walk. Malacca is well-known for its well-preserved culture and heritage. It is Malaysia's oldest historical city and was recognised as a UNESCO World Heritage Site in 2008. You can visit all of its fascinating sites just by walking down the narrow streets lined with speciality shops and century-aged houses. Stops will be made along the way to taste local street food including the famous Chicken Rice Ball (This is a Malaccan specialty - It is rice boiled in chicken
stock flavoured with ginger, garlic and shallot and make into rice balls then served with boiled chicken pieces and garnished with cucumber and spring onion, and chilli sauce) and PoPiah (Spring roll with secret ingredients such as scrambled egg, fried onion, lettuce, turnip, bean sprout and may include fried pork lard).
We then head check-in at the hotel. Dinner is at a Peranakan restaurant which showcases the best of Baba/Nyonya cuisine. Generally referred to as the result of inter-marriages between the Chinese immigrants and the local Malays, which produced a unique cuisine where local ingredients such as chillies, belacan (Malaysian shrimp paste) lemongrass, galangal, turmeric, etc. are used.
Day 5 - Malacca - Cameron Highlands (BLD)
After breakfast, we make our way to Cameron Highlands, popularly known as the “Giant Green Carpet of Malaysia” due to the picturesque tea hills and the “Salad Bowl of Malaysia” due to the vast vegetable farms in this highland resort. Enroute, stop at Putrajaya for an early lunch at the Botanical Garden where your guide will introduce you to more local delicacies such as Satay (a dish of marinated, skewered chicken, mutton or beef and served with a mild-spicy peanut sauce) and Roti John (essentially an omelette sandwich and ingredients include minced chicken or mutton, onion, egg, sardines, tomato-chilli sauce and a baguette-type loaf).Afterlunchwecontinueour journey to Cameron Highlands. Upon arrival, we visit the local market and a vegetable farm for an insight to the lifestyle of the local farmers. Check in at the hotel. Local Steamboat dinner in the evening. (Steamboat is a dish consisting of a simmering metal pot of stock at the centre of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings and seafood. The cooked food is usually eaten with a dipping sauce.
Day 6 - Cameron Highlands - Ipoh (BLD)
Early breakfast followed by a visit to the tea plantation and factory to see the process of tea followed by a tea tasting session. We then depart for Ipoh with a stop for lunch at Kampar. Here, you get to try the famous Curry Chicken Bread (a signature dish from this town with curry chicken stuffed in a giant bread). After lunch, we visit the famed Perak Caves which has a Chinese temple within a natural limestone hill and is the biggest cave temple in the country. In this vicinity, you also get to see the many pomelo stalls which you’ll get to sample. Check in at the hotel for short rest before we bring you for another local delicacy, the “Clay pot chicken rice” dinner made popular in this
state. (The rice is cooked in a clay pot and traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. The ingredients are chicken, Chinese sausage and salted fish).
Day 7 - Ipoh - Penang (BLD)
Early breakfast before we depart for Penang. Enroute, refreshment stop at the Kuala Kangsar R&R before we proceed directly to the Spice Garden in Penang. Upon arrival, it’s time for your cooking class with the experts here who’ll prepare the necessary ingredients for you to cook your own lunch (hence be prepared for a late lunch). Check in at the hotel. For dinner, we visit either the Gurney Drive or Queen Street, famous for its many hawker stalls that serve all kinds of Malaysian street food.
Day 8 - Penang - Home (B)
Today, you will be transferred to the airport for your flight back home as your trip comes to an end.
B = Breakfast L = Lunch D = Dinner
All hotels are subject to availability. Hotels may be substituted with another of similar category.
- Kuala Lumpur: Novotel Kuala Lumpur
- Malacca: Equatorial Hotel
- Cameron Highlands: Strawberry Park Resort
- Ipoh: M Boutique
- Penang: Four Points by Sheraton
- All transfers
- Entrance fees
- Seven nights hotel accommodation
- Meals as indicated on itinerary
- English speaking guide
- Travel insurance
- Personal purchases
- Malaysia Hotel Tax (RM 20 per room per night)
- Passport fees, visa fees, etc
- Meals/admission not in itinerary
- Tips & gratuities
- International air
Valid from Feb 26, 2018
Expires Apr 30, 2018
Bookings essential. Subject to availability. Must book by 30 Apr. International flights not included. Tour departs 2018: 8 Mar, 19 Apr, 17 May, 7 Jun, 19 Jul, 23 Aug, 20, 25 Sep, 8 Nov, 6 Dec. Must be used in 1 visit. Deal valid for one person on a twin share basis i.e. two vouchers must be purchased at this price. Single supplement surcharge of $355 applies, payable direct to merchant. Includes: All transfers, sightseeing, entrance fees, seven nights hotel accommodation, English speaking guide & meals as indicated etc. Excludes: Travel insurance, personal purchases, Malaysia Hotel Tax (RM 20 per room per night), passport fees, visa fees, etc, meals/admission not in itinerary, tips & gratuities, international air & anything not specifically mentioned in the itinerary. Visas are the responsibility of the traveller. Travel insurance recommended. Value of deal is based on current rates, which are subject to change. Your passport must be valid for at least 6 months beyond your intended stay. Visas are the responsibility of the traveller. Refund available from GrabOne within 48 hours of purchase if specific dates are not available. No cashback. Not to be used with other offers.
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