Ten Years On...

 

The date, 17 January 2026, is a significant date to me as it marks exactly 10 years since dad left us. I can recall as clear as if it happened yesterday, when dad was feeling unwell on the morning of 14 January 2016.

 

Dad with his two older daughters,
Ruby [Left] and Pearly in his arm

At home, we used a traditional calendar with a giant digit printed on each page for the date which dad would tear off one page every morning. It was dad’s daily “duty” each morning, to tear off yesterday’s date to reveal the new date for that day.

 

That morning dad was not feeling well so I made an appointment for him to consult his doctor in the private hospital. As usual, mum and I accompanied him to the clinic. Looking back at the events that unfolded, we are grateful that all this happened – mercifully – while we were in the hospital.

 

Dad was lucid when we left the doctor’s clinic after his consultation. With a good rapport with this doctor, dad and the doctor often chatted about his health condition.

 

Mum with Ruby [Standing] and Pearly in
her arm, my sisters who were born in the
Kota Tinggi Hospital, Johor

When the nurse passed me dad’s prescription to collect from the pharmacy, mum and I left the clinic with dad. As usual, I walked with my arm crooked through dad’s left arm while his right hand held on to his walking stick. A short corridor linked the entrance of this clinic to the pharmacy.

 

As we walked out of the clinic, dad reminded to ask the pharmacist for the name of the medicine as he was familiar with a range of medicines. He used to dispense medicine in the course of his work as a Hospital Assistant, when he was based in the districts. This was probably the last thing dad said to me.

 

The public restrooms were located along this corridor and when we neared the Men’s Room, I asked dad if he needed to use the toilet. At age 93, dad needed to use the toilet more often so I used to ask if he needed to go. He did not reply as he probably did not need to go OR something had already happened to him.

 

Just a few more steps and I noticed that dad was not lifting his walking stick but it was being dragged along. We walked into the waiting area of the pharmacy where rows of chairs were lined up for patients to sit while waiting to collect their prescriptions.

 

Mum and dad with their three daughters in
Istana Gardens, [Left to Right]
Peggy, Pearly and Ruby

Suddenly dad collapsed in my arms and thankfully, we were close to the rows of chairs so he had a soft landing, awkwardly on the chairs – instead of on the floor – and because I could not hold on to dad’s full weight, a man who was nearby, rushed forward to help me lift dad onto a chair.

 

We had just come from the doctor’s clinic after a consultation so I asked to please call the doctor over and he responded swiftly. Dad was moved to the Emergency Room where the doctor examined him. I remember the doctor expressed surprise and regret as he told us that dad has suffered an acute stroke which caused him to cease all mobility including his ability to speak.

 

It was my task to share this information with our mother, who was anxiously waiting for the doctor’s comments. Then for me to inform my siblings. And to make a decision on what to do next.

 

Dad with his three daughters
[Left to Right] Ruby, Pearly and Peggy

In those difficult moments, I recalled the many conversations I had with dad, among them our discussions about his health condition.

 

I was the primary carer for both my parents, keeping their doctor’s appointments, both in the private hospital and at the Government clinics, accompanying them to these appointments as well as collecting their regular prescriptions.

 

Dad had a career with the Health Department with postings to districts like the Kota Tinggi Hospital, Health Dispensary in Gelang Patah and Health Sub-Centre in Masai.

 

Both our parents were based in Kota Tinggi for the first few years after they were married and my older sisters were born there. My brother and I were born in Johor Bahru, after they were transferred back here.

 

Dad with his daughters

After dad retired from Government service, he found employment with the private sector, dispensing medicine and treating patients who were employees of an oil palm plantation.

 

When he finally retired from work, he was still active in sports, playing table-tennis and pétanque with fellow seniors at the Senior Citizens Club.

 

He was then 80 over years old and used to tell me that he could play table-tennis with such agility that he managed to beat opponents who were half his age. He would also drive himself to the Senior Citizens Club.

 

I was aware of his advanced age and often reminded him to stay alert on the road, warning him of the reckless drivers out there. No, I did not say that his responses may be not as sharp and quick as before but blamed it on other irresponsible drivers.

 

Playing dress-up in mum's old cheong sam;
[Left to Right] Ruby, Kenneth,
Pearly and Peggy

While I was concerned for his safety on the road, I did say that once he turned 90 years old, I will not renew his driving license. But to preserve his pride and dignity, I did not stop him from driving but suggested that he should decide when he would like to stop driving.

 

Dad was the one who gave me all the driving tips a young driver needed to know when I first got my driving license. In those days of manual cars, there were skills involved in balancing the clutch and accelerator, among other wisdoms which automatic car drivers know nothing of.

 

But even before learning to drive, dad taught me how to swim and to tread water, a valuable skill for survival in water of any depth. This significant skill has given me confidence to deal with bodies of water without any fear.

 

When our parents were based in Masai for work, my siblings and I lived with our grandparents to go to school more conveniently in Johor Bahru. [At that time, there were no Secondary schools in Masai.]

 

Dad with his children, 
at Kampung Pasir Gudang, Johor

During the school term holidays, we stayed with our parents and had fun going swimming with dad at the sandy beach in Kampung Pasir Gudang, before it was developed into Johor Port. This was where dad taught us the finer points in swimming – in salt water – so that we can apply the skills in any body of water.

 

Back then, mum and dad would arrange for family holidays and we had road trips to destinations like Ipoh and Cameron Highlands, by the old roads [because there were no highways yet!] These were memorable trips because I was the one who suffered from motion sickness and did not enjoy being car-sick on those long and winding roads.

 

While on these road trips, dad would be driving with mum seated in the front passenger seat while his three daughters were on the back seat, me seated in between my eldest and second sisters. To keep us awake (there was no car radio for music!) dad would share some riddles and made us guess the answers.

 

Dad and his family visiting his
brother's family in Ipoh

A small plastic bucket (the type used to play sand and make sandcastles) would be placed, stuck in between the two front car seats, at a level just below my face. This was to catch any sudden eruptions emitting from my churning stomach, caused by motion sickness.

 

I distinctly remembered my conversations with dad and he said that in the event “something happened” to him, to send him to the Government hospital.

 

Dad had a humble beginning, growing up in a Home for children who were orphaned or from destitute families, under the care of Mr & Mrs George Wilson, missionaries from New Zealand.

 

All he remembered was that his father sent him to Ms Sarah Shirtliff (a pioneer of Bukit Bintang Girls School) in Kuala Lumpur and later, she placed him in the care of Mr & Mrs Wilson (nee Elizabeth Dron) at Elim Gospel Hall, Ipoh.

 


Dad riding his BSA motorcycle with 
his brother as pillion

Dad used to tell us about how he and his brother – growing boys who often felt hungry at night – probably because there was not much food to share among them, and how they would creep into the kitchen in search of food. They would scrape out the charred rice from the bottom of the pot and when mixed with some soya sauce, it tasted so good.

 

Dad was in healthcare so he was aware about the healthcare costs in private hospitals and did not want us to spend much money on him in case he needed long-term care. So he used to remind us not to admit him into private hospitals as it would be costly.

 

While dad did consult doctors in a private hospital for his ailments that required specialists’ advice, he loathed to be admitted there. And a decision was made to transfer dad from the private hospital to the Government hospital. Initially, dad was placed in the Men’s ward – even though he was entitled to the First Class ward – because he needed to be closely monitored due to his condition.

 

A family photo taken at
grandfather's house during
Chinese New Year

Another decision was for my eldest sister to take mum home while I stayed with dad. [Love you always, daddy] By this time, my brother and his wife who were based in Kuala Lumpur, had been informed and they were making their way back to Johor Bahru.

 

The next day, my brother and his wife took on the night duty in the hospital where dad was transferred to the First Class ward. In the afternoon of 17 January 2016, dad passed on peacefully, surrounded by family and friends. [Till we meet again, daddy]

 

Ten full years have passed since dad left us. A great deal has happened since 2016 including the global pandemic and lockdown years. Dad would be pleased to know that we are taking good care of mum. While she has grown frail, she still has her own mobility by using a walker frame, and a good appetite to eat soft or blended food.

 

Dad would also be pleased to know that the My Johor Stories book, published in 2017 as a tribute to his memory, went to the Number One spot in the MPH Non-Fiction Bestsellers List and was counted among the Best of MPH in 2017.

 

Mum and dad while they were based in 
Masai for work with the Health Sub-Centre

This was followed by its sequel in 2018 and the final instalment – after the global pandemic years – that completed the trilogy of My Johor Stories in 2022.

 

He would also be happy to know that I have helped others to publish their own books. In 2023, I had the privilege to help the Tan family publish a book for distribution among their family members in memory of their father/grandfather.

 

Then in 2024, I was part of the team who compiled the material and photographs to publish a book that documented the history of our church in Johor Bahru. The story on Johor Bahru Gospel Chapel, where dad held the post of Treasurer for many years, was published in, Milestones on our Journey of Faith, in 2025.

 

Mum and dad together in
December 2010

Our alma mater, the Convent of the Holy Infant Jesus in Johor Bahru, celebrated her 100-Year Anniversary since its founding in 1925 and I was part of the team who worked on a book project to commemorate this significant occasion in 2025.


This Souvenir book with a tagline, Not just education, but a proud legacy, that comprised personal recollections by alumni among other interesting memories, was sold to raise funds for maintenance projects in the school building.

 

It had indeed, been an eventful past 10 years, adjusting to dad’s absence, moving to another house and adapting to a new environment with mum, who is aging day-by-day.

 

I’m ever grateful for family support which enabled me to focus on my book projects and gave me the freedom to continue to connect people through My Johor Stories.

 

As 2025 draws to a close, January 2026 is a good time to press the pause button and take a break to seek fresh inspiration for the new year and beyond.


Gempita Ramadan Renaissance at Cafe BLD

 

Curated to surprise and delight, this year’s Ramadan buffet in the theme, Gempita Ramadan Rennaisance, brings star-studded creations to the forefront, offering diners the opportunity to savour signature dishes crafted with heart, heritage and contemporary flair.

 

Zam Akmal at a live cooking station in 
the alfresco section of Cafe BLD

This annual festive culinary journey hosted at Café BLD from February 19 to March 20, will be enhanced by the presence of two prominent Malaysian food personalities, namely celebrity cook Sheila Rusly and celebrated food content creator, Zam Akmal.

 

From the crowd gathered in the alfesco section of the café – in front of the live stations manned by these two food personalities – it was clear that I must patiently wait for my turn to sample a taste of their iconic dishes, served with this buffet spread.

 

Sheila Rusly presented her dish, Sate Lilit Janda Mengamuk, renowned for its distinctive balance of smoky, spicy and aromatic notes, a bold reinterpretation of a classic sate lilit, elevated by Sheila’s personal touch.

 

The cafe's signature Gulai Kawah gravies
served from traditional kawah woks

Minced meat is expertly seasoned with a fragrant blend of herbs, spices and chillies, wrapped delicately around lemongrass stalks and grilled to perfection. This results in a deeply flavourful satay with a tantalizing heat and irresistible aroma.

 

After the media preview, her signature dish will be personally presented from a live cooking station on February 20, 21, 27 and 28 as well as on March 6 and 7.

 

At the next live station, Zam Akmal was introducing his latest recipe for a comforting yet indulgent dish that reimagines familiar flavours with a modern sensibility.

 

Traditional favourites, lemang and
ketupat are kept warm in a steamer

Dubbed, Manja-Manja Spicy Glass Noodles, this dish features silky glass noodles tossed with tender slices of beef, flavoured by a robust medley of spices, chillies and aromatics that delivers a harmonious balance of savoury depths and gentle heat.

 

Then I spied these specialties on the plates of media friends who emerged from the crowd gathered in front of the two live stations and made a mental note to have a taste of at least one of the two, when the crowd had dispersed.

 

It was quite a long wait but absolutely worthwhile because not only was I personally served by Zam Akmal, I also had the privilege of a chit-chat with this Man from Muo.

 

He pulled on his gloves and tossed the mixture of glass noodles by hand – a traditional method to bring out the best flavours – and topped my portion with slices of beef, purple cabbage and a spicy mix.

 

My portion of Manja-Manja Spicy Glass Noodles

While I declined a sprinkle of shredded coriander (not my favourite!) I followed his guide to add a drizzle of sesame dressing and a dollop of ground fresh chillies. Back at my table, I did not hesitate to dig into this interesting and tasty dish.

 

At first, I thought it was quite impossible to finish this portion because – while waiting for the crowd near him to disperse – I was tasting various items in the lavish spread, but to my surprise, I simply polished off the plate.

 

After the media preview, this signature glass noodle dish will be personally presented by him from a live cooking station on February 27 and 28 as well as on March 6, 7, 13 and 14.

 

A section of the
Pondok Ulam-Ulaman

Beyond these star attractions, the Gempita Ramadan Renaissance iftar buffet presents a spread of traditional and international dishes in a range of menus that will be refreshed daily to let diners discover different dishes on repeat dining dates during the month.

 

The breaking-of-fast begins with a nibble on sweet dates and appetizers from the Pondok Ulam-Ulaman that serves traditional fresh greens along with fried salted fish, flavoured by a wide selection of spicy sauces, presented in traditional stone mortar bowls.

 

There is also a choice of prepared traditional salads in the Kerabu & Acar counter, and a range of mouth-watering jeruk or pickled fruits, looking colourful and attractive in large see-through jars.

 

Diners will enjoy assembling their own portions from the Do-It-Yourself sections for Pasembor, Indonesian Gado-Gado, Nyonya Fruit Rojak and Mediterranean Hummus.

 

Tempting, colourful
thirst-quenchers

Tempting, colourful thirst-quenchers include flavours like Apple Aloe Vera, Honey Dew, Mata Kuching (longan), Cincau, Corn, Sirap Bandung, Lemongrass and Katira.

 

To warm the stomach, the Soup Stall serves a rich broth in Sup Berempah and Sup Merah for diners to pick their choices of beef and lamb meat to savour in the soup.

 

Warming under a large steamer were lemang, nasi ketupat and ketupat palas to enjoy topped with serunding or meat floss in choices made with beef, chicken and fish or peanut sauce.

 

Meat-lovers can make a beeline for the Carving Station which serves whole roasted lamb, roasted leg of beef and baked fish, to savour with a range of sauces and condiments.

 

A choice of fresh fruits and pickled fruits

Meanwhile, favourite gravies prepared with beef, fish, chicken, lamb and prawns in the café’s signature Gulai Kawah are set up in the alfresco section of Café BLD, for diners to enjoy with steamed rice.

 

More main course items are served in the hot buffet for Western specialties and hot dishes, Barbecue & Deep-Fried, as well as Chinese and Asian dishes in rotating menus throughout the month.

 

The meal is not over until diners have had their fill of desserts and for durian lovers, in particular, the King of Fruits is featured in various items like within kuih ketayap (the café’s signature pancake rolls), cream puffs and deep-fried durian rolls.

 

A section of the dessert corner
in Cafe BLD

The dining experience at this Ramadan buffet comes to a fitting close with an indulgent dessert selection that featured assorted traditional Malay kuih, classic cakes and pastries, elegant tarts and Middle Eastern inspired sweets.

 

In addition to freshly-cut local fruits, there are assorted ice-cream with toppings or ice-lollies fondly called, ice-cream potong, and icy treats where diners may assemble their own pick of ingredients to top with shaved ice.

 

All this and more to indulge in with sips of hot brews of Teh Tarik and Nescafe Tarik, traditional pulled tea or coffee.

 

The Gempita Ramadan Renaissance iftar buffet will be served at Café BLD from February 19 to March 20, 2026.

 


At the Carving section, a
whole roasted lamb

Rate at RM198 nett per adult and RM99 nett per child aged six to 12, while children aged below six may enjoy complimentary dining.

 

EARLY BIRD vouchers are available from now till February 15, for dining dates valid until March 20. Buy 10 vouchers get ONE complimentary.

 

Rentastic Deal vouchers are also available now till February 15, for dining dates valid until February 26. Buy 10 vouchers get TWO complimentary.

 

OR

Club Renaissance Johor Bahru members enjoy 15% discount;

Marriot Bonvoy members enjoy 10% discount;

Maybank & Standard Chartered Bank card holders enjoy 10% discount.



At the Appetizer section,
a selection of tasty Kerabu & Acar

For private family gatherings or corporate iftar events, the hotel also offers a curated Ramadan banquet menus with a minimum of 30 guests at rates starting from RM168 nett per person.

 

For enquiries and reservations, Tel: +607 381 3322 or WhatsApp Tel: +6017 771 3327. Or send email to: rosliza.lazim@renaissancehotels.com or evelyn.soh@renaissancehotels.com

 

Café BLD is on the lobby level of Renaissance Johor Bahru located at No. 2, Jalan Permas 11, Bandar Baru Permas Jaya, 81750 Johor Bahru, Johor. Visit the restaurant website at www.cafebld.com for more info on the latest food and beverage promotions.


Auspicious, Prosperity and Happiness at Wan Li

 

To welcome the dawn of the lunar Year of the Horse, Renaissance Johor Bahru invites diners to gather, feast and reconnect over reunion and celebratory meals hosted in Wan Li Chinese Restaurant.

 

Dishes served in the Wan Li Happiness set menu
at Wan Li Chinese Restaurant

It is that time of year again when the city comes to a virtual standstill as Chinese businesses take a break for a well-deserved rest and Chinese families gather to celebrate the Spring festival.

 

With shopping for new clothes and Spring-cleaning done, families travel back to hometowns for their annual family reunions over a sumptuous meal, often homecooked but now it is a special treat to dine out in a good restaurant.

 

It is also the time of year to dress up in red outfits that augur well for good fortune and indulge in festive snacks, delicacies and high-value food ingredients – just once a year – to pamper oneself for having worked hard throughout the year.

 

The Happiness set menu was
served at the food preview

As families and friends gather for a festive celebration over good food on the eve of the Chinese New Year, some Chinese companies also have a tradition in hosting an appreciation meal with their staff to mark the close of business for the year and/or for the reopening of business after their annual long break.

 

Legend has it that when Chinese chefs tried to cater to the fancy of Chinese businessmen, eager to achieve good fortune and prosperity, they created an auspicious salad toss for prosperity – the higher the better – dubbed, Yee Sang, a literal translation in Cantonese for ‘raw fish.’

 

This prosperity Yee Sang, topped with slivers of raw fish, has gained popularity not only in business circles but have become a staple dish during this season to usher in great wealth, better health and good fortune at the dawn of the Chinese New Year.

 

A serving of Wan Li's
Abundance Treasure Pot

At Wan Li, the culinary team led by Chef Jerry Tee, has crafted elegant set menus dubbed Auspicious, Prosperity and Happiness with premium takeaway items like the Yee Sang platter and Abundance Treasure Pot.

 

A closer look at their festive menus revealed that the Abundance Treasure Pot or Poon Choi (or ‘basin dish’ literally translated from Cantonese dialect) is part of the menu in the Wan Li Happiness Set.

 

I have learnt to appreciate the fine art of savouring this luxurious communal dish, layered with between nine to 18 courses of premium ingredients, braised in a rich broth and served like a banquet in a basin.

 

Pouring each topping over the platter of
 Prosperity Yee Sang accompanied by
traditional auspicious phrases

Over the years, my family and I have had the pleasure to savour Wan Li’s delicious Poon Choi where ingredients were separately cooked by stir-frying, deep-frying, boiling, braising or stewing before being arranged layer-by-layer into a claypot and further stewed for laborious hours to bring out exquisite flavours that are fit for Emperors. 

 

Traditionally, each layer arranged within a claypot may include high-value and exotic ingredients like abalone, prawns, roast meat, mushrooms, dried oysters, dried seafood, goose feet and vegetables. 

 

I learnt that the art of eating Poon Choi is to savour layer-by-layer and it is good manners to help yourself to what is within easy reach instead of stirring or digging to the bottom of the basin. 

 

Piping hot bowl of Village Chicken 
and American Ginseng soup

The aim is to savour each ingredient in separate courses and allow all the natural flavours and nutritious goodness to drip into ingredients arranged in the next layers.  

 

At the preview of the Chinese New Year reunion menu, we were served dishes in the Prosperity Set and in the tradition of Chinese New Year celebrations, the first dish was Yee Sang, topped not with raw fish but with Crispy Fish Skin.

 

Also in the Chinese New Year tradition, their serving staff presented the various toppings onto the salad platter one-by-one while reciting auspicious phrases for the drizzle of oil, sprinkling of crushed peanuts, scattering of crispy flour puffs and the final whirl of plum sauce by saying, “Tian, tian, mi-mi” (Mandarin for ‘sweetness’).

 

Armed with chopsticks, everyone stood up to join in the prosperity toss of salad with repeated shouts of, “Huat-ah!” (Hokkien for ‘prosperity’) and other auspicious wishes in traditional Chinese phrases for good health, wealth and well-being.

 

The prawn dish prepared in two
flavours: Golden Salted Egg [Top]
and Mala sauce, de-shelled!

The Chinese have a tradition of drinking hot soups, so I took time to slowly savour the comforting taste of piping hot Double-boiled soup made with Village Chicken and American Ginseng.

 

For the poultry dish, it was a twin platter of tender pieces of Cantonese Roasted Duck and Herbal Roasted Free-Range Chicken, topped with crispy prawn crackers.

 

Wan Li understands that a whole fish – a Silver Pomfret, sourced locally from Pontian – was a prized dish in a Chinese New Year celebration as it represents, ‘abundance.’ This prized pomfret was served poached and topped with minced pickled Radish and Coriander with a hint of heat from chopped chilli.

 

Wan Li is also aware that diners wish to enjoy eating prawns for its auspicious significance but many may find de-selling the whole prawns rather tedious. So the prawns were served de-shelled and wok-fried in two flavours: Golden Salted Egg and Mala Sauce.


Braised heads of Abalone, Sea Cucumber
and Dried Scallops with seasonal vegetables
on a bed of Black Moss sauce

While connoisseurs may be familiar with the strong taste and numbing effect of the mala sauce – an acquired taste – my humble advice is to start with eating the prawns coated in salted egg before going on to tasting the prawns with mala sauce.

 

During this season, the Chinese not only indulge in eating high-value food ingredients but they often give ordinary food ingredients, extraordinary and exaggerated names just to raise the level of auspiciousness. I recall being pleasantly surprised to discover that ‘golden bricks’ were in fact, cubes of fried tofu.

 

I was pleased that Wan Li stayed close to tradition when I spotted the Black Moss in the sauce for the dish of Braised heads of Abalone, Sea Cucumber and Dried Scallops with seasonal Vegetables.

 

Imperial Eight-Treasure Fragrant Rice 
served on a lotus leaf

While black moss may resemble strands of wispy black hair, its auspicious name, Fatt Choy (Cantonese phrase for ‘prosperity’) makes it a highly-favoured ingredient to enhance the meaning of dishes during this festive season.

 

When I saw the rice dish in this menu dubbed, Imperial Eight-Treasure Fragrant Rice, presented with eight colourful toppings, it reminded me of the Korean rice dish, Bibimbap. But no, there was no sauce to add into this rice dish as it was so flavourful.

 

With each mouthful, I discovered tiny cubes of yam in the fragrant rice and took my time to identify the eight treasures in this dish.

 

As I ate the colourful ingredients, I managed to taste the braised diced chicken with flower mushrooms along with crispy fried shallots and dried shrimps, crunchy sweetcorn kernels, edamame, lotus nuts, gingko nuts, chestnuts and red beans.

 

A slice of gooey Nian Gao sandwiched
between slices of sweet potato, deep-fried
in crispy batter

After the savoury dishes, I looked forward to the sweetness in the double desserts served in this menu. And when they were served, I liked the refreshing taste of chilled Peach Gum with Snow Fungus, Dried Longan and Red Dates, followed by crispy Golden Fried Nian Gao.

 

When I sank my teeth into the layers of sweet potato that sandwiched a slice of gooey Nian Gao, I couldn’t help being amused as I thought about the traditions attached to Nian Gao, a sweet-sticky rice cake or kueh bakul which has a significant role in traditional Chinese families. I thought this should make an interesting conversation topic in family reunions and festive meals.

 

Chinese New Year gatherings at Renaissance Johor Bahru becomes a meaningful discovery, and every meal a celebration of tradition, togetherness and craftsmanship.

 

Two dining sessions are planned for Chinese New Year Reunion Dinner on February 16: Session One from 5pm to 7pm and Session Two from 8pm to 10pm.

 

Celebrate the season with Wan Li’s Abundance Treasure Pot or Poon Choi, presented in two sizes: Small at RM788 nett and Large at RM1,288 nett each. Available for dine-in or takeaway.

 

Prosperity Yee Sang platters are offered in two size options with topping choices for Abalone at RM148 nett (Small) and RM238 nett (Large), Fresh Salmon Fillets at RM128 nett (Small) and RM178 nett (Large) or Crispy Fish Skin at RM118 nett (Small) and RM168 nett (Large).

 

Wan Li presents three eight-course Reunion Dinner menus in two size options for 10 or six diners, that come with one Gift Box each, filled with Wan Li Chinese New Year goodies.

 

Wan Li Auspicious Set at RM2,388 nett for 10 persons, RM1,588 nett for six persons;

Wan Li Prosperity Set at RM2,888 nett for 10 persons, RM1,888 nett for six persons;

Wan Li Happiness Set at RM3,188 nett for 10 persons, RM1,988 nett for six persons.

 

To offer diners ample opportunities to celebrate the season, these festive set menus will be available from January 2 to March 3, 2026.

 

Wan Li Chinese Restaurant is on the lobby level of Renaissance Johor Bahru located at 2, Jalan Permas 11, Bandar Baru Permas Jaya, 81750 Johor Bahru, Johor.

 

For enquiries and reservations, Tel: +607 381 3388 or WhatsApp Tel: +6012 771 9056. Send email to: henry.lee@renaissancehotels.com