This article is part of our Christmas 2025 series.
Have you ever visited UTM Hotel & Residence? More than a university facility, the place also provides hospitality services to the public.
The Sage at Sixth is the all-day dining restaurant here. Part of the eatery also serves as the front desk of the hotel.
The dining atmosphere here is designed for comfort and accessibility. The space is neat and clean, providing a pleasant environment for diners.
The restaurant features hints of academia, notably through book racks integrated into the wall decor. With comfortable sofa seats, this place is particularly nice for leisurely meals.
From time to time, The Sage at Sixth offers customized buffet menus for special occasions. The one that we are tasting today is a prelude the Christmas and New Year menus.
The menu is curated by Chef Azli Ahmad, Head Chef of the hotel. With his commitment to reviving Malaysian heritage recipes, you will experience authenticity and tradition woven into every dish.
Let’s start our meal with a focus on fresh greens! There are hydroponically-grown vegetables for diners to pluck and make their own salad.
Udang Sambal Kerisik is a variation of the classic sambal udang (chili prawn) but is distinguished by the addition of kerisik (toasted coconut). Originating from Selangor, kerisik adds nutty taste that complements the creamy gravy.
Ayam Kalio is an aromatic chicken curry. What sets it apart from rendang is that kalio is cooked for a shorter time. This results in a creamier dish with more liquid, as opposed to being fully reduced to a dry paste.
Stir-fried with garlic, Garlic Mussels highlight the natural sweetness of fresh shellfish.
Ayam Vangge is a popular mamak-style poultry dish that is often associated with nasi kandar stalls. “Vangge” means “come” in Tamil, inviting diners to enjoy the flavorful curry.
Kari Ikan derives its signature tanginess tamarind, which elevates the fish’s savoriness.
Daging Salai is a traditional and cherished delicacy, most famously associated with the cuisine of Negeri Sembilan. The tender beef is savory with a unique hint of smokiness. Meanwhile, the sauce is creamy, spicy and aromatic.
Between flavorful bites, remember to balance your meal with a vegetable dish, Sayur Campur.
Dining with kids? No worries as the buffet includes Penne Arrabbiata that appeals to younger palates!
If you prefer something hot and soupy, be sure to visit the action counter.
Sup Rawon Sapi is a classic Indonesian beef soup. This broth is flavorful but is not too spicy, making it enjoyable for most diners.
We appreciate how tender the beef is. We also like to add some sambal kicap for extra fiery heat.
Mee Rebus is a quintessential noodle dish that offers a wonderful mix of savory and sweet flavors. Its rich, comforting gravy makes Mee Rebus is a crowd favorite.
Make sure you save some room in your stomach for snacks such as Assorted Cucur. The crispy fritters are more appealing when dipped into Thai chili sauce.
Let’s move on to desserts, the sweetest part of the meal!
After dining, how about a round of bowling with family and friends? Located adjacent to the restaurant, the bowling alley operates independently from the hotel. Other forms of entertainment like snooker, karaoke and video games are provided too.
The Sage at Sixth serves two festive buffet menus this holiday season:
- Christmas menu from 22 December 2025 to 25 December 2025 for lunch and dinner.
- New Year menu from 26 December 2025 to 1 January 2026 for lunch and dinner.
Prior reservation is required — walk-ins are not accepted. To enjoy an evening of homely cooking with exceptional value, book your table via WhatsApp today!
If you need more information about Food and Travel Lover = Foodveler, don’t hesitate to reach out to Foodveler on WhatsApp. You can also email us at jack@foodveler.com.
Directions to UTM Hotel & Residence
