Serai - IOI City Mall — Restaurant in Sepang

Food: a) Nasi kerabu- the rice sticks to each other and was cold. Chicken portion is rather small and the taste of the ayam percik is not on par with my usual experience at Serai. For RM28 totally overpriced.

b) Fish and Chips- RM32, extremely overpriced. Combined size of the 2 portion is similar to a half portion of battered fish. Coleslaw given was tad too little. Roadside fish and chips are better tasted than the one from here.

c) Double cheeseburger- RM33. Just a burger with average patty, average cheese and sugar sweetened caramelised onion. Served with lots of fries with no greens in sight.

d) Biscoff choco cake RM19.50- Nothing to shout. Average cake.

e) Banoffee pie RM18.90- The only nice thing with great pie crust, nicely sweetened cream and beautiful bananas. But the caramel screwed the whole dessert because it was bitter.

Service- The only reason for 2 star is because the team was welcoming and attentive. However service was unbelievably slow although there was only 2 groups including us. Kids were unsettled waiting for their burgers for over half an hour. The peak of my disappointment was when we requested for pavlova and the team informed that they ran out of it, only to find that there is a whole pavlova on the dessert counter. When asked, the server casually answered that the team overlooked the dessert. They can at least come to our table and inform of the dessert’s availability.

Atmosphere- If you are going to charge the customer with high price point, please at least make the dining experience a nice one. The branch lacks aesthetics and being charged RM200+ for an open air dining space, in a not even proper restaurant- is totally a rip off.

Overall, my dining experience here was totally bad, terrible food quality, and I will not be going to the same...

⭐️⭐️⭐️⭐️⭐️ More Than a Meal – An Unforgettable Experience, Thanks to Shakil!

Where do I even begin? Serai has long been one of my absolute favorite restaurants, and while the food is consistently phenomenal, there is one standout reason I keep coming back: Shakil.

From the moment you walk in, Shakil’s warm and genuine welcome sets the tone for the entire evening. He doesn't just take your order; he curates an experience. His knowledge of the menu is incredible, and his recommendations are always spot-on. We’ve discovered our favorite dishes because of his insightful suggestions.

But what truly sets Shakil apart is his next-level attentiveness. He has a rare gift for anticipating needs without being intrusive. A drink is refilled just as you were about to ask, a new plate appears seamlessly between courses, and he checks in at all the right moments with a smile that feels like you're being hosted by a friend. He remembers our preferences from previous visits, which makes every meal feel personal and special.

Shakil’s professionalism, charm, and dedication are a masterclass in hospitality. He is an invaluable asset to Serai and is, without a doubt, one of the primary reasons this restaurant has our unwavering loyalty.

As for the restaurant itself – the ambiance is chic and inviting, and the food is nothing short of spectacular. The Beef burger is a flavour explosion, and the Satay is the most tender I’ve ever had.

Do yourself a favor and visit Serai. And if you’re lucky enough to be attended by Shakil, you’re in for a truly world-class dining experience. Thank you, Team Serai, and a massive thank you to Shakil for making every...

I ate at Serai IOI Putrajaya and ordered the creamy mushroom spaghetti, Thai fried rice, and seafood char koay teow. I ate the prawns and squid, and they were not fresh at all, and the koay teow was slightly burnt. When it was time to pay, the cashier asked if everything was okay. I told them the squid and everything wasn’t fresh, and the supervisor cut in and said, “it does smell quickly.”

As an F&B supervisor, especially in customer service, you shouldn’t respond like that. It’s as if you’re admitting that your food isn’t fresh and that the kitchen team isn’t taking responsibility. Are you trying to bring down the rating of the restaurant you work for? What if I or another customer is allergic and something happens because of that unfresh food?

The conversation ended there and he just took the payment without any sense of guilt. At the very least, do something. I’ve been a hotelier before and I’m still working in the customer service line and yet you guys can be so indifferent. I’m concerned because we never know who our customers really are. It really didn’t feel worth it, and I’ve never had this kind of experience at other...