KUALA LUMPUR: The Federal Hotel here holds the distinction of being the country’s first ever international-class hotel, but its identity will forever be intertwined with Malaysia’s independence.
The hotel was opened three days shy of Aug 31, 1957, when Malaysia declared its independence.
The brainchild of Malaysia’s first prime minister, it was built to accommodate distinguished guests who were present to witness the country’s historic transition into an independent nation.
The hotel was the venue for cabinet meetings and served as “temporary Parliament” before the Parliament building was completed.
Time and the rapid pace of development along the busy Jalan Bukit Bintang may have seen it struggle to keep up with its more modern neighbours, but the hotel has stayed true to one of its most important principles, which is its staff are family.
The hotel’s pride in its working culture has led many of its staff to remain in service, unusual for an industry known for its high turnover rate.
Nancy Huang began working as a receptionist at the hotel when she was 18.
Now 70, she is the room division manager.
Huang quipped that it hasn’t been that long.
“Not very longlah, only 52 years.
“I still have the energy to continue my work here, plus this place is like my family.
“We have a very good boss and a good working environment here that make us stay.”
The hotel has four other staff who have been with the hotel for more than 30 years.
There is a joke among the hotel staff, in which these long-serving veterans are dubbed “doctorate and masters holders”, thanks to their years of service.
The veterans are maintenance manager Supayah Arumugam, 66 (48 years of service), hotel driver Ng Eng San, 64 (42 years), head chef Tan Kok Siong, 52 (32 years), and assistant maintenance manager Abdul Razak Musa, 54 (30 years).
They attributed their long service to the family-like work atmosphere.
“We are like brothers and sisters.
“We progressed from the rank and file, and work together like a family.
“This takes plenty of dedication and loyalty,” said Supayah.
The camaraderie among the staff was evident throughout the interview, with the four even finishing each other’s sentences.
Ng said recently, he had thought about calling it a day, but was talked out of it by Supayah.
“He (Supayah) convinced me, so I decided to stay on.
“The management has been kind to us all,” he said, adding that he hoped the hotel would continue to prosper.
Razak said the familial bond he shared with his colleagues was irreplaceable.
“I love them as my family and the friendliness of the staff here is something I cannot describe.
“Continue staying positive. If you find any negativity, deal with it and settle it.”
Tan, who began as an apprentice chef, is now the head chef.
For six consecutive years, he has led his team of chefs to The Grace Hotel in Sydney, Australia, where they presented the Flavours of Malaysia buffet.
“This place has given me plenty of opportunities to grow.
“I had the chance to work with the daughter and niece of the late Tunku Abdul Rahman on the cookbook, Favourite Dishes from the Tunku’s Kitchen.”
Senior general manager Simon Leong said the hotel was proud of its heritage and ties to the country’s independence.
“We are very proud of this feature.
“Where else you can go and say, ‘oh this is the Merdeka hotel’.
“Despite being in existence for 62 years, we try to stay relevant via constant upgrades and renovations.”
He said the only way the younger generation could appreciate the country was to know the real meaning of Merdeka.
“Each and every one of us is just as important.
“Everyone has a role to play, irrespective of what we do.”