5-Star Hotels in Ipoh

The property is organised as a leisure resort rather than a city hotel, with tower accommodation and common areas oriented towards limestone scenery, forested hills, the lake and landscaped outdoor spaces. It operates under the TUI BLUE brand and was previously known as The Haven Resort Ipoh.

The grounds combine gardens, terraces, a lakeside setting, poolside areas, an amphitheatre and a ballroom. This broad compound supports recreation, outdoor leisure and organised events within the same resort environment.

The resort has 150 rooms, with accommodation presented primarily in suite-style categories. Many suites include separate living and dining areas, creating distinct zones for longer stays and multi-occupancy use.

Room categories are associated with hillside, tower, lakeside and poolside positions, allowing the accommodation inventory to reflect the property’s varied relationship with the surrounding terrain and leisure areas. Balconies are a standard feature across the broader room inventory.

Cuisines Restaurant, also identified as The Cuisines, is the on-site international restaurant serving breakfast, lunch and dinner. Its dining offer includes local, Asian, Western and Mediterranean dishes, with a specifically promoted set lunch.

The property includes a bar and lounge as well as a poolside bar, extending drinks service from the indoor dining offer to the resort’s outdoor swimming and leisure areas.

The hotel uses restrained contemporary styling, soothing hues and a visual relationship with the city outside. Guestroom architecture emphasises large windows and city views, while common areas maintain a polished urban-lifestyle character.

A living plant wall introduces a green feature into the contemporary interiors, complementing the rooftop terrace, rooftop garden element and separate lawn area.

The property combines accommodation, shopping, dining, wellness, meetings and events within one central Ipoh address, balancing a business-hotel function with rooftop leisure spaces.

Rooms on the 7th and 8th floors have partial views of Ipoh City. Their large bathrooms feature rainfall showers and stand-alone soaking tubs, creating a more substantial bathing setup than a standard shower-only configuration.

Suites on the 10th and 11th floors contain two bedrooms, en-suite bathrooms, a spa-related bathroom area, a walk-in wardrobe, two lounge areas and a separate study room.

The suite configuration includes dining space for up to 12 guests, alongside a kitchenette and wet bar. These dedicated zones give the accommodation a layout suited to private dining, longer stays and group use.

Dining provision includes at least two restaurants and two bars or lounges, giving the hotel a broader in-house food-and-drink operation than a single-venue property.

Room service is available, extending the property's dining provision beyond its restaurants and bars to the guestrooms and suites.

The property is conceived as a luxury spa retreat rather than a conventional city hotel, with limestone cliffs, geothermal water, private outdoor villa spaces and a secluded natural setting defining its identity. Its 44-room scale supports a low-density atmosphere.

The common-area design combines outdoor spaces, a terrace, garden, library, bar/lounge, outdoor dining areas and on-site shopping with wellness facilities. The overall approach emphasizes privacy, outdoor living and immersion in the surrounding limestone landscape.

Accommodation is centered on spacious, private villas with open-concept layouts, private balconies and individual outdoor spaces. Villa categories include private pools, creating a separate bathing environment within the guest accommodation.

Selected villas provide outdoor hot tubs or geothermal whirlpool tubs, extending the resort’s hot-spring concept into the accommodation. These features complement the property’s emphasis on secluded outdoor bathing and private stays.

The Pomelo serves breakfast, lunch and dinner as the resort’s principal documented restaurant. The property also provides outdoor dining areas, private dining and couples’ dining formats within its secluded retreat setting.

Jeff’s Cellar occupies a cave carved into a 260-million-year-old limestone hill. Its dining concept pairs the natural cave setting with candlelit service, fine wines and artful cuisine.

A bar and lounge forms part of the on-site dining and social spaces, complementing the two restaurant venues and the resort’s outdoor dining areas.

Meru Suites is a compact, low-rise serviced-suite property within the broader Meru Valley Golf Resort complex. Its home-style accommodation is organized around golf, leisure and longer-stay comfort rather than a standalone city-hotel format.

The property operates as part of an integrated resort environment with golf, dining, swimming, tennis, spa and wellness services. Lush gardens, recreational trails, communal laundry facilities, reception support and 24/7 security contribute to its resort-based layout.

The 28-room inventory comprises studio suites, one-bedroom suites, two-bedroom suites and three-bedroom townhouses or villas. The range creates an apartment-like format for couples, families, groups and longer stays.

The accommodation includes reception support, communal laundry access and a free soft mini bar. The resort's published description gives a standard one-bedroom suite rate from RM265 nett.

Meru Suites has access to The Dome and The Terrace, the two restaurants identified within the resort dining offer.

The wider complex includes a restaurant serving international and local cuisine, placing dining alongside the golf, leisure and wellness facilities rather than outside the resort environment.

Opened in 2025, the 5-star property is presented as a modern urban hotel rather than a legacy heritage conversion. Its 162-room scale and full-service positioning define a contemporary hospitality format in Ipoh.

The common-area offer includes an outdoor swimming pool, garden and shared lounge, supported by free private parking. Together, these facilities establish a city-hotel layout with both outdoor and indoor communal areas.

The hotel operates 162 rooms, with Superior Room and Deluxe Room categories confirmed in event and booking materials. These are the documented room types within its commercial accommodation inventory.

Breakfast is served daily from 07:00 to 10:30. Listings describe the service as buffet and continental, with Western, American, Asian, halal and vegetarian choices, as well as separate breakfast pricing for adults and children.