6 Speciality Chefs at Lemon Garden, Shangri-la Hotel Kuala Lumpur

Buffet at Lemon Garden, Shangri-la Hotel, Kuala Lumpur certainly needs no further introduction. Their wide spread of good foods with quality maintained over the years, speak for themselves. We too, are returning customers to Lemon Garden for gathering, birthday celebrations, sometimes just casual dinner. And it hardly disappoint.

One of the noteworthy part for buffet at Lemon Garden, Shangri-la Hotel Kuala Lumpur is their great effort in having speciality chef for each cuisine. Malay, Chinese, Indian, Western, Japanese and Dessert fares – 6 different chef for 6 cuisines, ensuring the best possible dining for all guests.

Now, while indulging into a kaleidoscope of international buffet offerings at Lemon Garden, you can also learn more about the signature dishes, recipes and of course, backgrounds and profiles of each chef by scanning a special QR codes on tent cards placed at each section. It will link you to dedicated web pages for some informative insights. A great move we would say, as it is quite an interactive way of bringing chefs and guests closer, rather than just “cook and eat” session.

Begin with Japanese Kitchen, Japanese Head Chef Nao Takeshita presents the Big Seafood Roll, a type of Maki Sushi Roll that is often associated with the term “Good Luck Roll” in Japan and can bring good fortune for diners.

Who doesn’t love seafood? Look at these fresh seafood on ice! Mussels, crabs, prawns, scallop, and SNOW CRAB! It is not hard to see why this is the evergreen section in Shangri-La Hotel Lemon Garden buffet. Start from here and you can’t go wrong!

Chef Mustafa Kamal’s from Malay Kitchen presents his signature Rendang Tok Perak, a spicy beef stew cooked with various Malay spices, also the must-have during major celebrations.

Other than this, check out also Kari Kepala Ikan (Fish Head Curry), Ikan Bakar dengan Sos Perchik (Baked Whole Fish Red Snapper with Creamy Lemongrass and Tumeric Gravy), Ketam Masak Chili Kering (Semi Dry Crab with Chili and Coconut), Udang Masak Sambal ( Prawn Cooked with Chili Paste), and Satay.

For Indian Station, Murgh Kasumethri is the highlighted dish , prepared by Chef Devender Singh using his mother’s recipe, incorporated with a secret blend of aromatic spices. Do give a try on their Tandoori Chicken and Tandoori prawns too, also speciality dishes in this counter.

If there’s only one dish we could choose from the Chinese section, this Double-Boiled Chinese Herbal Soup with Black Chicken meticulously prepared by Chef Au Yong Guan be our top pick. So nourishing, packed with flavours and essence of various Chinese herbs, black chicken and chicken stock in every sip.

Steam Fish with Ginger and Soya Sauce, Fried Kam See Kau, Fried Siew Pau, Fried Crab Claw Dumpling,  Steamed Herbal Chickan, Szechuan Seafood and Roasted Chicken are some other Chinese delicacies you can find in this section.

Next up, the Western Kitchen. Executive Chef Olivier Pistre proudly features three of his specialty dishes, namely Cheese Raclette – melted cheese dish served with small potatoes, gherkins, pickled onion and air dried meats; Tortellini – small dough rolled and folded into a filling originating from Bologna; and Calzone – salted bread dough stuffed with Beef Sausage, Mozzarella, Ricotta and Pecorino cheese.

There’s also a wood burning oven here for better pizza! Smoked Chicken Pizza with Parsley, Roasted Duck Meat Pizza, Seafood Pizza, Assorted Vegetable Pizza – add these ingredients loaded pizza with chewy rustic crust to your plates…

…Followed by Grilled Squid with Spiced and Ginger Lemon Salsa, Homemade Potato Gratin, Baked Whole Fish Papilotte, Braised Beef Ox Tail, Marinated Chicken Roulade with Peppercorn and Spices, Prawn Bisque Soup with Focaccia Crouto for more Western delights.

Last but not least, dessert! If you have a sweet tooth like Summergirl, the dessert room from Lemon Garden buffet will be the best section for you! Creme Brulee, Tutti Fruit Jellly, Chestnut Sable, Caramelized Banana, Red Berries Fudge Cake, Madeline, Opera Cake, Durian Cake, Peanut Pecan Pie, Chocolate Mousse and more- be ready to get spoilt with extensive selections of sweet treats for your dessert indulgence.

All these are skilfully crafted by dessert Chef Goh. Durian Croquembouche Peanut Nougatine with Sesame is a crowd favourite, showcasing a famous French dessert with local twist, using Durian profiteroles piled into a cone and bound with peanut nougat and sesame seeds.

These signatures dishes are available daily for lunch and dinner at Lemon Garden Shangri-la Hotel Kuala Lumpur, with buffet price as as follows:
Lunch
RM 135 nett per person (Monday to Friday)
RM 155 nett per person (Saturday & Public Holiday)
RM 175 nett per person (Sunday)
Dinner
RM 165 nett per person (Sunday – Thursday)
RM 218 nett per person (Friday & Saturday)

For reservations or more information, call 03 -2074 3900, email restaurantreservations.slkl@shangri-la.com or visit www.shangri-la-specials.com