Six Specialty Chefs at Lemon Garden, Shangri-la Hotel Kuala Lumpur

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    It is no doubt that Lemon Garden at Shangri-la Hotel, Kuala Lumpur offers one of the best international buffets in town, judging from the almost full capacity crowd everyday during lunch and dinner service.
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    Now, the hotel is set to delight diners with its six distinguished specialty chefs, offering a kaleidoscope of signature dishes, comprising of Malay, Chinese, Indian, Western, Japanese and dessert fares.
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    The seafood station excites us the most, and we were here on a seafood night (every Friday and Saturday) evening so the seafood selection is a bit more than usual. There’s freshly shucked oysters, scallops, king crabs, squids, mussels, sushi, sashimi and prawns.
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    Let’s take a look at what the six specialty chefs are offering:
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    From the Japanese Kitchen, Japanese Head Chef Dao Takeshita presents the Big Seafood Roll, a maki sushi roll made with the finest ingredients.
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    From the Malay Kitchen, Chef Mustafa Kamal’s signature Rendang Tok Perak is a spicy beef stew cooked with various Malay spices. The Indian Station presents Murgh Kasumethri, a chicken dish made with Fenugreek leaves and it originates from the recipe of Chef Devender Singh’s mother who made it with a secret blend of aromatic spices.
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    Executive Chef Olivier Pistre presents three specialty dishes: Calzone made from salted bread dough  stuffed with beef sausage, mozzarella, ricotta and pecorino cheese, Tortellini originating from Bologna, and…
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    Cheese Raclette, melted cheese dish served with small potatoes, gherkins, pickled onions and air dried meats.
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    I never missed having some Double-Boiled Chinese Herbal Soup with Black Chicken, which is meticulously prepared bu Chef Au Ying Guan using various Chinese herbs, chicken stock and succulent black chicken.
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    Durian Croquembouche Peanut Nougatine with Sesame is a famous French dessert uniquely-prepared by Chef Goh using Durian profiteroles piled into a cone and bound with peanut nougat and sesame seeds.
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    I love  this unique feature where you can scan the bar code to read all about the signature dishes and a very detailed recipe prepared by the chef.
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    The stylishly designed dessert pavilion features a decadent display of local and international desserts such as the Coconut Pandan Hot Soufflé, ice kacang, waffles, crepes, chocolate fountains and an assortment of cakes, tarts and ice creams.
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    These signature dishes are available daily for lunch and dinner as follows:

    International Lunch Buffet
    Monday – Friday (12noon – 2.30pm)
    RM 135 nett
    Saturday & PH (12noon – 3pm)
    RM 155 nett
    Sunday (12noon – 3pm)
    RM 175 nett

    International Dinner Buffet
    Sunday – Thursday (6.30pm – 10.30pm)
    RM 165 nett
    Seafood Dinner Buffet
    Friday – Saturday (6.30pm – 10.30pm)
    RM 218 nett

    For reservations or more information, call (03) 2074 3904 or email [email protected]

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