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.
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.
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.
Let’s take a look at what the six specialty chefs are offering:
From the Japanese Kitchen, Japanese Head Chef Dao Takeshita presents the Big Seafood Roll, a maki sushi roll made with the finest ingredients.
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.
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…
Cheese Raclette, melted cheese dish served with small potatoes, gherkins, pickled onions and air dried meats.
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.
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.
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.
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.
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 firstname.lastname@example.org.