Certified by the National Heritage Department of
Malaysia, the Sajian Istimewa buka puasa buffet at Lemon Garden proffers a
stellar cast of heritage dishes and staple buka puasa favourites.
Available from 18 February to 20 March 2026, Lemon
Garden’s outdoor area transforms into a warung-style bazaar, channelling the
sights, scents and convivial spirit of bustling local food markets.
Curated heritage dishes prepared by Shangri-La KL’s certified
heritage cuisine chefs led by Malay specialty chef, Mohammad Safril are the top
draws in the rotational buffet menu. The food is freshly prepared at live
cooking stations, equipped with charcoal grills, bubbling woks for frying
snacks, pots of aromatic curries and pans of traditional delicacies.
A rare, must try dish is Udang Masak Tempoyak Sarawak.
Sample alluringly succulent tiger prawns, lightly fried with lemongrass,
immersed in a distinctly tangy gravy of fermented durian, chillies, shallots
and garlic.
From the royal kitchens of Kedah comes the regal
speciality of Ayam Golek Istana. Bite into tender grilled chicken suffused with
a special marinade of fragrant spices including coriander, fennel seeds, chillies
and shallots among others.
Ever tried cow skin braised until meltingly tender in
a deeply spiced coconut gravy? Tease your palate with Sambal Taun Jangek, a
delicacy exuding rich, comforting taste of old-school tradition. Wrapped in banana leaves and grilled, the red snapper that's Pais Ikan Jenahak boasts deep complexity from its distinct marinade of local ulam herbs and spices.
Noteworthy classic specialities such as Pekasam Daging
and Tunjang Gulai stand out too. The former, preserved using an age-old bamboo
fermentation method, is gently cooked with spices and freshly pressed coconut
milk turning the meltingly tender beef into the bee’s knees. We also enjoy the
latter in which toothsome, chewy beef tendons are simmered in a mild albeit
flavourful turmeric gravy.
A heritage offering from the state of Negeri Sembilan
is a punchy hot Keli Salai Masak Lemak Cili Padi. Accentuated by the tangy
acidity of belimbing buluh (bilimbi) in creamy bird’s eye chillies and
coconut milk gravy, the fall-off-the-bone, smoked catfish reels in its share of
avid fans.
The grill section flaunts a crowd-pleasing Malay-style
Kambing Panggang Golek Berempah – a whole spice-rubbed, spit-roasted lamb savoured
with buttery Nasi Minyak Hujan Panas – piping hot, ghee-infused rice infused
with fragrant spices.
Festive staples such as Ketupat, Lemang with assorted
Serunding (spiced meat floss) evoke Hari Raya vibes aplenty. There are also
stalls proffering street food-style Goreng-goreng: crisp, golden fritters of
bananas, sweet potatoes, yam, breadfruit and cempedak; and different variants
of Kuih Cara: mini oval, charcoal-baked cakes made with pandan and coconut milk
batter. The sweet version comes filled with gula Melaka (palm sugar) or dates,
whilst the savoury ones include spiced mince lamb.
Lemon Garden’s winsome international array of Western,
Japanese, Chinese, Indian, seafood and carvery parade enhances the
mind-boggling menu. From premium lobsters, crabs, prawns, sushi, and sashimi to
artisanal cheeses and wood-fire baked pizzas, you’d be spoiled for choice. Tandoori specialities, baskets of piping hot dim sum,
juicy roasts and homey casseroles beckon from various nooks and counters.
Local dessert made to order ranges from Ais Kacang and
Chendol to Apam Balik and Pengat Pisang. More decadent treats such as Durian
Cake, mini portions of Lemon Meringue Tart and Pandan Swiss Rolls, Dates Tart,
Onde-onde Cake and Burnt Sugar Cake await.
Sajian Istimewa Buffet (7pm to 10pm) is priced at RM270 nett per person (Monday – Thursday) and RM318 nett per person (Friday – Sunday). 
In collaboration with Malaysia Design Development Centre, a Warisan Lestari (a Yayasan Hasanah initiative dedicated to advancing Malaysia’s heritage arts) showcase will be held from 5 to 18 March 2026. The special pop-up at the Main Lobby celebrates Malaysia’s artistic legacy.
A Ghazal Quartet will render their repertoire of tunes
influenced by Middle Eastern and South Asian music with roots in Johor, on 6,
7, 13 and 14 March 2026 from 6pm to 8pm.
From 19 February to 19 March, listen to Calempung –
traditional Malay percussion music from Negeri Sembilan comprising small, tuned
gongs on wooden frames played rhythmically with mallets.
For reservations and inquiries,
please call Shangri-La Kuala Lumpur, tel:03-2786 2378 or email: dining.KL@shangri-la.com.
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