SAJIAN ISTIMEWA AT SHANGRI-LA KUALA LUMPUR

Five chefs proffering five distinct specialities are front and centre at this year’s buka puasa dinner at Lemon Garden, Shangri-La Kuala Lumpur. Showcasing regional culinary delights and an outdoor bazaar with warung (stall) stations, the breaking of fast ritual promises to be a vibrant affair.

 

Leading the charge is Chef Muhammad Safril Abdur Rahman whose Kambing Bakar Meletup will be one of the key drawcards. 

Marinated for 24 hours with fragrant spices for that explosion of flavours (hence the term meletup), the roast lamb is finished with turmeric and coconut gravy. Savour the tender slices with biryani rice for an incomparable treat.

 

From down south comes Laksa Johor by Chef Rasyafiq Sabri. Once enjoyed only by royalty, this noodle dish uses spaghetti in place of local yellow noodles smothered in a deliciously thick mackerel-based gravy.

Topped with shredded cucumber, fresh herbs and sambal belacan, we couldn’t get enough of the punchy and savoury gravy with the spaghetti soaking up the rich, hearty flavours.

 

Another compelling must try dish is Rendang Tok Daging Tulang Rusuk by Perak-born Chef Nahar Shabuddin Ahmad. A multitude of ground spices simmered in coconut milk and toasted grated coconut ensures the meaty beef short ribs fully imbued with sublime spicy-creamy accents. We recommend pairing the rendang with chunks of ketupat palas or lemang for early pre-Raya vibes.

I was stoked to find Ikan Patin Masak Tempoyak by Chef Muhammad Hafiz Hassan. This Pahang speciality consisting of silver catfish cooked in fermented durian gravy with spices and coconut milk is not for the faint-hearted. 

If you are partial to tempoyak then this dish of firm yet tender chunks of catfish immersed in a tasty gravy with uniquely tangy and rounded sweetness will entice you back for repeat helpings.  

 

Completing the fab five line-up is Chef Fazriza Che Zainuldin’s Penang recipe of Kuih Bakar Dangai Gula Melaka. A rare, almost extinct family secret, the little oblong pieces of baked glutinous rice flour with coconut hit the spot instantly. Crispy outside yielding to soft chewy inside, the mild caramel sweetness of palm sugar makes it a winsome dessert.

 

The expansive spread also proffers a myriad of cherished Malay options such as Nasi Dagang and Nasi Kerabu, Murtabak, Roti Jala, Gulai Ayam Kampung, Manok Pansuh, Kerabu Labu, Kerabu Udang Kara Jantung Pisang and Fruit Rojak.

 

A lavish Seafood Bar with lobsters, prawns, mussels, crabs and scallops along with sashimi slices, made-to-order maki rolls, Italian pasta and pizza, Indian curries and tandoori offerings, duck confit, French cheeses, and Shangri-La’s wellness delicacies bring international appeal to the dinner affair.

Finish on a sweet high with towers of Dates, Macarons and Cream Puffs. In addition, sample tempting Kek Batik, Kek Ondeh-ondeh, Berry Pie, Kunafa, Malay Kuih, Ice Cream, Mini Entremets, Chocolate Fountain with skewers of fruits and marshmallows, and Pineapple Cake too.

Early bird bookings made until 9 March will be entitled to 15% off Lemon Garden’s Sajian Istimewa Dinner Buffet. Price: RM260 per person (Mon-Thurs, 7pm-10pm) and RM308 per person (Fri-Sun, 7pm-10pm).

For reservations, call Shangri-La’s Restaurant Reservations Centre at tel: 03-2786 2378 or email: dining.KL@shangri-la.com

SSSSPECIAL CNY OFFERINGS AT SHANGRI-LA KL

Auspicious Yee Sang primed up with 2-head abalone, Hokkaido scallops, poached lobster, and Scottish smoked salmon will elevate your Chinese New Year celebration. We had first dibs of this fab opening salvo for the 9-course Immense Wealth Set Menu at Shang Palace recently.

 

Hints of kaffir lime leaves emerged as we sampled the luxurious combo of premium ingredients embodying opulence, vitality, joy, and unity.

Warming up the celebratory meal further is Double Boiled Chicken Soup with Chinese Herbs, Fish Maw and Red Dates. Redolent with savoury-sweet marine flavours and subtle aroma of Chinese herbs, the nutritious soup bears testament to the painstaking care put in by Executive Sous Chef Chew Tai Beh (left) and his culinary team.

Abundance is assured when you savour Steamed Soon Hock with Crystal Noodles, Tangerine Peel and Black Bean Sauce. This year, the fish is locally sourced in line with Shangri-La’s environmental, social, and corporate governance (ESG) efforts.

The notable use of crystal noodles is a masterstroke as the slippery strands absorb the fish’s delicate sweetness nicely. Also noteworthy is the sumptuous sauce nuanced with aged tangerine peel and black beans, dialling up the dish’s overall deliciousness.

Easing the way for fortune and prosperity is a sumptuous platter of Braised 6-head Abalone with Sea Moss and Sun-dried Oysters. Brimming with alluring umami richness, we reckon you’d enjoy the varied textural delights of this classic speciality.
 

Tender with an irresistible mouthfeel, the chicken coupled with the slightly crunchy black fungus in the Simmered Locally Sourced Yellow Chicken in Ginger-infused Sauce with Black Fungus proved to be another stellar offering. We find the punchy sauce superbly addictive, with delicate goji berries' sweetness coming through.

Wine lovers may wish to sample Clarendelle Bordeaux 2017, a ruby-red wine with vibrant fruity aroma and notes of blackcurrant and cherries on the palate. The wine label even features the Shangri-La logo thanks to a collab between the Hotel and Domaine Clarence Dillon. It’s a well-structured wine with smooth tannins, noticeable minerality and a wonderfully long finish.

Sichuan influences are the rage among Chinese chefs currently. This is  reflected in the Sauteed King Prawns and Asparagus in Golden Yam Ring; the burst of zingy-heat when we bit into the prawns is unmistakable.

A generous sprinkling of Sakura Prawns topped the Organic White and Red Rice with Minced Seafood. The crunchy-crisp crustaceans add splendid contrast and depth of flavour to the nutty rice grains mixed with bits of seafood.
 

Concluding the special menu is Sweetened Broth of Snow Fungus with Six Flavoured Glutinous Rice Dumplings. Complementing the dessert broth are delightful Deep-fried Crispy Rice Paper Wrapped Nian Gao with Yam and Sweet Potato, and a piece of Steamed Trehalose (a type of naturally and commercially produced sugar used as sweetener) and Coconut Nian Gao.

Available from 6 January to 12 February 2025, Shang Palace’s Chinese New Year promotion feature special Yee Sang creations (from RM148 nett upwards), classic Chinese delicacies, and festive set menus (from RM228 nett per person), crafted for family, friends, or business celebrations. Also available will be simplified à la carte and Dim Sum menus  from 29 to 31 January 2025.

For dining reservations and inquiries, contact Shang Palace, Shangri-La Kuala Lumpur, tel: 03 2032 2388 or email: enquiries email: dining.kl@shangri-la.com