Certified as Malaysia’s first five-star Malaysian Heritage Cuisine Hotel by Jabatan Warisan Negara (Department of National Heritage), Shangri-La Kuala Lumpur will showcase its specially curated Malaysian Heritage Cuisine Menu at The Lobby Lounge starting now until the end of 2026.

Six
Shangri-La KL chefs went through formal training on the preparation of
authentic Malaysian heritage dishes with Dato’ Chef Ismail Ahmad, Head of
Heritage Cuisine at Jabatan Warisan Negara.
The
Malaysian Heritage Cuisine initiative is part of Shangri-La Kuala Lumpur’s 40th
Anniversary celebration and a heartfelt tribute to Malaysia’s rich, diverse,
and dynamic food legacy as the Hotel gears up for Visit Malaysia 2026.
“Our
aim is to enable hotel guests and foreign visitors to enjoy a genuine taste of
Malaysia’s soul through Malaysian Heritage Cuisine, weaving together stories of
heritage, migration, and celebration” said Daniel Kaeflein, General Manager of
Shangri-La KL.
Available
at The Lobby Lounge, the Malaysian Breakfast (7am -11am) tempts food-loving
guests with Nasi Lemak Bungkus (banana leaf wrapped packets of steamed coconut
milk rice with sambal, fried anchovies, sliced cucumber, hard-boiled egg and
roasted peanuts), Roti Canai (flaky Indian flatbread eaten with lentil curry), Nyonya
Curry Laksa (noodles in spicy curry gravy) and Kaya Toast (toasted bread slices
with coconut and egg jam) with Soft Boiled Eggs. The Breakfast Culture in
Malaysia has been certified as UNESCO Intangible Cultural Heritage.
More
typical Malaysian fare such as Nasi Dagang, Rendang Tok, Roti Jala with Chicken
Curry, Laksa Utara (northern style thick rice noodles in tangy fish and tamarind
broth and topped with shredded cucumber, pineapple, onion, fresh mint and torch
ginger flower), Chicken Rice (poached chicken with fragrant oil flavoured rice
and sliced cucumber), Nasi Goreng Kampung (fried rice) and Sup Tulang (lightly
spiced beef broth) beckons in the All Day Dining menu (11am – 930pm).
Local
snacks and dessert: Colek Buah-Buahan (Malaysian fruit salad tossed with spicy
sweet sauce of belacan (prawn paste), sugar, chilli paste and tamarind juice;
Cucur Udang (deep-fried chive and prawn fritters accompanied by sweetish chilli
dip), Goreng Pisang (fried banana fritters), Cucur Nyiur (coconut fritter balls
with palm sugar syrup) and Pulut Serawa Durian (glutinous rice with creamy
sweet durian broth) are also included.
To
complete the experience, traditional beverages such as Teh Tarik, Kopi Susu,
Kopi O, Kopi C, Teh Susu, Teh O, Teh C, Cham, MILO Ais, Teh Halia, and
Malaysian Syrup will be served.
For
dining reservations and inquiries, please contact Shangri-La Kuala Lumpur, tel:
03 2786 2378 or email: enquiries at dining.kl@shangri-la.com