SHANGRI-LA KUALA LUMPUR SHOWCASES MALAYSIAN HERITAGE CUISINE

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.

The Seribu Satu Rasa, Satu Warisan launch was officiated by YB Datuk Khairul Firdaus bin Akbar Khan, Deputy Minister of Tourism, Arts and Culture. Also present at the event were YBhg. Encik Mohamad Muda bin Bahadin, Director General of Jabatan Warisan Negara; Mr. Samuel Lee Thai Hung, Deputy Director General (Promotion II), Tourism Malaysia; and Mr. Sharin Mokhtar, Deputy Director General (Planning), Tourism Malaysia.

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

JOYOUS MID-AUTUMN FEST WITH FOUR SEASONS HOTEL KL

 

Covered in gold brocade on top and crimson print on the lower tiers, the limited edition mooncake gift box from Four Seasons Hotel Kuala Lumpur can be used as a beautiful jewellery box after the Mid-Autumn Festival.

Meticulously crafted by award-winning dim sum maestro Chef Ng Meng Loong who has over two decades of culinary expertise, the Four Seasons’ mooncakes mirror a full moon – symbolising unity and completeness – come in a sumptuous array of baked and snowskin variants.

This year’s most outstanding snowskin creation has to be the Black Truffle Lotus Seed Paste with Pine Nuts and Kelulut Honey (RM68 each) mooncake. The chef has ensured a harmonious blend of flavours especially with the bold inclusion of black truffle into the snowskin mooncakes. We love the distinct pine nut and kelulut honey combo with lotus seed paste.

Returning snowskin favourites include luscious Musang King Durian (RM80 each), exquisite Bird's Nest with Black Sesame and Almond (RM58 each) and White Lotus Seed Paste with Seaweed, Black Sugar and Macadamia (RM50 each).

For those partial to classic baked mooncakes, satisfy your cravings with delectable Red Bean Paste with Almond Flakes (RM44), Traditional Mixed Nuts (RM44), Pandan Lotus Seed Paste with Yolk (RM44), and White Lotus Seed Paste (RM44).

Ideal as gifts for family, friends and business associates, this year’s elegant Mid-Autumn Fest gift boxes are available from MYR288+ up to MYR388+ per set.

To place orders for Yun House mooncakes, please call Four Seasons Hotel KL, tel: 03 2382 8602 or drop an email to: yunhouse.kualalumpur@fourseasons.com.

 

 

EXQUISITE, TIMELESS MOONCAKES FROM SHANGRI-LA KL

 

Available now until 17 September 2024, an exquisite range of timeless mooncakes is available from Shangri-La Kuala Lumpur for the Mid-Autumn Festival.

My Blossom Bliss Gift Set in a pretty pink gift box contained a set of four baked mooncakes. The auspicious gift box of Snowskin Indulgence set came with 8 snowskin mooncakes.

Priced at RM288 for the latter, the 60g snow skin creations feature Musang King, Butterfly Pea Flower Skin with Coconut, Mango & Passion Fruit and Yuzu & Cheese variants.

Delicately crafted, you’d know the luscious Musang King filling from the ripe aroma alone. Since I’m an avid durian fan, I adore the creamy richness enfolded within the delicate layer of mochi-like snow skin.

Light and fruity with refreshing tanginess denotes the Mango & Passion Fruit variant whilst the Yuzu & Cheese filling exuded a delightful pairing of citrusy and savoury accents. For a touch of local flavour, the subtly sweet Pea Flower Snowskin with Coconut filling proved enticingly on-point.

Purists may prefer the baked Red Bean Paste with 30-year Dried Tangerine Peel (RM41). This was one of my favourites too as the dried tangerine peel imbued the red bean paste mooncake with a mellow sweet tangerine nuance.

The Black Truffle Lotus Seed Paste with Yolk (RM46) turned out to be a dark horse; a thoroughbred creation that romped home a winner. Unconventional but I found myself liking how the musky-earthy truffle aroma was amplified by the savoury yolk.

Likewise, the distinctly heady floral scent of osmanthus was noticeable when I sampled the Osmanthus Lotus Seed Paste with Yolk (RM42) mooncake. Another outstanding pairing worth savouring if you’re looking for a new twist to old-school baked mooncakes.

Of course, you can always return to classic Pandan Lotus Seed Paste with Yolk (RM42) if you’re a stickler for tradition. The sweetness level is just nice with the jade-green filling exuding a nice vanilla-like aroma.

The Blossom Bliss or Snowskin Indulgence gift sets from Shangri-La KL will make impressive gifts for family and friends to celebrate this Mid-Autumn Festival.

For more information, call Shangri-La Kuala Lumpur, tel: 03 2786 2378 or email: festive.KL@shangri-la.com