SAJIAN ISTIMEWA AT SHANGRI-LA KUALA LUMPUR

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.
 

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