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.
 

‘BILA RASA BERBICARA' BUFFET AT CONCORDE HOTEL KUALA LUMPUR

Flame-kissed specialities straight off a new Josper Charcoal Grill steal the spotlight at Concorde Hotel Kuala Lumpur’s buka puasa buffet this year.

Melting Pot Café’s Bila Rasa Berbicara, a nightly feast heralding the balik kampung spirit during Ramadan, will be available from 19 February to 20 March.

Anticipated to attract diners like moths to flame, you can sample aromatic, smoky and scrumptious Johor-style Pepes Ikan, juicy Australian Mini Ribeye Steaks, Ayam Percik, Chicken Wings with Korean Sauce, and New Zealand Lamb Shoulder hot from the charcoal-fuelled Josper Grill.

Malay Chef Mohamad Yusoff and Malay Sous Chef Arif Iberahim step up to prove their prowess with beloved Malay, trans-generation classics such as Gulai Tunjang Masak Lemak Cili Api, Pucuk Paku Ikan Bilis, Sambal Tumis  Udang Petai, Asam Pedas Tetel and Siput Sedut Masak Lemak.

 
There’s even a Nasi Kandar stall dishing up perennial crowd-pleasers: Kari Kepala Ikan, Ayam Goreng Mamak, Kambing Varuval, Ketam Goreng Berempah and Daging Masak Merah.

Soupy succour can be found in hearty and flavourful Sup Gearbox, Sup Tulang Rawan and Sup Kambing. Follow that up with rare, nostalgic kampung-style delicacies such as Telur Itik Masak Lemak Cili Padi, Gulai Ketam Nipah and Rendang Daging.

Fresh catches of calamari and barramundi fish are teppan-cooked to perfection whilst a Whole Roast Lamb with fragrant biryani rice and Braised Short Ribs compete for attention.

 
Adding a touch of bazaar flair to the merry buka puasa experience are huge woks of Mee & Kuey Teow Kawah, Murtabak Ayam & Daging, Roti John, Satay and Serunding with Lemang and Ketupat Palas.

Tantalising Thai and Chinese delights ranging from Thai Basil Beef, Gaeng Som Pla (spicy steamed fish) and Padprik Seafood to Kam Heong Lala and Kung Pao Lamb are some trail-blazers worth savouring.

Evergreen and viral sweet treats: Tau Foo Fah with brown and white sugar syrup, Ais Kacang, Pulut Serawa Durian, Durian Mousse Cake, Agar-agar Santan Cendol, Kuih Bakar, Classic Coffee Tiramisu, Dodol, Kek Batik and Matcha Tiramisu are some of the luscious dessert choices to wrap up the evening.

‘Bila Rasa Berbicara’ buffet at Melting Pot Café is priced at RM198 nett per person, with a special rate of RM178 nett per person on selected dates (19 – 22 February & 18 – 20 March). Children aged 6 to 11 are charged at 50% off the adult price. Two rotational menus ensure new and exciting fare is served every two days.

For reservations at Melting Pot Café, Concorde Hotel Kuala Lumpur, call tel: 03-2717 2233 or 012-399 0734.