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

FLIGHT CLUB SOARS AT KUALA LUMPUR INTERNATIONAL AIRPORT TERMINAL 1

Serving signature dishes such as Nasi Lemak with Beef Rendang and Curry Laksa with Prawns, the latest Flight Club restaurant at Kuala Lumpur International Airport (KLIA) Terminal 1 offers travellers a taste of Malaysian cuisine prepared with locally sourced ingredients. 

It's the third and largest Flight Club outlet by Plaza Premium Group (PPG), the world's leading airport hospitality service provider. Open 24 hours daily, the restaurant is a boon for travellers as they transit through the capital city of Malaysia. 

The latest Flight Club comes after the recent launch of Flight Club Kota Kinabalu International Airport (BKI), elevating the airport dining experience with its selection of freshly cooked international and local delicacies. Handcrafted coffee beverage by espressolab is also served.

Flight Club restaurant joins Plaza Premium First, Plaza Premium Lounge, and other PPG’s airport dining brands: Flight Club Signature, The Summerhouse and Flight Club Grab'n'Go in making PPG's presence felt.

To celebrate its opening, Flight Club is extending an exclusive offer to travellers who registered as Smart Traveller member: they are entitled to 30% off from the total dining bill for a limited time. Terms and conditions apply. 

 

PLAZA PREMIUM GROUP UNVEILS NEW LOUNGE AT KLIA

It was 25 years ago when the first Plaza Premium Lounge opened at Kuala Lumpur International Airport (KLIA). The Plaza Premium Group (PPG) has since come a full circle, proudly unveiling its spanking new Plaza Premium Lounge & Plaza Premium First at KLIA Terminal 1.

Officially opened by Minister of Transport, YB Anthony Loke amidst much fanfare, the new lounges incorporate Plaza Premium First and the Plaza Premium Lounge.

Available to business and leisure travellers, the tastefully designed lounges feature dedicated relaxation, socialising, dining and ‘work from anywhere’ spaces including private rooms for families or corporate use.

Song Hoi-See, PPG’s CEO and Founder said: “We founded the independent lounge concept 25 years ago in Malaysia. We’ve have since expanded our concept to over 70 international airports, and in conjunction with our 25th anniversary, we’ve returned to our roots and revisited the whole lounge experience.

“This launch is a testament to PPG’s growth in 2023 and beyond. Committed to “Make Travel Better”, we aim to transform Plaza Premium Lounge into a pre-flight space and also as a destination in its own right, in all the countries we operate in. We want to bring Malaysian culture to the forefront, where guests can visit us and discover something new every time.”

The interior design of both Plaza Premium Lounge and Plaza Premium First pays homage to Malaysia’s art forms and its natural landscape. A rainforest tree serves as the focal point within the space, bestowing a touch of green for guests. Batik elements are incorporated into the lounge seating whilst dividing panels feature rattan-weaving patterns.

 

In collaboration with Art People Gallery, curated artworks from nine local, emerging artists are showcased throughout the two lounges, giving guests insights into the culture and traditions of Malaysia. At the entrance, an expansive art mural depicts Malaysia’s past, present and future.

Chef de Cuisine Andri Hadi is tasked with creating an a la carte menu for Plaza Premium First where dishes are cooked a la minute, while Plaza Premium Lounge’s offers a buffet menu.

Known for his elevated fusion creations, Chef Andri’s signature dishes include Nasi Lemak with Australian Beef Rendang for Plaza Premium First and Malaysia Curry Laksa for Plaza Premium Lounge. A refreshed menu featuring plant-based and vegetarian options will also be offered in its bid to promote sustainability and wellness.

Opening Offer (March 1 – June 30, 2023)

• Plaza Premium First – From RM202 per person (2-hour lounge use)
• Plaza Premium Lounge – From RM 146 per person (2-hour lounge use)