ENCHANTED WONDERS OF SHANGRI-LA KUALA LUMPUR

Exceptional festive dining awaits across Shangri-La Kuala Lumpur, where Lemon Garden, Arthur’s Bar & Grill, Lobby Lounge and Shang Palace unveil their own holiday magic.

 
We had a preview of Lemon Garden’s culinary theatre where a seasonal cast unfolds to enchant us amidst a green and gold oasis, all dressed up for the holidays yet rooted in the restaurant’s signature garden-inspired tranquility.

 
A dazzling tableau of bright yellow accents glint like winter sunlight against the icy shimmer of a lavish seafood spread. Here, the stars of the ocean take centre stage with lobsters piled high, freshy shucked plump oysters, king crab legs, mussels, prawns and even snails.

The Japanese counter beckons with sumptuous sushi, sashimi and hand-rolled maki, similar to edible jewels gleaming under warm lights, drawing diners who appreciate purity, craft and restraint.

 
Then comes a jubilant seasonal favourite — a Halal-certified, locally sourced whole roasted turkey stuffed generously with truffle and foie gras — anchors the Jolly Festive Feast. Nearby, a show-stopping surf-and-turf Wellington steals the spotlight: roasted Australian beef tenderloin layered with lobster mousse and sheathed in golden puff pastry, the kind of dish that demands applause before the first slice is carved.

Around it, a constellation of sumptuous specialities competes for attention: buttery New Zealand lamb, prime Black Angus tomahawk ribs, salmon coulibiac, scallop ceviche with citrus, and even a dedicated caviar bar for those who crave a touch of indulgence.

 
Bursting with vibrant flavours and culinary heritage, the Chinese section conjures up heaps of chilli crabs, mini bowls of nutritious double-boiled soups, made-to-order noodles, roasted meats, braised sea cucumber and fried rice.

 
Dessert is a veritable Garden of Eden where outdoorsy elements and fresh greenery frame a wonderland of sweets. Meringue and macaron towers rise like whimsical sculptures whilst arrayed around them are rows of dainty entremets, chocolate yule log with candied chestnuts and spiced berries, a decadent burnt eggnog cheesecake, fruity stollen and huge bottles of traditional Christmas cookies.

 
In addition, two flowing chocolate fountains surrounded by marshmallows, fresh fruit and candies stand tall. Icy treats of house-made ice creams with every imaginable topping and Malaysian ais kacang and colourful trays of kuih ensure the celebration feels both global and deeply local.

 
At Shangri-La Kuala Lumpur, this festive season is a captivating journey of enchanted wonders, bound artfully with vivid flavours, culinary craftsmanship and holiday magic.
 

Dates	Lunch	Dinner
20 Nov-30 Dec (except 24, 25, 26 Dec)	Mon-Thurs:   RM198 nett   Fri-Sun & Public   Holiday: RM218 nett	Mon-Thurs:   RM218 nett  Fri-Sun: RM278 nett
THANKSGIVING DAY 27 November	RM218 nett
CHRISTMAS EVE 24 December	RM298 nett	RM318 nett
CHRISTMAS DAY 25 December	RM318 nett
BOXING DAY 26 December	RM238 nett	RM278 nett
NEW YEAR’S EVE   31 December 2025	RM248 nett	RM318 nett
NEW YEAR’S DAY 1 January 2026	RM248 nett	RM318 nett

 
For dining reservations, please contact tel: 03-2786 2378 or email: festive.KL@shangri-la.com
 

ENCHANTED WONDERS CHRISTMAS CHARITY TREE

A magnificent rotating ten-tiered Christmas “tree” stands proudly in Shangri-La Kuala Lumpur’s main lobby, bearing testament to the hotel’s unwavering commitment to supporting children in need through its Embrace the Gift of Life initiative.

This year, the charity tree consists of handcrafted Whimsical Ornaments designed and handcrafted by award-winning Pastry Artist Chef Wayne Siow and his team. They spent over 600 hours to complete the 40 Years of Care decorations.

At the tree-lighting ceremony, General Manager of Shangri-La Kuala Lumpur, Daniel Kaeflein said, “The Enchanted Wonders Christmas Charity Tree is a symbol of hope, compassion, and community. For four decades, the Embrace the Gift of Life programme has transformed lives, and it is our privilege to continue this legacy during this special season.”

Kaeflein also presented mock cheques to representatives from Gleneagles Hospital Kuala Lumpur and Pantai Hospital Kuala Lumpur, whose steadfast support has been crucial to the programme’s success. Distinguished guests such as Dr Lim Miin Kang, Consultant Paediatrician at Gleneagles Hospital, and Dr Siti Laura Mazalan, Paediatric Cardiac Surgeon at Pantai Hospital, joined in for the tree lighting ceremony.

 

Earlier, refugee children from the UNHCR community and children with special needs from Taman Megah Home (Pusat Penjagaan Kanak-Kanak Cacat Taman Megah) were treated to a Christmas High Tea at Lemon Garden. 

For more information on donations or to sponsor an ornament, please contact tel: 03-2032 2388 or email: slkl-pr@shangri-la.com 

AUSSIE MEAT ACADEMY ULTIMATE BUTCHERS' CHALLENGE

 

EZ Meat (Taiwan) emerged as the Grand Champion Butcher, walking away with cash prize of RM2,000, a trophy and award certificate. The team also won Most Innovative Meat Display & Presentation at the Aussie Meat Academy Ultimate Butchers Challenge held recently.

Aimed at advancing the butchery profession by enhancing participants' expertise in meat knowledge, cutting techniques, and essential cooking skills, the Aussie Meat Academy 'Ultimate Butchers Challenge’ is geared towards uplifting professional butchery standards and to reinvigorate and grow the profession in Malaysia.

Supported by Meat & Livestock Australia (MLA) and Investment New South Wales, the competition also sets a new platform to promote the butchery profession and professionalism in support of the foodservice and retail industry.

 
Professional butchery is more than cutting meat; it also showcases the butcher’s skill in deboning, portioning, displaying creative and practical applications, reducing wastage and increasing yields.

A strong butcher’s resume includes cutting and de-boning meat, preparing displays, weighing and labelling products, reducing waste, and increasing yields. In addition, a competent butcher should be familiar with all beef and lamb cuts for various cooking methods and share this knowledge with customers. Precision cutting skill also helps maximise yield, minimise waste, and improve eating quality for shoppers.

Hosted at UCSI University, a total of 16 teams from Malaysia, Singapore, Taiwan, Thailand and Indonesia competed in the event. Participating butchers are from the 40 years old and below age group with at least a year’s professional experience. 

Each two member team comprised of at least one professional butcher. Teams had to work on one chilled Australian beef and one Australian lamb for judging and tasting.

 

 
Khairul Anuar Muhamad who’s a Lambassador and Senior Lecturer II at Taylor’s Culinary Institute, Faculty of Social Sciences and Leisure Management was the Head Judge for the Ultimate Butchers Challenge 2025.

 
Other judges included Adrian Chong, Aussie Beef Mate and Executive Chef of Hyatt Regency Kinabalu; Ridzwan Rasit, Lambassador and Executive Sous Chef, Hilton Kuala Lumpur; Eric Siew, Lambassador and Owner/Executive Chef of ABANICO Your Deli Restaurant; and Richard Tay, Aussie Beef Mate and Head Chef at CALIA, Pavilion Kuala Lumpur.

First runner-up of the Ultimate Butchers Challenge was Central Food Wholesale Ltd (Thailand). The team received RM1,000 along with a trophy and award certificates while second runner-up, Butcher Box Pte Ltd (Singapore), bagged RM800, a trophy and award certificates.

There were also RM200 cash prizes each for Best Meat Display Ideas, Best Value Added Meat Ideas, Best Ultimate Tasting Dish and Best Presented Dish.