KAZUMA PROFFERS CHRISTMAS BENTO AND A TOAST TO SHABU SHABU

Pristine Japanese flavours play a central role at Kazuma restaurant this festive season. On 24 and 25 December, celebrate Christmas Eve and Christmas Day with an exquisitely composed Christmas Bento (RM115 nett) for lunch or dinner.

 
Set within a multi-compartmentalised lacquer box, diners will be besotted by delicate morsels in vibrant colours; rendering well-balanced, palate-pleasing flavours.

 
Fresh, melt-in-your-mouth succulence of the Sashimi Trio of Hamachi, Salmon, and Maguro serves as the opening volley. Take your time to appreciate the precise cut of each slice before savouring the different fish’s refined nuances.

 
Punching above its weight is Kuruma Ebi Fry – a plump, sweet tiger prawn sheathed in golden and airy-light batter. Biting into that feather-weight panko coating then segueing to the crustacean’s inherent sweetness is an unforgettable sensorial experience. TBH, the speciality is delicious on its own but the accompanying sauce takes it to another tantalising dimension.
 

We love how the chef boldly infuses a whisper of bird’s eye chilli heat into his Spicy Unagi Tempura Roll. That unexpected jolt of fiery accent emanating from the lightly battered roll of smoky grilled eel cements it as a definitive trail-blazer.

 
The Grilled Snapper adheres to true-blue Japanese simplicity, giving you a choice of having the mild and flaky fish glossed over with teriyaki sauce or uplifted with the savouriness of shioyaki (salt), allowing the fish’s natural sweetness to shine.

 
Comforting and moreish, the chunks of Tori Nanban – juicy fried chicken topped with creamy Japanese tartar rounds off the curated selection for Kazuma Christmas Bento nicely.

Special Shabu Shabu Set for New Year’s Eve & 

New Year Day

 

As the year winds down and new beginnings approach, warm your spirits with a hearty, soul-comforting Japanese Shabu Shabu (RM150 nett per person) for lunch or dinner on 31 December 2025 and 1 January 2026.

 
Start with Zensai, a delicate pairing of fresh oyster and unagi sumono. The dual appetiser teases the tastebuds with their ethereally light and bright, appetising flavours.

 
By contrast, the Tuna Melon Sashimi proves to be quite the show-stealer thanks to the delightful match of slightly seared tuna and juicy melon. We couldn’t get enough of the savoury-sweet flavour pairing.

 
Warm and soothing Ikura Chawanmushi offers comfort in a cup. Who could resist spooning up silky steamed egg custard elevated with glistening pearls of salmon roe bursting with briny richness?

 
The crisp outer coating of batter yielding to tender, juicy prawn ensures the classic Ebi Tempura scores on the appeal scale. It’s the perfect precursor to the main star of Shabu-Shabu Nabe.

 
Swirl the slices of premium Australian sirloin in a flavourful kombu-based broth brimming with assorted fresh vegetables: leek, Napa cabbage, onion, carrot, celery, mizuna and enoki in a rustic claypot. Hearty and celebratory, it’s the perfect dish for bidding farewell to the existing year whilst welcoming the upcoming new year.

 
Whether you’re gathering with family or catching up with friends, Kazuma Christmas Bento and Celebratory Shabu Shabu will undoubtedly evoke warm happiness and abundant joy through the timeless charm of Japanese culinary traditions.

For more information and reservations, call Kazuma restaurant, tel: 03 -2149 2666 or WhatsApp: 012 399 4792.

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