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.
 

DE.WAN 1958 INFUSES CNY SET MENUS WITH MUHIBBAH SPIRIT

Chinese New Year menus shaped by regional pride and the personal touch of Malaysia’s most recognisable culinary raconteur take the limelight at De.Wan 1958 by Chef Wan.

Three set menus priced at RM1288++, RM1588++ and RM1988++ per table of 9-10 persons are available; specially conceived for those who prefer something different from the usual Chinese fare or wish to celebrate in true Muhibbah spirit with non-Chinese friends. (Note: CNY set menus not available at TRX outlet)

De.Wan 1958 at Bangsar Shopping Centre is the epitome of style and taste, with the IG-worthy interior exuding clubby library vibes at the entrance before segueing into a spacious dining space. Vintage colonial era fans move languidly and warm lighting at strategic spots give way to a warren of tastefully furnished private dining rooms.

Most befittingly, our preview of the RM1288++ menu commenced with Golden Jade Prosperity Toss: an astute composition of vibrant hued vegetables and crisp snow pear. 

Pulled together by orange honey, sweet red chilli and nutty gado-gado sauce in addition to crushed peanuts and sesame seeds, the refreshing yee sang salad is a nod to the archipelago’s influences.

 
The same sense of joyful plurality runs through the meal. As a platform for telling Malaysia’s food story in full colour, and sweet, tangy and spice-laced flavours, each dish at De.Wan echoes those of home cooking, elevated without losing its soul.

 
Rice, always central to Malaysian meals, comes in two symbolic expressions: Nasi Bunga Telang, tinted jade-blue with butterfly pea for wisdom and fortune, and Nasi Pandan Delima, liberally studded with raisins and pomegranate, for vitality and wealth. The ideal foil to capture the lush flavours of the myriad main dishes.

Immersed in an aromatic green gravy, the braised Signature Green Lamb Opor entices with fork-tender meat redolent with the warm, hearty richness of spices and coconut milk.

Equally noteworthy is Auspicious Jumbo Sotong – succulent calamari pieces simmered in coconut milk and coastal spices – boast more delicate depth; the sublime flavours unfolding with each bite.

Fish, a perennial symbol of abundance to the Chinese, arrives as Five Blessings Steamed Siakap. Its clean, delicate flesh is enlivened with a fragrant topping of chilli padi, lemongrass, ginger and tomato. The harmonious balance is thoughtful rather than showy, allowing culinary and symbolic facets to take centrestage.

Delicious fried chicken pieces acquire extra appeal in the taste and colour spectrum with the accompaniment of glossy orange-butter sauce, creating a most winsome Golden Orange Treasure Chicken.

 
The assertive umaminess of fermented shrimp paste meets wok-fried greens, ensuring the Four Treasures Belacan King Vegetables an agreeable inclusion for the celebratory menu.

Dessert keeps things light and rooted in the tropics. Tropical Jewels of Longevity offers sun-ripened fruits, while little bowls of soft Gula Melaka Sago Pearls deliver subtly sweet indulgence without excess.

 
Toast to the Fire Horse Year with two specially concocted drinks: Jade Lychee Sparkle and Imperial Lychee Sparkle (RM15++ each). The first features refreshing lychee with watermelon and lime, infused with mint and pandan, topped with soda and finished with lychee and edible flower. The latter has lychee, grenadine, lime and mint with fresh orange pulp, adorned with dried orange slice, promegranate and edible blossom.

 
Signature Cucur Udang and Kerabu Paku Kerang round out the experience, grounding the menu in unmistakably local nuances. The huge, crispy prawn fritters are an unmissable appetiser for any visit to De.Wan. Young fiddlehead fern shoots coupled with cockles tossed in invigorating mixture of kerisik, (toasted grated coconut), shallots, torch ginger flower and lime juice is another must try option.

Dining at De.Wan 1958 is more than a mere meal. It speaks of a truly Malaysian story, told through the unmistakable voice of its owner-chef; a genial host who knows prosperity tastes best when it’s shared. 

For reservations at De.Wan 1958, visit the link below: 
https://www.tableapp.com/de-wan-1958