ENCHANTED CULINARY WONDERS AT SHANGRI-LA KL

‘Tis the season to be feasting…the lavish festive spread at Lemon Garden slaps! Laden with scrumptious seafood on ice: lobsters, prawns, mussels and crabs, this is no time to be demure.

Decking the spacious dining hall are a plethora of traditional roasts: turkey (served for lunch and dinner buffet every Friday, Saturday, Sunday and 24, 25 & 26 December), chicken, New Zealand lamb, and prime Black Angus tomahawk ribs.

Freshly baked specialities of salmon coulibiac – savoury pastry filled with tender salmon and herbed rice – beckons alongside a multitude of East and West temptations: think sushi and sashimi, bountiful seafood on ice, nutritious double boiled Chinese soups, aromatic Indian curries, Italian pasta and pizza, international cheese board, healthy offerings of salads and appetisers. Rest assured, you’d be utterly spoiled for choice.

Unmissable holiday-inspired dessert such as creamy burnt eggnog cheesecake, stollen, macaron tower, dainty entremets, chocolate fountain with skewers of fruit and confectionery, tropical fruits, modernist yule log, rich fruit cake, ice cream and mini puddings complete the sumptuous dining experience.

For reservations and inquiries, please contact Shangri-La KL, tel: 03-2786 2378 or email: dining.kl@shangri-la.com

Shangri-La Kuala Lumpur’s Embrace the Gift of Life

Taking pride of place in the lobby is the Shangri-La KL’s Enchanted Wonders Christmas Charity Tree. Adorned with meticulously crafted Whimsical Carousel Ornaments, the initiative aims at raising funds to provide life-saving medical treatments for children in need.

Since its inception in 1985, this charitable endeavour has raised over RM5 million, funding corrective heart surgeries and medical interventions for hundreds of critically ill children facing severe health challenges.

Companies and individuals are invited to sponsor an ornament with a minimum donation of RM1,100; the donor’s name or company logo prominently displayed at the Enchanted Wonders Christmas Charity Tree throughout the festive season as a beacon of hope and care for the children in need.

Explore the Enchanted Wonders collection at Shangri-La Boutique via https://boutique.shangrila.com/index.php?region=mykl or call tel: 03-2786 2378 or email: festive.KL@shangri-la.com for further more information.

HENING: A SERENE MALAY FOOD OASIS

Ikan Pekasam Utara (RM15), traditional Perakian fermented ikan loma (river carp) with ground roasted rice and salt is one of the must try dishes at Hening. Sautéed with sliced chillies and onion, the slightly funky, acidic sour-salty and gritty pekasam fish isn’t for the faint-hearted. I love it precisely due to that distinct taste.

We are stoked to savour this and other Malay dishes at Hening, one of the handful of Malay cuisine outposts in the city. Housed in a repurposed old bungalow, three enterprising young men (pic above): Mohd Syariman Zulkifli (centre) and brothers Irham Shah bin Azhar (left) and Ehsanuddin Shah bin Azhar (right) strive to raise Malay cuisine beyond no-frills stall setting into classier environs aimed at locals and tourists.

Banking on their collective strengths and F&B experience coupled with guidance from Syariman’s father and former hotel chef Zulkifli Aziz, the partners aim to draw city folks, urban families and foreign visitors to Hening.

Hening which means serenity or peaceful in Malay, exudes charming old-school vibes thanks to its terrazzo floors and vintage elements. Ehsan relied on his architectural expertise to update the all-white interior with colourful artworks by local artist Rahim Ismail.

Chef Syariman who has 17 years of industry experience is responsible the restaurant’s food and kitchen whilst Irham takes care of marketing and financial matters, and Ehsan, manpower.

Menu-wise, Johor and Perak specialities take centrestage. Lunch dishes are ideal for communal sharing, served alongside Nasi Putih Daun Pisang (RM4 per portion), steamed basmathi rice wrapped in banana leaf.

Aside from pekasam, the appetising Thai-inspired Kerabu Limau Bali (RM15), is a notable spicy-tangy-salty pomelo salad. We recommend accompanying the rice with robustly flavoured mains such as Masak Lemak Daging Bakar (RM40) or Masak Lemak Siakap Goreng (RM45), smoky grilled beef slices or fried whole seabass in rich, turmeric-accented curry prepared following Negeri Sembilan style.

Subtly spicy-tangy tamarind sauce, chopped tomatoes and onion boosts the appeal of Daging Batang Pinang Bakar Air Asam (RM40), grilled tenderloin skewers. Mellower but no less tempting is Johor-style Asam Pedas Jenahak (RM45), fleshy whole snapper in piquant chilli-tamarind gravy.

To wrap up your meal, try nostalgic sweet treats of Pisang Madu Tiga (RM12), caramelised bananas with vanilla ice cream, and Sago Gula Melaka with fresh mango dices. Local tea-time treats such as Curry Puffs, Onde Onde and Bubur Cha Cha are available from 3pm onwards.

Alternatively, sample thirst-quenchers: Hening Pagi (RM12) using fresh pomegranate, Hening Senja (RM12) with crushed strawberries, soda and lemon, or Hening Malam (RM12), fresh watermelon juice with soda.

When it comes to good, comforting Malay food, Hening rules the roost.

For reservations, call Hening restaurant at tel: 017-331 6964. Address: 56, Lorong Damai 1, Jalan Damai, Kuala Lumpur. Business hours: 8am to 6pm daily

THE ORIENTAL GROUP'S 25TH ANNIVERSARY SPECIAL MENU

A special 8-course celebratory menu to mark The Oriental Group of Restaurants 25^th Anniversary takes centrestage this year. Curated by the Group’s veteran master chefs featuring best-selling dishes and some ‘off menu’ items, the milestone menu showcases clean tasting yet well-balanced and intensely flavoured Cantonese cuisine. The different culinary sections are also represented, allowing each chef to demonstrate their skills and prowess.

Headed by Executive Chef Wong Ching Leong of Noble House, the other team members include Dim Sum Chef Mak Tin Woi of Oriental Pavilion, Chef Choong Yaw Loong and Sous Chef Yam Yoon Loy of Noble Mansion and BBQ Chef Wai Kok Cheng of Oriental Treasure. Collectively they had 88 years of service and more than 150 years of kitchen experience.

Priced at RM3,888 per table of 10 persons, the 8-course menu opened with a festive curtain-raiser of Soft Shell Crab and Crispy Enoki Mushroom Fruit and Vege Salad. Reminiscent of yee sang, the assorted vegetable and fruit julienne tossed with roasted sesame and wasabi mayo dressing paved the way for more of the chefs’ culinary arsenal.

Using bird’s nest for creating dessert is normal but to incorporate the pricey ingredient into a savoury dish makes it distinctive. The clear, delicately flavoured broth of the Double Boiled Superior Bird’s Nest Stuffed in Chicken alone was superb. Bamboo pith and ginkgo lent textural interest whilst dried scallops accentuated the soup with a touch of umami.

Crisp meets supple-soft texture in the show-stopping Deluxe Roast Suckling Pig Platter. 

Chef Wai’s BBQ expertise shines through the shiny, crackling skin which is placed on top of meltingly tender Iberico pork slice wrapped around goose liver sausage and spring onion. Slicked with char siew sauce, the delectable morsel was paired with soft mantou to complete the sublime speciality.

For the Braised Whole 5 head Abalone with Dried Seafood in Whole Lotus Root, we were told the huge lotus root was sourced from Hebei. Hollowed out at the centre, the lotus root is then braised for 4-5 hours and soaked overnight. Steamed until cooked, it’s filled with the braised abalones, dried scallops and black mushrooms.

We love the dish’s lip-sticking sauce, redolent with umami-rich taste of the filling which had thoroughly seeped into the soft yet gently tender lotus root. The abalones’ toothsome chewiness stood out in pleasing contrast.

The dim sum element was represented by a dainty Taro Pear with Kurobuta Pork. It was agreeable although more of that delish pork filling would proffer better mouthfeel.

Anniversary celebration inevitably means noodles to denote longevity and Braised Ramen with King Prawn marked the occasion. The slippery smooth ramen played a coy supporting role, allowing the fresh sweetness of king prawn to shine. Personally, I reckon springier sang meen works better for this dish but the chefs call the shot...

 

I went nuts over the lightly sweetened Almond Cream with Egg White. A classic dessert blending Chinese sweet and bitter almonds (nam hung, pak hung) or apricot kernels, some diners may find the natural nutty-floral scent offensive but I like it. Suffice to say I lapped up every drop and my partner’s portion too.

Between the Jade Corn Dessert and Green Tea Mochi, the latter fared better. The red bean-studded green tea cream filling was a nice surprise as we bit into the thin chewy skin. I didn’t care much for the former – it was too insipid for such a grand occasion.

The Grand Dinner dates from 8 to 28 August 2024 will be held at different restaurants under The Oriental Group. However, the special a la carte and set menus will be available until end September for diners who couldn’t make it to the Grand Dinners.

For more information and reservations, contact The Oriental Group, visit: https://www.orientalrestaurants.com.my/