MONTHLY BBQ DINNER BUFFET at MÖVENPICK HOTEL & CONVENTION CENTRE KLIA

 

Flame-licked marinated meats and seafood take centrestage at the monthly BBQ dinner buffet at Temasya Restaurant, Mövenpick Hotel & Convention Centre KLIA.

 
The BBQ station, exuding scents of spice and smoke, draws guests looking to satisfy their carnivorous cravings whilst chefs fire up the grill until the chosen items emerge charred and irresistible.

Beef fillet, lamb chops, tiger prawns and chicken wings arrive flame-kissed, their smoky edges promising utter satisfaction. On our visit, the standout Portuguese-inspired seafood medley: prawns, fish and squid sang with a punchy dried shrimp sambal. It’s bold and bright on the palate, leaving a lingering heat.

Middle Eastern notes surfaced at the shawarma station, where pillowy flatbreads swaddled chicken carved straight from the rotisserie. Chopped tomatoes, onions and lettuce lent textural interest whilst sluiced with tahini and garlic sauce, we got a wrap that balanced fire, freshness and creaminess in every bite.

 
At the Malay station, chicken rendang and cockle curry elevated plates of nasi lemak, while the Indian vegetarian corner beckoned with fragrant biryani, aromatic yellow dhal and okra masala. 

Carving-station comforts of smoked beef brisket in black pepper sauce, roast chicken, and three types of pizza including a spicy anchovy one proved hard to resist.

 
The Chinese corner, too, pulled its weight: a crowd-pleasing deep-fried seabass glossed with sweet-spicy Thai chili sauce, wok-tossed vegetables and comforting egg noodles kept diners circling back. Seafood lovers found ample succour from poached slipper lobsters, clams, mussels and tiger prawns, displayed like jewels on crushed ice.

Dessert delivered its siren call at the finale. Freshly made apam balik—warm, nutty and laced with cream of sweet corn—competed with dainty cakes, local kuih and tropical fruit to ensure a sweet finish.

 
The Temasya BBQ Dinner Buffet is held on the last Saturday of the month (25 October and 29 November 2025), from 6.30pm to 10.30pm. Priced at RM158+ per adult and RM78+ per child, senior citizens are entitled to a 30% discount.

 
Temasya’s BBQ Dinner Buffet doesn’t just feed you—it takes you on a global ramble of flavours, with fire and spice leading the way.

For more information, please call Temasya, Mövenpick Hotel & Convention Centre KLIA, tel:03-8661 8661 ext. 8669.

SHANGRI-LA KUALA LUMPUR SHOWCASES MALAYSIAN HERITAGE CUISINE

Certified as Malaysia’s first five-star Malaysian Heritage Cuisine Hotel by Jabatan Warisan Negara (Department of National Heritage), Shangri-La Kuala Lumpur will showcase its specially curated Malaysian Heritage Cuisine Menu at The Lobby Lounge starting now until the end of 2026.

The Seribu Satu Rasa, Satu Warisan launch was officiated by YB Datuk Khairul Firdaus bin Akbar Khan, Deputy Minister of Tourism, Arts and Culture. Also present at the event were YBhg. Encik Mohamad Muda bin Bahadin, Director General of Jabatan Warisan Negara; Mr. Samuel Lee Thai Hung, Deputy Director General (Promotion II), Tourism Malaysia; and Mr. Sharin Mokhtar, Deputy Director General (Planning), Tourism Malaysia.

Six Shangri-La KL chefs went through formal training on the preparation of authentic Malaysian heritage dishes with Dato’ Chef Ismail Ahmad, Head of Heritage Cuisine at Jabatan Warisan Negara.

The Malaysian Heritage Cuisine initiative is part of Shangri-La Kuala Lumpur’s 40th Anniversary celebration and a heartfelt tribute to Malaysia’s rich, diverse, and dynamic food legacy as the Hotel gears up for Visit Malaysia 2026.

“Our aim is to enable hotel guests and foreign visitors to enjoy a genuine taste of Malaysia’s soul through Malaysian Heritage Cuisine, weaving together stories of heritage, migration, and celebration” said Daniel Kaeflein, General Manager of Shangri-La KL.

 

Available at The Lobby Lounge, the Malaysian Breakfast (7am -11am) tempts food-loving guests with Nasi Lemak Bungkus (banana leaf wrapped packets of steamed coconut milk rice with sambal, fried anchovies, sliced cucumber, hard-boiled egg and roasted peanuts), Roti Canai (flaky Indian flatbread eaten with lentil curry), Nyonya Curry Laksa (noodles in spicy curry gravy) and Kaya Toast (toasted bread slices with coconut and egg jam) with Soft Boiled Eggs. The Breakfast Culture in Malaysia has been certified as UNESCO Intangible Cultural Heritage.

More typical Malaysian fare such as Nasi Dagang, Rendang Tok, Roti Jala with Chicken Curry, Laksa Utara (northern style thick rice noodles in tangy fish and tamarind broth and topped with shredded cucumber, pineapple, onion, fresh mint and torch ginger flower), Chicken Rice (poached chicken with fragrant oil flavoured rice and sliced cucumber), Nasi Goreng Kampung (fried rice) and Sup Tulang (lightly spiced beef broth) beckons in the All Day Dining menu (11am – 930pm).

Local snacks and dessert: Colek Buah-Buahan (Malaysian fruit salad tossed with spicy sweet sauce of belacan (prawn paste), sugar, chilli paste and tamarind juice; Cucur Udang (deep-fried chive and prawn fritters accompanied by sweetish chilli dip), Goreng Pisang (fried banana fritters), Cucur Nyiur (coconut fritter balls with palm sugar syrup) and Pulut Serawa Durian (glutinous rice with creamy sweet durian broth) are also included.

To complete the experience, traditional beverages such as Teh Tarik, Kopi Susu, Kopi O, Kopi C, Teh Susu, Teh O, Teh C, Cham, MILO Ais, Teh Halia, and Malaysian Syrup will be served.

 

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