LEMON GARDEN REFRESHED

Bright and cheerful vibes of the newly refreshed Lemon Garden restaurant generated much buzz recently, making it the talk of the town. Yours truly was among the early birds to get first dibs at this dining hot spot.

Shangri-La's Area General Manager Manfred Weber (above pix, right), EAM F&B Chris Hough (above pix, centre) and Executive Chef Olivier Pistre performed the opening ceremony, flanked by an effusive Lemon Garden team.  

Conceived by Bond Design Studio Inc from Japan, the sleek, polished interior flaunts a primary palette of cream-gray-lemon yellow hues. Industrial-style pendant light orbs lend extra shine to framed glass-clad walls and golden brown panels, and the tri-coloured, geometric pattern tiled floor.

The refreshed buffet layout retains the interactive aspects of various kitchen 'theatres', dishing up a plethora of Chinese, Italian, Indian, Thai, Malay, Japanese and Continental specialities.

Seafood fans take note! Friday and Saturday nights feature King Neptune's bountiful undersea harvests that you'd fall hook, line and sinker for. Laid out on crushed ice, expect a surfeit of seafood such as king crab legs, meat and spanner crabs, lobsters, crayfish, prawns, scallops, mussels and freshly shucked oysters to tempt you. 

We sampled a selection of those that night, savouring their inherent sea-sweetness au naturel or with the occasional dash of lemon juice. Sashimi were also in the line-up with succulent slices of octopus, salmon, tuna and butterfish served alongside assorted hand-rolled temaki and nigiri sushi.

Partial to cheese, salads, roasts, Italian or Continental fare? We highly recommend the vast array of Euro-centric delicacies too; from crisp, flaky vol au vents to pizzas laden with delicious toppings fresh from the wood-fired oven. In addition, chefs on duty are ready to rustle up your choice of pasta with preferred sauces and condiments on the spot.

On the night of our visit, there were crisp bruschetta heaped with wilted spinach, feta cubes and chopped portobello, crusty wedges of seafood-topped pizza, marinated olives and capsicums, European breads, cheese, cold cuts, terrines and delectable main courses. Europhiles will find ample succour like we did as servings were kept small and fresh replenishments constant throughout the evening.

My other faves include roast beef and tender ribs from the carvery, inari sushi, deep-fried crab claw dumplings and a profusion of mixed salads.

I wish I had tummy space to fit in the veritable feast offered at the Asian theatre kitchen. Here, fresh off the tandoor comes pouffy naans, kebabs or chicken tandoori in addition to satay, murtabak, chicken tikka, curry noodles whipped up on request and hearty curries.

Although I'm not big on soup, the varied selection of double-boiled broths (up to seven types!) from the Chinese section left many of my foodie friends raving. Towering baskets of dim sum beckoned as did homespun and 'tai chow' style dishes: kam hiong crabs, roast duck and steamed chicken, fried noodles, and braised sea cucumber with fish maw.

Those with candy crush cravings shall be forgiven for going gaga at the dedicated dessert pavilion. Rocking up to the decadent displays, I felt like Alice in Wonderland going for the Mad Hatter's party.

The dizzying array of colours and luscious choices were jaw-dropping. From dainty jars of mousse and puddings, square tartlets and macarons, cakes and eclairs to old-school ais kacang, ice cream and chocolate fountain, it's an indulgent haven for the sweet-toothed.

With a seating capacity of 368 persons, Lemon Garden is open daily from 6am to 11.30pm.

Prices for the different buffets are as below:

International Lunch Buffet 
Monday – Friday 12noon – 2.30pm; RM128 nett (adult), RM64 nett (child)

Saturday 12noon – 3pm; RM148 nett (adult), RM74 nett (child)

International Sunday Brunch

Sunday 12noon – 3pm; RM168 nett (adult), RM84 nett (child)

International Dinner Buffet

Sunday – Thursday 6.30pm – 10.30pm; RM158 nett (adult), RM79 nett (child)

Seafood Dinner Buffet

Friday – Saturday 6.30pm – 10.30pm; RM208 nett (adult), RM104 nett (child)

Sunday Champagne Brunch (inclusive of 1 bottle of Veuve Cliquot per person)

Sunday 12noon – 3pm; RM 488 nett (adult)

For reservations at Lemon Garden or more information, call (03) 2074 3900 or email: restaurantreservations.slkl@shangri-la.com.

SPUD-TACULAR FRENCH POTATO SHOWCASE

Over 250 varieties of potatoes are grown in France. Last week, The French Embassy in Malaysia hosted a trade delegation on a mission to tap the potential of the Malaysian market for French potatoes.

Avid interest in cooking shows and the rise of more discerning home cooks have spurred greater interest in quality ingredients, including the availability of waxy or floury potatoes for different recipes. France is hopeful its potatoes would appeal to consumers here especially those firm fleshed varieties suitable for South East Asian cooking.

Since proof of the spuds’ worth lies in the eating, The French Embassy hosted a Potato Degustation Luncheon at Gobo Upstairs, Traders Hotel KL for local stakeholders, trade buyers and media.

A mini buffet of 10 different potato dishes were prepared by the Traders Hotel KL team for the special showcase to highlight the versatility of French potatoes.

Dulcet smooth Vichyssoise served in dainty shot glasses, a thick broth made from puréed French potatoes with cream, chicken stock and herbs was the smooth opener.

Despite its plain appearance, the basic Steamed Potatoes proved a big hit as we could fully appreciate the spud’s au naturel sweetness and firm yet slightly fluffy texture. The potato wedges also stood up well to deep-frying.

Equally popular was Aloo Gobi, diced French potatoes cooked in thick Indian curry with cauliflower and green peas. Many guests even returned for additional helpings including yours truly.

Personally, I love the Malaysian Chicken & Potato Curry complemented by lacy rolls of roti jala. Piquant with zingy spices and enriched with coconut milk, the potatoes and chicken were a match made in culinary heaven.

The hearty French potatoes served as the perfect canvas to amplify the aromatic spices used to cook the Chinese speciality of Soy Braised Chicken and Potatoes.

Their sturdiness means they could be mashed and made into Bergedil too. Lightly spiced, the deep-fried potato patties were addictive to nibble on.

Speaking of mash, we also enjoyed Hachis Parmentier – the French equivalent of Shepherd’s Pie. Each mini cup of the fine, smooth baked potato topping revealed delicious mince underneath.

Sliced and layered with cream and cheese, Gratin Dauphinois was a splendid way to emphasise the excellent attributes and deliciousness of French potatoes. They can also be boiled and diced for Salad Niçoise or sliced and roasted for Canapé of Duck Confit.

F&B industry stakeholders may direct trade enquiries on French potatoes to Business France Malaysia, tel: 03-2053 5646.