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CHRISTMAS & NEW YEAR DINING AT LAFITE, SHANGRI-LA HOTEL, KUALA LUMPUR

Angeline Friday, November 20, 2015 , , , , , ,


It’s fine and elegant dining at Lafite, Shangri-La Hotel, Kuala Lumpur for Christmas and New Year. Chef de cuisine of Lafite, Jean-Philippe Guiard has prepared special dinner menus for the festive season. For dinner on Christmas Eve and Christmas Day there is a choice of a five-course or seven-course menu. The five-course menu at RM395 nett per person, begins with Duck Liver Terrine and port wine jelly, warm home-made brioche and balsamic reduction. Langoustine Ravioli, melted leek, langoustine and saffron bisque, avruga caviar follows.

For main course, you can choose either Slow cooked duck breast with duck liver, porcini potato roll and natural jus, or Steamed Seabass Lasagna, green asparagus, roasted tomato and condiment, razor clam and salmon roe.

Orange sorbet with Grand Marnier and crispy tuile will be served after this. For dessert there is a choice of Chocolate and fruit Christmas log from the trolley.

The seven-course dinner menu for Christmas Eve and Christmas Day, at RM495 nett per person, begins with Duck Liver Terrine and port wine jelly, warm homemade brioche and balsamic reduction.

It continues with Hokkaido Scallop Carpaccio, cauliflower jelly, Aquitaine’s caviar cream.

Next is Langoustine Ravioli, melted leek, langoustine and saffron bisque, avruga caviar, followed by Creamy Oyster and Haddock Soup, poached oyster and spring vegetables.

The two main courses are either Slow cooked duck breast with duck liver, porcini potato roll and natural jus or Steamed seabass lasagna, green asparagus, roasted tomato and condiment, razor clam and salmon roe.
Refresh with Orange sorbet with Grand Marnier and crispy tuile. Then dessert is served – a choice of Chocolate and fruit Christmas log from the trolley.

Christmas Day Buffet Lunch at Lafite
On Christmas Day, a buffet lunch is served at Lafite, at RM275 nett (adult). Among the dishes in this lavish buffet are Christmas duck breast and duck liver terrine, Marinated scallops with grapefruit, citrus confit and avruga caviar, Escargot vol au vent with garlic and parsley butter and Roast rack of Lamb with ratatouille and Taggiasca olives.

There is a carving station offering Roast Christmas turkey with chestnuts and giblet sauce, and Traditional beef wellington. An action station cooks a la minute Scallop and asparagus risotto, and Snow crab and rock lobster risotto. A Japanese station, cheese station and of course the dessert corner are also at the buffet.
Celebrate New Year’s Eve at Lafite with an eight-course dinner menu at RM675 nett per person. Begin with the first course of Marinated and grilled tuna, condiments, avocado puree, aquitaine’s caviar and sea urchin. Then savour Roasted Hokkaido scallop skewer with dry fruit crust, black truffle celeriac puree and emulsion.

Fillet of turbot “duglere”, confit cherry tomato, garlic chips and olives Taggiasca follows.

Revel in Lobster royale, squid julienne, smoked trout sauce and salmon roe, then Pan seared duck liver ravioli, clear duck consommé with black truffle.

Refresh the palate with Lemon emulsion, lemon sorbet, fennel confit and dill. Take your pick of main courses – Roasted rack of veal, truffle pomme amandine, grilled asparagus and morel sauce, or Pan seared sea bass, crispy langoustine, poached oyster, sautéed artichoke with Pomme Amandine and avruga caviar sauce.

End dinner on a sweet note with Chocolate and raspberry parfait, crispy chocolate tuile.
FESTIVE CELEBRATIONS AT ARTHUR’S BAR and GRILL, SHANGRI-LA HOTEL, KUALA LUMPUR
Arthur’s Bar and Grill at Shangri-La Hotel, Kuala Lumpur gets into the spirit of the season with special menus for Christmas and New Year. On Christmas Eve, the dinner set menu at RM205nett per person for four-course menu offers a choice of two starters -- Citronella cured ocean trout, ruby grapefruit hass avocado and micro greens; or Cider wood hot smoked duck breast, pomegranate, endive and golden beets.

For the soup course, choose either the Oxtail Essence Vegetable jardinière and porcini beef cheek agnolotti, or Butternut pumpkin velvet soup with Hokkaido scallops.

At the Christmas carvery are the traditional roast turkey with apple-chestnut and raisin stuffing, giblet gravy and orange cranberry relish, Slow roasted prime beef ribeye, truffle scented beef jus, green pepper corn sauce and Herb crusted rack of lamb, lemon thyme jus, fig and mint chutney.

The condiments for the carvery include horseradish, Brussels sprouts, honey glazed baby carrots, wild mushrooms, Yorkshire pudding and candied sweet potatoes.

For dessert, choose either Christmas pudding vanilla bourbon Anglaise, clementine ice cream and berry compote or Chestnut Mont Blanc with Morello cherry sorbet.

On Christmas Day, lunch is served at Arthur’s Bar and Grill, at RM205nett per person for four-course menu. This begins with a choice of two starters -- Salmon confit with frisee, fennel, wild rocket and preserved meyer lemon vinaigrette or Sakura capon with duck liver compression, mache, celery, apple hazelnuts and truffle dressing.

As for soup, you could opt for the chilled cauliflower soup, chives and yabbies tail or Oxtail essence vegetable jardinière and porcini beef cheek agnolotti.

For the main course, there are traditional roasted turkey with apple-chestnut and raisin stuffing, giblet gravy and orange cranberry relish, Slow roasted prime beef ribeye, truffle scented beef jus, green pepper corn sauce and Herb crusted rack of lamb, lemon thyme jus, fig and mint chutney.

You may choose Christmas pudding vanilla bourbon Anglaise, clementine ice cream and berry compote or Eggnog raspberry tart with pistachio ice cream.

New Year at Arthur’s Bar and Grill
On New Year’s Eve, celebrate with the New Year’s Eve Buffet Dinner and countdown party at Arthur’s Bar & Grill, at RM275nett (adult).

It’s a bountiful buffet spread, with a fresh live seafood station, live oyster station, caviar and fish roe station, Atlantic salmon station, charcuterie station, carving station and Japanese station offering a wide variety of dishes.

Hokkaido scallops, Alaskan king crab, baby lobster, fine de claire and Kumamoto oysters, house cider wood smoked Norwegian salmon, salami and bresaola, smoked beef and duck, slow cooked Tomahawk and meyer lemon thyme and garlic roasted lamb are some of the dishes at these stations.

Hot dishes include Grilled King Prawn with herb and garlic butter, braised Australian beef cheek with five spices, miso ginger baked cod with winter melon, and scallop and crab fried rice.

On the dessert counter are peach frangipane tart, ginadua chocolate eclaire, amareana cherry cake, chocolate and lavender truffle, among many more.

For reservations or more information, call (03) 2074 3900 or email restaurantreservations.slkl@shangri-la.com or visit our site at www.shangri-la-specials.com.

Shangri-La Hotel, Kuala Lumpur
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 90 hotels under the Shangri-La brand with a room inventory of over 38,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mongolia, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Mainland China, Cambodia, Hong Kong, India, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at HYPERLINK "http://www.shangri-la.com" www.shangri-la.com.

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