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Lemon Garden’s Six Speciality Chefs at Shangri-La HOTEL, Kuala Lumpur

Angeline Monday, March 12, 2018 , , , ,


Shangri- La Hotel, Kuala Lumpur is set to delight diners at Lemon Garden with its six distinguished speciality chefs, offering a kaleidoscope of international buffet signature dishes, comprising of Malay, Chinese, Indian, Western, Japanese and Dessert fares. The signature creations of each speciality chef are showcased and highlighted in an interactive and engaging way via tent cards containing the name of the dishes and special QR codes to direct diners to dedicated web pages with exclusive information such as introduction videos by the chefs, chef profiles and recipe of each signature dish.

Starting from the Malay Kitchen, Chef Mustafa Kamal’s signature Rendang Tok Perak, a spicy beef stew cooked with various Malay spices, has a long withstanding tradition in Malaysia and it is one of the absolute must-haves during Hari Raya and major celebrations.
The Chinese Kitchen is famous for its piping hot Double-Boiled Chinese Herbal Soup with Black Chicken, which is meticulously prepared by Chef Au Yong Guan using various Chinese herbs, chicken stock and succulent black chicken to perfection. The Indian Station presents Murgh Kasumethri, a chicken dish made with Fenugreek leaves and it originates from the recipe of Chef Devender Singh’s mother who made it with a secret blend of aromatic spices.
The Western Kitchen, equipped with a wood burning oven, hosts three specialty dishes prepared by Executive Chef Olivier Pistre. From Cheese Raclette, melted cheese dish served with small potatoes, gherkins, pickled onion and air dried meats to Tortellini which comprise of small dough rolled and folded into a filling originating from Bologna and Calzone, essentially made from salted bread dough stuffed with Beef Sausage, Mozzarella, Ricotta and Pecorino cheese.
From the Japanese Kitchen, Japanese Head Chef Nao Takeshita presents the Big Seafood Roll, a Maki Sushi Roll made with the finest ingredients and is often associated with the term “Good Luck Roll” in Japan and can bring good fortune for diners.
 
 
The stylishly-designed Dessert Pavilion features Durian Croquembouche Peanut Nougatine with Sesame, a famous French dessert uniquely-prepared by Lemon Garden’s Chef Goh using Durian profiteroles piled into a cone and bound with peanut nougat and sesame seeds.
 
These signatures dishes are available daily for lunch and dinner as follows:
Lunch : RM 135 nett per person (Monday to Friday)
: RM 155 nett per person (Saturday and Public Holiday)
: RM 175 nett per person (Sunday)
Dinner : RM 165 nett per person (Sunday – Thursday)
: RM 218 nett per person (Friday and Saturday)
For reservations or more information, call (03) 2074 3900, email restaurantreservations.slkl@shangri-la.com or visit www.shangri-la-specials.com

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000. 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, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, 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 Australia, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia. For more information, please visit www.shangri-la.com.

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