FESTIVE DINNER BUFFET AT LEMON GARDEN, SHANGRI-LA HOTEL, KUALA LUMPUR
The culinary team at Lemon Garden has carefully put together a buffet menu that infuses rich Malaysian flavours to its wide spread of specialities.
The festive dinner buffet will have a live action corner with a barbeque pit at the terrace serving an array of sumptuous delights such as Shish Tawouk (Charcoal Grilled Chicken Cubes), Iranian
Kubbiedeh (Charcoal Grill Minced Lamb), Iranian Tikka Mastih (Charcoal Grilled Beef), Barbecued Chicken Wings, Fresh Water Prawns Siamese style, Grilled US Oysters and more.
The Carving Corner will feature succulent Roasted Whole Lamb cooked to perfection with herbs and spices. There will also be a night market stall serving Lemang Pulut, Lemang Pulut Hitam, Ketupat Palas, Serunding Ayam, Daging and Ikan.
An assortment of fresh seafood such as Steamed Tiger Prawns, Green Lips Mussels, Yabbies and Baby Scallops will be served at the Seafood Station.
The Malay theatre kitchen will feature flavourful main dishes such as Sambal Udang (Spicy Sambal Prawn), Rendang Pipi Lembu (Braised Beef Cheek with Malay Herbs and Dried Coconut Paste), Ikan Besar Bakar Sos 3 Rasa (Baked Whole Fish with Hot, Sweet and Sour Sauce), Kepak Ayam Madu Panggang (Grill Honey Marinated Chicken Wing), Nasi Beriyani Kambing (Lamb Biryani), Roast Whole Lamb with Shangri-La Special Marination and more.
Chicken, Beef and Lamb Satay will be served along with Lamb Soup with Vegetables and Potatoes. Other specialities on the menu include Malay Pickles, Keropok Lekor (Fish Crackers) and Malaysian dips.
The cold appetisers on the buffet menu include Jerim Sambal, Kerabu Taugeh dengan Ikan Masin, Ikan Masin Bercili and more.
The Dessert Pavilion will be featuring an array of desserts such as Ice
Kacang with Condiments, Deep Fried Cempedak, Apam Balik, Durian Cake, Pandan Cakes, Sekaya Cakes, Tropical Tiramisu, Coconut Raisin Tarts and more.
The Shangri-La Group invites its diners to join them in giving to the less fortunate and to do their part to address food waste and world hunger. From 5 May to 4 June 2019, every buffet meal cover generated at the 14 participating restaurants across Southeast Asia and Middle East, India & Indian Ocean regions will see the Shangri-La Group donating part of the meal proceeds to feed people in need. Each country will be working with a beneficiary to aid in their efforts to address food waste and world hunger. Hunger is one of the big global issues today yet a third of the food produced in the world for human consumption every year (approximately 1.3 billion tonnes) is lost or wasted.
Shangri-La Group’s seven properties in Malaysia will be supporting The Lost Food Project, one of Malaysia’s food bank pioneers that rescues quality, nutritious surplus food that would otherwise end up in landfill, and redistributes this food to those who need it most. According to Solid Waste Corporation Management (SWCorp Malaysia), a government agency dealing with solid waste, Malaysians generate 16,687.5 tonnes of food waste daily – enough to fill the 88-storey Petronas Twin Towers to the brim in just 18 days if the food waste goes into landfills. The Lost Food Project currently rescues an average of 10 tonnes of food per week from going into landfill and redistributes the food to those in need, including 33,000 residents living in low cost flats and other charities. Every cover sold at participating Shangri-La Malaysia restaurants will help The Lost Food Project feed an additional 20 people.
The Festive Dinner Buffet is priced at RM203 nett per person from Sunday to Thursday and the Festive Seafood Dinner Buffet is priced at RM236 nett per person from Friday to Saturday.
Early-bird offer is available for dining period from May 5 to 14 (except May 10 & 11) at RM180 nett per person and is only valid from Sunday to Thursday. Early-bird bookings require a 50 per cent deposit payment. For every cover, RM5 will be donated to a beneficiary as part of our corporate social responsibility effort to promote zero hunger.