Available at Cafe Jen from 6pm to 9.30pm on Fridays and Saturdays from Nov 1 onwards, the revamped spread spotlights marine catch and meaty morsels in a fresh and lavish setting.
Newly appointed executive chef Mohd Afifi Abu Bakar – an experienced hand with 26 years in top kitchens around Malaysia – loves giving traditional dishes a contemporary spin in keeping with the latest food trends.
When asked about his source of inspiration, he attributed it to Penang being world famous for its fascinating street food and rich in cultural diversity and heritage.
The Kuala Lumpur native hits the right notes with his dainty Amuse Bouche items, laid around abundant Chilled Seafood on Ice such as snow crab legs, tiger prawns, crabs, yabbies and slipper lobsters.
Poached Salmon with Dill Cream, Beef Salami, Chicken Pastrami and Smoked Tenggiri are among the other cold treats. Once done, seek out some fire at the Live Grill station.
Sizzling away are prawns, squid, chicken and beef satay, beef medallions, lamb chops, chicken chops, Thuringer sausages and assorted fishes wrapped in banana leaves.
Next to it, the Carving Station offers Oven Roasted Whole Fish Provencal, Slow Roast Leg of Lamb Perchik Style or American Spare Ribs.
Among hot dishes are Baked Oysters, Herb Crusted Fish Fillet with Saffron Sauce, BBQ Texas Beef Short Ribs, Braised Lamb Shank Osso Buco and Roasted Chicken Roulade.
Complementing those are all-time Malaysian favourites such as Stir-Fried Chilli Crabs, Blue Mussels Nam Heong Style, Oatmeal Butter Prawns, Slipper Lobster Rendang, Ayam Goreng Berempah, Asam Pedas Ekor and Mutton Dalcha Curry.
Warm the heart further with Penang Assam Laksa, Nyonya Curry Laksa or Mee Kuah Udang, then finish off with pastries, cakes, ice-cream, fruits and chocolate fondue.
The Sea and Grill Buffet Dinner is priced at RM120 for adults, RM60 for children and RM90 for senior citizens. There are two menus on rotation.
Shangri-La’s Golden Circle members enjoy 25% off the feast. For enquiries or reservations, call 04-262 2622 or email to email@example.com.
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