MALAY heritage flavours shine this Ramadan at a vibrant buffet in the heart of the city.
At Lemon Garden, Shangri-La Kuala Lumpur, the culinary team has collaborated with the National Heritage Department to curate an exceptional spread of authentic Malay dishes.
The result is a thoughtful celebration of time-honoured recipes and long-forgotten techniques, reviving the rich legacy of Malay cuisine.
The hotel’s Malay kitchen sous chef Mohammad Safril Abdul Rahman said many of the dishes were rarely found on restaurant menus today.
“Among the highlights is Ayam Golek Istana, once served in the royal kitchens of Kedah.
“The chicken is slow-grilled after being marinated in a fragrant blend of spices, including coriander and fennel seeds as well as chillies and shallots.
“The result is tender meat with a subtle smokiness, and an aromatic finish,” he said.
From Negri Sembilan is the Pais Ikan Jenahak Berempah featuring red snapper marinated in a blend of aromatic spices, wrapped in banana leaf and gently grilled.
“The technique locks in moisture while enhancing the fish’s natural sweetness.
“It is served with ulam, which balances the richness of the spices,” said Mohammad Safril.
“Another proud Negri Sembilan signature is the Keli Salai Masak Lemak Cili Padi with Belimbing Buluh.
“It features smoked catfish simmered in coconut milk with bird’s eye chilli, turmeric and lemongrass.
“The result is a dish with a well-rounded sauce, with the subtle tang of belimbing buluh (bilimbi) balancing the smoky and spicy notes,” the chef explained.
A Sarawakian delight is the Udang Masak Tempoyak Sarawak, where tiger prawns are fried with fragrant lemongrass before being sauteed in chilli, shallots and garlic.
Beef dishes also feature prominently, highlighting traditional preservation techniques.
A standout is Pekasam Daging, where the meat is preserved through an age-old fermentation process traditionally carried out in bamboo, and cooked with local spices and freshly pressed coconut milk.
Guests should also try the Tunjang Gulai made from beef tendon simmered in a mildly spiced turmeric gravy, where blended aromatics and coconut milk give the sauce a creamy consistency.
Completing the trio is the Paru Bersantan, featuring thinly sliced beef lung gently cooked with a blend of spices and slowly simmered in creamy coconut milk, a fine example of nose-to-tail cooking deeply rooted in Malay culinary traditions.
Other favourites like Kambing Panggang Golek Berempah and Nasi Minyak Hujan Panas, as well as a range of fritters – banana, cempedak, sweet potato and yam – are also available.
For dessert, expect cendol, pengat pisang, apam balik and treats like Kuih Cara Berlauk Kambing.
Alongside the Malay offerings, the buffet also features a selection of Western, regional and seafood dishes.
The buffet is available until March 20, from 7pm to 10pm, priced at RM270nett per person (Monday to Thursday) and RM318nett per person (Friday to Sunday).
LEMON GARDEN, Shangri-La Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2786 2378) Business hours: 6.30am-10pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
