Anatolian cuisine will be showcased at a Kuala Lumpur hotel from July 20 to Aug 14.
Making their way from Shangri-La Istanbul in Turkiye, guest chefs Murat Arslantas and Yunus Emre Senguler arrive at Lemon Garden, Shangri-La Kuala Lumpur, to present authentic Anatolian cuisine.
A typical Turkish meal begins with mezze, followed by grilled specialities or slow-cooked dishes, always accompanied by fresh bread, seasonal sides and rice.
A cold mezze selection typically includes smooth chickpea hummus, Ezme (finely chopped tomato, pepper and herbs) and Mutabbal (charred aubergine), ideal with warm flatbreads like Lavas and Pide.
Traditional soups follow, bridging mezze with the more robust main dishes.
At the centre of the showcase is the Charcoal Grill selection with dishes like Adana Kebab (minced lamb seasoned with red pepper and spices), Chicken Sis (tender, marinated chicken), lamb chops and Hatay Tray Kebab, a southern Turkish speciality of slow-baked vegetables and minced meat.
There are also rice dishes such as Ottoman Spiced Rice that’s fragrant with pine nuts and currants.
Turkish desserts include Kunefe, Baked Milk Helva and Almond Keskul.
A la carte lunch dishes are priced from RM18nett for appetisers and from RM30nett for the grilled and roast selections.
The dinner buffet from Monday to Thursday is priced at RM198nett per adult, RM99nett per child.
From Friday to Sunday, it is RM258nett per adult and RM129nett per child.
Enjoy 20% savings when dining tickets are purchased online by July 19.
For reservations, call 03-2786 2378 or e-mail dining.kl@shangri-la.com
