Shaped by its unique geography and location between Europe and Asia, Turkiye’s cuisine draws inspiration from the civilisations and regions that have crossed its lands over the centuries.
The result is a rich culinary tradition defined by bold flavours and fragrant spices.
Those keen to experience exotic Turkish flavours should head to Shangri-La Kuala Lumpur’s Lemon Garden by Aug 14.
The restaurant’s “A Journey Through Flavour: Anatolian Showcase” buffet spread features a variety of dishes curated by guest chefs Murat Arslantas and Yunus Emre Senguler from Shangri-La Istanbul.
Shangri-La Kuala Lumpur general manager Daniel Kaeflein said food was among the most meaningful ways to discover a destination’s heritage and traditions.
“Through this collaboration with Shangri-La Istanbul, we hope to bring the authentic flavours of Anatolia to Kuala Lumpur while sharing the warmth and hospitality that define Turkish culture,” he said.
Anatolia is the vast peninsula that makes up the Asian part of Turkiye, historically known as Asia Minor.
It covers most of the country’s landmass, with the Black Sea to the north, Mediterranean to the south, and Aegean to the west.
At the heart of the dining experience is the charcoal grill station, where dishes arrive with unmistakable aromas of fire and spice.
The Adana Kebab makes an immediate impression.
Originating from the southern city of Adana, the hand-minced lamb is seasoned with aromatic spices before being grilled over charcoal fire.
Smoky on the outside but succulent within, the meat’s gentle heat is balanced by its natural richness.
A lighter alternative, Chicken Sis is marinated before being grilled to juicy perfection, with lightly charred edges lending a pleasant smokiness.
The celebration of the grill continues with the lamb chops’ caramelised exterior giving way to tender meat infused with the fragrance of herbs and charcoal, creating a rich yet well-balanced bite.
Adding regional character is the Hatay Tray Kebab, a dish from Turkiye’s Hatay province.
Seasoned minced meat is spread across a tray with tomatoes and peppers before being baked until beautifully browned.
The accompanying Ottoman Spiced Rice ties the meal together.
Fragrant with warm spices and dotted with nuts and dried fruits, it provides a welcome contrast to the smoky intensity of the grilled meats.
Desserts each carry its own place in Turkiye’s culinary story.
The Kunefe arrives warm, its crisp strands of pastry encasing a generous layer of melted cheese.
The gentle stretch of the cheese has made it among Turkiye’s most popular desserts.
Baked Milk Helva, a delicately sweet treat with pronounced dairy notes, is a comforting treat.
Beneath its beautifully caramelised surface lies a silky, custard-like interior that melts effortlessly on the palate.
Closing the dessert selection is the Almond Keskul.
Smooth and delicately scented with ground almonds, the chilled pudding delivers understated sweetness and a velvety finish.
This dining experience is available for dinner.
It is priced at RM198nett (adults) and RM99nett (children) from Monday to Thursday, RM258nett (adults) and RM129nett (children) from Friday to Sunday.
Dishes are also available a la carte for lunch at RM18nett (appetisers) and from RM30nett (grilled and roast selections).
For details, call 03-2786 2378 or email dining.kl@shangri-la.com
LEMON GARDEN, Shangri-La Kuala Lumpur, 11 Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2786 2378). Business hours: 6.30am to 10pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
Turkish dishes are the highlight of the buffet at Lemon Garden, Shangri-La Kuala Lumpur.
The desserts offer a fitting finale.
Adana Kebab is seasoned with aromatic spices before being grilled over charcoal fire.
Hatay Tray Kebab is spread across a tray with tomatoes and peppers before being baked.
