Back to good old way of cooking

The silky smooth Wok-fried Lobster Bucatini comes with a tinge of spice from the dried chilli comes with chopped up shelled lobster, with sweet and juicy meat especially when you peel deeper into each shell. Charcoal unveils its new a la carte menu. FAIHAN GHANI/The Star.

As its name suggests, Charcoal at The Saujana Hotel Kuala Lumpur sets itself apart from traditional grill rooms by cooking over charcoal.

It also uses condiments, dips and sauces to give the char grilled meat and seafood an added dimension of flavour.