FROM barbecues and grills to action stations and cooked dishes, the rich flavours of Malay cuisine prepared in a variety of styles take the spotlight at Shangri-La Hotel, Kuala Lumpur this Ramadan.
The culinary team at Lemon Garden has put together a buffet menu that features the best of Malaysian and international cuisines.
“We have four menus on rotation, each offering between 200 and 300 dishes,” said Lemon Garden senior sous chef Mohamad Safee Adin.
“The focus this season is on Malay cuisine, some of which were inspired by dishes available at Ramadan bazaars.”
He recommended the Rendang Pipi Lembu (Braised Beef Cheeks with Malay Herbs and Dried Coconut Paste) and Grilled US Oysters with Garlic, Onion and Coriander.
“The cooking process for the beef cheeks is very tedious as it requires braising, searing and baking but the results are worth it as the meat is tender and falls apart easily,” said Mohamad Safee, adding that beef cheeks were more fatty compared with other beef cuts.
“The Rendang Pipi Lembu is best enjoyed with Pulut Lemang Hitam (Black Glutinous Rice and Coconut Milk cooked in Bamboo).”
On the Grilled US Oysters, he said it served as a variation of the restaurant’s popular freshly shucked oysters.
It was a dish I personally enjoyed, as it did not have a strong briny flavour yet had a slightly spicy taste thanks to its accompaniments.
Key highlights at Lemon Garden’s Ramadan buffet promotion are the barbecue corner and action stations.
The barbecue corner offers grilled dishes such as Freshwater Prawns Siamese Style, Perchik Boxing, Ayam Golek, Marinated Spice Powder with Giant Squid, Iranian Kubbiedeh (Charcoal Grilled Marinated Minced Lamb) and Shish Tawouk (Charcoal Grilled Boneless Chicken Cubes).
Over at the action stations, watch the chefs prepare Char Kway Teow, Hainanese Chicken Rice (with chicken available in steamed, roasted or sesame glazed versions), Chicken Shawarma and Cereal Apam Balik with Condiments.
The Malay theatre kitchen offers dishes such as Sambal Udang (Spicy Sambal Prawn), Ikan Besar Bakar Sos 3 Rasa (Baked Whole Fish with Hot, Sweet and Sour Sauce), Kepak Ayam Madu Panggang (Grilled Honey Marinated Chicken Wing) and Nasi Briyani Kambing (Lamb Briyani), while the carvery section features Kambing Panggang Berempah dengan Nasi Minyak (Roasted Whole Lamb with Ghee Oil and Spiced Rice).
Seafood fans will enjoy the catch of fresh seafood, including steamed tiger prawns, green lipped mussels, yabbies and baby scallops, as well as a selection of sushi and sashimi.
Diners who prefer international cuisine will also be spoilt for choice, with the spread featuring dishes such as Braised Lamb Shanks and Root Vegetable Deglaze, Grilled Seafood Brochettes with Spicy Dip and Cumin Powder, Classical Moroccan Ratatouille, Roasted Pipa Chicken
and Duck, Stir-fried Salted Egg Squid Ring and Curry Leaves, Fish Tikka Panipat as well as assorted pizzas and dim sum.
For sweet endings, there are desserts of both local and international flavours.
These include Tropical Tiramisu, Coconut Raisin Tarts, Cendol Coconut Jelly, Coffee Chocolate Sable, Dulce De Leche Eclair, Macadamia Nut Brownies, Pistachio Dates Jocteur, Pineapple Meringue Tart, Onde Onde Cake and Mango Coconut Flan.
Shangri-La’s Ramadan buffet is available until June 4, from 7pm to 10.30pm daily.
The dinner buffet is priced at RM203 nett per person from Sunday to Thursday, and RM236 nett per person from Friday to Saturday.
Five properties under the Shangri-La Group in Malaysia will be donating a portion of its Ramadan cover charge to The Lost Food Project as part of their CSR efforts to eliminate zero hunger.
The Lost Food Project is a volunteer-run food bank that rescues quality surplus food and produce that would otherwise end up in landfills, and redistributes them to those in need.
LEMON GARDEN, Lobby Level, Shangri-La Hotel, Kuala Lumpur, Kuala Lumpur. (Tel: 03-2074 3900). Business hours: 6am to 11.30pm daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.