Above: A selection of Christmas-themed desserts including a train-shaped festive fruit mousse cake.
THE close of the year often brings with it a familiar rhythm when friends and loved ones begin planning gatherings.
It is also when seasonal dishes enjoyed only during this time of year return to the spotlight.
At Lemon Garden in Shangri-La Kuala Lumpur, this year’s festive menu keeps to that spirit, offering classic roasts, hearty mains and a wide spread of desserts that remain one of the hotel’s strongest features.
The slow-roasted whole turkey with truffle and foie gras anchors the carvery counter.
Left: The chilled seafood bar offering lobsters, mussels, clams and prawns arranged over ice. — Photos: AZMAN GHANI/The Star
The meat is moist with a gentle truffle aroma, while the foie gras adds a richness to the turkey.
Another highlight is the Surf and Turf Wellington, a combination of beef tenderloin and lobster mousse in puff pastry.
The beef is cooked to a tender finish and the lobster gives it a slightly sweet note.
Together with the crisp pastry, the dish pairs well with a Sangiovese reduction.
For seafood, the grilled seabass with beurre blanc provides a milder option but is lifted by a lemon butter sauce that is not too heavy.
In addition to the signature dishes, the buffet covers a large spread familiar to regular visitors.
Burnt Eggnog Cheesecake.
The seafood section includes prawns, mussels, clams and crayfish on ice, while the Japanese counter serves an assortment of fresh sushi and maki rolls.
Hot dishes range from roast duck, steamed fish and prawn stir-fries to pizzas from the wood-fired oven and several Indian and Malay curries, complete with condiments.
Desserts are where Lemon Garden excels and the selection this year is both extensive and well executed.
The counters feature mini tartlets, lemon mousse, pavlova, chocolate financiers, panna cotta, Burnt Eggnog Cheesecake, festive choux pastries, stollen, pannettone, a selection of kuih as well as a chocolate fountain.
Among the many options, the black forest yule log cakes stand out for their soft sponge and smooth cream with a sweetness that is well balanced.
The tiramisu is also noteworthy, offering a light bitterness from the cocoa and a rich creamy texture that does not feel heavy.
As part of this year’s tree lighting ceremony, Shangri-La Kuala Lumpur marked 40 years of its Embrace Gift of Life programme with a festive gathering that brought children, hospital partners and guests together around its signature snow globe Christmas tree.
There were performances by young dancers and carollers before the tree was lit.
During the event, hotel general manager Daniel Kaeflein and marketing and communications director Shirley Hoo presented funds raised through the programme to support medical treatment for children.
Gleneagles Kuala Lumpur received RM261,313 and Pantai Hospital Kuala Lumpur received RM329,035.
Shangri-La Kuala Lumpur’s festive buffet runs until Jan 1.
From now until Dec 23, and again from Dec 27 to 30, the weekday lunch (Mon-Thurs) is priced at RM198nett while the weekend lunch (Fri-Sun and public holidays) is RM218nett.
Dinner is priced at RM218nett on weekdays and RM278nett on weekends.
On Christmas Eve, lunch is RM298nett, dinner is RM318nett.
Christmas Day lunch and dinner are priced at RM318nett.
Boxing Day lunch is RM238nett and RM278nett for dinner.
The New Year’s Eve and New Year’s Day buffet is priced at RM248nett for lunch and RM318nett for dinner.
LEMON GARDEN, Shangri-La Kuala Lumpur Hotel, 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.
