A buffet spread like no other at Lemon Garden, Shangri-La

When it comes to hotel restaurants, Shangri-La must be the gold standard. Whether it’s corporate events, wedding dinners or even meals at restaurants under the Shangri-La Group, the experience is always a positive and memorable one.

And so it was with Lemon Garden at Shangri-La Kuala Lumpur as the food and dining experience there was second to none.

Love the new seafood buffet station.
There was also a good selection of sushi and sashimi.

Lemon Garden was re-designed by Bond Studio Inc of Japan and took four months to renovate. The resulting ambiance is rather elegant, sophisticated, yet welcoming.

The restaurant also has an alfresco dining area at the garden terrace offering a scenic view by the koi pond.

However, being seated at an indoor table is ideal for buffet dinners as you are that much closer to the wide spread of food.

Ample selection of traditional Chinese dishes.

The selection of dishes at Lemon Garden is the most impressive so far. Let’s start with the seafood station.

There were snow crabs, fresh oysters, scallops, crabs, spanner crabs, prawns, clams, mussels, crayfish, as well as sushi and sashimi.

All this seafood was either boiled or served in its raw state, and with almost no seasoning, the taste was entirely up to the quality of the raw ingredients, particularly the freshness of the seafood.

Cold cuts and salad bar.

The Chinese section was stocked with dim sum, double-boiled soup, chicken rice, a noodle station, as well as plenty of the kind of dishes you would feast on at wedding dinners, including steamed fish, mushrooms with broccoli, sea cucumber, and mantis prawns with salted egg yolk.

Tandoori chicken, poached chicken, or roast chicken rice, anyone?

The Asian station is where you will find the tastiest ever tandoori chicken, naan, satay, murtabak, chicken tikka, roti canai, and others. There were also other local signature dishes such as Nyonya laksa, curry, and more.

Italian and Spanish cuisines are part of the buffet spread too. This included a fantastic selection of cheeses.

Moving to the West, you’ll find several types of pizzas, a selection of breads, cheeses, pasta, and a huge selection of salads. There was also roast beef and rack of lamb. The pizza here is made in a traditional wood-burning stove.

Red meat includes roast beef and rack of lamb.

Then of course, for those with a sweet tooth, the dessert pavilion offered a dazzling display of both local and international desserts.

There was ice kacang, waffles, crepes, chocolate fountains, an assortment of cakes, tarts, ice creams, and various traditional Malay and Nyonya kuih.

Desserts include Western and local kuih muih.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at www.KYSpeaks.com