Shangri-La Hotel, Kuala Lumpur Brings Back Its Famous Lemon Garden Seafood Buffet With A Twist

The old adage – “when life gives you lemons, make lemonade” – couldn’t be more apt in today’s trying time. With it being safe to once again dine out, Shangri-La Kuala Lumpur’s Lemon Garden has rejigged its famous seafood buffet spread to accommodate to the current Covid-19 climate.

The restaurant’s “Seafood All-You-Can-Eat” menu (RM158 nett per person) puts sushi, sashimi and shellfish front and centre, featuring over 60 dishes to choose from that extends beyond bounties of the sea. To ensure guests’ safety and maintain overall hygiene, dishes are ordered from the table and brought over once cooked à la minute at their respective live cooking stations. The hotel has also reduced the seating capacity by 50 per cent from their previous allowance and spaced tables two metres apart to enforce social distancing, with shorter operating hours and a daily deep cleaning of the equipment and premises to take no chances against the coronavirus.

To start, there’s freshly shucked US oysters, chilled lobsters, mud crabs, shrimp cocktail, Norwegian salmon, ahi tuna and octopus sashimi, salmon aburi nigiri, California roll and spicy tuna hand roll at the Japanese corner. Over at the wok and steamer, steamed grouper and salted egg yolk prawns go great with a side of yong chow fried rice. For something with more heat, fish head curry at the Malay and Indian section is best enjoyed with buttered naan or a serving of biryani.

It’s not just the seafood that deserve your attention however, with a range of salads – classic caesar, mango kerabu, Thai papaya, cucumber with grilled beef – offering healthy choices. Moving on, a range of beloved local crowd pleasers are also available – nyonya laksa, wanton noodle soup, Ipoh hor fun, chicken and beef satay, beef rendang, and more. From the grill, garlic mashed potatoes complement Australian flank steak and lamb chops, while a side of grilled broccoli with lemon and chilli or cumin orange roasted carrots add earthiness to serving of baked Norwegian salmon fillet.

For dessert, either the crème brûlée with gula Melaka custard, ice kacang or chocolate lava cake will provide a fitting end to a veritable feast.

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Lemon Garden’s seafood buffet is available for lunch on Fridays to Sundays at 12pm to 3pm (RM128 nett per person) and dinner (RM158 nett per person) every day of the week from 6pm to 10pm.

Shangri-La Hotel Kuala Lumpur

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