Lemon Backyard’s Six Speciality Cooks at Shangri-La, Kuala Lumpur

Lemon Backyard’s Six Speciality Cooks

Kuala Lumpur, eight March 2018 – Shangri- La Lodge, Kuala Lumpur (resort data) is ready to please diners at Lemon Backyard with its six distinguished speciality cooks, providing a kaleidoscope of worldwide buffet signature dishes, comprising of Malay, Chinese language, Indian, Western, Japanese and Dessert fares.

Calzone of Lemon Garden @ Shangri-La KL
Calzone of Lemon Backyard @ Shangri-La KL

The signature creations of every speciality chef are showcased and highlighted in an interactive and fascinating manner by way of tent playing cards containing the identify of the dishes and particular QR codes to direct diners to devoted internet pages with unique info akin to introduction movies by the cooks, chef profiles and recipe of every signature dish.

Ranging from the Malay Kitchen, Chef Mustafa Kamal’s signature Rendang Tok Perak, a spicy beef stew cooked with varied Malay spices, has an extended withstanding custom in Malaysia and it is among the absolute must-haves throughout Hari Raya and main celebrations.

Cheese Raclette of Lemon Garden @ Shangri-La KL
Cheese Raclette of Lemon Backyard @ Shangri-La KL

The Chinese language Kitchen is legendary for its piping scorching Double-Boiled Chinese language Natural Soup with Black Rooster, which is meticulously ready by Chef Au Yong Guan utilizing varied Chinese language herbs, rooster inventory and succulent black rooster to perfection. The Indian Station presents Murgh Kasumethri, a rooster dish made with Fenugreek leaves and it originates from the recipe of Chef Devender Singh’s mom who made it with a secret mix of fragrant spices.

Double Boiled Chinese Herbal Soup with Black Chicken of Lemon Garden @ Shangri-La KL
Double Boiled Chinese language Natural Soup with Black Rooster of Lemon Backyard @ Shangri-La KL

The Western Kitchen, geared up with a wooden burning oven, hosts three specialty dishes ready by Government Chef Olivier Pistre. From Cheese Raclette, melted cheese dish served with small potatoes, gherkins, pickled onion and air dried meats to Tortellini which comprise of small dough rolled and folded right into a filling originating from Bologna and Calzone, primarily created from salted bread dough full of Beef Sausage, Mozzarella, Ricotta and Pecorino cheese.

Durian Croquembouche Peanuts Nougatine with Sesame of Lemon Garden @ Shangri-La Kuala Lumpur
Durian Croquembouche Peanuts Nougatine with Sesame of Lemon Backyard @ Shangri-La Kuala Lumpur

From the Japanese Kitchen, Japanese Head Chef Nao Takeshita presents the Large Seafood Roll, a Maki Sushi Roll made with the best elements and is commonly related to the time period “Good Luck Roll” in Japan and might carry success for diners.

Murgh Kasurimethi of Lemon Garden @ Shangri-La Kuala Lumpur
Murgh Kasurimethi of Lemon Backyard @ Shangri-La Kuala Lumpur

The stylishly-designed Dessert Pavilion options Durian Croquembouche Peanut Nougatine with Sesame, a well-known French dessert uniquely-prepared by Lemon Backyard’s Chef Goh utilizing Durian profiteroles piled right into a cone and certain with peanut nougat and sesame seeds.

Six Speciality Chefs @ Lemon Garden
Six Speciality Cooks @ Lemon Backyard

These signatures dishes can be found every day for lunch and dinner as follows:


: RM 135 nett per particular person (Monday to Friday)
: RM 155 nett per particular person (Saturday & Public Vacation)
: RM 175 nett per particular person (Sunday)


: RM 165 nett per particular person (Sunday – Thursday)
: RM 218 nett per particular person (Friday & Saturday)

For reservations or extra info, name (03) 2074 3900, electronic mail or go to

Additionally Learn: Shangri-La Lodge, Voted Prime Lodge in Kuala Lumpur by Condé Nast Traveler



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