A Swiss buffet will be presented by Swiss guest chef Norbert Schwery at the Lemon Garden Cafe, Shangri-La Hotel, Kuala Lumpur from 18 September to 27 September.
Swiss dishes cooked by Chef Norbert will take over the western and Italian corner of the buffet at the cafe. Here’s the chance to taste food as served on the Glacier Express, the most famous express train in the world, carrying guests through the most beautiful parts of the Alps in Switzerland, from Zermatt to St Moritz. The chef designed the menus for elegant dining on this express train.
Chef Norbert’s signature dishes include Veal Ragout Solothurn Style, Chicken Breast Filled with Dried Apricots on Cream Sauce, Rack of Lamb with Honey Crust, Eringer Roast Beef, Pear and Cheese Tart Jalousie, Salmon Basler Style, Gnocchi with Gorgonzola Sauce and Grisons Barley Salad with Balsamic Vinegar, among several others.
The famous Swiss raclette cheese will be melted over a hot grill and served with pickled onions and gherkins throughout the Swiss promotion. This is usually a crowd puller, with diners lining up for this cheese treat.
Among the Swiss desserts are the Quark Cake with Plums, Toblerone Mousse, Apricot Tart, Vanilla Apple Mousse Torte and Roulade with Chocolate Cream and Pear.
In collaboration with The One Academy, Shangri-La Hotel, Kuala Lumpur will be holding a mini art exhibition with the theme “Swiss Travel System” in front of Lemon Garden Cafe throughout the Swiss promotion. Guests are invited to bid for the artworks done by the students of this academy.
The regular prices for the buffet at Lemon Garden Cafe remain with this Swiss promotion. For lunch it is RM85++ on week days, RM90++ on Saturday and RM105++ on Sunday.
For dinner, it’s RM105++ from Sunday to Wednesday, RM125++ on Thursday and RM140++ on Friday and Saturday.
Chef Norbert is the owner of a party and catering service in Brig. He is also the pastry chef for Chocolat Frey, a reputable and established chocolate manufacturer in Switzerland. In 1999 he founded the culinary team “Rhone Koche” with five of his colleagues and the team won medals in culinary competitions in Switzerland, Europe and Singapore.