Move over and enjoy this fantastic delicacies all in one place. Make your way to Lemon Garden for a fantastic meal where you can find 6 of their distinguished speciality chefs together bringing you a wide spread of buffet variety from Malay, Chinese, Indian, Western, Japanese and Desserts fare.
And this time, each speciality chef are showcased and highlights their dishes via tents card containing the name of the dishes and the special QR codes to direct diners to the dedicated web pages with exclusive information such as introduction videos by the chef, chef profiles and recipes of each signature dish.
Starts your meal from the Malay Kitchen where you can enjoy the Rendang Tok Perak where one can have the deliciously cooked beef stew with various Malay Spices. Moist and juicy texture, we love how it was done and every mouthful is sinfully good and addictive.
Moving to the Chinese Kitchen, one of their signature is the Double-Boiled Chinese Herbal Soup with Black Chicken. Prepared by Chef Au Yong Guan using the premium Chinese Herbs, chicken Stock as well as the Succulent Black Chicken to cook. This will definitely brings you the aromatic flavours and great nutritious value too.
As for the Western Kitchen, one can enjoy the three speciality dishes prepared by Executive Chef Olivier Pistre. From Cheese Raclette, melted dish served with small potatoes gherkis, pickled onions and air dried meat to Tortellini which comprise of small dough rolled and folded into a filling originating from Bologna and Calzon, essentially made from salted bread dough stuffed with Beef Sausage, Mozzarella, Ricotta and Pecorino Cheese.
If you are looking for some Japanese, hop to the Japanese counter where you will get the wholesome Big Seafood Roll which is made with the finest ingredients and is associated with the term of “Good Luck Roll” in Japan and can bring good fortune for dinners.
Ends your meal of course with the stylish-designed Dessert Pavilion that features Durian Croquembouche Peanut Nougatine with Sesame. This famous French desserts is uniquely- prepared by Lemon Garden’s Chef Goh using the Durian Profiteroles piled into a cone and bound with peanut nougat and sesame seeds.
Lunch : RM135 nett per person – Monday to Friday; RM155 nett per person – Saturday and Public Holiday; RM175 nett per person – Sunday
Dinner: RM165 nett per person – Sunday to Thursday; RM218 nett per person – Friday and Saturday
For more information or to reserve, call 03 2074 3900 or email [email protected] or visit www.shangri-la-specials.com