Guest Chefs from Shangri-La Istanbul Bring the Warmth of Turkish Kitchens to Kuala Lumpur
Kuala Lumpur, 6 July 2026 – Shangri-La Kuala Lumpur invites diners to travel through flavour as Lemon Garden presents a limited-time Anatolian showcase from 20 July to 14 August 2026. Making their way from Shangri-La Istanbul in Türkiye, Guest Chefs Murat Arslantaş and Yunus Emre Şengüler arrive in Kuala Lumpur this season to present an authentic celebration of Anatolian cuisine. Their arrival brings with it the warmth of Turkish kitchens, where tradition, generosity and flavour are woven into every dish.
Anatolian cuisine is rooted in the rhythm of shared dining. In Turkish culture, meals are rarely defined by a single dish, but by a table set with many small plates, warm breads and generous mains designed to be passed around and enjoyed together. A typical Turkish table begins with mezze, followed by grilled specialities or slow-cooked dishes, always accompanied by fresh bread, seasonal sides and rice. Flavour is built gradually, moving from bright and fresh to deep and comforting, often concluding with something sweet and fragrant. It is a cuisine that values abundance, conversation and time spent at the table.
Cold Mezze Selection
A Cold Mezze Selection sets the tone, a ritual deeply rooted in Turkish dining culture. Hummus is smooth and comforting, its chickpea base enriched with tahini for a gentle nuttiness. Ezme brings brightness and lift: a finely chopped blend of tomato, pepper and herbs with a delicate warmth of chilli that awakens the appetite without overpowering it. Mutabbal, smoky and silken, carries the depth of charred aubergine balanced with tahini and citrus, offering a long, lingering finish. Together, these mezzes are not simply starters but an invitation to begin the meal in a spirit of sharing.
A selection of traditional soups follows, offering the kind of gentle nourishment found in Turkish homes, simple broths with depth of flavour, often enjoyed as a comforting bridge between mezze and the more robust main dishes.
Grill Selection
At the centre of the showcase is the Charcoal Grill Selection, where fire and smoke define character and depth. Adana Kebab is bold and unapologetic, hand-minced lamb seasoned with red pepper and spices, grilled over charcoal until it develops a smoky heat that builds rather than bites. Chicken Şiş is lighter in touch: tender pieces of chicken marinated just enough to enhance their natural sweetness, lifted by a clean, subtle char. Lamb Chops are grilled with restraint, allowing their natural richness to remain centre stage, enhanced by traditional seasoning rather than masked by it. Hatay Tray Kebab, a southern Turkish speciality, is the most expressive of all, slow-baked with vegetables and minced meat, creating a deep, layered savoury richness that feels both homely and celebratory.
A Seafood Selection reflects the clarity and simplicity of coastal Turkish cooking, where freshness is allowed to speak for itself. The Rice Selection presents Ottoman Spiced Rice, fragrant with pine nuts and currants, a dish often served at gatherings and celebrations, where gentle sweetness meets aromatic spice.
Freshly baked Lavaş and Traditional Pide complete the table, soft warm breads made for tearing, sharing and carrying the flavours of the dishes that surround them, as is customary in Turkish dining.
Turkish Desserts
To conclude the meal, a selection of traditional Turkish desserts offers a gentle sweetness that reflects centuries of Ottoman pastry tradition where indulgence is balanced with elegance and restraint. The dessert selection features Künefe, hot cheese pastry finished with syrup and pistachio offering a contrast of crisp texture, molten centre and gentle sweetness. Baked Milk Helva (Süt Helvası), lightly caramelised and served warm with a soft custard like richness and toasty aroma. Almond Keşkül, a silky almond milk pudding delicately fragrant and smooth in texture.
Available for both à la carte lunch and buffet dinner, Lemon Garden is transformed into a table inspired by Türkiye where flavour, memory and hospitality come together. À la carte lunch offerings are priced from RM 18 nett for appetisers and from RM 30 nett for the grilled and roast selections.
Dinner buffet:
• Monday to Thursday – RM198 nett per adult | RM99 nett per child
• Friday to Sunday – RM258 nett per adult | RM129 nett per child
Early Bird Offer: Enjoy 20% savings when dining tickets are purchased online via the Shangri-La Boutique from 1 July 2026 to 19 July 2026. For dining reservations and enquiries, please contact us at +603 2786 2378 or e-mail us at dining.kl@shangri-la.com.
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