Thursday, December 11, 2014




Arthur’s Bar and Grill at Shangri-La Hotel, Kuala Lumpur gets into the spirit of the season with special menus for Christmas and the New Year.

On Christmas Eve, the dinner set menu at RM168++ per person for four-course menu offers a choice of two starters -- Smoked Salmon filled with Chive Cream Cheese and Marinated Alaskan King Crab, Caramelised Cherry Tomato, Fine Herbs and Truffle Vinaigrette; or Red Quinoa Salad with Edamame and Orange, Shaved Gouda Cheese and Raspberry Vinaigrette.

For the soup course, choose either the Ginger Scented Double-Boiled Chicken Consomme, Bread Dumpling and Enoki Mushrooms, or Cepe Mushroom Veloute with Slow Cooked White Asparagus.

At the Christmas carvery is Macadamia Nut and Cheese Crusted Australian Grain-fed Ribeye.

The condiments for rib-eye are roasted pumpkin, parsnip, Brussel sprouts, honey-glazed baby carrots and shallots, sautéed green beans with hazelnut and truffle potato au gratin.

Dessert is Engadiner Walnut Caramel Tart with Cinnamon Ice Cream and Marinated Wild Berries.

On Christmas Day, lunch is served at Arthur’s Bar & Grill, at RM168++ per person for four-course menu.  This begins with a choice of two starters -- Scallop Carpaccio on Parmesan Chips, Puree of Edamame, Mesclun Salad with Balsamic Dressing, or Poached White Asparagus with Mousseline Sauce, Baby Spinach and Frisee.

As for soup, you could opt for the Maine Lobster Bisque with Prawn Lollipop or Truffle Celeriac and Potato Soup.

For the main course, there is the Cheese Crusted Australian Grain-fed Ribeye.

Dessert is Cranberry Pecan Pie with Cinnamon Maple Syrup Ice Cream and Caramel Dulce Sauce.


New Year at Arthur’s Bar & Grill

On New Year’s Eve, celebrate with the Countdown New Year’s Eve Buffet Dinner at Arthur’s Bar & Grill, at RM218++ per person.

It’s a bountiful buffet spread, with a Fresh Live Seafood Station, Live Oyster Station, Caviar and Fish Roe Station, Atlantic Salmon Station, Charcuterie Station, Carving Station and Japanese Station offering a wide variety of dishes.

Hokkaido scallops, Alaskan king crab, baby lobster, Fine de Claire and Kumamoto oysters, wasabi soy cured Atlantic salmon, foie gras terrine, salami and bresaola, smoked beef and duck, roast stuffed lamb leg and Australian grain-fed Angus Prime Rib are some of the dishes at these stations.

Hot dishes include Grilled Lobster Thermidor, Slow Cooked Rendang Spiced Braised Beef Brisket, Seared Black Cod Grenoble and Foie Gras Fried Rice.

On the dessert counter are Warm Chocolate and Hazelnut Pudding, Red Fudge and Strawberry Cheesecake, Vanilla Millefeuille and Black Forest in Glass, among many more.

For reservations or more information, call (03) 2074 3900 or email or visit our site at


Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 85 hotels under the Shangri-La brand with a room inventory of over 36,000.  

Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  

The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at
# # #

No comments: