Shangri-La Kuala Lumpur Sets New Benchmarks with Malaysia Book of Records for Most Dishes Served in a Hotel Festive Buffet

Shangri-La Kuala Lumpur has been officially recognised by the Malaysia Book of Records for the “Most Dishes Served in a Hotel Festive Buffet” with an extraordinary 329 dishes presented at Lemon Garden. This historic milestone celebrates the hotel's grand double-indulgent buffet, fusing vibrant Chinese New Year flavours with Sajian Istimewa break-fast specialities amid the rare Chinese New Year and Ramadan overlap, setting a new benchmark in the city’s luxury dining scene.

Shangri-La Kuala Lumpur Sets New Benchmarks with Malaysia Book of Records for Most Dishes Served in a Hotel Festive Buffet

The extraordinary spread, thoughtfully curated and presented from 28 February to 4 March 2026, unfolded across 27 dedicated buffet sections, spanning international and Malaysian culinary traditions. 

Guests explored an expansive selection including Italian and Western stations, Indian and Malay kitchens, Chinese and Dim Sum counters, fresh Sashimi and Sushi, Seafood on Ice, as well as a vibrant alfresco warung-style bazaar featuring Warung Tradisional, Warung Bakar, Warung Sajian Warisan, Warung Bubur and Warung Goreng-Goreng. 

The lively outdoor area recreated the charm of a traditional marketplace with live cooking grills, flickering charcoal fires and the bustling atmosphere of a festive bazaar. Among the many creations, several Sajian Istimewa highlights paid tribute to Malaysia’s rich culinary heritage. 

Kambing Panggang Golek Berempah takes centre stage, featuring a whole roasted lamb infused with aromatic spices and slow-roasted until tender, served with fragrant Nasi Minyak Hujan Panas. Other signature dishes include Ayam Golek Istana, inspired by the royal kitchens of Kedah and marinated with ten fragrant spices before being slow-grilled to perfection; Udang Masak Tempoyak Sarawak, featuring tiger prawns cooked in a bold, tangy fermented durian gravy; and Sambal Taun Jangek, a rare heritage dish of slow-cooked cow skin in richly spiced coconut gravy.

The five-day showcase reflected of meticulous planning and collaboration by the hotel’s culinary team, led by Executive Chef Eric Fettke, demonstrating both creativity and precision. The achievement involved over 50 chefs and culinary specialists working behind the scenes over several months of preparation.

The record was unveiled at a special ceremony at the Lobby Lounge, witnessed by distinguished guests and Malaysia Book of Records officials, with official certificate presentation marking a defining moment in the hotel's legacy. “This certification marks a pinnacle of our culinary journey and stands as a testament to our team’s passion and collaboration in delivering meaningful experiences that celebrate Malaysia’s rich traditions. 

Beyond setting a new record with the largest selection of authentic Malaysian Favorites, we are proud to host our guests in the colourful joy of life - bringing people together through food, culture and heartfelt moments. We are honoured to share this milestone with our guests and partners,” said Daniel Kaeflein, General Manager. 

This achievement reinforces Lemon Garden's position as Kuala Lumpur's premier dining destination, embodying Shangri-La Asian hospitality from the heart while pioneering culinary excellence.