The Shangri-La Kuala Lumpur is bringing a taste of Britain to Malaysia with its new “Great British Affair” dining experience at Arthur’s Bar & Grill. The restaurant’s latest culinary showcase celebrates the rich traditions of British cuisine, featuring both classic favourites and elevated interpretations of time-honoured dishes.

At the heart of the experience lies Scottish Executive Chef Scott Brand’s personal connection to the food. A native of Aberdeen, Scotland, he grew up savouring many signature British dishes, and now as he was based at Shangri-La Kuala Lumpur, he wanted to give Malaysians a true taste of traditional British cuisine.

The weekend Carvery Buffet (RM280 nett per person) is where the UK’s culinary soul shines brightest. The star here is the Black Angus Beef Wellington, a dish synonymous with British opulence. Tenderloin is layered with a duxelles of wild mushrooms—cremini, shiitake, and porcini—infused with thyme and brandy, then wrapped in buttery puff pastry that bakes to a golden, flaky perfection. Each slice reveals a rosy-pink center, the meat’s natural juices mingling with the earthy mushrooms and crisp pastry. Alongside it, the boneless leg of lamb—marinated for hours in rosemary, garlic, and fresh thyme—offers a herbaceous depth, its crust caramelised to a crackling finish. The accompanying Yorkshire pudding, a crown-shaped marvel, is airy yet sturdy, designed to sop up the rich gravy made from roasted bones and pan drippings.

For those craving coastal flavours, the fish and chips pays homage to Britain’s seaside heritage. Thick cuts of cod are dipped in a featherlight beer batter—Chef Brand uses a local lager for a crispier texture—and fried until the exterior shatters like glass, revealing pearlescent, moist flesh beneath. Served with chunky triple-cooked chips (blanched, chilled, and fried twice for maximum crunch) and a tartare sauce flecked with capers and dill, it’s a study in simplicity done right.

The à la carte menu, available daily, ventures beyond pub classics. Start with the Scottish Smoked Salmon, where cold oak-smoked slices are draped over a quenelle of salmon mousse, their silky richness cut by the sharpness of horseradish crème fraîche and the pop of pink peppercorns. The Balmoral Fillet—a nod to Scotland’s Balmoral Castle—pairs hot-smoked salmon with a seared scallop, their sweetness elevated by cauliflower cream and caramelised walnuts. Even the Omega Scotch Egg tells a story: a soft-boiled egg wrapped in spiced minced lamb and beef, breaded, and fried until the exterior crackles, revealing a yolk that oozes luxuriously onto a bed of pickled relish.

Desserts are a celebration of Britain’s sweet tooth. The sticky toffee pudding, a modern classic, features a date-studded sponge soaked in caramel sauce made from muscovado sugar and butter, its bittersweet depth offset by a scoop of salted caramel ice cream. Meanwhile, the warm apple crumble layers tart Granny Smith apples beneath a rubble of buttery oats and brown sugar, baked until the fruit collapses into jammy softness. Served with vanilla ice cream that melts into rivulets down the crumble’s craggy surface, it’s a dessert that feels like a hug in a bowl.

The weekday set lunch (RM70 per person) offers a condensed yet equally indulgent experience. Begin with the One and Only Soup, a velvety purée of green peas brightened with fresh mint, before moving to an individual portion of Beef Wellington or the fish and chips. The meal ends with Eton Mess, a whimsical dessert of strawberries, raspberries, and shattered meringue folded into pillowy whipped cream—a nod to the dish’s accidental origins at Eton College in the 19th century.

Arthur’s Bar & Grill itself sets the stage with its club-like ambiance: leather banquettes, dark wood accents, and a bar stocked with single malts and gin. Live music on weekends—think jazz renditions of British rock classics—adds a lively buzz, while the staff’s attentive yet unobtrusive service ensures a seamless experience.

The restaurant offers flexible dining options, with à la carte service available daily for lunch and dinner. A set lunch menu is offered on weekdays at RM70 per set, while the weekend carvery buffet lunch is priced at RM280 per person and runs from now till 31 October 2024. Both options are available for Shangri-La Circle loyalty program members to redeem with points.

Reservations can be made through email at dining.KL@shangri-la.com or by calling (60 3) 2786 2378

Operating Hours:

• Lunch: 12:00pm–2:30pm (daily)
• Dinner: 6:00pm–11:00pm (Sun–Thurs), 6:00pm–midnight (Fri–Sat)

Photos with the Honor watermark were shot by the author using the Honor Magic6 Pro