Shangri-La Kuala Lumpur is the country’s first five-star hotel recognised by Jabatan Warisan Negara – the Department of National Heritage under the Ministry of Tourism, Arts and Culture – as a Malaysian Heritage Cuisine hotel partner. The designation follows a formal review by the national heritage authority and chef assessments focused on heritage recipes and techniques, affirming the hotel’s role in preserving Malaysian culinary traditions and sharing them with guests from around the world. 

Since 1985, the hotel has celebrated food as a cultural connector, showcasing dishes that enrich tourism and local life while blending Malaysia’s heritage with modern hospitality. A much-loved example is nasi lemak bungkus – coconut-milk rice scented with pandan, wrapped in banana leaf and served with spicy sambal, crispy anchovies, roasted peanuts, a hard-boiled egg and fresh cucumber. In Malay, bungkus means “wrapped”, referring to the small parcels traditionally sold at markets and hawker stalls, often enjoyed as a simple, satisfying start to the day. 

Nasi lemak is part of a wider tradition recognised in 2024, when Malaysia’s Breakfast Culture – featuring nasi lemak alongside roti canai and teh tarik – was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. By serving nasi lemak in its classic bungkus format and other Malaysian dishes prepared with time-honoured methods, the hotel gives guests a taste of home while offering international travellers an authentic introduction to Malaysia’s cuisine. 

Rooted in Nature 
Rooted in Nature has long been at the forefront of championing sustainable practices in our dining experiences. The initiative includes the hotel’s indoor and outdoor hydroponic gardens, which grow fresh herbs and greens for use in our kitchens, as well as expanded collaborations with local suppliers, including fish farms. These ongoing efforts reflect our commitment to sustainability and support for local communities. By continuing to innovate and work closely with local partners, we aim to promote sustainable, locally sourced cuisine while creating positive impacts for the communities we serve.

Shangri-La Kuala Lumpur is the country’s first five-star hotel recognised by Jabatan Warisan Negara – the Department of National Heritage under the Ministry of Tourism, Arts and Culture – as a Malaysian Heritage Cuisine hotel partner. The designation follows a formal review by the national heritage authority and chef assessments focused on heritage recipes and techniques, affirming the hotel’s role in preserving Malaysian culinary traditions and sharing them with guests from around the world. 

Since 1985, the hotel has celebrated food as a cultural connector, showcasing dishes that enrich tourism and local life while blending Malaysia’s heritage with modern hospitality. A much-loved example is nasi lemak bungkus – coconut-milk rice scented with pandan, wrapped in banana leaf and served with spicy sambal, crispy anchovies, roasted peanuts, a hard-boiled egg and fresh cucumber. In Malay, bungkus means “wrapped”, referring to the small parcels traditionally sold at markets and hawker stalls, often enjoyed as a simple, satisfying start to the day. 

Nasi lemak is part of a wider tradition recognised in 2024, when Malaysia’s Breakfast Culture – featuring nasi lemak alongside roti canai and teh tarik – was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. By serving nasi lemak in its classic bungkus format and other Malaysian dishes prepared with time-honoured methods, the hotel gives guests a taste of home while offering international travellers an authentic introduction to Malaysia’s cuisine.