The COOK Buffet: Real Malaysian Food & Seafood

Hotel buffets in Shanghai are a dime a dozen. But if there's one thing that sets The COOK at the Kerry Hotel Pudong, Shanghai apart, it's the Malaysian food.

And yes, as a Malaysian, I'm completely biased.

Nomfluence Readers Deals
Weekday lunch buffet for ¥208
Weekends for ¥248

Table of Contents

About The Cook

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The COOK is the all-day buffet restaurant at the Kerry Hotel Pudong, Shanghai. The sprawling space has a dozen open kitchens serving an international spread that spans Japanese, Western grill, Chinese stir-fry, Cantonese barbecue, seafood, desserts and pastries, and more.

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The Malaysian highlight is a fitting nod, since Kerry Hotel is a brand under the Malaysian-founded Shangri-La Group.

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It's helmed by fellow Malaysian Executive Chef Otto Goh, who turns out laksa, rendang, and curries with the real deal's depth of flavor.

The Malaysian Spread

Before getting into the rest of the buffet, the calling card, at least to me, is the authentic Malaysian cuisine. It spans Indian curries, KL-style fried chicken, bak kut teh (herbal pork soup), and shrimp wonton soup

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The curries are superb. I highly recommend the lamb masala, beef rendang, and snapper fish curry. After loading up my plate, I really did feel at home.

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The curry laksa is solid, a dish that has famously been on the menu since the hotel opened. The broth is rich with spices and tempered with coconut milk, spicy and zingy.

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Round it out with roasted lamb ribs (cumin-crusted and tender), butter chicken, fresh naan, sambal, and chutney.

The Rest of the Buffet

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As buffets go, the selection is diverse. The Japanese station has the requisite sashimi, with thick-cut salmon and tuna, alongside sushi and even beef tataki.

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There's also kushiage (battered and fried skewers of seafood and vegetables), crispy beef tempura, and whole grilled fish.

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The Cantonese barbecue offers a full range of crispy chicken, char siew, poached ginger chicken, roasted chicken, and crispy pork. The crispy pork is the one to pile on.

Wok-fried Chinese dishes include crab stir-fried with ginger and rice cake, soy-glazed prawns, and beef with chili, alongside fried noodles, congee, and braised meats.

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Seafood, lightly steamed to preserve its original flavor, is a treat: baby squid, clams, bamboo clams, and prawns, served with dipping sauces.

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The Western selection is modest, but the crowd favorites are clear: beef striploin and Texas barbecue beef ribs. It's also where the kids get sorted, with beef patties, seafood and mushroom pasta, margherita pizza, and mashed potatoes.

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There's also a full salad bar with a small selection of imported cheese.

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On weekends, there's pass around steamed oysters - jumbo sized and topped with garlic and ginger, one piece per person.

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Dessert highlights lean Malaysian too, with Musang King durian cake and durian napoleon. If durian isn't your thing, there are plenty of bite-sized sweets, like cheesecake, matcha cupcakes, lemon tarts, and a full chocolate fountain.

The buffet includes soft drinks, tea, juice, and coffee. Nomfluence Deals