Kowloon Shangri-La, Hong Konh offers diners September delights (Chine)
|
|
Kowloon Shangri-La, Hong Konh offers diners September delights (Chine)
|
Catégorie : Asie Pacifique - Chine - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 03-08-2009
Kowloon Shangri-La, Hong Kong is offering diners a host of special culinary experiences throughout September 2009, with tempting offers available at Michelin two-star Shang Palace, Angelini, Café Kool and The Lobby Lounge.
Michelin two-star Shang Palace features a medley of seafood dishes with green wrasse and young lobsters as the chef’s specials. Executive Chinese Chef Ip Chi-cheung and his team expertly prepare the premium range of exotic green wrasse and young lobsters in authentic Cantonese styles that highlight the meat’s delicate texture and enhance the subtle flavours. Available for lunch and dinner, the menu features Sautéed Sliced Fresh Green Wrasse with Tangerine Peel and Seasonal Vegetables; Pan Fried Sliced Fresh Green Wrasse; Steamed Fresh Green Wrasse Head and Belly with Plum and Chilli Sauce; Steamed Sliced Fresh Green Wrasse with Red Dates and Shredded Pork; Chilled Slices of Fresh Young Lobster with Fresh Mango; Steamed Fresh Young Lobster with Egg White and Hua Diao Chinese Wine; and Fried Rice with Fresh Young Lobster and Sliced Fresh Green Wrasse in XO Chilli Sauce. For reservations, please call 2733 8754.
Angelini restaurant presents a four-course Sardinian dinner menu, meticulously prepared by Chef Vittorio Lucariello, which is available throughout September 2009. Priced at only HK$780 per person, the set dinner features Tartar of Red Sardinian Shrimp with Fennel Purée and Carasau Bread; Semolina Pasta with Mediterranean Clams, Raw Tuna and Fresh Mint; a main course of either Stone-baked Sardinian Suckling Pig with Fresh Herbs, Potato, Onion and Green Peas or Ravioli filled with Fresh Pecorino Cheese, Lemon Zest and Warm Corbezzolo Honey; and ends on a sweet note with Moscato Wine Creme with Blueberry Sorbet and Cherries Comfit. For an additional HK$398 per person, guests can enjoy three glasses of different wines from Sardinia to complement their dishes. For reservations, please call 2733 8750.
Guests can look forward to a gastronomic adventure in September 2009, with delicacies and flavours of India from the Indian kitchen at Café Kool. The highlights of the menu include Tandoori Lamb with Naan or Paratha; Dosai (Fermented Rice and Lentil Pancake); Murgh Malai Kebab (Marinated Chicken with Cheese and Cream); Bendakai Kuttu (Sautéed Okra with Onion Mustard, Curry Leaves and Garlic); and Dal Makhani (Urad Lentil and Channa Dal Cooked Overnight in Handi, an Indian pot). Tempting buffets of authentic global cuisine with an emphasis on homestyle cooking are available at Café Kool, where guests can enjoy a warm and friendly ambience and contemporary decor. The cooking arenas feature shows of action-packed “drama” and offer guests a variety of freshly prepared and made-to-order cuisine. Café Kool opens daily from 6 a.m. to midnight serving à la carte and specially prepared buffets for breakfast, lunch and dinner. For reservations, please call 2733 8753.
The Lobby Lounge presents an autumn hedgerow berry-themed afternoon tea buffet every Saturday, Sunday and public holiday throughout September 2009. Guests can indulge in a lavish spread of delicacies infused with hedgerow berries such as Smoked Salmon on Blueberry Blinis; Forest Berries White Chocolate Mousse Cake; American Blueberries Cheesecake; Roasted Duck in Elderberry Sauce; Mixed Berry Shooter; Baked Soft Chocolate Pudding; Mini Mint Pie with Sour Cherry Dip and Berries Tiramisu. Priced at only HK$188 per adult and HK$148 per child, the afternoon tea buffet is available from 1 to 5 p.m. With views of Victoria Harbour and the Hong Kong Island skyline, The Lobby Lounge is an ideal place for guests to relax comfortably and enjoy live music in a classic and elegant setting. For reservations, please call 2733 8740.
All prices are subject to a 10 per cent service charge.
|
|
