Café Kool at Kowloon Shangri-La, Hong Kong offers the charm of spices (Chine)
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Café Kool at Kowloon Shangri-La, Hong Kong offers the charm of spices (Chine)
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Catégorie : Asie Pacifique - Chine - Gastronomie -
Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 26-07-2011
Kowloon Shangri-La, Hong Kong presents a two-week Malaysian feast for guests at Café Kool from 10 to 23 August 2011. Guests can enjoy an extensive selection of authentic Sabah nibbles at both lunch and dinner buffets prepared by Malaysian Chef Suparman Yahya from Shangri-La’s Tanjung Aru Resort and Spa, Kota Kinabalu. Regular buffet prices apply.
Specialising in Malaysian cuisine and fruit carving, Chef Suparman has almost three decades of professional culinary experience. He has participated in numerous overseas food promotions and received numerous awards over the years, including the Gold Medal at the Asian Cuisine Competition at the FHA International Salon Culinaire in Singapore and First Prize at the first Sabah Hospitality Fiesta with the Sabah Manufacturing and Trade Fair, among many others.
The guest chef will offer diners dishes prepared using a diverse range of spices, aromatic herbs and roots. Many Malaysian dishes revolve around beef, chicken and fish, which are generally full of flavours with a hint of spiciness.
Guests can start with salad, soup or noodles such as Laksa Kucing (Noodle and Condiment in Spicy Coconut Milk Broth), Mi Rebus (Noodle with Condiment in Sweet Potato and Cream Merry Sauce), Kerabu Betik (Green Papaya Salad), Hinava Ika (Marinated Fish with Lemon Juice) and Kerabu Daging (Beef Salad).
Patrons can choose from the satay grill with items including beef, chicken or prawn, or head to the main dish station for Otak Otak (Seafood Terrine in Palm Leaves), Ayam Tapai (Chicken Cooked with Rice Wine), Kmbing Kuzi (Lamb Stew with Cashew Nut Rising in Spicy Tomato Sauce) and Chopchai (Stir-fried Mixed Vegetables with Dried Bean Curd and Black Fungus). Dessert offerings comprise a selection of Kuih Onde Onde (Stuffed Glutinous Rice Ball Roll with Grated Coconut), Kuih Koci (Steamed Stuff Glutinous Rice Wrapped in Banana Leaf), Kuih Lapis Sarawak (Layer Cake Sarawak).
“We realise the importance to continuously satisfy the strong demand for South East Asian cuisine, in particular Malaysian. This time, we are very pleased to have the opportunity to stage this Malaysian food promotion and we believe that our guests will appreciate this unique culinary experience,” said Mr. Gael Moureau, executive chef of Kowloon Shangri-La, Hong Kong.
Situated on the mezzanine level of Kowloon Shangri-La, Hong Kong, Café Kool has a warm and upbeat ambience offering buffets of authentic global cuisine prepared live in six open kitchens by an experienced team of culinary artists. An extensive all-day dining à la carte menu is also available. Café Kool opens daily from 6 a.m. to midnight. For reservations and enquiries, please call 2733 8753.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 72 hotels under the Shangri-La, Kerry and Traders brands with a rooms inventory of over 30,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has a substantial development pipeline with upcoming projects in Canada, mainland China, India, Malaysia, Mongolia, Philippines, Qatar, Sri Lanka, Turkey and United Kingdom.
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