Kowloon Shangri-La, Hong Kong, in partnership with Ms Nancy Koh, publisher, book author, foodgrapher-cum-travelogue executive producer from Malaysia, will present a two-week-long Borneo food promotion at the hotel’s award-winning restaurants, including the Michelin two-starred Shang Palace, Café Kool and Lobby Lounge, from 3 to 15 January 2017.
Borneo is the third-largest and the largest island in the world and in Asia, respectively. Its territory apportioned unevenly between the countries of Malaysia, Indonesia and Brunei, while the two states of Sarawak and Sabah make up the Malaysian part of the island. Borneo’s coastal location is an important attribute of its abundant resources for a large variety of seafood.
A Tale of Empurau at Shang Palace
Executive Chinese Chef Mok Kit Keung brings diners the most treasured freshwater fish – the “king of the rivers” empurau – prized for its sweet and delicate flavour. Guests can savour Steamed Empurau with Superior Light Soy Sauce (HK$628 per 100 grams) or opt for a nine-course set menu. It is available for both lunch and dinner.
Priced at HK$16,288 for 12 persons, the set menu includes Barbecued Whole Suckling Pig; Baked Lobster with Cheese Sauce; Double-Boiled Chicken Broth with Chinese Yam, Wolfberries, Matsutake Mushrooms and Fresh Abalone; Braised Sea Cucumber filled with Shrimp and Pork Paste served with Goose Web in Abalone Sauce; Steamed Wild-Catch Malaysian Sarawak Empurau with Superior Light Soy Sauce; Smoked Crispy Chicken with Oolong Tea Leaf; Fried Rice with Sea Urchin, Scallops, Conpoy and Pumpkin; Double-Boiled Sweetened Yacon with Red Dates and Dried Longan; and Chinese Petit Fours.
Borneo Feast at Café Kool
Café Kool welcomes three Malaysian guest chefs – Wong Chee Vui, Liew Chung Kiew and Chang Joseph – to delight diners with the inimitable flavours of Borneo through authentic dishes featuring a diverse range of fresh seafood and aromatic herbs from the island.
The buffet will include an expansive menu featuring a number of traditional Borneo favourites. Appetisers range from Tropical Papaya Pickles, Tropical Mixed-Fruit Rojak, and Hinava. Popular soup and noodle choices include Sarawak Gon Lau Noodles, Sarawak Laksa, Pork Knuckle Gon Lau Mee, Bak Kut Teh (Pork Ribs in an Herb-and-Spice Broth), Sarawak Fern Fried with Sambal Balacan and Charcoal-Grilled Coconut Soup with Chicken.
Patrons can also head to the entrée station for Deep-Fried Soft-Shell Crab with Mango Pickle, Oxtail Asam Pedas, Sarawak Pepper Chicken, Classic Curry Fish Head, Pork and Chicken Satay, Fish Cake with Tomato Soup, Fried Crab Meat Balls, Beef Randang, Hainan Chicken with Glutinous Rice Ball and Sarawak Fried Flower Crab with Black Pepper Sauce.
The dessert kitchen is laden with exotic sweet foods, such as Coconut Pudding, Durian and Green Bean Soup, Sticky Rice Cakes with Kaya, Deep-Fried Banana with Cheese, Coconut Cream Cake, Coconut Pandan Agar Agar, Avocado Vanilla Ice Cream and Deep-Fried Jackfruit.
All dishes above are served on a rotation basis during lunch and dinner buffets, and are available at the following times and prices:
|Lunch Buffet||Monday to Friday
Noon to 2:30 p.m.
|Saturday, Sunday and public holidays
Noon to 2:30 p.m.
|Dinner Buffet||Monday to Thursday
6:30 to 9:30 p.m.
|Friday to Sunday and public holidays
6 to 9:30 p.m.
Apart from the Borneo food promotion, the international team of talented chefs at Café Kool elevates diners’ experiences by introducing 10 signature dishes, all made with their secret recipes at the restaurant’s six dynamic open kitchens. The brand-new creations include Braised Beef Cheek with Truffle Mashed Potato, Spicy Keta Caviar Rice Bowl with Edamame and Avocado, Vietnamese Rice Paper Rolls, Pad Thai, Chicken with Turmeric Coconut Curry, Malai Chicken Kathi Roll, Fish Fillet in Sweet-and-Sour Sauce, Frozen Yogurt, Sour Cherry Cheesecake in Glass and Baked Cheese Tart.
Borneo Tea-Time Treats at Lobby Lounge
Lobby Lounge pampers guests with a range of Borneo specialities at its themed afternoon tea buffet. The buffet features a selection of savoury and sweet delights, such as Assorted Satay, Roti Canai with Curry Chicken, Century Egg Dumpling served with Crab Soup, Stewed Tofu with Nanyang Curry and Deep-Fried King Banana served with Cheese and Condensed Milk.
Guests can also look forward to an array of hot and cold beverages, including Borneo Kopi Luwak (or Civet Coffee), Milo, Lemon Juice with Aren Syrup and Wild Honey, Fresh Pandan Coconut and many more.
The afternoon tea buffet is available from 1 to 5 p.m. on 7, 8, 14 and 15 January 2017 at HK$318 per adult and HK$268 per child.
All prices above are subject to a 10 per cent service charge. For restaurant reservations and enquiries, guests may call (852) 2733 8988 or visit http://www.shangri-la.com/hongkong/kowloonshangrila/dining/ to book online.