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Chinese Culinary Masters Headline Shangri-La’s Festival Of Chinese Flavours In 17 China Cities

April 6, 2018 Dining No Comments Email Email

All-star cast of 18 master chefs celebrate Chinese culinary styles 15 to 19 May at Shangri-La Hotels and Resortshttp://www.seychelles.com/

  • Shangri-La’s “A Festival of Chinese Flavours” features over 100 experiences during five-day event across China
  • Stellar culinary line-up of Cantonese, Sichuan and Huaiyang cuisines, Peking duck, dim sum, and Cantonese barbeque
  • Experiences include special lunch and dinner menus, cooking demonstrations, wine pairing events and more

Shangri-La Hotels and Resort’s food festival, returns for the third instalment from 15 to 19 May.  Building on the success of the two previous events, this year’s “A Festival of Chinese Flavours” brings together 18 of the group’s Chinese master chefs specialising in Cantonese, Sichuan and Huaiyang cuisines, Peking duck, dim sum, and Cantonese barbeque to showcase an incredible repertoire of talent, technique and quality ingredients.

At the heart of the highly anticipated food-filled festival – co-sponsored by evian and BADOIT – which takes place at 18 Shangri-La hotels in China, guests will experience unique tastes as well as the nuances of China’s diverse culinary styles.  Hosting the five-day event are Shangri-La hotels in Changchun, Chengdu, Dalian, Fuzhou, Guangzhou, Hangzhou, Harbin, Huhhot, Ningbo, Qinhuangdao, Shenyang, Shenzhen, Tangshan, Tianjin, Xiamen, Xian and Yangzhou.

The chefs’ menus for the Shangri-La Festival of Chinese Flavours will be available from 15 to 19 May.  Menus, prices and information about the chefs will be available at www.ShangriLaLovesFood.com from 12 April.  Reservations for each event can be made at the same website.

Presenting the six culinary styles are:

Cantonese Cuisine
Hong Kong-born Chan Kwok Hung – Executive Chinese Chef at Summer Palace of Shangri-La Hotel, Guangzhou – is known for fusing cooking skills from the East with creativity from the West in dishes.  His trademark style has earned him the title of “Chef Master in Guangzhou Food & Beverage Industry,” which was awarded by the Guangzhou Tourism Bureau.  Chan’s dishes for the festival can be sampled at Shangri-La Hotel, Harbin.  Call (86 451) 8485 8888 or email sp.shar@shangri-la.com.

Leung Yu King has much to offer when it comes to Cantonese cuisine.  As Executive Chinese Chef of Island Shangri-La, Hong Kong’s Michelin-starred Summer Palace restaurant, Leung visits markets for inspiration and seasonal produce, while ensuring aroma, colour, taste and texture are perfectly proportioned to achieve distinct flavours.  Leung will be guest chef at Shangri-La Hotel, Shenyang.  For reservations, call (86 24) 2436 6666 or email alicia.hu@shangri-la.com.

Having led the kitchen team of the Michelin-two starred Shang Palace restaurant at Kowloon Shangri-La, Hong Kong for six years, Mok Kit Keung now helms the team at Shang Palace in Shangri-La Hotel, Singapore.  During the festival at Shangri-La Hotel, Tangshan diners can expect Mok to present classic Cantonese dishes with a modern-inspired twist using the finest local produce.  To reserve, call (86 315) 526 6690 or email lucywy.wang@shangri-la.com.

Sichuan Cuisine
As Executive Chinese Chef at the Summer Palace restaurant of Shangri-La Hotel, Shenyang, Chengdu-born Rick Du has long been dedicated to the authenticity of Sichuan cuisine.  He introduces new cooking techniques to traditional recipes to keep his dishes creatively presented and well balanced.  Previously nominated “The Platinum Top 10 Chef,” Du will debut his dishes at Futian Shangri-La, Shenzhen.  Reserve seats at telephone (86 755) 2151 3838 or email restaurantreservations.slft@shangri-la.com.

Shangri-La Hotel, Chengdu’s Chinese Sous Chef Benson Pang approaches his dishes with a confident and creative touch, using local ingredients to balance the fiery flavours typical of the Sichuan delicacies served at the Sichuan Kitchen restaurant.  Pang’s menu will be presented at Shangri-La Hotel, Guangzhou.  To reserve, call (86 20) 8917 6498 or email fbreservation.slpg@shangri-la.com.

Huaiyang Cuisine
Following his philosophy of exploring cooking techniques and different cultures for inspiration, Executive Chinese Chef Anthony Dong at Futian Shangri-La, Shenzhen’s Shang Garden excites diners with his modern take on Huaiyang dishes.  Beautifully plated to resemble works of art, Dong will showcase his talent at Shangri-La Hotel, Tianjin during the food festival.  For reservations, call (86 22) 8418 8111 or email ShangPalace.sltj@shangri-la.com.

Named as one of the “Top 50 Chefs in China” is Gao Xiao Sheng – Executive Chinese Chef of Gui Hua Lou at Pudong Shangri-La, East Shanghai.  Using fresh quality ingredients to create authentic dishes, he will highlight the finest of Huaiyang cuisine by focusing on quality, colour and aroma at the food festival at Shangri-La Hotel, Changchun.  Diners can make reservations via telephone (86 431) 8898 1818 or email david.gao@shangri-la.com.

As Executive Chinese Chef of Jiangnan Wok at Shangri-La Hotel, Nanjing, Hou Xinqing’s creations regularly receive local and national acclaim.  With previous working experience in Shanghai, Beijing and Yangzhou, Hou upholds his passion for discovering new techniques and using local ingredients.  His specialities will be featured at Shangri-La Hotel, Xian.  Call (86 29) 8835 5322 or email TianXiangGe.slxn@shangri-la.com for reservations.

With a focus on introducing a variety of locally grown ingredients and seasonal flavours to his creations, Teddy Xu – executive Chinese chef at Shang Palace of Shangri-La Hotel, Yangzhou – promises diners delicate offerings and the true taste of Huaiyang cuisine at Shangri-La Hotel, Qinhuangdao.  To reserve seats, call (86 335) 580 9898 or email slqh@shangri-la.com.

Peking Duck
Committed to authenticity and traditional cooking methods, Li Feng oversees the preparation of Peking duck, one of Shang Garden restaurant’s all-time favourite dishes, at Shangri-La Hotel, Dalian.  Using a century-old approach of roasting ducks over hardwood from jujube trees, Li will introduce a dining experience true to his culinary philosophy during the food festival at Songbei Shangri-La, Harbin.  For reservations, call (86 451) 5862 2995 or email shangkitchen.shas@shangri-la.com.

Wang Zhen, the Peking duck master chef at the Shang Palace restaurant of Shangri-La Hotel, Beijing, will serve his signature hung-grilled Peking duck for foodies to experience at Shangri-La Hotel, Xiamen.  His recipe calls for 100-year-old Chinese date tree wood to fuel the oven, which is part of the secret of attaining the precise balance of crispy on the outside and succulent on the inside.  Call (86 592) 507 6837 or email slxmfbrsvn@shangri-la.com for reservations.

Ya Yuan roast duck, which is believed to have been prepared since the South-Song Dynasty, is Executive Chinese Chef Yuan Chaoying’s specialty at Kerry Hotel, Beijing’s The Horizon restaurant.  Yuan is well respected in the food and beverage industry and counts celebrities, officials, head of states and industry leaders as friends and fans of his prized offering.  Chef Yuan will be at Shangri-La Hotel, Chengdu for the festival.  For reservations, call (86 28) 8888 9999 or email helen.wei@shangri-la.com.

Dim Sum
In the food festival line-up is William Huang – residing Cantonese dim sum chef at the Summer Palace restaurant of Shangri-La Hotel, Guangzhou.  Huang presents his commitment to using both Asian and western ingredients to create interesting and beautiful bite-sized morsels in his exclusive menu at Mid-town Shangri-La, Hangzhou.  Diners can make reservations at telephone (86 571) 8159 0265 or email FBReservations.shhz@shangri-la.com.

Chef Tang Man Ming is dim sum chef at Kerry Hotel, Hong Kong’s Hung Tong restaurant, where he treats guests to fresh ingredients and modernises recipes when creating this traditional fare.  Chef Tang’s menu will be available at Shangri-La Hotel, Huhhot and seats can be reserved by calling (86 471) 336 6888 or emailing martin.shi@shangri-la.com.

Having worked with more than 15 Hong Kong master dim sum chefs in his career, Zeng Yue – dim sum chef at Shangri-La Hotel, Shenzhen – has been delighting local guests at the hotel’s Shang Palace restaurant with traditional flavours for years.  With Zeng’s upcoming appearance at Shangri-La Hotel, Fuzhou, guests will be able to enjoy his classic creations.  Call (86 591) 8798 8888 or email FBreservationslfz@shangri-la.comfor reservations.

Cantonese Barbecue
Chef Lake Liao is a seasoned chef having worked in Chengdu, Beijing, Shenzhen and Nanchang.  As the barbecue master at Shangri-La Hotel, Xiamen, Liao’s hero dishes are testament to his choice of ingredients, the cooking process and the taste – examples of perfection and his passion.  Liao will be debuting at Shangri-La Hotel, Ningbo.  For reservations, call (86 574) 8799 7888 or email fbsales.slnb@shangri-la.com.

Lo Tim Ming – barbecue master at Kowloon Shangri-La, Hong Kong – has gained a following at the hotel’s Shang Palace since he took up his position in 2012.  He attributes the success of his dishes to quality ingredients, the marinade and temperature control of the roasting process, which help to add tremendous depth of flavour.  To taste Lo’s dishes at Shangri-La Hotel, Dalian, call (86 411) 8252 5000 or email shangpalace.slda@shangri-la.com for reservations.

As the Barbecue Sous Chef at Kerry Hotel, Hong Kong’s Hung Tong restaurant – So Lam Yik has an intense passion for quality ingredients, such as chicken from Qingyuan in Guangdong and pork from Vietnam.  So prides his specialties on the quality of his meats, as well as the flavours and textures he will be sharing with diners at Shangri-La Hotel, Yangzhou.  For reservations, call (86 514) 8512 8855 or email fbreservation.slyz@shangri-la.com.

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