Jing An Shangri-La, West Shanghai will present an enticing variety of authentic Taiwanese dishes to guests at Summer Palace from 6 May to 16 May 2015. Dr. Eddie Liu, director of culinary arts at Shangri-La Far Eastern Plaza Hotel, Taipei, will join the event to showcase their signature Taiwanese delicacies.
A top gourmet travel destination, Taiwan is home to a cultural diversity that influences its flavourful dietary culture. Guests embarking on a culinary journey of discovering Taiwan will be surprised by the subtle and uniquely Formosan aromas presented at this food festival.
This Taiwanese food festival will feature a wide variety of Taiwanese specialties ranging from exquisite appetisers to traditional dishes. Dr. Liu carefully chooses all top quality ingredients from Taiwanese cities such as mullet roe from Taiwan’s Dong Gang sea port, fresh abalone and Ilan cherry duck to ensure the best taste. He wishes to bring the most authentic Taiwanese gourmet flavours to Chinese guests through a rich array of local delicacies.
The Taiwanese food festival special menu starts with appetisers of Mullet Roe, Baby Abalone and Sliced Satly Cherry Duck, followed by a list of hot dishes including the traditional Three-Cup Chicken or “San Bei Ji” with fresh basil wok-fried with soya sauce, rice wine and sesame oil.
Amongst the many local delicacies popular with foreigners, Taiwanese Beef Noodle Soup best characterises Taiwan’s exciting, welcoming and creative food culture. With large slices of braised beef paired with noodles in a flavourful soup, it is a gastronomic treat for many travellers.
Another dish to be highlighted on the menu is Mud Crab steamed with glutinous rice, which symbolises fertility and abundance in Taiwan. Fresh crab meat with juicy glutinous rice creates a good balance on the taste buds.
Known for their true essence of Taiwanese cuisine, these dishes give a distinctive aroma in its fragrant sauce against a hint of spices that truly brings out the best in the fresh ingredients.
Meet Dr. Eddie Liu
A native Taiwanese, Dr. Eddie Liu has over 30 years of culinary experience and reputation in the industry because of his outstanding performance. He was appointed as vice president of Commanderie des Cordons Bleus de France in Taiwan in October 2001 and was designated by Les Disciples d’Auguste Escoffier as vice president in October 2002. That same year, he was the first Taiwanese to be awarded the ‘Star of Execllence’ by Chaine des Rotisseurs in Hong Kong and earned his PhD. (Service Industry Management) from National University of Ireland in Britain.
Level 3, Jing An Shangri-La, West Shanghai
1218 Middle Yan’ an Road, Jing An Kerry Centre on West Nanjing Road, Shanghai
The Taiwanese food festival set menu is priced at RMB998 plus 15% service charge during the promotional period from 6 to 16 May 2015; an la carte menu is also available. For enquiries and reservations, please contact food & beverage reservation: (86 21) 2203 8889.