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Kowloon Shangri-La, Hong Kong Offers Diners April Delights

April 16, 2016 Dining No Comments Email Email

Kowloon Shangri-La, Hong Kong offers diners a host of new tempting delights and special culinary experiences at Café Kool, Nadaman, Shang Palace and Angelini. Feast at Café Kool

This April, Café Kool presents a hearty crab feast every Monday and Tuesday.  Featuring more than 12 cold and hot crab creations for the dinner buffet, the restaurant delights guests with Deep-Fried Crab Cake with Gala Apple, Malaysian Crab Curry, Crab Meat Muffin with Aged Cheddar Cheese, Polynesian-Style Baked Crab Meat in Banana Leaves with Sea Salt, just to name a few.  An array of chilled crabs, including Russian King Crab Leg, Blue Swimmer Crab, Rock Crab and Alaskan King Crab Leg, is also on offer.

The Crab Feast is available during dinner buffet at regular prices, HK$578 plus 10 per cent per adult and HK$458 plus 10 per cent per child.

Traditional Tenshin Lunch Set at Nadaman

Chef Kojima and his team bring guests the authentic Japanese Tenshin Lunch Set throughout April 2016.  Usually presented in an ozen tray, a refined Tenshin set meal comprises an assortment of small and exquisite delights.

Priced at only HK$330 plus 10 per cent per person, the specially designed Tenshin Lunch Set features eight delicacies, including Homemade Sesame Tofu with Cherry Blossom, Marinated Seasonal Firefly Squid with Spicy Miso Paste, Grilled Eggplant with Miso and Grilled Marinated Cod Fish, Simmered Duck Meat, Young Octopus and Seasonal Greens; Steamed Rice with Seasonal Condiments and Ice-Cream are also included.

White Asparagus Specialties at Shang Palace

Using a precious ingredient cultivated without light, Executive Chinese Chef

Mok Kit Keung at Michelin two-starred Shang Palace dishes out a medley of white asparagus delicacies, all cooked in a variety of styles and available throughout April.

Priced from HK$368 plus 10 per cent, the monthly à la carte menu includes Wok-Fried White Asparagus and Venison with Sichuan Green Pepper topped with Crispy Morel Mushrooms, Braised White Asparagus with Fresh Crab Meat, Wok-Fried White Asparagus and Lily Bulbs with Black Truffle Paste, Chilled White Asparagus with Chef Mok’s Secret Dressing, Sautéed White Asparagus with Salted Egg Yolk and more.

White and Green Asparagus at Angelini

Starting today until 18 May 2016, Chef Alessandro from Angelini pampers guests with three- to five-course dinner menus featuring seasonal white and green asparagus from Italy and United States, respectively, priced from HK$880 plus 10 per cent.

Menu highlights include Runny Warm Egg with Green and White Asparagus and Caviar, Green Asparagus and Prawn Tartare, White Asparagus Cream, Crispy Polenta Merengue and Lemon-Flavoured Milk Foam, Green and White Asparagus Risotto, Raw Red Shrimp and Egg Toffee, John Dory Fillet, Green Asparagus Mayonnaise, Caper Powder and Steamed White Asparagus, and Pigeon with Black Truffle, Green Asparagus Jelly, Vegetables and White Asparagus Cream.

For restaurant reservations and enquiries, please call (852) 2733 8988 or visit to book online.

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