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Kowloon Shangri-La, Hong Kong Offers Diners February Delights

February 6, 2017 Dining No Comments Email Email

Kowloon Shangri-La, Hong Kong is offering diners a host of special culinary experiences throughout February 2017, with tempting offers available at Nadaman, Café Kool, Shang Palace, Lobby Lounge and Déli Kool.

Miyazaki Wagyu Beef Promotion at Nadaman

Throughout February, Nadaman’s new head chef Tsuji Nobuo and his team welcome diners with a range of decadent dishes made with award-winning well-marbled wagyu beef from Miyazaki Prefecture’s top-grade black cattle. Menu highlights include Charcoal Grilled or Teppanyaki Miyazaki Beef Sirloin Steak Grade A5; Thinly Slices of Miyazaki Beef A5 (Shabu Shabu or Sukiyaki); Flamed Miyazaki Beef A5 Sushi; Simmered Miyazaki Beef in Yoshino Style with Seasonal Vegetables; Grilled Sliced Miyazaki Beef with Komiyaki Sauce accompanied by Japanese Eggplant and more.

Oyster Night at Café Kool

From 6 to 28 February 2017, oyster is under the spotlight at Café Kool’s dinner buffet.  Diners may choose from an array of fresh oysters, starters, soup and hot dishes, all prepared à la minute.

The selection of fresh oysters includes Huitre Tatihou, Special De Cancale, Fine De Claire and Fine De Bretagne. Other highlights include Chardonnay and Champagne-Vinegar-Poached Oyster with Green Asparagus Salad, Dashi-Poached Oyster and Vodka-Soy Shooter, Oyster Maki Roll with Avocado and Mango, Grilled Oyster, Fried Hiroshima Oyster with Panko, Oyster Rockefeller and more.

Dinner buffet is available at the following times and prices:

Monday to Thursday

6:30 to 9:30 p.m.

Adult: HK$618; Child: HK$498
Friday to Sunday and public holidays

6:00 to 9:30 p.m.

Adult: HK$668; Child: HK$518

Oyster Feast at Shang Palace

This February, Chef Mok welcome diners with a range of decadent dishes made with Succulent Gillardeau No.1 oysters from France. Menu highlights include Gillardeau No.1 Oyster with Mao Tai, Minced Ginger and Spring Onion Sauce; Baked Gillardeau No.1 Oyster with Puff Pastry; Steamed Gillardeau No.1 Oyster with Vermicelli and Minced Garlic, and Marinated Gillardeau No.1 Oyster in Thai-Style.

Spring Specialties at Shang Palace

From 3 February onwards, Chef Mok pampers guests with a special menu featuring seasonal spring specialties. Menu highlights include Sautéed Fresh Milk with Spanish Red Prawn, Sautéed Cod Fillet (Sustainable Glacier 51) with Bean Crumb and Whitebait Paste, Wok-Fried King Prawns with Black Bean Chili Paste served in a Clay Pot, Stewed Rack of Lamb with Basil and Chinese Spices, Crispy White Eel Fillet with Yuzu and Honey Sauce and many more.

Strawberry Afternoon Tea Buffet at Lobby Lounge

This February and March, a themed afternoon tea buffet especially designed for strawberry-holic will be available at Lobby Lounge. Guests can look forward to tasting the

fragrant sweetness, sheer deliciousness and succulent texture of Korean strawberries through a variety of seasonal savouries and sweets. Menu highlights include Goat Cheese Canapés with Balsamic Vinegar Macerated Strawberries, Salmon Tataki with Strawberry Scented Miso, Strawberry Cheese Tartlet, Strawberry Pavlova with Fresh Cream, Rhubarb and Strawberry Crumble and many more.  The buffet is priced at HK$338 per adult and HK$268 per child. The tea buffet is available from 1 to 5 p.m. on Saturday, Sunday and public holidays only.

Be My Valentine Sweetheart Cake at Déli Kool

Déli Kool presents a “Be My Valentine Sweetheart Cake” this February to melt couples’ heart with a sweet tooth.  The heart-shaped cake is made with red velvet sponge cake and raspberry cream, this monthly special cake (1.5 pounds) is garnished with red velvet crumble and white roses; it is priced at HK$300 only.

This month of love, spoil valentine with the monthly special heart-shaped concoction of Red Velvet Sponge Cake with Raspberry Cream.  The 1.5lb cake is priced at HK$300 only.

All prices above are subject to a 10 per cent service charge, except for Déli Kool’s cakes.  For restaurant reservations and enquiries, guests may call (852) 2733 8988 or visit to book online.

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