Kowloon Shangri-La, Hong Kong offers a variety of events for guests over the Chinese New Year holiday to make the Year of the Rooster’s arrival a memorable occasion.
Brand-New Chinese New Year Puddings and Goodies
This year, Executive Chinese Chef Mok Kit Keung from the Michelin two-starred Shang Palace introduces three creations – Cheese Pudding, Red Date Pudding with Osmanthus and Dried Longan, and Roselle and Guava Pudding – in addition to his list of traditional Chinese New Year puddings. The Classic Cantonese treat Crispy Taro Balls with Sesame and festive specialty Five Treasures Tray are also available in celebration of this Spring Festival.
Roselle and Guava Pudding
Most Chinese New Year goodies are known to be a bit oily and heavy. In light of this, Chef Mok has made a breakthrough and created the Roselle Flower and Guava Pudding, which is an appetising alternative. Roselle is known as the “red diamond’’ in the plant kingdom. It is popular for its health benefits in anti-oxidation, beauty, digestion and liver protection. The pudding is sweet, yet with a hint of sourness from the roselle flowers. The floral and fruity scents from the roselle flowers and guava, respectively, also give the pudding a distinct aroma.
In the light of the growing popularity of cheese among food lovers in recent years, Chef Mok has come up with a brand-new festive creation by adding a delightful twist to the traditional Chinese New Year Pudding using cheese imported from Europe. He has added in cream cheese from Australia, as well as Burrata Mozzarella and Parmesan cheese from Italy, to the usual ingredients for a triple-cheese sensation. Guests are advised to pan-fry the pudding to enjoy its cheesy flavour and smooth texture.
Red Date Pudding with Osmanthus and Dried Longan
Red Date Pudding is a popular traditional sweet pudding. Chef Mok has designed a rendition of this healthy and tasty creation by adding in osmanthus and dried longan. Osmanthus brings a floral aroma to this new festive choice, while longan is believed to be good for the eyes and the liver. He also replaces the usual glutinous flour with tapioca flour, which contributes to a truly chewy texture.
Turnip Pudding with Whole Abalone and Black Truffle
Offering gourmets something more than just the classics, Chef Mok introduces this luscious pudding created with Italian black truffle and topped with a South African eight-headed abalone to the traditional pudding family.
“My creation represents the evolution of Chinese cooking, as I like to incorporate Western ingredients into the Chinese culinary culture, which would not have been done previously. I added a Western touch to the traditional pudding. The earthy flavour of Italian black truffles complements the sweetness of turnip, offering guests a unique, delicate taste,” said Chef Mok.
Chinese New Year Goodies and Hampers
Depicting longevity, prosperity, good health, harmony and serenity, the Five Treasures Tray is filled with five types of sea-salted nuts.
Carefully sourced from around the world, the nuts have different nutritional values. Chef Mok has meticulously paired the nuts with mineral-packed natural sea salts that are rare in the Hong Kong market. The nut-and-salt combinations not only bring a new level of flavour to the selection, but also give the ordinary bite a unique taste.
Chef Mok made several attempts before he came up with the dedicated pairings based on the nut’s texture, the sea salt’s colour and taste, plus the origin and characteristics of both ingredients. To heighten the various nuts’ savoury tastes, Chef Mok used two different cooking methods, oven baking and deep frying, to balance each nut’s oil content, offering guests the perfect treat for this Spring Festival.
The Classic Cantonese New Year treat – Crispy Taro Balls with Sesame – and luxurious hampers filled to the brim with goodies and gift packs are also on offer. These hamper variants include:
- Shang Palace Chinese New Year Hamper (HK$2,988)
Chinese New Year Pudding, Crispy Taro Balls with Sesame, Abalone (one to two heads), Premium Preserved Air-Dried Meat Sausages and Preserved Duck Liver Sausages, Sea Salt Roasted Cashew Nuts, Japanese Dried Scallop, Japanese Dried Black Mushroom, Tea Gift Set, Shang Palace XO Chilli Sauce and Shaoxing Wine
- Shang Palace Deluxe Fruit Hamper (HK$2,088)
Red Date Pudding with Osmanthus and Dried Longan, Ruggeri Prosecco, Wax Apple (two pieces), Persimmon (two pieces), Yellow Dragon Fruit (one piece), Korean Apple (two pieces), Korean Pear (two pieces), Japanese Strawberries (one pack), Japanese Melon (one piece) and Chinese Mandarin Orange (two pieces)
Guests may place orders in person at Shang Palace, at the Chinese New Year Shop in the hotel lobby or by telephone on (852) 2733 8483. Guests confirming orders before 8 January 2017 will enjoy a 25 per cent discount on all Chinese New Year puddings and a 20 per cent discount on all Chinese New Year hampers and goodies. Guests confirming orders before 17 January 2017 will enjoy a 20 per cent discount on all Chinese New Year puddings and a 15 per cent discount on all Chinese New Year hampers and goodies.
The selection of festive products available includes:
- Turnip Pudding with Whole Abalone and Black Truffle (1.16kg) HK$468
- Cheese Pudding (1.16kg) HK$268
- Red Date Pudding with Osmanthus and Dried Longan (1.16kg) HK$268
- Roselle and Guava Pudding (1.16kg) HK$268
- Chef Mok’s Signature Turnip Pudding (1.16kg) HK$278
- Traditional Taro Pudding (1.16kg) HK$278
- Chinese New Year Pudding (1.16kg) HK$268
- Water Chestnut Pudding (1.16kg) HK$268
- Crispy Taro Balls with Sesame (eight pieces) HK$168
- Five Treasures Tray (five kinds of sea-salted nuts) HK$328
Two Spring Dinner Menus
From 28 January to 12 February 2017, Michelin two-starred Shang Palace will present guests with two auspicious spring set dinner menus specially created by Chef Mok to delight the discerning palate. Priced at HK$10,388 per table of 12 people, the 10-course set menu features Barbecued Whole Suckling Pig or Chilled Fresh Sliced Salmon with Pomelo, Chinese Pickles and Young Ginger; Braised Chicken Broth with Shredded Fish Maw, Bird’s Nest and Assorted Dried Seafood; Braised Sliced Abalone with Dried Oyster and Lettuce; Steamed Twin-Spotted Garoupa with Superior Light Soy Sauce; Stir-Fried Scallops, Seasonal Vegetables and Macadamia Nuts served in a Golden Nest; Roasted Chicken with Preserved Bean Curd Sauce; Fried Glutinous Rice with Preserved Meat and Conpoy; Foie Gras and Shrimp Dumplings served in Supreme Broth; Sweetened Cashew Nut Cream with Sesame Dumplings; and Pan-Fried Chinese New Year Puddings.
Priced at HK$13,888 per table of 12 people, the second set menu highlights such dishes as Chilled Sliced Salmon, Lobster with Pomelo, Chinese Pickles and Young Ginger or Lobster with Fresh Fruit Salad; Double-Boiled Japanese Sea Cucumber Broth with Matsutake Mushroom, Chinese Cabbage and Bamboo Pith Fungus; Braised Whole Abalone (eight-head) with Dried Oyster Puff and Goose Web in Beijing Style; Traditional Steamed Twin-Spotted Garoupa with Superior Light Soy Sauce; Sautéed Scallops and Seasonal Vegetables with Black Truffle Paste served with Deep-Fried Crab Claw coated with Shrimp Paste; Crispy Chicken with Oatmeal and Almond; Fried Rice with Assorted Shrimps, Conpoy, Roasted Duck and Mushrooms wrapped and steamed in Lotus Leaf; Deep-Fried Glutinous Rice Dumpling filled with Shrimp served with Supreme Broth; Chilled Mango Cream with Bird’s Nest, Pomelo and Sago based with Milk Pudding; and Pan-Fried Chinese New Year Puddings.
From 14 January to 12 February 2017, guests may toss for bountiful fortunes with Lobster or Salmon “Lo Hei” Salad and enjoy Lunar New Year specialities with family and friends to welcome a prosperous year. Lucky dim sums are also on offer between 28 January and 12 February 2017.
Five-Star Dining Celebrations
From 23 to 31 January 2017, Café Kool presents guests auspicious Chinese New Year lunch and dinner buffets highlighting traditional Chinese cuisine. The festive buffet features Fried Rice with Diced Abalone and Asparagus, Steamed Garoupa, Pan-Fried Turnip Cake, Braised Black Moss and Dried Oyster, “Lo Hei” Sashimi Salad and many more (served on a rotational basis). The lunch buffet is priced from HK$368 per adult and from HK$278 per child; the dinner buffet is priced from HK$618 per adult and from HK$498 per child.
With live music in a classic and elegant setting, guests can delight in the festive afternoon tea buffet filled with Chinese delicacies at Lobby Lounge. Some highlights of classic favourites are Sesame Ball, Pan-Fried Turnip Cake with Vegetarian XO Sauce, Braised Pork Knuckle with Lettuce, Steamed Sponge Cake, Hot and Sour Soup with Shrimp and Shredded Fish Maw, and Lotus Seed and Lily Bulb Sweetened Cream Soup.
The afternoon tea buffet is available from 1 to 5 p.m. on 21, 22, and 28 to 31 February 2017, and is priced at HK$338 per adult and HK$268 per child.
For restaurant reservations, guests may call (852) 2733 8988.
All prices are subject to a 10 per cent service charge, except those for puddings, goodies and hampers.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 98 hotels under the Shangri-La brand with a room inventory of over 40,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, Hong Kong, India, Malaysia, Myanmar, Saudi Arabia and Sri Lanka.