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Shangri-La Hotel, Kuala Lumpur Celebrates Mother’s Day

May 2, 2014 Food & Beverage No Comments Email Email

Shangri-La Hotel, Kuala Lumpur has prepared special menus and treats at Lemon Garden Café and Shang Palace to celebrate Mother’s Day on Sunday, 11 May 2014.

Mother's Day at Shangri-La Hotel, Kuala LumpurIt is the day for family get-togethers and there is no one more special than Mum on Mother’s Day, the day to fete Mum, celebrate all that she has been to the family and show everyone’s appreciation and love for her.

At the Lemon Garden Café, where a lavish buffet lunch awaits, Mums will be presented with a small bouquet of flowers and card with a personalised message from their loved ones.  A camera will be on hand to capture a picture of the family celebrating this memorable occasion.

Mothers will enjoy complimentary lunch for every table of at least four persons.  The buffet lunch is MYR115++ for adults and MYR57.50++ for children.

At Shang Palace, Chinese Executive Chef Tan Kim Weng has prepared two special eight-course set menus to celebrate Mother’s Day.  The set menus have been designed with special consideration for both seniors and young guests.  Each set is priced at MYR118++ and MYR198++ per person for a minimum of four persons.

The set menus are available at Shang Palace from 3 to 11 May 2014 for both lunch and dinner.

The first menu, priced at MYR118++ per person, begins with a Combination of Roast Duck and Jellyfish, followed by Double-Boiled Chicken Soup with Fresh Ginseng and Topshell Meat, Wok-Fried Fresh Scallops and Kwai Far Clams with XO Sauce, Soochow-Style Stuffed Gluten with Minced Pork in Pumpkin Sauce, Poached Seasonal Vegetables with Shimeji Mushrooms in Superior Broth and Fried Thick Noodles with Assorted Meat.

It will end with desserts of Chilled Mango Pudding and Chilled Water Chestnut Cake.

The MYR198++ per person menu presents: Traditional Peking Duck, Braised Diced Seafood Soup with Crabmeat in Chicken Broth, Sautéed Prawns with Egg shredded in Butter Cream Sauce, Stewed Bamboo Fish with Bean Curd and Mushroom, Steamed Chicken with Mushroom and Ham in Lotus Leaf, Braised Sea Cucumber with Mushroom and Vegetables in Oyster Sauce and Braised E-Fu Noodles with Shredded Duck and Preserved Vegetables.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 80 hotels under the Shangri-La brand with a room inventory of over 34,000.  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, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey and the United Arab Emirates.  The group has a substantial development pipeline with upcoming projects in mainland China, India, Mongolia, Myanmar, Philippines, Qatar, Sri Lanka and the United Kingdom.  For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

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