While 22 April 2015 Is Earth Day In The Calendar,Every Day Is Earth Day In Shangri-La Hotel, Bangkok’s Kitchens
This April, Shangri-La Hotel, Bangkok joins Shangri-La Hotels and Resorts’ sister properties in marking the global rollout of its culinary sustainability initiative, Rooted in Nature, by hosting a month-long celebration of the hotel’s most exceptional food purveyors. As a proud supporter of Thailand’s Royal Project, the hotel recognises the farmers, fishermen and ranchers that make dining at the Shangri-La property in Bangkok not only delicious, but also sustainable.
Special Rooted in Nature events and promotions taking place at the hotel highlight sustainable sources of produce, fish and meat found on the hotel’s menus year-round and celebrate the purveyors who responsibly steward the land and sea to provide the hotel’s chefs with the best possible ingredients.
The hotel supports local communities, including the Royal Project, that supply world-class produce organically grown in a sustainable environment, without pesticides or leaving a large carbon footprint on the environment. Guests can experience fresh, flavourful and high-quality produce that is locally grown in the hotel’s restaurants.
The Royal Project, an initiative of His Majesty King Bhumibol Adulyadej of Thailand, was founded in 1969 to solve the problems of deforestation, poverty and opium production by promoting alternative crops. This is a transformation that gives hill tribes a better standard of living and moves them towards a future of stability and prosperity. It was the world’s first project to replace drug-crops with legal crops and is one of the most successful projects of its type.
During April, diners will be able to enjoy a special set menu featuring locally-sourced organic vegetables and fruits, fish, a range of poultry, as well as produce and herbs grown on the hotel grounds when they visit Angelini, Salathip and Shang Palace.
Delicious sustainable dishes in Angelini’s set menu designed by Italian Chef de Cuisine Omar Ugoletti include House-Made Pak Choi Ravioli stuffed with Liquid Bisque of Lobster, Crayfish and Broccoli; Smoked Chicken Breast served with Organic Eggplant and Red Capsicum, and Wild Strawberry Puff Pastry with Chantilly Cream.
In the Salathip kitchen, Chef de Cuisine Tussanee Putkaew and her team creatively crafted special recipes using a local source of organic produce from The Royal Project. Guests can enjoy the “Thai Elements of Nature” dinner set menu by the Chao Phraya River accompanied by colourful classical Thai dance performances. Sumptuous dishes include Sun – Crispy Soft Shell Crab with Green Mango, Shredded Granny Smith Apple, Peanuts, Cashews and Dried Chilli; and Earth – Wok-Fried Organic Vegetables from the “Royal Project’ served with Organic Pat Pat Rice.
Throughout April, Chinese Executive Chef Sham Yun Ming of Shang Palace who has more than 35 years of solid culinary experience celebrates Earth Day with a sustainable Chinese set menu. Guests can indulge in Vegetable and Mushroom Dumplings, Deep-Fried Vegetable Spring Rolls, Deep-Fried Vegetable Dumplings, Sweet Corn Soup with Crab Meat, Wok-Fried River Prawn with Sour Chilli Sauce, Wok-Fried Chicken with Cashew Nuts and Chilli Sauce, Stir-Fried Kailan in Ginger Sauce, “Yang Chow” Fried Rice with BBQ Pork and Shrimps, and Mango Pudding.