Symphony of flavours, discovery of senses
“Food should not be eaten in one bite but should be consumed in small portions and be well chewed before swallowing.” Confucius
On arrival a perfectly chilled glass of bubbly awaited guests as they were welcomed by host for the evening, the Shangri-La Hotel’s General Manager Tim Wright, accompanied by his charming wife, Mona.
Presenting an exemplary Chinese dining experience like no other Colombo’s culinary scene burst into vibrancy when “Shang Palace”, the Shangri-La’s trademark Chinese restaurant, opened its doors to 77 members and their guests for a wonderful dining experience during which everyone displayed expected dexterity in the use of chopsticks.
The menu was presented in banquet style. Served alongside popular favourites, many Shang Palace signature specialities were included.
Sliced chicken in soya sauce and sesame oil
marinated beef with five spice, fresh cucumber with garlic
chilled crab meat jelly and claw
Chablis 2016 - Bouchard Aîné et fils
XO scallops, sea asparagus
Steamed sea perch
smoked Yunnan preserved vegetables
Cloudy Bay Chardonnay 2013
Spicy minced prawn noodles
Steamed lotus leaf fried rice with lobster
Pioneer Block Saint Clair Pinot Noir 2015
Braised “Qui Pi” beef
star anise, liquorice, root vegetables
Bellingham ‘Bernard Series’ Basket Syrah 2015
Almond jelly, lychee, mango, coconut crumble
Fine teas and coffees
“Chinese Chariot” digestifs
tea infused chocolates, white flower with lychee
jasmine crémeux, chamomile with pineapple
“Everyone eats and drinks; yet only few have the opportunity to appreciate the taste of good food.” Confucius
It was indeed so when we had the opportunity to appreciate and enjoy a truly memorable evening at the Shang Palace.
Chargé de Presse Janak Hirdaramani gave the "thank you" to General Manager Tim Wright on behalf of the management and staff who had all contributed to the success of the event.
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