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Sri Lanka Dinner

Colombo, August 17, 2018

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.


“Imperial Introduction”
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

“Lasting Memory”
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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