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Shangri-La Hotel, Tianjin Refreshes and Relaunches Two Signature Restaurants
Published on: 2018-03-13
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Executive Chef Yvan Collet @ Café Yun

As part of a hotel-wide invigoration under the guidance of new General Manager Jason Stinson, Shangri-La Hotel, Tianjin proudly relaunches two signature restaurants after refreshing their menus and gourmet concepts. Guests and local gourmands are invited to savour the exciting new menus at Shang Palace Chinese restaurant and Café Yun starting from March 2018.

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Café Yun

Executive Chef Yvan Collet from France presents an upgraded gourmet experience at Café Yun. Designed by SuperPotato, the vibrant gourmet marketplace features theatre kitchens where master chefs serve up authentic dishes a la minute. Eager to add more indulgence, variety and sense of celebration to the buffet extravaganza, Chef Yvan has reimagined the dining experience inspired by latest culinary trends and personalised cooking. The fun, relaxed setting is ideal for family meals, business gatherings and socialising with friends.

010Freshest local and imported seafood is a definitive highlight at Café Yun. The Seafood-on-Ice selection becomes even more indulgent with six seasonal seafood varieties, including succulent scampi, flat lobsters, Alaskan crab legs and tiger crabs. Heightening the sense of occasion, an individual seafood platter will be offered to each table on arrival, featuring French oysters, artic clams and abalone, among other favourites.

015Lovers of fine Japanese cuisine will delight at the Japanese kitchen. In addition to premium salmon and other freshly-sliced sashimi, there will be new varieties of classic and contemporary sushi, including Flame-seared tuna and California rolls. A selection of kanto skewers includes eggs, fishballs and beef meatballs.

017A Deli station will showcase fine cheeses and cold meats sliced to order in the Italian meat slicer, including Lyoner sausage, smoked turkey breast, roast beef and hand-cut Parma ham. Weekend diners will be able to enjoy the Smoked Salmon station, served with multiple accompaniments.

沙拉 2An Antipasto bar features authentic Mediterranean favourites, such as imported French olives, artichokes, sundried tomatoes and balsamic vinegars, with artisan breads, such as olive bread and fig bread, freshly baked in house. Adding more colour and fun, don’t miss the One-metre-long gourmet sandwiches and DIY Rock n roll salads.

0191Specialty chefs will be creating cooked-to-order Asian flavours. Signature Wonton noodles and Teppanyaki beef sirloin, swordfish and squid will be prepared for diners as they watch in delicious anticipation. A superb BBQ meat selection, including pork, roast duck and crispy pork belly, will also be carved a la minute to ensure the ultimate flavour and juiciness.

0193At the redesigned Western kitchen, international specialties will be freshly cooked and plated for guests as they wait. Beef burgundy, Roast lamb leg and Baked oysters with garlic are just some of the recommended dishes to try on the weekly rotation. Meanwhile, delectable hot mains at the Chinese kitchen include Singapore fried chilli crab, Stir-fried mantis shrimp and Steamed sea bass.

0195With a chic pink, white and black design, the Dessert station provides a sweet ending to a memorable meal. With so many tempting treats crafted by the pastry chefs, such as Napoleon cake, Raspberry cheese pie, Green tea opera and Italian tiramisu with biscotti, it’s a good thing diners can enjoy as many as they wish. For added gourmet theatrics, chefs will be flambéing Bombe alaska and serving it tableside.

CH 18495 2

Chinese Executive Chef Oliver Lai @ Shang Palace

Signature Chinese restaurant Shang Palace has undergone a menu refresh. Shang Palace is renowned for refined Cantonese cuisine and Tianjin’s ultimate Peking duck, cooked by Chef Zhang, a protégée of celebrated Duck Master Yuan Chaoying from Kerry Hotel, Beijing. Diners can also savour several new Cantonese signature dishes created by Executive Chinese Chef Oliver Lai from Hong Kong.

XO酱多宝鱼船Chef Lai’s culinary innovation and artistry are exemplified in dishes like Turbot fish boat, where the whole fried fish skeleton is styled like a boat encasing the tender pan-fried flesh within. Golden stir-fried large shrimp with fried scallop evokes the fresh flavours of the sea, while Deep-fried Chinese radish ball is a seasonal dish made from local Tianjin turnip combined with salty vegetables. Another memorable highlight is the Pan-fried cuttlefish sausage. The dramatic presentation uses cuttlefish ink to give the sausage an inky black colour served on a black stone plate.

IMG 0356Another highlights is authentic hung-grilled Peking Duck, which is roasted over jujube wood and overseen by Chef Yuan Chaoying, the Shangri-La group’s Roasted Duck ambassador and expert. With over 30 years of experience, Chef Yuan has earned recognition for mastering the art of Peking Duck. His specific style of duck has been enjoyed globally, as Chef Yuan has travelled to many parts of the world, including Germany, Japan, Hong Kong and Philippines to share his masterpiece. As one of the culinary gurus, his duck has been enjoyed by many heads of government and celebrities. Chef Yuan’s friendly personality and humble demeanour make him popular with guests and staff alike.

0198To be among the first to try the new menus at Café Yun and Shang Palace, diners can ring 022 8418 8111 for reservations.

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