Shangri-La Hotels and Resort’s food festival, returns for the third instalment from 15 to 19 May. Building on the success of the two previous events, this year’s “A Festival of Chinese Flavours” brings together 18 of the group’s Chinese master chefs specialising in Cantonese, Sichuan and Huaiyang cuisines, Peking duck, dim sum, and Cantonese barbeque to showcase an incredible repertoire of talent, technique and quality ingredients.
At the heart of the highly anticipated food-filled festival – co-sponsored by evian and BADOIT – which takes place at 18 Shangri-La hotels in China, guests will experience unique tastes as well as the nuances of China’s diverse culinary styles. Hosting the five-day event are Shangri-La hotels in Changchun, Chengdu, Dalian, Fuzhou, Guangzhou, Hangzhou, Harbin, Huhhot, Ningbo, Qinhuangdao, Shenyang, Shenzhen, Tangshan, Tianjin, Xiamen, Xian and Yangzhou.
We at Shangri-La Hotel, Tianjin are hosting Chef Anthony Dong from Futian Shangri-La, Shenzhen. He will bring his signature take on Huaiyang cuisine to Shang Palace, Horizon Club, and Lobby Lounge this 15-19 May, 2018.
Executive Chinese Chef Anthony Dong at Futian Shangri-La, Shenzhen’s Shang Garden excites and intrigues diners with his award-winning modern take on Huaiyang dishes. Passionate about teaching and sharing his philosophy on contemporary Chinese cuisine, Chef Dong is inspired by cooking techniques, ingredients and traditions from different cultures around the world. Chef Dong has prepared an exquisite gastronomic experience and menu inspired by his sophisticated knife skills and mastery of flavours. His signature creation of Double-Boiled Bean Curd with Matsutake Mushroom and Sea Cucumber in Superior Broth features tofu sliced so intricately it forms a beautiful floating hydrangea.
The chef’s menus for the Shangri-La Festival of Chinese Flavours will be available from 15 to 19 May. Menus, prices and information about the chef will be available at www.ShangriLaLovesFood.com/anthony-dong or by dialing 86-22-8418 8888. Reservations for each event can be made at the same website or number.
LIMTED TIME:
May 15 – 19
Shang Palace
Lunch Set Menu for 2 persons
RMB 336 net / set
Dinner Set Menu for 10 persons
RMB 3,880 net /10 persons
Reservation: 022 8418 8111
May 19
Horizon Club
Special Wine Dinner
RMB 888 net / person
Reservation: 022 8418 8609
May 19
Lobby Lounge
Huayang Style Afternoon Tea
RMB 248++ / set
Reservation: 022 8418 8888 transfer Lobby Lounge
Partnership:
About evian® Natural Mineral Water Bottled since 1826, evian® Natural Mineral Water is the world’s leading brand of premium natural mineral water. Every drop of evian® takes more than 15 years to filter through mineral rich glacial sands in the pristine French Alps. Bottled at the source in a state of the art facility, evian® comes from the Cachat Spring located on the Southern shore of Lake Geneva, in the town of Evian-les Bains. evian® provides a uniquely balanced mineral composition that preserves the taste of fine dining experiences. http://www.evian.com
About BADOIT® Natural Sparkling Mineral Water BADOIT® is a true gift of nature sourced from deep underground. The water is protected and is enriched by every layer of the local terroir of the Loire region in France. It emerges from its source naturally sparkling, with light bubbles that will tickle your palate. This gentle process is what creates such a premium and delicate water. Choosing BADOIT means that you are enjoying one of nature’s gifts to the world.
BADOIT®’s fine bubbles, balanced taste and ability to subtly enhance food and wine flavours make it the water choice for Michelin Star chefs and wine critics all over the world. BADOIT® is the no.1 sparkling water in fine dining restaurants in France. http://www.badoit.com
Shangri-La Hotels and Resort’s food festival, returns for the third instalment from 15 to 19 May. Building on the success of the two previous events, this year’s “A Festival of Chinese Flavours” brings together 18 of the group’s Chinese master chefs specialising in Cantonese, Sichuan and Huaiyang cuisines, Peking duck, dim sum, and Cantonese barbeque to showcase an incredible repertoire of talent, technique and quality ingredients.
We at Shangri-La Hotel, Tianjin are hosting Chef Anthony Dong from Futian Shangri-La, Shenzhen. He will bring his signature take on Huaiyang cuisine to Shang Palace, Horizon Club, and Lobby Lounge this 15-19 May, 2018.
Executive Chinese Chef Anthony Dong at Futian Shangri-La, Shenzhen’s Shang Garden excites and intrigues diners with his award-winning modern take on Huaiyang dishes. Passionate about teaching and sharing his philosophy on contemporary Chinese cuisine, Chef Dong is inspired by cooking techniques, ingredients and traditions from different cultures around the world. Chef Dong has prepared an exquisite gastronomic experience and menu inspired by his sophisticated knife skills and mastery of flavours. His signature creation of Double-Boiled Bean Curd with Matsutake Mushroom and Sea Cucumber in Superior Broth features tofu sliced so intricately it forms a beautiful floating hydrangea.
The chef’s menus for the Shangri-La Festival of Chinese Flavours will be available from 15 to 19 May. Menus, prices and information about the chef will be available at 
