Last month, I had a stay in Kowloon Shangri-La and joined the Shangri-La Festival of Gastronomy 2016. The festival featured an illustrious lineup of celebrated chefs with their special menus at 11 Shangri-La hotels worldwide. Being a loyal fan and regular visitor of Kowloon Shangri-La's restaurants, I was super excited and - the whole experience turned out to be really impressive.
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Scalded yellowtail with stracciatella and balsamic spicy jelly
Seasonal vegetables braised in a cocotte with flowers and aromatic herbs
Arrabbiata style tortellini, grilled mackerel and watercress sauce
Roasted lamb shoulder, diavola style sauce, oil and chilli pepper pudding
Life in pink
Life in pink
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Here are a few recap of the dishes:
Here are a few recap of the dishes:
All dishes were sophisticatedly executed- from presentation to the flavour, Chef Stefano definitely deserves the Michelin starred chef title!
Back to my room after the lunch and WOW- this billion dollar view of the Victoria Harbour right from my room...what else could you ask for?
The room was spacious with an elegant design!
When I asked for a king-size bed, and.... they might have given me the king of the kings! The bed was HUGE!
Later I had my dinner at Shang Palace, the 9-times Michelin 2-starred Chinese restaurant, the whole experience was extraordinary! The two special menus for the festival:
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Chilled marinated abalone with Australian lemon caviar,
crispy crab meat box with bonito flakes and basil, marinated duck’s tongue with Sichuan pepperBraised winter melon ring filled with imperial bird’s nest and
hairy crab roe in thick chicken brothDeep-fried cod fillet (sustainable glacier 51) filled with celery,
preserved vegetable and wild mushroomCrispy-fried boneless pigeon filled with shrimp paste and topped with black caviar
Stir-fried rice vermicelli with Spanish red prawn and preserved vegetables
Chilled milk pudding with ginger jus and gold flakes, crispy sweetened egg ball with cheese, beetroot and bean curd soufflé
------------------------------Chilled crab meat jelly with sake and sea urchin,
marinated foie gras with red wine, Korean kimchi,
chilled marinated Japanese scallop with Sichuan garlic sauceDouble-boiled French quail broth with “Maca” and fish maw
Steamed egg white and sliced spotted garoupa fillet with spring onion
Pan-fried Korean rib eye with Thai baby eggplant, sesame sauce
Fried glutinous rice with Spanish red prawn
Baked egg tart with bird’s nest and American ginseng,
baked red bean and tangerine pastry,
glutinous rice dumplings with osmanthus------------------------------Here are a few recaps of the two menus!
The two menus were like a showcase of Chef Mok's creativity and fine culinary skills. I was totally impressed!!
All in all, I enjoyed my stay here a lot. Apart from the stunning Harbour view, Kowloon Shangri-la also impressed me with its heartwarming hospitality and amazing dining options. The Shangri-La Festival of Gastronomy 2016 was fun and eye-opening! I got the chances to chat with and learn from some of the best chefs on earth- they were totally inspiring! I definitely look forward to come back for more!
