LIFE ENJOYER | CTUNGLEE

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Visiting and staying in different hotels is fun- not only can you enjoy their hospitality, but you can also experience, learn and feel about the brand’s culture and spirits. I myself actually have a list of dream hotels and among them there is St. Regis. (Talking about St.Regis, isn't St. Regis New York every hotelier's goal??)

Being the most prestigious brand under the Starwood group, St. Regis is a luxury hotel brand with glorious legacy. Last October , I got a chance to stay in The St. Regis Macao and the experience as a whole was memorable. Here are a few recaps of the hotel's interior:

Their rooms in general are spacious, modern and comfortable.

White marble here, there and everywhere- this is definitely your #bathroomgoal!

My evening essentials: hot bubble bath, snacks, and some Champagneeee!!!! Any objection?

Had a short afternoon tea gathering with friends at the St Regis Bar and tried this Harmony Tea set which featured some local Macau food!

Bloody Mary, this signature drink of the St. Regis brand, is not something you should miss. Indeed, what’s so fun about their Blood Mary is that different St Regis hotels actually have their own interpretations of the drink. So at the end, out of curiosity, I got my Bloody Mary New York, Bloody Mary Singapore and for sure the Bloody Mary Macau to try! And the difference is definitely there!(You gotta feel it yourself hahaha!)

This idea was SO FUN and very meaningful at the same time- It tells how the group is trying to differentiate while linking their different hotels! They got some local inspirations (spirits) from different places and putting them into their common legacy (the drink). And learning about this whole story totally made my trip more interesting!

I also had a super full brunch at the Manor of the hotel, and that was SO GOOD! It was a 10-course set (yes this was CRAZY) with buffet of some appetisers, dim sum, seafood, desserts, and etc. Right they even had free-flow hairy crab (which I killed 3 of them on my own!) It was totally a NO-REGRET!

Concluding my first St.Regis experience, it was totally impressive! I love how they have maintained a low profile luxury style- everything was so sophisticated with details well hidden- and the fun part was they wouldn't brag about how much they have prepared, but let you experience and feel yourself. And learning about the stories of this historic brand was fun and inspiring- I totally look forward to my next St. Regis experience!

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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.

Had my lunch at Angelini and tried out a special menu by the 2-star Michelin chef, Stefano Barocco :
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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

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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 pepper

Braised winter melon ring filled with imperial bird’s nest and
hairy crab roe in thick chicken broth

Deep-fried cod fillet (sustainable glacier 51) filled with celery,
preserved vegetable and wild mushroom

Crispy-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

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Chilled crab meat jelly with sake and sea urchin,
marinated foie gras with red wine, Korean kimchi,
chilled marinated Japanese scallop with Sichuan garlic sauce

Double-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

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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!

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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 pepper

Braised winter melon ring filled with imperial bird’s nest and
hairy crab roe in thick chicken broth

Deep-fried cod fillet (sustainable glacier 51) filled with celery,
preserved vegetable and wild mushroom

Crispy-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 sauce

Double-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

CTUNGLEE

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LIFE ENJOYER | CTUNGLEE

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LIFE ENJOYER | CTUNGLEE

Chilled marinated abalone with Australian lemon caviar,crispy crab meat box with bonito flakes and basil, marinated duck’s tongue with Sichuan pepper

Braised winter melon ring filled with imperial bird’s nest andhairy crab roe in thick chicken broth

Deep-fried cod fillet (sustainable glacier 51) filled with celery,preserved vegetable and wild mushroom

Crispy-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 sauce

Double-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

CTUNGLEE

Follow Us

Labels

Categories

recent posts

Blog Archive

Chilled marinated abalone with Australian lemon caviar,
crispy crab meat box with bonito flakes and basil, marinated duck’s tongue with Sichuan pepper

Braised winter melon ring filled with imperial bird’s nest and
hairy crab roe in thick chicken broth

Deep-fried cod fillet (sustainable glacier 51) filled with celery,
preserved vegetable and wild mushroom

Chilled crab meat jelly with sake and sea urchin,
marinated foie gras with red wine, Korean kimchi,
chilled marinated Japanese scallop with Sichuan garlic sauce

Baked egg tart with bird’s nest and American ginseng,
baked red bean and tangerine pastry,
glutinous rice dumplings with osmanthus