Shangri-La hotels’ Shang Palace restaurant, which is a popular choice among those wishing to indulge in Cantonese, Sichuanese and provincial Chinese delicacies, is marking its very first pop-up event.
Blending Asian dining values, gastronomic innovation and celebrated culinary talent, the pop-up event will visit three iconic Shangri-La resorts in the Maldives, Oman and Mauritius in 2020, and will showcase traditional recipes as well as a bespoke menu curated by Shangri-La Hotel, Singapore’s Michelin starred Chef Mok.
The meticulously created recipes will be brought to life at each destination by Chef Liu Shengquan who has over 20 years of experience and specialises in Sechuan, Cantonese, Hunan and Northeastern Chinese cuisine. He passionately creates new dishes by combining regional Chinese flavours, making his creations exciting, surprising and enriching.
The pop up will feature delectable dishes such as char siu bun, deep-fried stuffed crab shell and the famous Shang Palace fried rice.
Shang Palace’s exceptional haute cuisine will only be available for a limited time in each location, with the tour kicking off at Shangri-La’s Villingili Resort & Spa, Maldives, to celebrate Chinese New Year from January 24 until February 8, 2020.
Guests can ring in the Year of the Golden Rat with a sumptuous Shang Palace feast and festivities or may catch it on its return to the resort for Golden Week from October 1-7, 2020.
The pop-up’s next stop will be at Shangri-La Barr Al Jissah Resort & Spa in Muscat from April 7– 2, 2020, where the team will roll out the specially curated menu of Shang Palace favourites.
Finally, Shangri-La’s Le Touessrok Resort & Spa, Mauritius will be the pop-up’s last stop from October 24 until November 8, 2020.
Pushing Asian cuisine to new heights during the tour, the Chinese chefs will be pulling out all the stops to ensure memorable dining moments set against the backdrop of these beautiful Shangri-La resorts.