Featuring Master Chef Eddie Liu who will
showcase enticing Taiwanese cuisine
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| Master Chef Eddie Liu |
Shang
Palace proudly presents an extensive selection of Taiwanese cuisine from 6 to
19 October 2014. Eddie Liu, master chef
and well-respected assistant director of food and beverage at Shangri-La’s Far
Eastern Plaza Hotel, Taipei, will be the champion chef at Shang Palace,
Shangri-La Hotel, Jakarta for this event.
Guests
will be introduced to the culture of Taiwanese cuisine through more than 15 a
la carte dishes, three set menus and a series of activities, including a wine
dinner and cooking demo. Master Chef
Eddie has specially designed the event’s ‘Heart of Asia’ Taiwanese dishes.
Taiwan
is home to an ethnic and cultural diversity that influences its culinary
culture. Taiwanese cuisine has been
strongly influenced by foods rooted in mainland China’s Fujian province and by
the cuisines of Fuzhou, Chaozhou and Guangdong.
During
the Taiwanese food festival, guests can have a complete Taiwanese cuisine
experience through three set menu options: Taipei 101, Sun Moon Lake and Mount
Ali, which includes such dishes as Braised Sea Cucumber with Scallion,
Taiwanese Beef Noodle Soup, Braised King Prawn in Lobster Oil and Steamed
Glutinous Rice with Mud Crab. The set
menu is available starting from Rp588,000++ per person. All the set menus will
include a glass of Oustric wine.
Guests
may enjoy these dishes a la carte with additional items, such as Roasted Duck,
Sautéed Fish Fillet in Rice Wine, Deep-Fried Shrimp Roll in Tainan Style, Baked
Beef Short Ribs and Steamed Chicken Rice with Rice Wine. These ‘Heart of Asia’ Taiwanese dishes will
also be available during the Taiwanese weekend brunch, which includes the
regular dim sum buffet brunch and a la carte Taiwanese specialties.
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| Deep-Fried Shrimp Roll in Tainan Style |
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| Taiwanese Basil Leaf Braised with Chicken |
To
enrich the guests’ knowledge of Taiwanese culinary art, Master Chef Eddie Liu
will share his expertise through a cooking demo on 11 and 13 October 2014. Guests can register for the activity for
Rp500,000 net per person (includes lunch).
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| Steamed Glutinous with Mud Crab |
Master
Chef Eddie Liu has especially designed a seven-course Taiwanese menu to be
complimented by exquisite wine selections from Bernard Magrez. This exclusive one-night-only Taiwanese wine
dinner will be available on 15 October 2014 for Rp688,000++ per person.
Chef
Eddie has a wealth of culinary knowledge and also widely known as a veteran
chef with nearly 40 years of experience. “I travel often, especially to China,
to find inspirations, understand the dining market in major cities and search
for various joint prospects,” said Chef Eddie.
He
believes that cross promotional events would not only provide guests with great
dining experiences, but also inspire and enable chefs to learn from each other.
The
vibrant chef has continuously been recognised by many gourmet associations and
won many awards over the years. In
October 2001, he was appointed vice president of Commanderie des Cordons
Bleu. A year later, he received the Star
of Excellence recognition from the Chaine des Rotisseurs in Hong Kong.
The
young Eddie majored in Chinese literature at National Taiwan University. Prior to entering the culinary world, he
worked as a film producer in Hong Kong in the early 1980s. In 1983, he was given an opportunity to learn
from experienced chefs at Sai Nam, a famous restaurant in Macau. After four years of solid training for 16
hours per day in the kitchen, Chef Eddie returned to Hong Kong to manage Spring
Moon Cantonese restaurant on the first floor at The Peninsula, Hong Kong. The combination of the two work experiences
prepared him well for his next adventure in Beijing, where he took on the job
in the early 1990s of overseeing all restaurants at the five-star Hotel Nikko
New Century Beijing.
Chef
Eddie joined the Shangri-La’s family in 1993 as a pre-opening team for
Shangri-La’s Far Eastern Plaza Hotel, Taipei. Currently he is appointed as assistant
director of food and beverage and responsible for food and beverage marketing,
executive management and menu planning for the hotel.
For information,
call (021) 2939 9562 or book online at http://www.shangri-la.com/jakarta/shangrila/dining/
to receive more benefits.
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