Monday, October 13, 2014

Hao Chi Taiwan @ Shang Palace, Shangri-La Hotel

Featuring Master Chef Eddie Liu who will showcase enticing Taiwanese cuisine

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.

Deep-Fried Shrimp Roll in Tainan Style
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).

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 to receive more benefits.

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