From December 5 to 18, Shangri-La’s Mactan Resort and Spa, Cebu will offer new culinary delights for diners at Cowrie Cove, Acqua and Tea of Spring. Discerning diners can savor the popular French delicacy foie gras, succulent fresh jumbo king prawns or opt for healthy dining with Chinese herbal cuisine.
Diners can relish one of the most popular and well-known delicacies of France at Acqua. In France, many know foie gras as a luxury dish, consumed only on special occasions such as Christmas and New Year’s Eve dinners. A fattened liver of a duck or goose, the flavor has been described to be rich, buttery and delicate. In Acqua’s special promotion menu, foie gras is served as an appetizer pan fried with braised pear in red wine and potato fondant and arugula leaves. Ravioli is made more special stuffed with foie gras, served with aromatic butter flavored with truffle oil. For the main course, foie gras adds its delicate flavor to Pan-fried US Medallion in red wine sauce topped with mix sautéed vegetables. A glass of wine from Acqua’s extensive wine list complements these luxurious dishes prepared by Executive Italian Chef Gianluca Visciglia for dinner.
The jumbo king prawn makes its way into Cowrie Cove’s special menu this December. As its name suggests, the jumbo king prawn stands out in the shrimp kingdom as one of the biggest prawns.
Diners should not miss the Todman Goong or breaded prawn paste with garlic, coriander and soya – Cowrie Cove Chef de Cuisine Paul Chia’s signature dish. This is served with raw cucumber chili relish, a dipping sauce of his own creation. For the main course, Chef Chia serves jumbo prawns either wok-fried or grilled. Jumbo King Prawns are wok-fried with salted egg and yolk granule and served with steamed pandanus rice and mushroom medley or grilled with honey, coriander and garlic soya sauce and served with garlic fried rice and shrimp paste kangkong. Diners can savor all these on an outside deck with a 180-degree view of the ocean under a canopy of stars.
At Tea of Spring, Chinese Executive Chef Kenny Yong culls from tradition and serves Chinese Herbal specials for lunch and dinner. Chinese medicinal cuisine has a long history, based on traditional Chinese herbal medicine practices. It combines strictly processed traditional Chinese medicine with traditional culinary materials to produce delicious food with health restoring qualities. Generally, processed herbal materials are more commonly used in order to avoid strong odors.
Chef Kenny’s menu includes Steamed Chicken with Angelica Root and Red Dates, Double Boiled Abalone with Sa Sam and Yoke Chuk Soup, Double Boiled Red Dates and Angelica Root Soup, Stewed Spare Rib with Salvia Root and Wolf Berry and Chilled Ginseng and Red Dates Soup, among others. Chef Kenny’s Herbal Special is a total experience for diners designed to bring mind and body into harmony.
Diners can begin Yuletide celebrations early with these pre-Christmas offerings. For reservations, please visit the restaurant reservations and information center at Shangri-La’s Mactan Resort and Spa, Cebu’s main lobby or call 231 8224.