Chiang Mai, Thailand, 6 October 2016 – Shangri-La Hotel, Chiang Mai held a party to introduce the new menu at its China Kitchen Restaurant. The menu showcases 10 new dishes, including Beef Shank in Spicy Sauce, Braised Duck with Spicy Sauce, Shredded Steamed Chicken with Ginger Sauce and Spare Ribs with Sweet and Sour Sauce – to name a few.
The night’s host was the hotel’s general manager, Franz Richter, who was joined by his management team for the event. In addition to the new menu, the hotel seized the opportunity to introduce two new important members of the management team to a wider audience: Executive Chef Paolo Pelosi and Director of Food and Beverage Ralph Kohler.
Among the night’s featured attractions was a cooking exhibition of China Kitchen’s new dishes. Other entertainment – aside from the food and drinks (which flowed continuously throughout the party) – included a Chinese cultural show from the Confucius Institute at Chiang Mai University. Guests were introduced to a performance of the 16-stringed guzheng, a traditional Chinese zither, and learned to form Chinese characters and brew tea, Chinese style. They also danced.
It was a wonderful evening and a great opportunity to treat Shangri-La’s many patrons and supporters, as well as local dignitaries from the public and private sectors, and Chiang Mai’s corps of journalists. Altogether, more than 200 persons joined the party.
China Kitchen, first opened in 2015, focuses on Szechuan dishes; it is the first and only restaurant of its kind in Chiang Mai. A popular favourite with Shangri-La guests, it is distinguished as winner of the “2016 People’s Choice Award” in Thailand (voted by Chinese tourists) and also made Thailand Tatler’s “Best Restaurants” list this year.
Guests will discover the true flavours of Szechuan cuisine at China Kitchen and will be pleasantly surprised at the pricing, as tariffs are not as high as is commonly found in hotel restaurants – another reason why China Kitchen has grown so popular with both Chiang Mai denizens and tourists.