Hong Kong-style Chinese Delicacies a Highlight
Shenzhen, January 7, 2009) -- Café Zen, the signature restaurant at Shenzhen’s newly opened 5-star Futian Shangri-La is leading the way in stylish Chinese and international dining.
Based on the successful trend setting Shangri-La restaurant concept pioneered at Café Too at the Island Shangri-La Hong Kong, Café Zen features casual, café-style dining set among a sprawling open show kitchen with individual specialty food stations. Here skilled chefs use only the finest quality ingredients to create a consistently fresh and delicious array of popular Chinese, Asian and international dishes in a vibrant, theatrical atmosphere.
Created by renowned Japanese restaurant design firm Super Potato, the stylish, informal and family friendly restaurant opens from breakfast through to late night supper on level one, with a mezzanine floor. Outdoor al fresco dining is also available on a terrace.
Popular Chinese dishes typically found in Hong Kong’s well-known dai pai dongs, are created by a team of specialty chefs including noodle maker Bryan Luo, highly trained in Lanzhou-style handmade noodles, Shanxi-style knife cut noodles and various congees and rice noodles; Peking duck chef Charlie Wang, who formerly worked in Beijing’s most famous Peking duck restaurants, and Soup Chef Rex Liang, who heads up the special congee section as well as preparing his renowned double-boiled soups.
Dim sum chef Jacky Chen, who has been mastering his craft since 1985 at hotels in and around Beijing, is especially renowned for shrimp shaomai, steamed turnip cake and ‘hedgehog-shaped’ chocolate buns. BBQ Chef Wilson Guan has specialized in barbecue dishes, and particularly roasted suckling pig, for nearly 20 years, and is also skilled at Hong Kong-style roasted goose, Macau-style BBQ Pork and honeyed BBQ pork.
International selections include Indian delicacies from a tandoori oven, imported meats and fresh seafood prepared to order on an open grill, and an a la carte menu of American and Continental breakfasts.
A fresh seafood section features Japanese sashimi and sushi with an extensive salad bar and cold selection. The western section includes the grill and the hot dishes, changed daily.
The hotel’s chefs work closely with local farmers and producers to ensure reliable sources of fresh vegetables, herbs and dairy products. Signature dishes made from organic produce include tomato and buffalo mozzarella “caprese” salad, traditional fish and chips, braised bean curd, carrots and mushrooms, and abalone congee with shredded organic chicken.
Desserts showcase new trends and high-quality pastries, along with such popular favourites as red bean cream, water chestnut pudding, baked sago pudding, chilled sago cream with mango and pomelo, sweetened tofu pudding, sesame dumpling in soup, waffles and egg tarts.
Specialty Chinese and international tea and coffee selections, fresh juices and soft drinks are complimented by a wines most of the world’s major wine producing regions.
Futian Shangri-La, Shenzhen is located in the heart of the city’s vibrant new business district of Futian surrounded by thriving malls and office towers, adjacent to the Shenzhen Convention and Exhibition Center and Shenzhen Civic Centre, with easy access to the Lok Ma Chau and Huanggang border crossings to Hong Kong.
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