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Fri/Sat/Sun May 4~6, 2018

Catch a sea of Asian fl avor at

Four Seasons GZCATCH seafood restaurant at Four Seasons Hotel Guangzhou has launched an open concept dining experience, presenting Asian-inspired seafood cuisine and tempting desserts from store top to guests’ table tops.

As the crown of Four Seasons Hotel Guangzhou located on the 100th fl oor, Catch is a spectacular seafood restaurant with a visible demonstration kitchen snug in the heart of the dining room, a non-stop class act for observant diners.

The new concept presents top seafood ingredients in their authen-tic states as well as fused with Asian fl avors, offering customers the ultimate dining experience with a panoramic night view of Canton Tower and the Pearl River.

With an Asian take on seafood inspired by different culinary and dining cultures, Catch’s new con-cept provides guests a wide selec-tion of seafood cuisines.

Traditional dishes of Southeast Asian cooking like steamed blue mussels and clams with roasted chili jam as well as poached lobster paired with shredded pomelo and crisp shallots are the chef’s top recommendations.

At Catch, they select fresh Canadian lobster and imported blue mussels and use Thai spices to make the dishes the authentic way. Innovative dishes can also be found in the starters section, such as watermelon and crispy fi sh salad, which uses watermelon as the main ingredient and marinates it in Thai-fl avored sauces.

A variety of dining cultures in Asia can be found among main course selections.

Malaysian-inspired steamed cod fi llet with salted red chili, Malay-spiced curry and coconut, renowned Singapore chili lobster, and Indonesian Bali-style grilled snapper are from different areas and widely welcomed by diners from all over the world.

Desserts are the most delightful indulgences on the menu. Inspired by traditional Asian palate and European-style exquisite presenta-tion and design, French executive pastry chef Franck Istel shows his creativity in fusion.

“I select fresh fruits and ingredi-ents from Asian countries such as yuzu from Japan, litchi from China and the Cantonese dessert mango pudding. I then use the European style to decorate and present dishes, which makes the dessert more attractive and pretty,” Istel said.

Must-try items are yuzu raspberry crème brulee with litchi granite and Hong Kong-style mango pudding with coconut crumble, pistachio sponge and coconut lime sorbet.

(SD News)

THE inaugural French-themed Joie De Vivre Festival, a cel-ebration of French food, wine and entertainment taking

place at The Parisian Macao Eiffel Tower’s Observation Deck until June 30, has kicked off with an exciting opening night.

A vibrant, al fresco dining festival for afternoon tea, happy hour and dinner right under the Eiffel Tower, Joie De Vivre Festival allows visitors to enjoy a crafted selection of cuisine and world-class enter-tainment while taking in the spectacular views of the Cotai Strip.

Joie de vivre means “joy of living.” The festival is being held alongside another celebration of French cuisine and wine

that takes place in Macao and Hong Kong, Le French GourMay. As part of the dual-city event, The Parisian Macao’s Brasserie and Le Buffet restaurants are presenting authentic tastes of southern France, focus-ing on the region of Provence-Alpes-Cote d’Azur throughout May.

To complete the Parisian picture, one of the world’s most innovative variety shows, La Parisienne Cabaret Francais, is now in full swing at The Parisian Macao, featuring exciting acrobatics, comedy and glamorous dancers. Running at The Parisian Theater for a limited time until June 17, tickets are available at all Cotai Ticketing box offi ces or can be booked online at www.cotaiticketing.com. (Maggie Tang)

French-themed festival at The Parisian Macao

Sauted Kurgeon Sauted Kurgeon fi sh cubes with chili fi sh cubes with chili and peanuts.and peanuts. Rick DuRick Du

Fish fi lets in Fish fi lets in hot chili oil.hot chili oil.

SHANGRI-LA Hotels and Resorts’ food festival returns for its third installment from May 15 to 19.

Building on the success of the two previous events, this year’s A Festival of Chinese Flavors brings together 18 of the group’s top Chinese chefs spe-cializing in Cantonese, Sichuan and Huaiyang cuisines, and dishes like Peking duck, dim sum and Cantonese barbeque, in a showcase of an incred-ible repertoire of talent, technique and quality ingredients.

At the heart of the highly anticipated food-fi lled festival, which takes place at 18 Shangri-La hotels in China, guests will experience unique tastes as well as the nuances of China’s many diverse culinary styles.

Hosting the five-day event are Shangri-La hotels in Changchun, Chengdu, Dalian, Fuzhou, Guangzhou, Hangzhou, Harbin, Hohhot, Ningbo, Qinhuangdao, Shenyang, Shenzhen, Tangshan, Tianjin, Xiamen, Xi‘an and Yangzhou.

The chefs’ menus for the Shangri-La Festival of Chinese Flavors will be avail-able from May 15 to 19. Menus, prices and information about the chefs are available at www.ShangriLaLovesFood.com. Reservations for each event can be made on the same website.

Futian Shangri-La, Shenzhen will put on a feast of Sichuan cuisine for the festival.

As executive Chinese chef at the Summer Palace Shangri-La Hotel, Shenyang, Chengdu-born Rick Du h a s long been dedicated to

upholding the tradit ion

Shangri-La's festival of Chinese flavors

of authentic of Sichuan cuisine. Pre-viously nominated a Platinum Top 10 Chef, Du introduces new cooking techniques to traditional recipes to keep his dishes creatively presented and well balanced.

At Shangri-La Hotel, Guangzhou, chef Benson Pang from Shangri-La Hotel,

Chengdu will present his Sichuan cuisine menu at the Sichuan Kitchen restaurant.

Pang approaches his dishes with a confi dent and creative touch, using local ingredients to balance the fi ery

fl avors typical of the Sichuan delica-cies. (Tang Li)