A WEEK OF STAR-STUDDED ‘INTERNATIONAL FESTIVAL OF GASTRONOMY’

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EIGHT MICHELIN STARRED CHEFS WILL DELIGHT GOURMANDS WITH THE ART OF GASTRONOMY IN FIVE WORLD CITIES SPANNING THE GLOBE FROM FRANCE TO CHINA
27 TO 31 OCTOBER 2015

Setting a new precedent, the inaugural Shangri-La International Festival of Gastronomy will host eight culinary masters from around the globe in five world cities, where they will conjure up concurrently works of gastronomic wonder in eight Shangri-La restaurants for five nights from 27 to 31 October.  No hotel group has taken the guest chef phenomena to such illustrious heights, launching a festival across five cities and highlighting its range of restaurants and culinary excellence.

Gastronomy is truly an art form, and the acclaimed star chefs – whose restaurants collectively hold 15 Michelin stars – will prepare dinner menus that showcase each of their distinctive food philosophies. 

Elevating Gastronomy To An Art Form: The Festival’s Chefs

Presiding over Angelini’s kitchen at Shangri-La Hotel, Bangkok will be Enrico Bartolini, the youngest chef to attain two Michelin stars in Italy and who currently heads the stylish Devero Restaurant located 20 minutes from Milan in Cavenago Brianza.  Keen on preserving traditional skills while discovering inventive ways to intrigue the palate, Bartolini will create a standout menu with artfully presented dishes rich in comforting Italian flavours at Angelini Restaurant & Bar – a restaurant with an intimate lounge bar and views of the famous Chao Phraya River.

Among the stellar group of chefs to appear exclusively for Shangri-La’s gastronomy festival is one of the world’s most creative culinary forces, Massimo Bottura of Osteria Francescana, the three Michelin star restaurant that is ranked second among the “World’s 50 Best Restaurants”.  Inspired by art, music, family and travels, Bottura’s dishes are typically playful with shapes and textures, indicating his inquisitive nature and ability to cause a sensation.  His modern Italian cuisine with a twist will inspire guests at Shangri-La Hotel, Singapore’s BLU.

Commanding breathtaking views of Hong Kong’s world-famous Victoria Harbour, Restaurant Petrus at Island Shangri-La in Hong Kong will be the stage for Mauro Colagreco of the two Michelin-starred Mirazur in France.  His apprenticeships with French greats Bernard Loiseau, Alain Ducasse, Alain Passard and Guy Martin have resulted in honours and admiration for his style of cooking and use of contrasting flavours.  The hotel’s award-winning Master Sommelier, Yohann Jousselin, will pair Colagreco’s menu with wines from the restaurant’s acclaimed premium cellar of over 12,000 bottles.

For connoisseurs of Cantonese food, Summer Palace at Island Shangri-La, Hong Kong is the preferred establishment.  Its interior of mythical phoenix and silk wall panels harmonises with the two Michelin-starred restaurant’s rich sense of Chinese culture and exquisite dishes.  The setting is also where Ip Chi Cheung, who started his career at the age of 14, showcases the five key Chinese cooking methods — braising, steaming, stewing, stir-frying and deep-frying — and takes opportunities to breathe new life to time-honoured dishes.

Offering a bold take on Cantonese specialities is Mok Kit Keung at Shang Palace, the two Michelin-starred restaurant at Kowloon Shangri-La, Hong Kong known for its traditional and innovative cuisine.  A recipient of notable accolades and a regular guest chef at overseas appearances, Mok regularly updates classics by adding his artistic touch and surprising flavours.  Guests will find Mok’s special menu for the festival pairs flawlessly with specialty tea infusions that can be customised by the hotel’s tea sommelier Kenneth Law, one of a few nationally recognised tea masters in Hong Kong.

Named after Napoleon Bonaparte’s imperial insignia, L’Abeille (meaning ‘The Bee’) is the signature restaurant at Shangri-La Hotel, Paris that has a Michelin star.  Christophe Moret — previously head chef at Lasserre, Restaurant Alain Ducasse and Spoon, Food & Wine, Paris — focuses on creating unique experiences through a menu rich with locally sourced produce, served in an enchanting atmosphere overlooking a stunning garden.  To further enhance the experience at L’Abeille is a 42-page wine selection managed by Chief Sommelier Cédric Maupoint.

Anticipated to take Shanghai’s culinary scene by storm is “artisan cook” Giancarlo Perbellini, a maestro whose dishes artfully combine innovation and tradition at his two Michelin-starred Casa Perbellini restaurant.  Recognised as one of Italy’s best confectioners, Giancarlo applies the same precise techniques to his food, which has catapulted him to the top of the Italian culinary leader board.  He will take the stage at the Shigeru Ban-designed Calypso restaurant at Jing An Shangri-La, West Shanghai.

Chef Samuel Lee Sum is the newest addition to Shangri-La’s Paris property and directs the kitchen at Shang Palace, the only Chinese restaurant awarded a Michelin star in France.  Devotees of the restaurant will be treated to shared plates of Cantonese and Huaiyang food that are Samuel’s expression of subtlety and colour combination, and his way of provoking the norm.  Inspired by his mother’s family to cook from a young age, Samuel’s dishes are best accompanied by the restaurant’s rare Chinese teas.

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