1
HotelS ❘ 15 CONTACT US AT: 8351-9456, [email protected] Fri/Sat/Sun June 23~25, 2017 JILLIAN VOSE from The Dead Rabbit, which topped the 2016 World’s Best 50 Bars list, will be invited to The 1515 WEST Bar at Jing An Shangri-La, West Shanghai on Friday evening for a guest-bar- tending event, making it her first performance in China. As the beverage director and head bartender of the 2016 World’s No. 1 Bar, Jillian has been leading the mixology team in innovating their cocktail menu. Cocktail creations, such as “Lone Oak” and “Drawing Board,” are inspired by time-hon- ored recipes from the 19th century and made using liquors like Irish whisky, sherry and bitters to recre- ate classic flavors. Jillian and The Dead Rabbit have earned themselves a number of international awards for their drink menu since it opened in 2013. Its global acclaim includes the Spirited Award, the Tales of Cocktail and the World’s 50 Best Bars. On Friday evening, Jillian will make her first guest-shifting show in China at The 1515 WEST Bar. Cocktail lovers and guests from the industry are welcome to join her for the event. This is the second Celebrity Bartender Series held by Jing An Shangri-La, West Shanghai, with the first event receiving unprecedented praise. (SD-Agencies) The 1515 WEST Bar welcomes Jillian Vose GRAND Hyatt Shenzhen is partnering with the inter- national fashion brand Issey Miyake to present a special afternoon tea that will only be available at The Lounge of Grand Hyatt Shenzhen until Aug. 2. This Issey Miyake after- noon tea set is prepared and presented by Japanese pastry chef Kiyoshi Utsumi and his team. Utsumi has more than 20 years of baking experi- ence and was inspired by Pleats Please and Bao Bao Issey Miyake, which are two brands under Issey Miyake, to add pleat-like elements, geometric figures and mir- rors to the designs of the tea set’s various desserts. In particular, the 2017 Spring/Summer color pal- ette — light blue, yellow and cream — were incorporated into the confections in bold strokes, ensuring sets that are colorful, modern and distinct. The Issey Miyake after- noon tea set will still follow the tradition of English afternoon tea, with two dis- tinct menus presented on three-tiered trays. No matter which menu a guest chooses, it is best to start with the fresh finger sandwiches, and then move on to the delicious scones with cream and jam. The tea’s highlights will be the specially designed Issey Miyake-themed desserts, which include pistachio- strawberry cream financiers, white chocolate brownies, blueberry macaroons and coconut sakura jelly. The Issey Miyake after- noon tea set is available from 1 p.m. to 6 p.m. daily at 268 yuan (US$39) for two persons, including tea or coffee. The price is subject to a 15 percent service charge including tax. (Tang Li) Issey Miyake afternoon tea on offer Bourbon vanilla, mango pudding. Blueberry vanilla cream macaroon. Chocolate fudge cake. FUTIAN Shangri-La, Shenzhen is presenting the Japanese Cuisine Festival at its Cafe Zen through June 27. The hotel has invited a guest chef from Nadaman Res- taurant at Kowloon Shangri-La, Hong Kong to join their staff for the festival. Both new and loyal patrons can savor authentic Japanese cuisine and traditional Japanese culture. With over 20 years’ culinary experience, guest chef Tsuji Nobuo is skilled in the art of traditional Japanese cuisine and specializes in preparing authentic kaiseki and homemade sauces. He started his career in the renowned Japanese restaurant Nadaman. His signature dishes include braised Japanese pork belly in traditional style, sim- mered fresh kinki fish from Hokkaido and a deluxe selec- tion of sushi and sashimi imported fresh from around the globe. “An old store that has always been unique without losing its originality” – that’s the Nadaman tradition of culinary art. Since 1830, the famous group of res- taurants known as Nadaman have been treating discerning diners to sushi and fine kaiseki cuisine. During the Japanese Cuisine Festival, the chef will prepare a variety of Japanese signature dishes, including homemade sesame tofu with fresh sea urchin, grilled sliced wagyu beef with kamo eggplant, grilled whole fresh lobster and much more. The sushi will be made with selected seasonal local and imported ingredients. Apart from delicious dishes, Cafe Zen will present a series of activities. (Maggie Tang) Japanese food festival at Cafe Zen Jillian Vose Jillian Vose Kagami biraki Kagami biraki The tuna-cutting ceremony. The tuna-cutting ceremony. Tuna sushi Tuna sushi Guest chef Tsuji Nobuo. Guest chef Tsuji Nobuo.
