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HotelS & FOOD ❘ 15 CONTACT US AT: 8351-9185, [email protected] Fri/Sat/Sun July 7~9, 2017 THE Southeast Asian Food Fes- tival opening ceremony was held at Kempinski Hotel Shenzhen on Monday evening. Adorned with eye-catching Thai decorations, the Seasons Restau- rant was transformed into an exotic world, awaiting guests to explore its mysterious delicacies. The hotel’s professional culinary team presented an impressive array of authentic Southeast Asia delica- cies, such as pomelo salad with shrimp, gado gado, chicken feet salad, tom yum goong, chicken and coconut soup, laksa noodles, curry crab, durian cheesecake, caramel banana cake, coconut agar-agar, and much more. All of the dishes use top-quality ingredients and unique natural spices to reflect true Southeast Asian cuisines. A lucky draw with a multitude of attractive prizes was a highlight to the night. All the guests were given an opportunity to win vouchers for high tea, Thai massages, buffets and a free room at the Siam Kempinski Hotel. “Our food festival not only aims to bring the ultimate dining experi- ence to our guests, but in the future, we will also create more surprises for them,” said Boddy Liu, food and beverage director of Kempinski Hotel Shenzhen. The Southeast Asian Food Festi- val will last through Sept. 30. The lunch buffet is available between 11:30 a.m. and 2 p.m. at 208 yuan per person, while the dinner buffet starts from 5:30 p.m. and ends at 9:30 p.m., priced at 328 yuan per person. (Lynn Xiao) Southeast AsiaN Food Festival opens MANDARIN Oriental, Sanya is delighted to announce that the popu- lar MO Kid’s Camp is returning this Summer to offer younger fans fun-filled days in the sun. The resort will be offering children aged 4 to 12 the chance to join the exclu- sive MO Kid’s Camp through Aug. 31. Led by outdoor activity specialists, children will have the opportunity to get close to the natural world around them with fun, educational and artistic activities in the tropical gardens, land- scaped swimming pools and private coral bay. Activities include coral snorkeling, paddleboarding, pool games and raft building. Other excitement can be found in the form of archery, CoCo’s Treasure Hunt, active “flying fox” games and creative arts and crafts sessions including “Little Artist” and “Fashion Designer.” Each of the games and events have been specially created to entertain and broaden the horizons of the little ones who participate. Families with children wishing to enjoy the camp can take advantage of the Fun Under the Sun Package. Starting at 1,850 yuan per night, the package includes two nights’ stay in an ocean view room, daily breakfast at the Pavilion Restaurant for two adults and up to two children aged 12 or below, one family lunch at the poolside, one day at the MO Kid’s Camp for one child and 20-percent discounts for additional days and children. (SD News) MO Kid’s Camp returns Debra Li [email protected] SUMMER is here and it’s time for beer. One of the best treats to pair with beer is white pepper shirimp, a spicy dish nicely cooled off with a quaff of your favorite brew. The trend started in southern Taiwan at food stalls in the night markets and in the 1990s arrived in Taipei. Since then, it has spread to many other Chinese cities. Tucked into an inconspicuous corner on Bagua Road, Xinyi Taiwanese Pepper Shrimp restaurant is a paradise for shrimp fans and a good choice for those who want to try the famous Taiwanese dish. Chen Xuezhong, who opened the restaurant a year ago, is a Shenzhen native who loves to explore cities for their unique delicious food. For him, one of his most unforgettable food moments was when he was studying in the United Kingdom. There he went to a Swansea restaurant that served the most memorable sliced pork with mashed garlic, a clas- sic Sichuan dish. It was after that, that he began to seriously consider the food industry as a career option for himself. Chen opened his restaurant after trying the white pepper shrimp at a Taiwanese restaurant in Dongguan. He fell in love with the dish and decided to bring it to his home city of Shenzhen. All his chefs were trained at the Dongguan restau- rant so that the dishes would retain their authentic Taiwanese flavor. “An interesting phenomenon is that people have become more obsessed with crayfish dishes than ever before, but I question whether it’s healthy to eat so much crawfish,” said Chen. “I hope I can offer another choice, as tasty but healthier.” “The secret to the dish lies in the bean sprouts,” Chen said. The restaurant to preserve the freshness of their sprouts, began to grow their own to ensure that the vegetable was served within 10 minutes of being picked and therefore perfectly crisp and fresh. With that lesson in mind, Chen’s shrimp restau- rant started pulling the prawns live from the tanks. Chen even rises early to hand pick the shrimp at the seafood market, which are then kept in the tanks. Soft, juicy female prawns are marinated with fragrant white pepper sourced from Taiwan before being cooked. For those who haven’t had this dish before, first lick the sauce off the shrimp, then dig into the succulent meat. There are many other dishes to try: lemon shrimp, which are not spicy, salt-encrusted barbecued shrimp, roasted lamb chops, sauteed milkfish belly as well as refreshing stir-fried sea- sonal vegetables. Unlike other eateries, Chen allows his clients to bring their own beverages as long as they are not sold in his restaurant. (His restaurant sells Taiwanese-style shrimp, a SZ native’s offer Budweiser and Taiwan Beer.) Comfortable like a family living room, the restaurant features art pieces created by Chen’s sister on the wall and a shelf of funny-shaped beer and liquor bottles left by cli- ents. Diners will also see a cartoon featuring Chen himself serving a pot of shrimp. On a street crowded with res- taurants, Chen’s has the privilege of boasting a large parking space for true gourmets like himself who are willing to travel miles for a really good meal. Add: 24, Building 5, Bagua Road 1, Futian District Tel: 15507545171 Sauteed milkfish belly. Sauteed milkfish belly. Roasted lamb chops. Roasted lamb chops. Taiwanese-style white pepper shrimp. Taiwanese-style white pepper shrimp.
