Shangri-La's Far Eastern Plaza Hotel, Taipei has been invited by New Taipei City Government to together promote green bamboo shoots at Marco Polo Restaurant, situated on the 38th floor, from now to July 17, 2011. A set menu and nearly 10 à la carte dishes, all created by Head Chef Antonio Tardi, will be available. For reservations, please call (02) 2376 3156.
The four-course set menu, priced at NT$1,680 per person, offers Poached Shrimps served with Green Bamboo Shoots and Cocktail Sauce, Home-made Ravioli filled with Green Bamboo Shoots and Burrata Cheese with Green Peas and Diced Tomato Fricassée, Steamed Cod Fish served with Green Bamboo, Simeji Mushrooms and Black Olives. Guests can enjoy the Warm Chocolate Fondant served with Green Bamboo and Tonka Bean Ice Cream to end the meal.
Other à la carte dishes include Green Bamboo Shoots served with Parma Ham and Tomato Coulis, Duck Consommé served with Green Bamboo and Morels Ravioli, Paccheri Pasta served with Green Bamboo Shoots and Duck Foie Gras, Slow Cooked Veal Cheek served with Cream of Potato, Orange Aroma and Green Bamboo Shoots, and Banana and Green Bamboo Crème Br?lée.
Green bamboo, the best type of Taiwanese bamboo, is in season between June and August. The produce offers a fresh, sweet crunch like pears, and is healthy with a high fiber and low calorie content. According to local famers, quality green bamboo shoots must appear pearl white, be curved, short, plump and tender.
It is common to see green bamboo shoots used in Taiwanese or Chinese dishes, but rarely do diners find the ingredient in foreign cuisine. It was an exciting challenge for Chef Tardi to incorporate a completely alien flavor into Italian dishes. The green bamboo reminds him of sweet corn and asparagus; he describes it as “a fresh ingredient that offers a natural sweet taste.”
With inspiration derived from local ways of eating fresh green bamboo shoots with mayonnaise as a starter or cold salad dish, Chef Tardi designed a starter, Poached Shrimps served with Green Bamboo Shoots and Cocktail Sauce, which is overall a light dish that highlights the true flavors of the green bamboo shoots. The handmade cocktail sauce is not too strong, keeping the green bamboo shoots as the main character.
When the East meets West, Chef Tardi presents Homemade Ravioli filled with Green Bamboo Shoots and Burrata Cheese with Green Peas and Diced Tomato Fricassée. A traditional presentation and true Italian ingredients surprise diners as they take a bite and discover the sweet zests of finely chopped green bamboo shoots.
The most attention-catching creation of Chef Tardi is probably the Warm Chocolate Fondant served with Green Bamboo and Tonka Bean Ice Cream. The entire plate plays with the concept of contrasts – the warm chocolate fondant and the cold ice cream, as well as the bitterness of the chocolate and the fresh sweetness of the green bamboo ice cream.
The prices are subject to 10 per cent service charge. Shangri-La's Far Eastern Plaza Hotel, Taipei is located at 201 Tun Hwa South Road, Section 2, Taipei, and can be reached at (02) 2378 8888.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 72 hotels under the Shangri-La, Kerry and Traders brands with a rooms inventory of over 30,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has a substantial development pipeline with upcoming projects in Canada, mainland China, India, Malaysia, Mongolia, Philippines, Qatar, Russia, Sri Lanka, Turkey and United Kingdom. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.