Shanghai Pavilion at Shangri-La’S Far Eastern Plaza Hotel, Taipei

Invites Guests to a Flavorful Journey to Northeast China

Taipei, August, 2017 – Specially from August 4 to 13, Shanghai Pavilion has joined hands with Chef Bert Liu from Shangri-La Hotel, Shenyang to present a series of authentic northeast Chinese cuisines.  Guests will not only enjoy a feast of such classics as Manchu of Eight Bowls and the famous Double-Boiled Pork Ribs with Preserved Vegetable, but also get a chance to win a two-night stay at Shangri-La Hotel, Shenyang.  There will also be an a la carte menu as well as two special set menus selected by chef Liu.  The above prices are subject to 10% service charge.  Guests may make reservations and dive into this fabulous flavor by calling (02)7711-2080.

About Guest Chef Burt Liu

Born and raised in Shenyang, China, Chef Liu knows north-eastern China’s “Dong Bei” cuisine best.  It is one of cuisines with the longest historical development in the world.  Chef Liu, who has over 20 years of culinary experience, has been honored as a member of the Association of Disciples Escoffier International.  Since joining Shangri-La Hotel, Shenyang in 2013, he has not only amazed guests with his extraordinary dishes, but also received high appreciation from German chancellor Ms. Angela Merkel last year, as his superb delicacies had expended her views on Dong Bei food.  This partnership with Shanghai Pavilion will bring the different cultures’ culinary skills to the spotlight.

Chef’s recommended dishes

Braised Sea Cucumber with Scallions

What is time-consuming is surely delicious.  Chef Liu specially selects sea cucumber from northeast China for its much thicker and chewier texture; however, to obtain such texture, the dried cucumber needs to be soaked in water for about a week.  After braising it with deep-fried green onion, crystal sugar, soy and broth for more than an hour and a half, it produces such an unforgettable taste that you truly should not miss!

Double-Boiled Chicken with Black Mushrooms

The most flavourful among boiled dishes, this delicacy uses only black mushrooms from northeast China due to its chewy texture, which pairs best with the tenderness of chicken from Taitung County, Taiwan.  The aroma and nutritional value make it worth a try.

Sautéed Black Mushrooms with Sliced Pork

Instead of using the traditional sliced or fillet pork, the chef specifically uses the tendon, which people normally do not use, rather than pork tenderloin.  The result is dish with a heavenly flavor and has both chewiness and a slithery feel.

Steamed Pork Tendon in Soy Sauce

Guest will feel the pork tendon melt right inside their mouth as this lip-smacking dish is first braised in the chef’s secret sauce for an hour and steamed with sliced pumpkins until it absorbs each other’s kernel.  The steaming process brings out the taste and aroma of pumpkins, which guests can savor while enjoying the tendon.

Dong Bei Frozen Pears

This traditional dessert of northeast China was a result of the harsh weather and poor storage of food.  Chef Liu said they used to put the pears outside the door to freeze them and get them back when they want to eat.  They will thaw the pears by submerging them in water, savoring the luscious flavor and unique soft texture.