Selected friends from the media embarked on a delectable experience that elevates dining into an unforgettable experience, pleasing both the palate and the eyes during the Tasting Affair at Shangri-La Mactan Cebu’s Tea of Spring.
The Tea of Spring is an elegant Cantonese restaurant offering contemporary Chinese cuisine, brilliant food, and flawless service.
Executive Chinese Chef Liu Zhijun shared insight into the team’s dedication to excellence by creating a culinary experience where we were made to rate the delicious food and a journey of flavors being prepared and served which ignites everyone’s tastes. Chef Liu Zhijun is passionate about his craft ensuring every dish gets prepared with the utmost attention to detail.
Executive Chinese Chef Liu Zhijun
Tea of Spring’s new menu just got better – it’s a seamless fusion of traditional flavors with delightful modern twists. Expertly curated by Chef Liu Zhijun, each dish is a masterpiece, promising a culinary journey through refined dining pleasures.
A Tasting Affair menu includes Crabmeat and egg white dumplings; Crab roe and pork soup dumpling with ginger; Crispy taro dumplings with roasted duck in truffle sauce served with duck and pomelo salad; and the Red rice rolls with crispy prawns for appetizers.
Red rice rolls with crispy prawns
For the soup, Chef Liu prepared a Chinese medicinal dish which is the 12-hour steamed duck soup with Chinese ginseng, baby bamboo shoots, and wonton.
Tea of Spring “Peking Style” roasted duck served with rolled Chinese pancake is not to be missed in this restaurant.
For the main courses, the media guests enjoyed the Sichuan-style poached red grouper with chili sauce; Stir-fried U.S. scallops with egg white and macadamia nuts; Cantonese-style beef short ribs with beef tendon in claypot; Wok-fried ho fun with beef, chives and bean sprouts; Wok-fried tiger prawns with fresh mango in hawthorn tangerine sauce; and the Wok-fried French beans and minced pork with Sichuan sauce.
We enjoyed the refreshing dessert of Stewed pear with hashima, red dates, and peach gum with osmanthus jelly and lime sorbet.
Shangri-La Mactan Cebu General Manager Dave Junker, together with Director of Events Management Ms. Maureen Rendon and Marketing Executives Miguel Tan and Dorothy Perez, also joined the Tasting Affair lunch. Executive Chef William Tan and Director of Food and Beverage Mr. John Kow joined the group briefly for some pleasantries with the media group.
(L-R) Shangri-La Mactan Cebu Marketing Executives Miguel Tan & Dorothy Perez; Director of Events Management Ms. Maureen Rendon; Executive Chinese Chef Liu Zhijun; GM Dave Junker; Executive Chef William Tan and Director of Food and Beverage Mr. John Kow
Get ready to explore Chef Liu’s Spring Collection which is available for lunch and dinner only at Tea of Spring from March 4 to 17, 2024. Call (63 32) 231 0288 or email fbreservations.mac@shangri-la.com to book a table now. Learn more at bit.ly/SpringCollection-TOS
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