Shangri-la Hotel, Baotou presented a Lantern Festival Gala Dinner at Grand Ballroom on 14 February 2014. About 400 guests celebrated the traditional Lantern Festival with their families in the hotel.
The traditional lion dance opened the gala dinner on 6:48pm. Forty hotel chefs served the first dish of “Pun Choi” to the guests by fantastic catwalk show. The local band of “Hei Mu Tong” made an exciting vintage and fashionable live show. The performances from hotel colleagues also won guests’ praises, especially the shadow play of hotel Finance department. The highlight of the gala dinner is the lucky draw of complimentary stay in hotel Presidential Suite.
The dinner was also creative. Except for Pun Choi, the candied floss shrimp is another signature dish created by hotel Chinese Executive, Tim Chen. The rice glue ball is a traditional food for the Lantern Festival. A special three coloured rice glue balls with three tastes and cooking methods gave more choices and surprise to the guests.
The gala dinner ended in a colourful firework and light show in the large screen at the Grand Ballroom. It guided the guests to celebrate the festival in an eco-friendly way by reducing fireworks playing.
“It’s a creative way to let dozen’s of families celebrate the traditional Chinese festival together in our hotel. The hotel colleagues from every department did a great job to offer our guests a warm family feeling”, said Steven Zhang, general manager.