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Shangri-La Hotel, Jakarta Presents Chef Andrea Burzio for Italian Week 2018

Shangri-La Hotel, Jakarta has invited Italian chef Andrea Burzio from Shangri-La’s Mactan Resort & Spa, Cebu to showcase some of his outstanding Italian cuisines for a week of Italian festivities this November. Chef Andrea will bring dishes all the way from his home town of Turin in northern Italy, serving them together with the restaurant’s core bestsellers.

Starting from 15 to 18 November 2018, Rosso will celebrate the best of Italy by presenting dishes curated from the finest ingredients, bringing the taste of Italy in exquisite presentations right to the diners’ plates. Chef Andrea will serve different set menus, exclusive wine dinner and Sunday brunch.

Dishes featured at Italian Week 2018 include vitello al rosa, tonno confit, composta di capperi e limone, salsa tonnata della tradizione (roasted veal tenderloin, tuna confit, lemon and capers compote, traditional tonnata sauce) and tajarin al ragu di agnello, gremolada, pecorino di fossa, riduzione ai frutti rossi (hand-made noodles, lamb ragout, gremolade, pecorino cheese and red berries coulis). Chef’s Andrea’s signature dishes which will be showcased in the set menu during the promotion include agnolotti del plin con coda di vitello, sua salsa, parmigiano 36 mesi, scaglie di cioccolato amaro (typical piedmontese plin stuffed ravioli with oxtail, own stewing sauce, aged parmesan and bitter chocolate flakes).

A special wine-pairing dinner is available at dinnertime on Friday, 16 November 2018.
The menus include:

1st Appetiser
Zonin Soave Classico, Veneto, Italy, 2016
Bresaola di fassona piemontese, spuma alla bufala, caviale di lompo, funghi chiodini, coriandolo (bresaola beef dried cured cold cuts, bufala cheese espuma, lump caviar, shimeji mushrooms and coriander)

2nd Appetiser
Zonin Soave Classico, Veneto, Italy, 2016
Tartare di pomodori, prugne, caviale di tapioca al balsamico, gamberoni confit, frappe’ alle mandorle (tomato and plum tartar, balsamic tapioca pearls, prawn comfit and almond smoothie)

Pasta
Castello Banfi Le Rime Pinot Grigio - Chardonnay Toscana IGT, Tuscany, Italy, 2017
Mezzelune di patate affumicate, scorza di lime candito, crema allo zafferano, caviale di salmone, pistachio (smoked potato handmade pasta, candied lime, saffron creamy sauce, salmon caviar and pistachio crumble)

1st Main Course
Mauro Molino Barbera d'Alba, Piedmont, Italy, 2017
Dentice alla piastra, riduzione di piselli e rosmarino, pomodori confit, olio evo di ponente (seared grouper, green pea and rosemary reduction, cherry tomato comfit and extra virgin olive oil)

2nd Main Course
Luce della Vite 'Lucente' Toscana IGT, Tuscany, Italy, 2014
Filetto alla Rossini, patate rustica, salsa al tartufo e scaloppa di foie gras (beef tenderloin, rustic potato wedges, truffle sauce and foie gras escallop)

Dessert
Banfi Vigne Regali 'Rosa Regale' Spumante, Brachetto d'Acqui DOCG, Italy, NV
Cheesecake al caprino, soffice al ciccolato, lamponi, gelato al (pistachio, goat cheesecake, chocolate sponge, raspberry and pistachio ice cream)

Menu is subject to change due to seasonal availability of ingredients.  

 

About Chef Andrea Burzio 

Shangri-La’s Mactan Resort & Spa, Cebu welcomed Andrea Burzio as the new chef De cuisine in 2016 to lead the kitchen team of the resort’s Italian restaurant, Acqua. With his experience at one of the famous Michelin-starred restaurants in Italy, Chef Andrea brought all his passion for his craft, rooted in the belief that cooking is an art instrumental in creating meaningful relationships and communities.

Before joining Shangri-La Hotels and Resorts, Chef Andrea had previously worked with gourmet restaurants and boutique hotels in Italy, France, Switzerland, Thailand and Myanmar. In his earlier years, he was trained by Chef Stefano Gallo of the Michelin-starred Italian restaurant, La Barrique.

Chef Andrea grew up in the northern Italian city of Turin, and his cooking is heavily influenced by the Piedmont region’s rich geography, using ingredients from the valley, the sea and the forest. As the region is the closest to the France-Italy border, it also has hints of French cuisine.

For more information and for reservations, guests may contact food and beverage reservations on (021) 2922 9999 or send an email to fbreservation.slj@shangri-la.com.

 

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Lucy Thurana
市场销售总监

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(62 21) 2922 9999

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(62 21) 2922 9909

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