Shangri-La’s Far Eastern Plaza Hotel, Tainan presents a feast of seasonal mango dishes ranging from appetizers to main dishes and desserts. The feast is available at Shanghai Pavilion on the 38th floor of the hotel until July 6, 2014.
Chef Hsu’s mango dishes include a Mango Salad with Shrimp and Coffee Bean, Mango Roll with Asparagus and Seaweed Floss, Stir-Fried Shredded Chicken with Mango and Sweet Pepper, Steamed Cod Fish with Mango and Celery, Cherry Duck Breast with Mango Puree and Red Wine Vinegar, Crispy Scallop with Mango Sauce and Lemon Juice and Mango Fried Rice with Scallop and Dried Sausage. Dessert is Mixed Fruits and Sago in Milk and Mango Juice.
A set menu of all the dishes is also available at NT$1,280 per person.
It is mango season. According to Chef Hsu, mango is a Tainan specialty that attracts dozens of people to visit the city this time of year to enjoy the tropical fruit. In particular, the Irwin mango from the region’s Yu-Jing District enjoys much popularity because of its distinguished fragrance and taste. Chef Hsu, therefore, came up with the idea to create dishes using Irwin mango.
The chef uses Irwin mango to make Mango Roll with Asparagus and Seaweed Floss as an ideal summer appetizer. One of the main dishes, Cherry Duck Breast with Mango Puree and Red Wine Vinegar is a combination of Shanghai Pavilion’s bestselling Peking duck and Irwin mango. Chef Hsu not only slices the fresh fruit to go with the meat, but also purees it to create a dressing using red wine vinegar to enhance its flavor.
Chef Hsu presents another main dish, Crispy Scallop with Mango Sauce and Lemon Juice, by deep-frying the seafood with a stuffing of fruit custard made of mango, apple and lemon juice for a taste of molten custard served hot.
The mango feast dishes are priced from NT$120 to NT$520. Prices are subject to a 10 percent service charge. For reservations, please call (886 6) 702 8856 or book your seats online on http://bit.ly/SLTNSHen.