Between 5 and 12 June 2014, Kowloon Shangri‑La, Hong Kong, in collaboration with the Consulate General of Greece in Hong Kong, will present a Greek food promotion at Tapas Bar. Native Greek Chef Vassilis Mandros, who has won several international and local accolades, will fly in as guest chef and bring diners an array of authentic specialties. A selection of Greek wines, cocktails and mocktails is also available.
Famous for its simple, nutritious and healthy food, Greek cuisine has a long history with a blend of indigenous traditions and foreign influences. Olive oil is a staple of Greek diet and is produced locally in fine quality with a unique aroma, making it one of the country’s most characteristic products. The country’s mild and humid weather flavours the plantation of vegetables, legumes, grains, grapes and many other crops. Therefore, these ingredients are commonly used in daily cooking. Fresh seafood and meat are also important ingredients in Greek’s culinary tradition and are usually cooked with cheese, yoghurt and spices to offer a great diversity of flavours and textures.
During this eight-day promotion, diners can relish a range of traditional Greek favourites from different parts of Greece. Popular appetisers include Ntakos (Mini Round Rusks) from Creta, Calamari from Leros Island, Cold Eggplant Purée from Leonidio Peloponnese, Fresh Kidney Beans with Olive Oil from Kastoria, Marinated Mackerel from Lesvos Island, Mussels Saganaki from Thessaloniki, Baby Shrimps from Simi Island in a Potato Nest, Traditional Pie from Tzoumerka and Hortokeftedes (Deep-Fried Vegetable Balls) with Cheese.
Salads are prepared in a variety of ways and include Chickpea Salad from Sifnos Island, Local Barley Rusk with Olive Paste, Caper and Feta Cheese, and Mixed Salad with Fresh Vegeables from Marathon Attica.
Soups range from Kakavia Fish Soup from Kalymnos Island to Shell Fish in Shrimp Sauce from Mykonos Island and Traditional Veal Soup with Saffron from Kozani.
Guests can also look forward to Pork Skewers Souvlaki, Grilled Marinated Eel from Amvrakikos Gulf, Chicken stuffed with Herbs and Traditional Pasta from Metsovo, Shrimps with Risotto from Naxos Island, Octopus from Mitilini with Rigatoni Pasta, and Lamb Roll from Samothrace.
Guests can add a sweet note to the night with Traditional Semolina Halva from Tinos Island with Vanilla Ice Cream and Sour Cherry Marmalade, Flute-Shaped Dessert from Kithira Island filled with Rose-Scented Cream, Pastel and Kumquat Sauce, Rice Pudding from Korinthos Peloponnese with Yogurt Mousse, Pomegranate and Orange Zest, and Puff Pastry from Nafpaktos with Mastic Ice Cream, Pomegranate Jelly and Sesame Bar.
To complement the Greek delights, diners can soak in the shortlisted beverage selection, including one red and one white wine from Greece and special cocktails, some of which are made with Ouzo, a classic Greek liquor. Guests can also try the chef’s Greek Coffee Frappe with hints of authentic flavours and aromas.
Guest Chef Mandros graduated from a cooking and baking course at the National Tourism Institute in 1992. He later went to Ireland and France for further studies.
He began his professional career under the direction of a Michelin-starred French chef. He has worked for the Greek Army, several prestigious establishments and luxurious hotels. With a wealth of professional experience, he has gained great appreciation and accolades from both local and overseas culinary competitions.
Chef Mandros is currently a member of the World Association of Chefs and Hellenic Chef’s Association. He is a professor at various Greek culinary colleges. He specialises in creating Mediterranean cuisines with an Asian twist.
Tapas Bar is a wine bar where guests can find a wide selection of New World wines and international tapas complemented by harbour views. Guests may enjoy a glass of wine and international tapas in the comfort of the bar or under the stars in the open air.
In 2003 and 2004, Wine Spectator magazine honoured Tapas Bar with the Award of Excellence. Offering an extensive selection of 65 wines by the glass, the bar received the “Best Wine by the Glass” award by Restaurantand Bar Hong Kong in 2011.
Featuring an open kitchen serving a range of international tapas as snacks or for a meal, Tapas Bar is open from Monday to Friday from 3:30 p.m. to 1 a.m. and on Saturdays, Sundays and public holidays from noon to 1 a.m.
For more details, please call (852) 2733 8988.
Hong Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with a room inventory of over 40,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, Hong Kong, Indonesia, Malaysia, Myanmar, Saudi Arabia and Sri Lanka. For more information, please visit www.shangri-la.com