From 1 to 10 November 2013, Shangri-La Hotel, Dalian has invited Chef Tony Jackson from Scotland to work with a British Seafood Company to prepare traditional and authentic British seafood cuisine at iCafé. The menu will feature a wide variety of mouth-watering deep ocean seafood imported from Scotland.
To present authentic cuisine in Dalian, Shangri-La Hotel, Dalian has imported more than a ton of 17 different kinds of seafood, including langoustine tails, crabs, scallops, monkfish tails, herring fillets, mackerel fillets, whiting goujons, soft herring and many more.
The chef will prepare more than 30 kinds of British seafood dishes, including Cullen Skink, Dressed Brown Crab, Herring and Lentil Pate, Scottish Smoked Salmon, Collops of Monkfish, Pan-Seared Langoustines, Baked Mackerel Fillets and so on.
The tender and flavourful langoustine tails are most representative of British seafood cuisine. Baked Mackerel Fillet is nutritious and good for the health because it contains a good deal of trace elements that are essential to the human body.