Pudong, China, 17 September 2013 – Yi Café at Pudong Shangri-La, East Shanghai unveils the Amazing Clash of Cuisines on 17 September 2013 to provide guests an innovative and theatrical dining experience. The event allows guests not only to indulge in a wide variety of top quality cuisine, but also to engage in sight, sound, energy and a good pinch of humour.
Elements of the newly unveiled Yi Café will be one of a bustling environment with servers zooming past in rollerblades and that of clanging pots as the chefs cook up a storm at their 10 live stations. In the mornings, guests will be greeted with the voices of the newspaper delivery boys and girls. Yi Café also challenges the boundaries of futuristic drama in the culinary scene with the use of mannequins adorned with stainless steel spheres for the heads and the use of countertops beaming with white light. The pairing states futuristic meets vogue.
Yi Café – The Amazing Clash of Cuisines was created jointly by world-class talents Executive Chef Ulrich Jablonka and dining choreographer Mr Fabrice Canelle at the helm.
“The newly unveiled Yi Café aims to create a fashionable and entertaining dining experience akin to the suave central business district of Lujiazui,” said Chef Jablonka, who aims for Yi Café to become the market leader amongst all-day dining restaurants in China. “As the only buffet restaurant serving the Alaskan King Crab, we strive to be every diner’s top choice in Shanghai.”
The quality of the cuisine spread reaches new heights with new additions, such as Alaskan king crab at the seafood bar, Australian and New Zealand steaks a la minute at the Western kitchen and the delicate whole steamed baby turbot fish at the Chinese kitchen.
“My inspiration comes from window shopping, the retail industry inspires me to bring usually unassociated elements into the culinary scene,” said Mr Canelle. As a creative, he strives for freedom and change through artistic expression in his works. The aspired effect will be for the structures to become conversation pieces and for Yi Café to become an installation art exhibition in itself.
The Candy Station is guarded by a lady adorned in a brightly coloured Venetian costume. Children are encouraged to spin the wheel of excitement as they stand a chance to win items ranging from exotic candies to a birthday celebration at Yi Café.
Chinese Noodle Station
The visual feast starts as experienced noodle chefs roll and pull at dough to make the finest noodles. Thick and colourful tubes usually used as lane dividers in swimming pool complexes have found their way from the sporting to the dining arena. These are accompanied by metre-long rainbow-coloured noodles, which hang as the backdrop to the Chinese noodle section.
Japanese Station and Fresh Seafood Bar
The premium assortment of fresh sashimi and sushi lay atop an iridescent with bright white lights shining from beneath. The seafood bar challenges the city’s buffet menu with premium items, such as the Alaskan king crab. Dining plates are nowhere to be seen. Instead, guests are handed metal buckets in which to place their “day’s catch.”
Chefs are busy at the live grill and carving station, where imported Australian and New Zealand steaks are grilled a la minute. Individual portions of premium stews and pastas are now quaintly served in crockery customised exclusively for Yi Café.
Yi Café was first launched in 2005 as part of the launch of the Grand Tower of Pudong Shangri-La, East Shanghai. During its opening, it achieved ground-breaking success that was unprecedented in the culinary scene of Shanghai. Initially conceptualised by renowned hospitality designer Bilkey Llinas, Yi Café invites guests on an international culinary journey where all the kitchens are a stage.
The café features 10 show kitchens set in a lively, cosmopolitan atmosphere. The walk-through market-style design, with gourmet showcases and active live cooking stations, presents cuisines from China, Japan, the Middle East, India, South East Asia, Europe and the West. It is the ultimate food experience offering a vast array of flavours uniquely combined in one concept.
The restaurant’s manager, Mr Hubert Kuchar, his team and many friends of Yi Café are amongst those who have been with Yi Café since its launch.
“What touches me the most about Yi Café is how some guests come back to say hi whenever they are back in Shanghai,” Mr Kuchar said. “Some of our guests have relocated out of Shanghai more than five years ago. Back then, they were young working adults, but now they return on holiday with their children at the next stage of their lives. Maybe one day these children will visit Yi Café with their friends.”
Any guest at Yi Café will feel Mr Kuchar’s undeniable presence. The outgoing and multi-lingual Austrian national greets guests in Shanghainese, English and a variety of languages, almost as if it were part of the restaurant’s multi-national theme.
•Buffet breakfast is served daily from 6 to 10:30 a.m. for RMB238
•Buffet lunch is served from 11:30 a.m. to 2:30 p.m. on weekdays for RMB248
•Buffet dinner is served from 5:30 to 10 p.m., Mondays to Thursdays, for RMB338; from 5:30 to 10 p.m., Fridays to Sundays, for RMB358
•Buffet brunch is available on weekends from 12:00 a.m. to 3 p.m. for RMB368
Above prices are subject to 15% service charge. For enquiries and reservations, please contact the food and beverage reservation centre on (86 21) 2828 6888.
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