13 January 2014
Reign in prosperity and good fortune with auspicious Chinese New Year promotions at the Putrajaya Shangri-La. Chef Shen Yi from China has created oriental delicacies which will delight the taste buds of diners ushering in the Year of the Horse.
Diners can toss to abundance, success and vitalitywith three varieties of freshly prepared Yee Sang from 13 January to 8 February, at either of the hotel’s restaurants’ - the Palm Hill Café and Azur. The Abalone Yee Sang is priced at RM328 ++ for 10 persons and RM188 ++ for 5 persons, while the Salmon Yee Sang is at RM138 ++ for 10 persons and RM98 ++ for 5 persons, and the Snow Pear (Vegetarian) Yee Sang is priced at RM88 ++ for 10 persons and RM58 ++ for 5 persons.
On Thursday, 30 January 2014, Palm Hill Café will be transformed into a Chinese-style restaurant, serving up a sumptuous 8-course Reunion Dinner. Guests will first toss to good luck with Salmon Yee Sang, before being served the appetizing Braised Pumpkin Soup with Scallops and Sea Moss. The third course is the Crispy Golden Roasted Chicken with Plum Sauce, followed by a succulent Steamed Sea Bass seasoned with Ginger and Soy Sauce. Diners will then indulge in Deep Fried Crispy Prawn with Golden Garlic, Braised Seasonal Vegetables with Abalone Sauce and Braised Mixed Seafood with Fried Rice. For the dessert course, the traditional Pan fried Nian Gao (Glutinous Rice Cake) and Soy Bean with Gingko Nuts and Snow Fungus will be served.
The Chinese New Year Reunion Dinner is priced at RM938++ for a table of 10 persons and comes with free flow of Chinese tea and a complimentary bottle of red or white wine. Fortunate guests also stand a chance of winning one of the 50 lucky draw prizes during the event. The prizes range from luxurious stays at Shangri-La properties in China and Malaysia, complimentary dining and spa vouchers and exquisite gifts.Prior reservations are required for both the Yee Sang and the Chinese New Year Reunion Dinner. Please call 03 8887 8834 for reservations.
Chef Shen Yi has more than 13 years of five-star hospitality experience in the Shangri-La Group of Hotels. He joined Putrajaya Shangri-in 2013 after stints in Shangri-La Changchun, Shangri-La Dubai, and Shangri-La Qaryat Al-Beri, Abu Dhabi. His extensive culinary repertoire in Chinese cuisine is underscored by his philosophy of crafting dishes which evoke full flavours of fresh and high quality ingredients.