terça-feira, 26 de fevereiro de 2013
Located on level three of Shangri-La’s Rasa Sentosa Resort & Spa, Singapore is the Casserole restaurant - a part of the resort’s destination-dining concept called Dine On 3.
Casserole’s menu encompasses classic dishes served in its namesake casserole – a large, deep dish traditionally used in the oven or for serving. The 214-seat restaurant presents cuisines around the world served in sharing portions that are ideal for group and family meals.
A different sous chef is at the helm of each cuisine so diners can expect to savour the authentic flavours of the relevant culture.
Freshly baked Casserole Speciality Bread served with a tangy walnut-based mohamara dip and the Casserole Garden Salad will pique the palates of diners for the main courses.
Hailing from Casablanca, Chef Mansour Benali brings with him the alluring flavours of Morocco. Diners can partake in specialities like the Atlas Lamb Tagine (leg of lamb infused with the quintessential ras el hanout mix of spices, saffron and honey, slow cooked until fork-tender). Shish Kebab, Chicken Bastilla, Pan-fried Prawns with Ginger, Cumin and Paprika, as well as the Couscous Royale, are other choices that capture the essence of Morocco.
From the Indian kitchen, Chef Pradeep showcases a varied repertoire of regional Indian signature dishes such as North Indian Gosht Rogan Josh Kashmir (lamb braised with ginger, garlic, fennel and green cardamom) and Murgh Makhani (Butter Chicken), a Mughlai speciality.
Highly recommended is the Crab Meat Masala that comes with a chock-full of freshly peeled crab meat infused with tomato masala, onions, cashew nuts and mustard seeds. The Goan Fish Curry meanwhile is another popular staple and consists of tender slices of fish cooked in a piquant tomato and tamarind gravy, which pairs impeccably with the accompanying pulao rice redolent of spices with raisins and cashew nuts.
A compact list of Western casseroles is also available for diners, including the French classics of Beef Bourguignon (beef slow-cooked with red wine) and Ginger-orange Duck Casserole (duck a l'orange). Adding to the variety is a traditional dish from the region of Valencia in Spain, the Paella Valencia, which showcases prawns, chicken and squid cooked with earthy saffron and plump grains of rice. The Ossobuco with cross-cut veal shank is braised for over three hours with flavours and aromas of thyme, onions, garlic, carrot and celery.
Open daily from 6 p.m. to 10 p.m., the restaurant setting is a welcoming one, decked in deep maroon hue complemented with plush chairs and banquette seats against a backdrop of ornate decorative elements such as a Middle Eastern shisha pipe, teapots and casseroles.
For reservations, please call (65) 6371 1966 or e-mail firstname.lastname@example.org.
Tel: (65) 6371 1020
Koay Yee Ching
Assistant Communications Manager
Tel: (65) 6371 1019
Shangri-La’s Rasa Sentosa Resort & Spa, Singapore
Fax: (65) 6275 0355
Os hotéis e resorts Shangri-La, de Hong Kong, atualmente possuem e/ou administra mais de 80 hotéis sob a marca Shangri-La, com um inventário de mais de 34.000 quartos. Os hotéis Shangri-La são propriedades cinco estrelas com comodidades e serviços luxuosos. Os hotéis Shangri-La estão localizados na Austrália, Canadá, China, Ilhas Fiji, França, Hong Kong, Índia, Indonésia, Japão, Malásia, Maldivas, Filipinas, Cingapura, Sultanato de Oman, Taiwan, Tailândia, Turquia e Emirados Árabes Unidos. O grupo tem uma rede em desenvolvimento substancial com os próximos projetos na China, Índia, Mongólia, Filipinas, Qatar, Sri Lanka e Reino Unido. Para mais informações e reservas, entre em contato com um agente de viagens ou acesse o site www.shangri-la.com