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Tantalising Taiwan at The Line

Tantalising Taiwan at The Line

Shangri-La Hotel, Singapore welcomes Guest Chef Eddie Liu from Shangri-La’s Far Eastern Plaza Hotel, Taipei at The Line from 2 to 14 July 2019 during dinner, 6pm to 10pm. Guests can savour the delicious flavours of authentic Taiwanese favourites prepared specially by the ambassador of Taiwanese cuisine with his over 40 years of culinary experience. Food highlights include Pan-Fried Oyster Pancake, Braised Taiwanese Pork with Rice, Braised Beef Noodles and refreshing Lemon Ai-Yu Jelly and more.

Every guest who dines for dinner during this period gets a chance to win one return premium economy ticket to Taipei on EVA Air and two nights’ stay at Shangri-La's Far Eastern Plaza Hotel, Taipei in a lucky draw.

Dinner buffet prices start from SGD 80++ per person, subject to a 10 per cent service charge and 7 per cent GST. For reservations or more information, please call (65) 6213 4398 or send an email to dining.sls@shangri-la.com.

About Eddie Liu, Director of Culinary Arts of Shangri-La’s Far Eastern Plaza Hotel, Taipei 

Eddie Liu, the well-respected director of culinary arts at Shangri-La’s Far Eastern Plaza Hotel, Taipei, has a wealth of culinary knowledge. Also widely known as veteran chef with nearly 40 years of experience, Chef Eddie has been a member of the hotel since its opening in 1993.  His extensive social network in the world of gourmet has successfully made many exclusive promotions featuring famous chefs and internationally known restaurant brands happen at the hotel.

Chef Eddie has continuously been recognised by many gourmet associations and won many awards over the years. In October 2001, he was appointed vice president of Commanderie des Cordons Bleu de France. A year later, he received the Star of Excellence recognition from the Chaine des Rotisseurs in Hong Kong. Many celebrities and public figures, including Chairman Douglas Hsu of the Far Eastern Group, the owner of the hotel, dine at the hotel to enjoy the food prepared by Chef Eddie.

 

Chef Eddie majored in Chinese literature and graduated from National Taiwan University.  Prior to entering the culinary world, he worked as a film producer in Hong Kong in the early 1980s. In 1983, he was then given an opportunity to learn from experienced chefs at a famous restaurant in Macau called Sai Nam. After four years of solid training for 16 hours per day in the kitchen, he returned to Hong Kong to manage Spring Moon Cantonese restaurant, located on the first floor of The Peninsula Hong Kong.  The joining of the two work experiences prepared Eddie well for his next adventure in Beijing, where he took on the job to overlook all restaurants of the five-star Hotel Nikko New Century Beijing in the early 1990s.

About The Line

Featuring 16 live kitchens, The Line offers a sumptuous international buffet that is feted as one of the best in Singapore. Dishes are freshly prepared a la minute, enabling diners to watch the chefs in action. Highlights include the Crustacean Bar, with its appetising display of fresh seafood such as oysters, prawns and crabs that changes based on what is available.  There are also the Tandoori Ovens, from which spiced meats and breads unique to the North and South Indian cuisines are prepared. Not to be missed is the Dim Sum Kitchen, where steaming baskets of freshly made dim sum await guests who enjoy this traditional Cantonese food. Round off the meal by stopping at the Dessert Counter with its delectable spread of cakes, crepes and other sweet treats. 

Designed by internationally acclaimed interior designer Adam D Tihany and spanning 1,350 square metres, The Line features indoor and al fresco dining options. The latter offers views of the hotel’s lush gardens and free-form swimming pool. True to the restaurant’s name, its concept symbolises the thread of continuity in nature, family, culture and life. A bright orange light box traversing the ceiling and floor anchors the interiors, accented with Schonwald chinaware designed by Tihany himself.

About Shangri-La Hotel, Singapore

Shangri-La Hotel, Singapore is an urban oasis set amid 15 acres of landscaped gardens, and mere minutes from Orchard Road. The flagship property of Shangri-La Hotels and Resorts, this is where its legendary Asian hospitality took root.

 

Guests residing in one of its three distinct wings housing 792 guestrooms and suites have their every need seen to by the hotel’s legendary Asian hospitality. The newly relaunched Tower Wing has 503 contemporary style guestrooms, suites, a dedicated family floor of family themed suites and the Horizon Club Lounge that boasts a panoramic view of the city. A tropical sanctuary awaits in the Garden Wing, offering 158 spacious guestrooms and suites with a balcony that overlooks lush greenery or the hotel’s expansive swimming pool. The Valley Wing is the accommodation of choice for discerning luxury travelers with its 131 guestrooms, including 26 suites offering personalized butler service, a private lounge and dining space, and is accessible through its own private lobby. 

Os Hotéis e Resorts localizados em Hong Kong atualmente operam mais de 100 hotéis com mais de 41.000 quartos. Os Hotéis Shangri-La são propriedades de luxo com cinco estrelas que possuem instalações e atendimento de luxo. Os Hotéis Shangri-La estão localizados na Austrália, Canadá, China Continental, Fiji, França, Índia, Indonésia, Japão, Malásia, Maldivas, Mongólia, Maurício, Mianmar, Filipinas, Catar, Cingapura, Sri Lanka, Sultanato de Omã, Taiwan, Tailândia, Turquia, Emirados Árabes Unidos e Reino Unido. O grupo tem um canal de desenvolvimento substancial com projetos futuros na Austrália, China Continental, Camboja, Indonésia, Malásia e Arábia Saudita. Para mais informações e reservas, acesse o site pelo www.shangri-la.com.

Contato de imprensa

Simin Chong
Gerente assistente de comunicação de marketing

Telefone

(65) 6213 4599

Endereço

22 Orange Grove Road, Cingapura 258350

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