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The Taste of Maylasia Arrives at Café Zen of Futian Shangri-La, Shenzhen

The Taste of Maylasia Arrives at Café Zen of Futian Shangri-La, Shenzhen

Shenzhen, China, 19 August 2013 – From 30 August to 12 September 2013, Café Zen of Futian Shangri-La, Shenzhen will present the Taste of Malaysia, a food festival that highlights many of Malaysia's well-loved treats and timeless dishes. The hotel’s Malaysian executive sous chef, Edwin Loh, will proudly serve over 20 dishes featuring the intensely fragrant flavours from his homeland during the lunch and dinner buffets.

Guests will be able to savour an array of authentic Malaysian specialties, including Kari Ayam Kapitan, spicy chicken curry with coconut milk; Sambal Udang, sautéed prawns with a chilli and dried shrimp paste that is ubiquitous in Malaysian kitchens; Daging Rendang, stewed beef with roasted grated coconut and kaffir lime. Classic Malaysian desserts, such as Bubur Cha Cha Sweet Potato in Coconut Sauce, Pandan Crepes with Grated Coconut, Ice Kacang Malaysian Shaved Ice and Palm Sugar Jelly, will also be available during the meals.

A live station is another highlight during the food festival. The cooking process of such Malaysian delicacies as Rojak Buah, a traditional fruit salad mixed with shrimp paste, sambal and chilli sauce; Daging Dan Ayam Sate, grilled satay with condiments; and Loh Bak, deep-fried meatballs wrapped with soy bean sheets will be showcased on the site.

The Taste of Malaysia promotion is not only a special treat for Malaysian food lovers, but also a culinary experience for those new to ethnic South East Asian cuisine. Guests can enjoy the buffet at the regular price of Rmb208 per person for lunch from Mondays to Fridays and at Rmb248 per person on Saturdays and Sundays. Dinner is available at Rmb278 per person from Sundays to Thursdays and at Rmb338 per person on Fridays and Saturdays. Prices are subject to 15 per cent service charge.

Café Zen is Futian Shangri-La, Shenzhen’s contemporary dining venue, serving a selection of Hong Kong Dai Pai Dong favourites and a variety of Eastern and Western cuisines. Specialty chefs prepare modern and traditional delicacies, such as Peking Duck, double-boiled soups and innovative dessert creations, for guests on a daily basis.

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