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Press Release

Sule Shangri-la, Yangon Re-launches “Mad For Seafood” Night

 

Café Sule, Sule Shangri-La, Yangon’s all-day dining venue, re-launches “Mad for Seafood” Nights this January.                                                                  

Already a staple in its featured themed nights, the revamped Mad for Seafood offer comes with a twist. Instead of the conventional international seafood buffet offered by majority hotels, Café Sule’s Mad for Seafood will take on a local approach, highlighting, in particular, Rakhine’s coastal cuisine.

The Rakhine region hugs the country’s western coastline and is renowned for its variety of colourful and delicious seafood that comes grilled, fried, steamed or broiled. Fish and an array of seafood (including prawns, crab, octopus, jellyfish, squid, cuttlefish, clams and lobster) are central to the region’s diet.

Rakhine’s coastal cuisine is known for its blend of sour and fiery flavours, with curries (a staple in Burmese cuisine) described as spicy-sour, stemming from the use of coriander, lemongrass, chillies and lemon juice. These curries tend to be fresher in flavour, less salty and less oily than other regional varieties.

Moh-Ti is the popular dish associated with the Rakhine people and comes either as a soup or salad. The soup style, said to be Rakhine’s take on the traditional Burmese Mohinga, is an intense experience, not just for the sheer heat of its peppery broth. This bowl of sour-and-spicy soup with fish slices, accompanied by rice noodles and seafood, comes densely packed with all sorts of smells and tastes. The noodles, made with first-grade rice and pressed, provide a tender texture, while dry and raw slices of pike conger (eel), add an authentic salty taste.

In its dry salad form, the same ingredients are mixed into a colourful combination. Green chilli paste gives the white-rice vermicelli a slightly greenish colour.

Other dishes worth a try include Ngar Ni Tuu Thoke (Dried Small Fish Salad), Rakhine Moh-Ti Ngar Phae Toke (Rice Noodle Salad with Fish Cake), Gone Thauk Sann (Hot and Sour Mussel Stew) and Pinlalsar Mar Lar Shan Kaw (Stir-Fried Spicy Seafood and Vegetables), among others.

The local-style “Mad for Seafood” Night will be offered on Saturday nights and the traditional international “Mad for Seafood” Night will be offered on Thursday nights, both from 6 to 10 p.m. The two Mad for Seafood themed nights are priced at US$36 nett per person. Golden Circle guests will earn points while GEMs cardholders will enjoy 20 per cent off.

For reservations and further information, guests may call (95 1) 242 828 extension 6421 or 6422 or send an email to restaurantreservations.ssyn@shangri-la.com. For exclusive hotel offers and updates, they may follow Sule Shangri-La, Yangon on Facebook/SuleShangriLaYangon or on Twitter and Instagram @suleshangrila. Alternatively, they may log on to the hotel website at www.shangri-la.com/yangon/suleshangrila/.

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Australia, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia. For more information, please visit www.shangri-la.com.

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PRESS CONTACT: Mildred Amon

Director of Communications

Sule Shangri-La, Yangon

Tel: (95 1) 242 828 extension 6340

E-mail: mildred.amon@shangri-la.com

www.shangri-la.com/yangon/suleshangrila/

For digitized pictures of the group’s hotels, please go to http://www.shangri-la.com/imagelibrary.

 

 

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