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SULE SHANGRI-LA, YANGON LAUNCHES “SRI LANKAN NIGHTS”

Yangon, 2 February 2018 – Café Sule, Sule Shangri-La, Yangon’s all-day dining venue, introduces “Sri Lankan Nights” beginning 5 February 2018.

The tear-shaped Indian Ocean island of Sri Lanka is said to be a true culinary haven. This beautiful spice island once known as Ceylon is a rich melting pot of cuisines. Sri Lanka has been an important stop on the ancient spice trading routes for millennia. Thus, its cuisine is a tapestry of culinary inspirations and traditions, tracing influences from different cultures – the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians, to name a few.

The building blocks of Sri Lankan cuisine are rice, coconut, and native tropical fruits and vegetables. The cuisine is also heavily influenced by its geography. With Sri Lanka sitting in the Indian Ocean between east and west, its cuisine is also noted for its heavy use of fresh seafood. Every Sri Lankan meal comes with rice. Other than being a vital accompaniment to the traditional Sri Lankan ‘rice and curry’ dishes, rice is the key ingredient in the island’s famed rice flour pancakes (‘hoppers’) and rice noodles (‘string hoppers’). Rice also features in celebratory dishes, such as Kiribath, or Milk Rice, which is traditionally the first solid food given to a baby, as well as at weddings and on New Year’s Day.

Rice and Curry is a deceptively simple description that, on one level, is exactly as it is labelled: rice served with a mouth-watering curry alongside dhal, fish, chicken, seafood or a vegetable. This catch-all term can be confusing, with curry found in many cuisines – Indian, Thai or even Chinese and Japanese. While Sri Lanka shares some common traits with its neighbouring India, Sri Lankan curry is thought of as completely unique.

The use of coconut oil, instead of the heavier butter or vegetable oils favoured in Indian and Pakistani curries, makes Sir Lankan curries lighter in body. Nearly every part of its nut is used: the sap, milk and the white flesh itself. Grounded on a bedrock of spices, Sri Lankan cuisine celebrates bold flavours. Sri Lankans thoroughly love their spices – the fiery curries, sweet caramelised onion relish and sour lime pickle are all dominant, powerful flavours that startle the palate. Bringing to Yangon the flavour pillars of Sri Lanka are two guest chefs: Nalin Senanayake, sous chef of Shangri-La Hotel, Colombo, and Gamini Weerasinghe, chef de partie of Shangri-La’s Hambantota Golf Resort & Spa, Sri Lanka.

Chef Nalin brings the traditional Sri Lankan seafood experience – fresh, seasonal island produce and coastal seafood prepared in a variety of cooking styles. His use of the island’s aromatic spices and other unique ingredients merge in a vivid array of flavourful combinations that will surely excite the Yangonite’s palate. This young and talented chef has many years of experience in industrial catering services, sharpening his skills in planning, directing and supervising food preparation in a busy environment. Having honed his culinary years at some of Colombo’s iconic hotels, Chef Gamini takes on the same approach to Sri Lanka’s fresh island taste. He specialises in traditional Sri Lankan curries. Prior to joining the Shangri-La Hotels and Resorts, Chef Gamini was with Sri Lanka’s historic landmark, Galle Face Hotel. Together with Sule Shangri-La, Yangon’s Executive Chef Roshan Fernando, himself from Sri Lanka, Chefs Nalin and Gamini bring the vibrant flavours of this paradise island to Café Sule from 5 to 11 February 2018. “Sri Lankan Nights” is offered from 6 to 10 p.m. at US$34 nett per person. Golden Circle guests will earn points, while GEMs cardholders will enjoy 20 per cent off. Sri Lankan passport holders will also 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.

PRESS CONTACT: Mildred Amon Director of Communications Sule Shangri-La, Yangon Tel: (95 1) 242 828 extension 6340 E-mail: mildred.amon@shangri-la.comwww.shangri-la.com/yangon/suleshangrila/. For digitised pictures of the group’s hotels, please go to http://www.shangri-la.com/imagelibrary.

Shangri-La Hotels and Resorts, an iconic flagship brand of the Shangri-La Group, currently operates over 80 deluxe hotels and resorts with a room inventory of over 35,000. Renowned for its distinctive Asian hospitality, the Company has properties in destinations of Australia, Canada, Mainland China, Hong Kong SAR and Taiwan, Fiji, France, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Singapore, Sri Lanka, Sultanate of Oman, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group’s award-winning Golden Circle loyalty programme extends to all properties of Shangri-La Hotels and Resorts worldwide. For more information, visit www.shangri-la.com.

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