Shangri-La Sanya Welcomes Malaysian Flavours

A culinary melting pot that reflects its multi-ethnic roots, Malaysian food is one of the fastest growing cuisines globally. In recognition of the trend, Shangri-La’s Sanya Resort & Spa on Hainan Island has invite award-winning chef Awangku, sous chef of Cafe Tatu, to Shangri-La’s Tanjung Aru Resort & Spa in Kota Kinabalu, for a two-week day kitchen takeover (27 September-10 October) at S.E.A Restaurant. With its cultural mix of Malay, Chinese and Indian fare, Malaysia was the home of fusion cuisine before the concept was even born. Chef Awangku will be cooking up Malaysian delights such as spicy fish soup, spicy braised beef stewed with grated coconut and spiced chicken skewers. 

© 2004 Jetsetter Copyright
Jetsetter Ltd