Eight dishes in a special Taiwan Tea Cuisine menu will be featured from 8 to 28 June at Shang Palace, Shangri-La Hotel, Kuala Lumpur. The flavours of different varieties of Chinese tea will be in appetisers, main courses and a dessert. Tea can add an elegance, complexity and depth of flavour to a dish.
For starters, his art of Taiwan Tea Cuisine is in Slow Boiled Herbal Egg served with Caviar and Eight Treasures and Braised Seafood Soup with Chrysanthemum Flower and Quail’s Egg.
Enjoy the delicacy of the Steamed Boneless Farm Chicken with Shui Hsuen Tea, Pumpkin and Olive Vegetables or the Smoked Boneless Duck with Pu Er Tea served with steamed buns and brown bean sauce. A sweet delightful ending is in the smooth Green Tea Glutinous Rice Dumplings Stuffed with Red bean Paste in Taiwanese Style.
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