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.
Shang Palace Chinese Executive Chef Tan Kim Weng has skilfully used teas like Jasmine, Long Jing, Oolong, Pu Er, Shui Hsuen, chrysanthemum and green tea as an infusion or for steaming, simmering, braising, poaching and smoking the different ingredients in the dishes.
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.
Savour Braised Fresh Scallops with Long Jing Tea, Sea Cucumber and Beancurd, or Braised Abalone and Fish Maw Infused with Oolong Tea. Poached Codfish with Jasmine Tea, Chicken Consomme and Dried Mandarin Peel is another unusual main course.
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.