CONTACT US AT: 8351-9185, [email protected]...
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HotelS ❘ 15 CONTACT US AT: 8351-9185, [email protected] Fri/Sat/Sun August 18~20, 2017 OTHING is better than a leisurely afternoon with friends over a cup of tea. The five-star Kem- pinski Shenzhen Hotel is offering a cozy and private afternoon tea experience in their lounge, accom- panied by soothing light music. For 230 yuan (US$34.3), you and your friend can enjoy two cups of Ronnefeldt tea or coffee as well as a 15-piece pastry selection served on an elegant traditional wooden high tea stand. Guests will taste deep-fried truffle risotto balls, feta and tomato quiche, Linzer tart and creamy mouthwater- ing Mont Blanc. Pitch in another 50 yuan, and you will have two glasses of sparkling wine added to the set. The listed price includes a 10 per- cent surcharge and 6 percent VAT. Time: 2-6 p.m. Booking: (0755) 8888-8888 ext. 8310 Add: Haide Street 3, Houhaibin Road, Nanshan District (南山区后 海滨路海德三道) Metro: Line 2 or 11, Houhai Sta- tion (Debra Li) Tea for two THE SPA at Mandarin Oriental, Sanya will host acclaimed wellness practitio- ner, Dr. Buathon Thienarrom, from Sept. 29 to Oct. 7. Dr. Buathon, recognized as one of the region’s leading Thai holistic practitioners, also has an exten- sive knowledge of Tibetan and alternative medicine and Taoist practice. She will offer hotel guests a range of individual treatments, including ZenNaTai therapy, inte- grated healing methods to enhance physical wellness and daily workshops designed to restore balance to the body, mind and spirit by unlocking positive energy from within. Nestled serenely in the hillside, the award-winning spa at Mandarin Ori- ental, Sanya, is a tranquil world unto itself. Spread out over 3,200 square meters, The Spa has been designed as an exotic oasis of harmony and elegance, sympathetic to the location’s geography and indigenous Hainanese culture. The Holistic Wellness package is priced at 2,700 yuan and includes two nights’ stay in an ocean-view room, person- alized consultation with Dr. Buathon for two people, two 60-minute Holistic Healing treatments, healthy cuisine and detox beverages at The Spa, and a daily breakfast buffet for two. (SD-Agencies) Holistic Healing With Thienarrom At Mandarin Oriental, Sanya Buathon Thienarrom Buathon Thienarrom Tropical garden at The Spa. Tropical garden at The Spa. Guest chef Cheang Kuang-hui. FOODS presents sensational cuisines forth repeatedly between two ves- sels from a height, giving it a thick frothy top. This process cools the tea to optimal drinking tempera- tures, and helps to thoroughly mix the tea with the condensed milk. It is also done to give the tea a better flavor. “Shiok is a Singlish term to express sheer pleasure and happi- ness. Singaporeans commonly use this expression to describe extreme satisfaction,” said Lincoln Lim, executive sous chef of The Ritz- Carlton, Guangzhou. “Singapore is a tiny country with a big appe- tite. In Singapore, food is viewed as crucial to national identity and a unifying cultural thread. The food festival is a stellar opportunity to showcase Singapore’s tapestry of diverse cultures.” (SD-Agencies) Bak kut teh NOW through Aug. 23, guests can experience the true meaning of “Shiok” at a Singaporean food festival at the FOODS restaurant in The Ritz- Carlton, Guangzhou. Two guest chefs, Ong Kim-hui and Cheang Kuang-hui, from the renowned Colony restau- rant at The Ritz-Carlton, Millenia Singapore, will serve up a melting pot of flavors influenced by Chinese, Malay, Indian and Peranakan cuisine, reflective of Singapore’s multicultural culinary heritage. Commonly referred to as one of Singapore’s quintessential deli- cacies, chili crab is stir-fried in a robust, tangy and sweet chili sauce, served with deep- fried mantou, which is ideal for scooping up every single drop of gravy on the plate. Despite its name, chili crab is not all that spicy. Bak kut teh, tender pork ribs simmered in an aromatic herbal broth to make a flavorful soup, is loved by its fans for its distinct herbal aroma. Katong laksa is known as one of the “world’s best spicy foods,” a fragrant coconut curry noodle dish with ingredients that are the epitome of Chinese and Malay cuisine. Other specialties include Singa- porean all-time favorite, Hainanese chicken rice. Premium lamb rendang or lamb tandoori is perfectly spiced, succulent and tender. Be overwhelmed by the aroma of Singapore’s big head prawn and crayfish noodles. The sweetness of the prawn stock gives the dish a rich flavor. Teh tarik is a hot milk tea bever- age. Translated as “pulled tea,” it has a smooth texture with a frothy cap; the mixture is poured back and The Southeast Asian station. The Southeast Asian station.
Transcript of CONTACT US AT: 8351-9185, [email protected]...
HotelS x 15CONTACT US AT: 8351-9185, [email protected]
Fri/Sat/Sun August 18~20, 2017
OTHING is better than a leisurely afternoon with friends over a cup of tea.
The fi ve-star Kem-pinski Shenzhen Hotel is offering a cozy and private afternoon tea experience in their lounge, accom-panied by soothing light music. For 230 yuan (US$34.3), you and your friend can enjoy two cups of Ronnefeldt tea or coffee as well as a 15-piece pastry selection served on an elegant traditional wooden high tea stand.
Guests will taste deep-fried truffl e risotto balls, feta and tomato quiche, Linzer tart and creamy mouthwater-ing Mont Blanc. Pitch in another 50 yuan, and you will have two glasses of sparkling wine added to the set.
The listed price includes a 10 per-cent surcharge and 6 percent VAT.Time: 2-6 p.m.Booking: (0755) 8888-8888 ext. 8310Add: Haide Street 3, Houhaibin Road, Nanshan District (南山区后海滨路海德三道)Metro: Line 2 or 11, Houhai Sta-tion (Debra Li)
Tea for two
THE SPA at Mandarin Oriental, Sanya will host acclaimed wellness practitio-ner, Dr. Buathon Thienarrom, from Sept. 29 to Oct. 7.
Dr. Buathon, recognized as one of the region’s leading Thai holistic practitioners, also has an exten-sive knowledge of Tibetan and alternative medicine and Taoist practice. She will offer hotel guests a range of individual treatments, including ZenNaTai therapy, inte-grated healing methods to enhance physical wellness and daily workshops designed to restore balance to the body, mind and spirit by unlocking positive energy from within.
Nestled serenely in the hillside, the award-winning spa at Mandarin Ori-ental, Sanya, is a tranquil world unto itself. Spread out over 3,200 square meters, The Spa has been designed as
an exotic oasis of harmony and elegance, sympathetic to the
location’s geography and indigenous Hainanese culture.
The Holistic Wellness package is priced at 2,700 yuan and includes
two nights’ stay in an ocean-view room, person-alized consultation with Dr. Buathon for two people,
two 60-minute Holistic Healing treatments, healthy cuisine and detox beverages at The Spa, and a daily breakfast buffet for two.
(SD-Agencies)
Holistic Healing With Thienarrom At Mandarin Oriental, Sanya
Buathon ThienarromBuathon Thienarrom
Tropical garden at The Spa.Tropical garden at The Spa.
Guest chef Cheang Kuang-hui.
FOODS presents sensational cuisines
forth repeatedly between two ves-sels from a height, giving it a thick frothy top. This process cools the tea to optimal drinking tempera-tures, and helps to thoroughly mix the tea with the condensed milk. It is also done to give the tea a better fl avor.
“Shiok is a Singlish term to express sheer pleasure and happi-ness. Singaporeans commonly use this expression to describe extreme satisfaction,” said Lincoln Lim, executive sous chef of The Ritz-Carlton, Guangzhou. “Singapore is a tiny country with a big appe-tite. In Singapore, food is viewed as crucial to national identity and a unifying cultural thread. The food festival is a stellar opportunity to showcase Singapore’s tapestry of diverse cultures.” (SD-Agencies)
Bak kut teh
NOW through Aug. 23, guests can experience the true meaning of “Shiok” at a Singaporean food festival at the FOODS restaurant in The Ritz-Carlton, Guangzhou. Two guest chefs, Ong Kim-hui and Cheang Kuang-hui, from the renowned Colony restau-rant at The Ritz-Carlton, Millenia Singapore, will serve up a melting pot of fl avors infl uenced by Chinese, Malay, Indian and Peranakan cuisine, refl ective of Singapore’s multicultural culinary heritage.
C o m m o n l y referred to as one of Singapore’s quintessential deli-cacies, chili crab is stir-fried in a robust, tangy and sweet chili sauce, served with deep-fried mantou, which is ideal for scooping up every single drop of gravy on the plate. Despite its name, chili crab is not all that spicy. Bak kut teh, tender pork ribs simmered in an aromatic herbal broth to make a fl avorful soup, is loved by its fans for its distinct herbal aroma. Katong laksa is known as one of the “world’s best spicy foods,” a fragrant coconut curry noodle dish with ingredients that are the epitome of Chinese and Malay cuisine.
Other specialties include Singa-porean all-time favorite, Hainanese chicken rice. Premium lamb rendang or lamb tandoori is perfectly spiced, succulent and tender. Be overwhelmed by the aroma of Singapore’s big head prawn and crayfi sh noodles. The sweetness of the prawn stock gives the dish a rich fl avor.
Teh tarik is a hot milk tea bever-age. Translated as “pulled tea,” it has a smooth texture with a frothy cap; the mixture is poured back and
The Southeast Asian station.The Southeast Asian station.
