FOOD & DRINKS x 15CONTACT US AT: 8351-9185, MLLMX@MSN.COM

Fri/Sat/Sun October 27~29, 2017

FROM now until Nov. 15, patrons of Shang Garden can indulge in the fl a-vors of autumn with a seasonal hairy crab set menu and other exquisite à la carte hairy crab dishes prepared specially by Futian Shangri-La, Shenzhen’s Chinese executive chef Anthony Dong.

Besides classic dishes such as steamed hairy crabs and crab fat and tofu soup, the set menu also features other innovative creations such as Sichuan-style fresh shrimp and stir-fried hairy crabs with pepper, a perfect combination of refreshing seafood with a spicy punch of pepper; wholesome soft shell turtle soup with shrimp and hairy crabs and mutton to balance the fl avors; and fried omelet with chunky crab meat, providing added texture to the smooth fried eggs and olive kernels.

Special à la carte hairy crab dishes include Huaiyang cuisine such as golden crab meat soup with bird’s nest, hairy crab baked in ginger and garlic, crab meat and pepper tower

Taste Taste autumn’s autumn’s essence with essence with savory hairy crabssavory hairy crabs

in a hot and sour sauce, and crab roe soup dumplings.

The hairy crab menu highlights Shang Garden’s expertise in tra-ditional Huaiyang, Cantonese and Sichuan cuisines, borrowing from the different styles to create unforgettable flavor palettes. Only premium ingredients are used for each dish and special efforts are made to ensure that the ingredi-ents remain fresh all the way up until they are presented on the dining table.

In addition, in-line with Shangri-La’s strict food safety standards, traditional drunken crabs are made with steam-cooked crabs to ensure safety without compromis-ing on taste.

The dishes are prepared with hairy crabs from Changdang Lake. Spanning over 81.9 square kilome-ters with more than 90 percent of the area located in Jintan District, Changdang Lake is one of the 10 largest freshwater lakes in Jiangsu Province. (Tang Li)

Exquisite hairy crab delicacies at Ming Court

CELEBRATING the delectable hairy crab season, Ming Court at Langham Place, Guangzhou is launching a special seasonal menu featuring the coveted crustaceans. No matter what cooking style one prefers – steamed, stewed or stir-fried – chef Sham offers something for everyone with an inno-vative twist on his extensive hairy crab a la carte menu.

The hairy crab a-la-carte menu fea-tures nine tasty delicacies showcasing the best of the season.

Recommended dishes include steamed egg white with crab meat and crab roe; stewed cabbage with fi sh maw, crab meat and crab roe; fried rice with shrimp, crab meat, water chestnut and Portuguese sauce (award-winning dish of the 2016 Langham Rising Star Chinese

Culinary Competition); and steamed hairy crab with basil.

The hairy crab menu will be served daily during lunch and dinner through Nov. 30.

A captivating gourmet and cultural experience, Ming Court engages guests with its innovative menu and design-led layout. Serving traditional Chinese dishes in an ultra-modern setting, Ming Court artfully merges the classic with the contemporary.

Spicing up the experience, diners are surrounded by modern Chinese art, evoking a mood of Oriental glam-our and Sino-inspired sophistication. Ming Court’s eight luxurious private dining rooms provide a sophisticated setting for business meetings, roman-tic dinners or family gatherings.

(SD News)

Tang Li654030846@qq.com

EIGHT chateaux of wine from the Medoc, a region famous for its vineyards in Bordeaux, France, recently brought their quality wine of 2014 to Shenzhen.

This is the 11th year that the winemak-ers from Medoc have visited China and their fourth trip to Shenzhen, according to Philippe Dambrine, president of Con-seil Des Vins du Medoc (CVM).

“When we started exploring the Chi-nese market 11 years ago, it was only our 12th market in scale. Now China is the largest overseas market for the Medoc, after our efforts for over a decade. We value this market and we think China still contains big potential,” said Dambrine.

Literally meaning “between the waters,” the Medoc is a land bordered by the Atlantic to the west and the Gironde estuary to the east. Enjoying a mild microclimate, the area is planted with 16,500 hectares of vines along the Gironde estuary for some 100 kilome-ters from south to north and is home to over 600 winemakers.

The Medoc boasts the best Cabernet Sauvignon in the world, and the region is proud to present wines both young and vintage.

The year 2014 saw hot weather and abundant sunshine good for a bounti-ful grape harvest in Medoc, which in turn led to a productive year for wine-makers. Wines made in this year are fresh and fragrant and could last for one or two decades more.

Dambrine said that besides enjoy-ing quality wines, Chinese people are also welcome to tour in the Medoc and Bordeaux, which offers unique cultural outings that are sure to make for an unforgettable experience.

Medoc promotes quality wine in SZ

JUST like Carrie Bradshaw from the HBO romantic sitcom “Sex and the City,” every woman living the hustling bustling city life needs some time to unwind and talk with her BFFs over a cup of tea or coffee.

To that end, Kempinski Hotel Shenzhen has come up with a spe-cial high tea set for girls gathering in its cozy and private lobby lounge, accompanied by soft lighting and piano music.

A 15-piece pastry selection is served on an elegant traditional wooden high tea stand. These will include deep-fried truffle risotto balls, feta and tomato quiche, linzer tart, Mont Blanc and many other mouth-watering desserts. Chocolates handmade by the hotel’s chef team take the shapes of a lipstick or heels

Special high tea set for gals

to celebrate the theme of girl power.The price is 298 yuan (US$45.8) per set

for two which also comes with two glasses of sparkling wine. The price is all inclusive.Time: 2-6 p.m.Tel: 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 Station

(Li Dan)

Drunken crabsDrunken crabs

Drunken crab with avocado.Drunken crab with avocado.

Baked hairy crab Baked hairy crab with Puning soy-with Puning soy-bean paste.bean paste.

Medoc vinesMedoc vines