The third event of 2018 in Istanbul was a Chinese style dinner on Thursday 22 and Friday 23 at the Shangri-La Bosphorus Hotel’s signature restaurant, the “Shang Palace”, renowned for its Cantonese Cuisine.

The dinner was fully booked within a couple of hours. Due to the high demand from members on the waiting list a second dinner was quickly arranged for the following day. That sold out very quickly too! 150 members attended making a record for an “ordinary” monthly dinner!

The evening began with cocktails, pass around canapés and a selection of wines. The six-course dinner menu was especially composed for this occasion. Prepared by Shang Palace Chef Cheng Lu under the leadership of the hotel’s Executive Chef Ercan Yamantürk and their team, it was paired with a variety of superb national and international wines carefully selected by Head Sommelier Atakan Esgel.

MENU

“Har Gow”
steamed shrimp dumpling
“Siu Mai”
steamed shrimp and chicken dumpling, flying fish roe
Villa Jolanda Spumante Rosé NV - Piemonte

“Lo Hei” salmon
salmon “sashimi”, shredded fruits, vegetables, peanuts, sesame dressing
Sevilen “900 Fumé Blanc” 2016 - Güney Denizli

Steamed sea bass, prawns, vegetable noodles
Jean Baptiste Adam Riesling Réserve 2013 - Alsace

Chinese pineapple sorbet

Peking duck
Likya Vineyards Syrah 2014 - Elmali, Antalya

Pan-fried diced beef, black pepper sauce
Chinese fried rice
Pasaeli Hosköy Cabernet Sauvignon 2010

“Lamian” hand-pulled noodle soup

Chilled mango cream, pomelo, sago
Cantonese pear, ice cream, seasonal fresh fruit platter
Corvus Passito 2009 - Bozcaada

Tea, coffee
Petits fours

Bailli Délégué Mohamed Hammam, together with those National Council members present, thanked the kitchen brigade led by Executive Chef Ercan Yamantürk and Chinese Chef Cheng Lu also the service brigade led by Banqueting Manager Serkan Öztürk. They were all presented with Certificates of Appreciation.

Mohamed also thanked Philippe Kronberg, General Manager of the Shangri-La Bosphorus, and presented him with a Bailliage of Turkey commemorative plaque in recognition of and appreciation for the culinary excellence and outstanding service.

As a door gift to take home all participants were given a pair of engraved chopsticks.

Yves Léon
Chargé de Presse