New Delhi, June 20, 2023 – For the lucky guests at the Shang Palace, Shangri-La Eros New Delhi on June 20th, it was an experience that is nothing short of a wishing upon a shooting star coming true. The ‘star’ chef Qiu ZhiQiang, also known as Chef Jason, from Shangri-La Colombo has indeed curated an unmatched dining experience. The specially crafted menu did transport guests to the bustling streets of Asia, with an array of delectable options to tantalize taste buds.
The occasion was the grand announcement by the renowned dining destination at Shangri-La Eros New Delhi about the arrival of Chef Qiu ZhiQiang who joined with the team from June 15 to June 24, 2023.
The Crispy Tiger Prawn with Mango & Roasted Almonds, a delicious fusion of tastes and textures, is one of Chef Jason’s hallmark dishes. Deep Fried Chicken with Shrimp Paste and Garlic is a delectable non-vegetarian dish that you simply must try. For the vegetarian Diners there was this exotic Tofu with Spring Onion Soup or delight in the marinated Sichuan Fungus with Chilli on Ice. The main course menu offers delectable dishes including Stir-Fried Water Spinach with Fermented Tofu, Sichuan Chilli Tiger Prawns, Wu Xi Pork Ribs, and Wok-Fried Chicken with Hot Garlic Sauce.
For the food lovers around the good news is, the Sichuan culinary extravaganza will be served for both lunch and dinner, giving customers the freedom to enjoy this outstanding menu whenever they like. Customers can sample Sichuan cuisine at Shang Palace from June 15 to June 24, 2023, by ordering from the set menu or from a wide array of a la carte options.
It was also a very enriching experience to interact with the tall, jolly and extremely talented Chef. Chef Jason began his career in the kitchen in his homeland of Fujian, on the southeast coast of China, and worked for a number of vibrant Asian companies before beginning his position as Chef de Cuisine at Shangri-La Colombo in 2017. With more than 25 years of expertise, Chef Jason has mastered both traditional and modern Chinese cuisine.
