Shangri-La's Mactan Launches Malaysian Cuisine Promotion

CEBU, Philippines - Shangri-La’s Mactan Resort and Spa, Cebu celebrates the tasty treasures of Malaysian cuisine with the Makanan Malaysia Food Festival at Tides. A spectrum of flavors will be showcased on the lunch buffet on August 23 and 30, 2009 and on the dinner buffet on August 21, 22, 28 and 29, 2009. As an added treat, dining guests will also have the chance to win a round-trip ticket for two to Kota Kinabalu, including accommodation. The buffet lunch is available for PHP1,650++ and the dinner buffet for PHP1,888++ per person. Prestige cardholders are entitled to a 25 per cent discount. For inquiries and reservations, please call the resort at (63 32) 231 8224 or e-mail [email protected].

The trip to Kota Kinabalu is courtesy of Malaysia Airlines. To make the trip a most memorable one, the winners will also receive a three-day, two-night stay with breakfast buffet for two at Shangri-La’s Tanjung Aru Resort and Spa, Kota Kinabalu, which was recently named by Travel and Leisure magazine as the ninth best resort in Asia. The raffle for the trip will take place on the last day of the festival.

Reflective of the rich heritage of its nation, Malaysian cuisine is a colorful combination of the gastronomies of the Malays, Indians, Chinese and Nyoya people of the Malaysian Peninsula.

Chef Boon Bun Hoe, Shangri-La’s Mactan Resort and Spa, Cebu’s assistant chef, who hails from Kuala Lumpur, is set to showcase flavorful dishes from different parts of the Malaysian Peninsula. Assistant chef in the resort since 2006, Chef Boon’s culinary expertise includes 15 years of experience in the food and beverage industry and several international culinary awards, including a gold medal in the World Golden Chef Competition held in Kuala Lumpur in 2005.

Beginning on the weekend of August 21, 2009, the palates of discerning diners will delight in the dash of spice sprinkled with sweetness in world-famous Malaysian dishes such as Nasi Lemak, the Malaysian national dish made of steamed coconut rice served with small anchovies and peanuts. Flavorful dishes showcasing the country’s different cultural influences will also be part of the buffet spread.

Indian-influenced Malaysian fare includes Roti Canai, a form of puffed bread served with curry sauce or chili paste. In Malaysia, Roti Canai is typically served round-the-clock, enjoyed by locals as a source of energy during breakfast, as an appetizer for lunch and dinner or as a light midnight snack. Curry Ayam or Chicken Curry will offer spice enthusiasts something to keep their taste buds satisfied.

With its origins from Chinese traders who set foot in Malaysia in the late 1800s, Chinese-influenced Malaysian dishes have evolved throughout the years to create unique flavors that are distinctly Malaysian. Bak Kut Teh or Braised Herbal Pork Rib Broth is a dish of Chinese origin traditionally served as an invigorating tonic. Best paired with Chinese tea, it is also known to increase vitality and improve overall health.

Nyonya cuisine, passed down from generation to generation of Chinese Malays, is said to have its origins in the Ming Dynasty, when the Chinese Emperor betrothed Princess Hang Li Po to the Sultan of Malacca. The descendants of the princess and her entourage gave birth to the Peranakan people and their Nyonya women who held the secrets of Nyonya cooking. While Nyonya cooking is a fusion of Chinese and local Malay cuisine, it is eclectically flavored and makes use of special seasoning called belacan, a dried paste made from shrimp. Laksa or Seafood Curry Noodles with thick coconut gravy and special condiments tops the list of Nyonya dishes to be served during the food festival.