Roundup

Opening

W Hotels Worldwide, part of Marriott International, unveiled W Shanghai - The Bund on June 30. Owned by Sinar Mas Group, the hotel features a blend of bold design and decadent style, which combines to create a captivating contrast of Shanghai's past and its avant-garde present.

Appointment

Martin Xiang has been appointed executive chef of Shangrila Hotel Qufu. In the hometown of the Confucius, the hotel offers culinary choices from its signature Chinese restaurant, Shang Palace; the all-day dining restaurant, Cafe Kong; the elegant Lobby Lounge and the contemporary Streaming Bar.

Culinary Delights

The Nishimura restaurant in Shangri-La Hotel Beijing will offer a special seasonal teppanyaki menu from July 5 to 15, inviting Tomonori Miyazawa from the Japan Teppanyaki Association as guest chef. With more than 20 years of experience in the business, Miyazawa has created his teppanyaki style by integrating traditional Japanese skills with Chinese and Western materials and flavors. The menu includes sauteed foie gras and sushi rice with brown sugar and balsamic reduction, simple sauteed Japanese fresh fish with Mantova sauce, and Milan-style Australian wagyu steak and tenderloin cutlet. 010-6841-2211

Jen Cafe at Hotel Jen Shenyang by Shangri-La began to upgrade its buffet offerings on July 1, providing a rich assortment of selective seafood, premium sashimi, Northeast skewers, authentic Cantonese BBQs, sumptuous desserts and ice cream from its seven stations. 024-2341-2288

The Crystal Garden at the Westin Bund Center Shanghai has launched a summer menu, using such ingredients as okra, morel mushroom, matsutake, sea cucumber and black garlic to craft healthy dishes, with the promotion period lasting from July 10 to Sept 3. 021-6335-1888

(China Daily 07/08/2017 page10)