• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food News / SHANG PALACE OFFERS NEW AND TRADITIONAL TASTES AND A FESTIVE COOKING CLASS FOR DRAGON BOAT FESTIVAL

SHANG PALACE OFFERS NEW AND TRADITIONAL TASTES AND A FESTIVE COOKING CLASS FOR DRAGON BOAT FESTIVAL

April 29, 2014 by StrawberrY Gal

In celebration of the legendary Dragon Boat Festival on 2 June 2014, Executive Chinese Chef Mok Kit Keung of the Michelin two-starred Shang Palace has created a new selection of sticky rice dumplings.  The new creations, along with some popular choices, will be available at Kowloon Shangri-La, Hong Kong between 4 May and 2 June 2014.  In addition, Chef Mok will conduct a festive cooking class on 20 May 2014, where guests can learn cooking skills and receive extra perks.

New Flavours

Sweetened Red Wine Dumpling with Dried Fruits in Grape Leaf 



Chef Mok gives this year’s festival a creative twist with an array of brand-new flavours.  To please health-conscious palates, Chef Mok uses dried fruits with flavours of mango, papaya, fig and red dates to replace pork and lotus seed paste, the usual ingredients used for Dragon Boat dumplings.  Furthermore, he soaks the sticky rice in red wine for a few hours before steaming the dumplings to give the brand-new Sweetened Red Wine Sticky Rice Dumpling with Dried Fruits wrapped in Grape Leaf (HK$98 each) a hint of red wine in both taste and smell.

Roast Chicken Sticky Rice Dumpling with Black Garlic and Porcini Mushroom 

Another newly created variety, the Roast Chicken Sticky Rice Dumpling with Black Garlic and Porcini Mushroom (HK$178 each) features earthy porcini mushroom and chicken leg meat baked with black garlic.  Chef Mok opts for Swiss black garlic, renowned for being 10 times richer in antioxidants and milder in taste than the commonly used garlic.  He also uses pine nuts and chestnut in place of egg yolk and pork for a healthier twist.

Guests who prefer something sweeter can savour Japanese Sweetened Golden Chestnut Paste Sticky Rice Dumpling with Black Syrup and Kinako Powder (HK$88 each).  Chef Mok has selected Japanese golden chestnut because it is less sweet than chestnut from other origins.  He also provides black syrup and kinako powder in individual packets to replace the white sugar used to enhance the sweetness of the sticky rice dumplings.

In addition, Chef Mok and Chef Kojima, head chef at Nadaman, have worked together to lend a Japanese twist to the traditional Chinese culture by creating Yamagata Prefecture Yonezawa Pork Sticky Rice Dumpling with Hokkaido Red Beans (HK$148 each) to pamper gourmet taste buds.

Traditional flavours made from age-old recipes will also be available.  Selections include Sticky Rice Dumplings wrapped in Bamboo Leaves and filled with Whole Abalone (HK$248 each), Succulent Conpoy, Barbecued Pork and Salted Egg (HK$178 each) and Sweet Mashed Lotus Seed Paste (HK$68 each).

For enquiries or to place an order for the Dragon Boat dumplings, please call (852) 2733 8401.  All orders received before 17 May 2014 will be entitled to a 20 per cent early bird discount.

Festive Cooking Class

Executive Chinese Chef will demonstrate how to make a Sticky Rice Dumplings wrapped in Bamboo Leaves and filled with Whole Abalone during festive cooking class on 20 May 2014.  The event will begin with a classic dim sum breakfast.  Participants will then try their hands at making the sticky rice dumpling under Chef Mok’s guidance in the kitchen.

Guests may bring their own creations home.  They will receive a certificate and an apron upon completion of the class.  They can then enjoy a five-course lunch with Chef Mok in the comfort of Shang Palace’s private dining room.  The class will be conducted from 10 a.m. to 2 p.m. at a fee of HK$1,388 plus 10 per cent.  Seats are limited.  For details, please contact Shang Palace at (852) 2733 8754.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 80 hotels under the Shangri-La brand with a room inventory of over 34,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey and the United Arab Emirates.  The group has a substantial development pipeline with upcoming projects in mainland China, India, Mongolia, Myanmar, Philippines, Qatar, Sri Lanka and the United Kingdom.  For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

Filed Under: Food News Tagged With: Dragon Boat Festival, June 2014, May 2014

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • Your Privacy, Secured: Inside the Tech Powering Safe, Personalised Galaxy AI Experiences July 9, 2025
  • Regent Hong Kong Named the #1 City Hotel in Asia, #1 City Hotel in Hong Kong and #14 Globally at Travel + Leisure World’s Best Awards 2025 July 9, 2025
  • Sky-High Flavours and Nostalgia: Wondermama @ The Toffee Elevates Malaysian Comfort Food with a View July 9, 2025
  • NU Bulldogs from the Philippines Conquers the First-Ever Galaxy Gaming Academy X Mobile Legends: Bang Bang Campus Series 2025! July 9, 2025
  • Samsung Introduces Future-Ready Mobile Security for Personalised AI Experiences July 8, 2025
  • JIN TING WAN IGNITES A NEW ERA OF CANTONESE CUISINE July 8, 2025
  • CELEBRATE THE MID-AUTUMN FESTIVAL WITH MOONLIT STRAITS ELEGANCE BYPENANG MARRIOTT HOTEL July 7, 2025
  • The City’s Talking (and Guessing): Galaxy AYE Stunts Blows Up Online – and 30 Galaxy Tabs Are Up for Grabs! July 7, 2025
  • Beyond Sightseeing: Unusual Digital Hobbies to Try in Malaysia July 7, 2025
  • Where Japan Meets Italy on a Plate: Hokkaido Table at The Exchange TRX Elevates Fusion Dining in KL July 7, 2025
  • Leonhart Energy Coffee: A truly powerful and distinctive product, delivering on both quality and flavour July 7, 2025
  • Introducing the All-New Cream-O Strawberry! Berry ONZ in Every Bite! July 7, 2025
  • Discover Come True Café at 1 Utama: Healthy Taiwanese Meals, Stunning Soufflés & A Mission That Matters July 6, 2025
  • Bigger, Bolder, BRAVIA: Sony Unveils 98” BRAVIA™ 5 in Malaysia, Redefining the Home Cinema Experience July 5, 2025
  • Green View Seafood and the Legendary Sanghar Noodles of Petaling Jaya July 4, 2025
  • A New Chapter for Ibu Ruby’s: Boldly Indonesian, Deeply Familiar July 4, 2025
  • Pioneering the Foldable Revolution: From Concept to Reality July 3, 2025
  • LUMOS TABLET Review: Top Quality from just RM499!  July 2, 2025
  • Wake up to feel-good mornings with limited edition Selamat Pagi Nutella jars July 2, 2025
  • Cadbury Dairy Milk Gets an Upgrade: Richer, More Chocolatey Recipe to Delight Malaysians! July 2, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie