Island Shangri-La, Hong Kong’s culinary team, led by Executive Chef Ruediger Lurz will cook up a storm and dish up the true flavours of Hawaii’s distinctive cuisine from 22 to 25 September 2014. The smooth beats of slack-key guitar music performed by Grammy award-winning musician Jeff Peterson and vocalist Nathan Aweau will further add a touch of Hawaii to the evenings.
For four days, guests will embark on a Honolulu culinary journey to experience the refreshingly novel interpretation of Hawaiian delicacies – A Taste of Hawaii at Lobster Bar and Grill, Surf and Turf Hawaiian Barbecue at Waterside Terrace, and Hawaiian Luau Gala Dinner at the Atrium. Throughout the luau, rhythmic tunes of Hawaiian music and hula dance will play ideal accompaniments to the enticing specialities to bring guests a veritable luau experience.
A Taste of Hawaii at Lobster Bar and Grill (22 to 24 September 2014) – Drawing inspiration from Hawaii’s freshest ingredients, the culinary team brings a fresh take on traditional Hawaiian delicacies. Menu highlights, available à la carte, include Marinated Swordfish with Mango Calamansi Vinaigrette, Cilantro and Watercress; Sautéed Mahi-Mahi Fillet with Sea Asparagus, Lemon Butter, Island Rice and Tangerine Infusion; and Hawaiian-Style Prawns with Lemongrass, Coconut Foam and Garlic. Guests may sip on Lobster Bar and Grill’s Head Bartender Agung Prabowo’s thirst-quenching seasonal cocktail creations while enjoying the indigenous slack-key guitar performance by Grammy award-winning musician Jeff Peterson and vocalist Nathan Aweau. The Hawaii’s most
versatile duo will perform a wide range of repertoire deeply rooted in the rich heritage of Hawaiian music with a contemporary twist.
Surf and Turf Hawaiian Barbecue at Waterside Terrace (24 September 2014) – To complete the Hawaiian vibe, nothing beats a tropical grilled feast featuring Ohana Grilled Chicken Salad; Lomi Salmon Salad with Tomatoes, Onions and Chilli Pepper; and Grilled Mahi-Mahi Fillet. The feast is priced at HK$580 with a 10 per cent service charge per person.
Hawaiian Luau Gala Dinner (25 September 2014) – For a more elaborate night, guests may soak in the feel of true Hawaiian luau by joining the Gala Dinner at the Atrium. Chef Ruediger has specially crafted a four-course menu to coax the best flavours out of seasonal Hawaiian ingredients. The delicious parade of Hawaiian-inspired cocktails in the Library will set the tone for guests who will hula with floral leis to rhythmic ukulele music for a night to remember. Dinner is priced at HK$1,200 with a 10 per cent service charge per person. Please refer to the appendix for the full menus.
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