Cooking class on the Essence of Taiwan with Chef Dr. Eddie Liu, Director of Culinary Arts from Shangri-La Far Eastern Plaza Hotel in TaipeiThe Essence of Taiwan
Taiwan Chef Dr. Eddie Liu, Director of Culinary Arts from Shangri-La Far Eastern Plaza Hotel in Taipei
Time: March 14 & 15, 2019
Venue: Shang Palace
Deep fried Shrimp roll in Tainan Style
Pan Fried Egg with Preserved Radish
Steamed glutinous rice with mud crab
Basil Leave Braised with Chicken
Braised King Prawn in Oil
For reservations & further inquires,
please contact 022-84188111
The flavors of Taiwan cuisine are coming to Shangri-La Hotel, Tianjin. Join Taiwan Chef Dr. Eddie Liu, Director of Culinary Arts from Shangri-La Far Eastern Plaza Hotel in Taipei, for a festival of special menus, gala dinners, and cooking classes.
Chef Liu has been a chef for near 40 years. He is Vice Chairman of Le Cordon Bleu in the Taiwan area, an Ambassador of Chaîne des Rôtisseurs and received the Blue Honorary Ribbon of Disciples Escoffier.
From 8 to 17 March 2019, Chef Liu will be preparing an a la carte menu during lunch and dinner at Shang Palace featuring dishes like cold fresh abalone with spicy sauce, baked lobster with preserved tree seed and ginger, and Taiwan beef noodle soup. A special 10-course gala set dinner with Chef Liu will be presented at the Shang Fu on 16 March. Cooking classes will be held at Shang Palace on 14 and 15 March where participants can learn classic dishes like deep-fried shrimp roll in Tainan style and steamed glutinous rice with crab. In the meantime, guests in Café Yun will enjoy special Taiwan delicacies crafted by Chef Liu.