Intern reporter | Wang Jiahui
Edited by | Townway
Park Hyatt Suzhou Hotel's Hyatt Room launches Yangzhou Morning Tea, which interprets the traditional and authentic taste of Yangzhou to customers in a Su-style mansion. Yangzhou three buns are filled with diced chicken, diced meat and diced bamboo shoots, and then added with diced ginseng and diced shrimp, and the shape of plum blossoms has become an indispensable package for Yangzhou morning tea. The thousand-layer oil cake is divided into 48 layers, with layers of sugar and oil, and the cake noodle cloth is made of red and green silk, which has the reputation of "its white as snow, revealing the thousand layers". The appearance of the crab yellow soup bun is flat, and the soup bun can be lifted like a lantern when it is lifted with chopsticks, and through the light, you can also see the soup water shaking inside. The gelatinous texture of the meat skin jelly makes the soup viscous and the meat aromatic, accompanied by balsamic vinegar and ginger shreds, and the freshness of the crab flavor is also fully stimulated.
Mandarin Oriental Pudong, Shanghai, launched the "Garden of Four Seasons" Japanese Afternoon Tea for Two at the Riverside Lobby Bar, inspired by the beauty of the changing seasons in the Japanese garden, combining elements of spring, summer, autumn and winter to bring poetry to guests. Matcha with white chocolate mousse with a bitter and sweet tea aroma blended with fragrant white chocolate, a small sip will have a long aftertaste. Midsummer guava peach bafi extracts seasonal fruit extracts in a delicate, refreshing and sweet hue.
The Chinese shochu "Shokai" is jointly launched by Baita Distillery and Pinnacle Distillery, a subsidiary of Golden Maple Wine, and adopts the traditional Chinese brewing technique "Rice Rice Roast" in the process. Under the wave of "slightly drunk", Pinle Wine Research Institute insists on developing a high alcohol version of 50% vol, aiming to reflect the essence of Chinese shochu combined with softness. The spirit of burning the sea comes from the supreme rigidity of Chinese shochu, the entrance is full of aroma, and it runs wild in the mouth, burning from the mouth to the heart. At the same time, the long-lasting taste from high-quality rice brings a touch of tenderness to the sweetness of the wine.
PAIN CHAUD launched its Two ITC store on its 8th anniversary. Located in the bustling Xujiahui business district, the store is dominated by white, olive green and brick red colors, coupled with old-fashioned small tiles, glass texture lamps and retro walls, as if in an old-fashioned courtyard, so that guests can feel the tranquility of The French. After taking your seat, the panoramic floor-to-ceiling windows introduce natural light into the store, allowing a full view of Gongcheng Road, and outside the store, the lush greenery echoes with the small evergreen shrubs in the store. At the opening ceremony, PAIN CHAUD also launched a Chinese handmade "mooncake" interpreted with French ingredients and craftsmanship. The French Sabre-style mooncake crust and the Chinese fusion filling give a new interpretation of "reunion".
Chef Lorenzo Merolle adds his unique creative creations to a new menu, bringing authentic Italian flavours and a passionate Italian flair. The St. Denis Ham Honeydew melon is made from 18-month-old St. Denis Ham, which is flavored with salt, olive oil, black pepper and lemon juice to enhance the sweetness of the melon. The bitterness of arugula collides with the sweetness of honeydew melon, coupled with the richness of walnut foam, which is rich in layers. The grilled yellowfin tuna is wrapped in seaweed and slowly fried in a pan over low heat, the seaweed is crisp and the fish is tender.
This summer, TWG Tea has upgraded its menu with a number of innovative dishes. Among them, buffalo cheese and Iberi ham salad, using special smoky fresh buffalo brata cheese, milky aroma, with mini special tomatoes mixed with Zhengshan small black tea black vinegar sauce, Zoe billy ham, avocado, balsamic vinegar onion and so on. Secret fried steak slippery egg open sandwich featuring a freshly roasted classic sandwich with fried Wagyu beef sirloin steak, homemade Japanese pork chop sauce and stir-fried farm eggs sprinkled with Genmi tea mixed with pine, paired with rose fragrant black tea special blend balsamic vinegar sauce mixed with salad. There are also fresh and spicy seafood series that combine the freshness of tea with the aroma of Chinese chili peppers to create a "new fusion" dish that is more in line with the tastes of the Chinese people.
On July 18, 2021, on International Ice Cream Day, Soneva Ice Cream Bar will launch a number of new limited edition ice creams. Each of the award-winning Maldives and Soneva Resorts in Thailand has a year-round ice cream bar where all ice cream and snow cream are freshly prepared on site, many of which are made from locally sourced ingredients, including cold-pressed organic coconut oil, banana blossoms and pandanus. There are also a variety of delicious vegan sugar-free options, including coconut cashew ice cream with turmeric and tamarind for a smooth taste, peanut butter black chocolate with 72% black chocolate, coarse peanut butter and coconut milk, coconut kiwi schipuccine serpent with fresh Maldivian coconut green with kiwi puree and maple syrup for a rich flavor.
The Nespresso Coffee "Craftsmanship in The Heart" project, together with George Clooney, Zhao Youting and others, is officially launched worldwide and will be disseminated through TELEVISION, website, print and social media, and will be unveiled in Nespresso Coffee Boutique, business channels and corporate websites. Watch the theme videos and details as you listen to the coffee farmers tell their stories. Zhao Youting, Brand Ambassador of Nespresso Coffee, said: "In the past year of working with Nespresso Coffee, I am even more convinced that true care means doing everything we can to help people in trouble."
Pu Xuan Hotel's Left Bank Restaurant kicks off the summer season with a new lunch and dinner menu. Chef Basil's new menu, including both lunch and dinner menus, is a unique innovation in the classic French pairing. Oyster and beef broth, improved on the traditional French onion soup, Basil adds low-temperature and slow-cooked oysters and slightly smoked wagyu beef sashimi; the soup base adopts the Cantonese soup method, after 12 hours of boiling, fully extract beef bone and onion essence in the soup, full of umami; Icelandic flounder adopts the French low temperature slow cooking method to retain its delicate and gentle taste, and the side dish Basil uses the lemongrass commonly used in Southeast Asian cuisine, and the unique flavorful dishes add a unique charm.
Image source: Brand Supply