Shangri-La hotels will unite for Taste of Shangri-La

Shangri-La hotels across the Middle East, Europe, the UK, India, the Indian Ocean and the Americas will unite this October 2025 for Taste of Shangri-La, a month-long culinary journey celebrating the artistry of the group’s acclaimed chefs.

 

Throughout the month, participating hotels will showcase exclusive multi-course menus and signature creations that reflect the diverse flavours, traditions and creativity of their destinations.

 

The line-up includes Shangri-La Dubai, Shangri-La Bosphorus in Istanbul, Shangri-La Qaryat Al Beri in Abu Dhabi, Shangri-La Paris, Shangri-La Jeddah, Shangri-La New Delhi, Shangri-La the Shard in London, Shangri-La Bengaluru, both Shangri-La Barr Al Jissah and Shangri-La Al Husn in Muscat, Shangri-La Toronto, Shangri-La Le Touessrok in Mauritius, and both Shangri-La Colombo and Shangri-La Hambantota in Sri Lanka. Guests will be welcomed into some of the brand’s most celebrated restaurants, such as Hoi An, Shang Palace, IST TOO, La Bauhinia, Niyyali, Sorrento, TING, Caprese, Ssaffron, Yataii, Capri Court, Chow Mee, Bait Al Bahr and Sultanah.

 

In Dubai, Shang Palace will present a four-course menu showcasing the depth of Cantonese flavours, with highlights such as King Oyster Mushrooms with Charcoal Steamed Buns and Braised Beef Rib with Cucumber and Bean Curd Sticks in Satay.

 

Hoi An will capture the vibrancy of Vietnamese cuisine through dishes like Banh Xeo (crispy pancake) and Chicken Quang Noodles, served with crunchy rice crackers, peanuts and fresh herbs.

 

In Abu Dhabi, Bord Eau will serve refined French gastronomy with dishes including Rose de Saumon paired with green apple, miso gel and creamed dashi broth, or Slow-Cooked Turbot with saffroned mussel sauce, confit Ratte potatoes and seaweed.

 

At Shangri-La The Shard in London, TĪNG will unveil a menu inspired by seasonal British produce, featuring dishes such as Cured Loch Duart Salmon and Char Siu-style Pork Belly.

 

In Paris, La Bauhinia will offer a sophisticated tasting experience with creations like Semi-Cooked Foie Gras with Fruit Chutney, while Shang Palace blends Cantonese tradition with Parisian flair through dishes such as Francilien Barbecued Pork with Honey.

 

At Shangri-La Bosphorus, IST TOO will reflect Istanbul’s rich culinary heritage with plates such as Seared Scallops with Roasted Eggplant and Red Pepper Puree and Grilled Rack of Lamb with Herbed Demi-Glace, while Shang Palace will feature Cantonese signatures including Steamed Bao with Crispy Peking Duck and Wok-Seared Lobster with Tobiko Caviar. -TradeArabia News Service