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14 August 2015

Shangrila - Dilmah High Tea Event

Winner of Dilmah High Tea Challange


Dilmah Tea - Shangrila

Barusan ini Shangrila Surabaya menjadi pemenang dalam kompetisi Dilmah High Tea yang diadakan di Jakarta. Setelah memenangkan award bergengsi ini, tim di Shangrila menghadirkan High Tea Event, jadi pengunjung di Surabaya bisa menikmati hidangan yang menjadi pemenang kompetisi.


Recently Shangrila Surabaya won first place in Dilmah High Tea competition that was held in Jakarta.

After winning the prestigious award, the team in Shangrila decided to offer a high tea event, so their clientele can sample the award winning dishes.



Dilmah Tea


Dilmah Tea , Liquid Gold (Dilmah Uda Watte Single Region Tea)- Shangrila
Dilmah Tea

Berikut kutipan press release Shangrila :
Dua kolega dari Shangrila Hotel Surabaya membawa pulang hadiah pertama dalam Dilmah Real High Tea Challenge Indonesia 2015, yang diadakan di Jakarta dari 25-26 Maret 2015. Tim Kuliner terdiri dari Ari Yulianto (bartender) dan Yuli Hariyanto (sous-chef), memengkan kompetisi pertama Dilmah Real High Tea Challenge, dengan enam hidangan yang terinspirasi dari teh. Tim Shangrila menghadapi 22 pesaing dari hotel internasional terkemuka dari Surabaya, Jakarta, Bandung dan Bali.





Here are the excerpts :
Two colleagues from Shangri-La Hotel, Surabaya, took home the first prize at the Dilmah Real High Tea Challenge Indonesia 2015, which was held in Jakarta from 25-26 March 2015.  
Our culinary team, which included Ari Yulianto (bartender) and Yuli Hariyanto (sous chef), won the first-ever Indonesia Dilmah Real High Tea Challenge with six excellent tea-inspired dishes. Shangri-La Hotel, Surabaya's team competed against teams from 22 other international brand hotels from Jakarta, Surabaya, Bandung and Bali.



The Winning Cuisine's Recipe

Golden Fried Scallops, Edamame, Ginger Foam, Pink Pepper - Shangrila Surabaya
Acara High Tea biasanya cocok untuk kaum wanita, jadi untuk pendamping acara high tea, disediakan pula brosur merangkap buku resep hidangan yang memenangkan award.
Meskipun resepnya cukup lengkap, rasanya bakal cukup sulit untuk bisa meniru beberapa resep di sini, terutama coconut mousse yang saya kutip resepnya di bawah.


This event are catered primarily to ladies, so they also made a cookbook brochure of the dishes which you can get with the menu.
Though the recipe were thoroughly written, I still doubt that many people can replicate the dishes, especially the Coconut Mousse that I post bellow.

Coconut Mousse

COCONUT AND VANILA MOUSSE, MANDARIN & MARZIPAN TAPIOCA PEARL’S

Serving Portions : 10
Ingredients 
Coconut Mousse                                         Tapioca Pearls
  • 160g White Couverture                 * 100g Tapioca
  • 10g Coconut desiccated,                * 800ml Water
  • Slightly roasted                               * 3g Mandarin & Marzipan
  • 90g Eggs                                          pekoe tea leaves (Dilmah)
  • 2g Vanilla bean seeds                    * 20g Sugar
  • 2g Gelatin leaves
  • 220g cream
  • 10ml Coconut liqueur
Method

Coconut Mousse
1.    Soak gelatin in cold water, squeeze out and dissolve in warm liquor
2.    Chop couverture and melt in a bowl over bain-marie, scrape vanilla bean seeds
3.    Place eggs and vanilla bean seeds in a stainless steel bowl and whisk over bain-marie until pale and fluffy
4.    Add melted couverture to egg mixture, combine well then add gelatin
5.    Whip the cream and add roasted coconut, gently fold into the mixture
6.    Pipe into molds and refrigerate

Tapioca Pearls
1.    Put the water and tapioca in a saucepan and bring it to a boil over high heat
2.    Keep stirring to avoid tapioca to stick to the bottom of the pan, be sure to keep a 8:1 ratio of water to tapioca
3.    When tapioca floats cover the pan, simmer for 15 min then take off the heat and let sit for 15 min covered
4.    Run cold water over the pearls and drain the water, place in a bowl
5.    Prepare the mandarin and marzipan syrup and pour over tapioca pearls
Orange Marinated Salmon
Golden Fried Scallops, Edamame, Ginger Foam, Pink Pepper - Shangrila Surabaya
Golden Fried Scallops, Edamame, Ginger Foam, Pink Pepper - Shangrila Surabaya
Semua hidangan di sini diolah dengan plating yang amat cantik, porsi dan tampilannya mirip dengan menu fine dining. Walau masih kalah cantik kalau dengan Citrus Lee, tapi sempat mengingatkan saya tentang hidangan dari resto tersohor itu.


All the dishes here are plated beautifully, it's portioned and served like a fine dining menu. 
Though still far from the beauties I found in Citrus Lee, it did remind me a bit of my dining experience there, savoring the beautiful french fusion cuisine.



Yata Watte Smoked Tuna, Cauliflower Mascarpone Puree, Avocado Oil
Yata Watte Smoked Tuna, Cauliflower Mascarpone Puree, Avocado Oil

Desserts

Choco Loco Tartlet with Fresh Berries - Shangrila Surabaya
Choco Loco Tartlet with Fresh Berries - Shangrila Surabaya
Choco Loco Tartlet with Fresh Berries - Shangrila Surabaya
Chilled Mango, Lime and Yogurt Soup
Coconut Mousse
Paket High Tea di atas dihargai sekitar Rp 300.000 untuk set 4 menu minuman dan 6 hidangan. Event berlangsung hingga akhir September.


The High Tea package above costs about Rp 300.000 for a set of 4 beverages and 6 dishes. The event will last until late September.

Other Menu

Shangrila Surabaya - Sandwich
 Selain menu di atas kita juga sempat mencicipi beberapa hidangan yang disediakan di Lobby Lounge. Yang ini tidak termasuk paket High Tea, jadi bisa dipesan terpisah bila berminat mencicipi.

Apart from the high tea package, we also tried their reguler menu from Lobby Lounge. If you're interested you can order these dishes seperately.


Shangrila Surabaya - Sandwich
Shangrila Surabaya - Fried Rice
Shangrila Surabaya - Burger

Shangrila Hotel Surabaya

  1. Address: Jl. Mayjend Sungkono No. 120, Jl. Mayjen Sungkono, Surabaya, Jawa Timur 60256
    Telepon :(031) 60038888

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