Shangrila Mactan’s Tasting Affair at Tea of Spring

 SHANGRILA MACTAN—A “Tasting Affair” at Tea of Spring restaurant at Shangrila Mactan Cebu was an elevated dining experience with the new set of menus presented to some selected friends from the lifestyle media and some social media influencers for tasting and rating before these dishes become part of the hotel’s menu at Tea of Spring.

The Tea of Spring is an elegant Cantonese restaurant offering contemporary Chinese cuisine, brilliant food, and flawless service.  Executive Chinese Chef Liu Zhijun shared his team’s passion and dedication to excellence in creating this unique culinary experience.

The invited guests of “tasters” got to taste each dish and rate it according to the individual’s journey of flavors, delicious food experience as each dish is served with utmost attention to detail, which Chef Liu Zhijun is passionate about his culinary craft.

Each dish is a masterpiece passionately and expertly curated by Chef Liu Zhijun. This is the new set of menus for the Tea of Spring for the next months to come or until Chef Zhijun creates another food experience. 

“The new set of menus is a seamless fusion of traditional flavors with delightful modern twists, each dish is a masterpiece, promising a culinary journey through refined dining pleasures,” ​Chef Zhijun said.

A Tasting Affair menu includes Crabmeat and egg white dumplings; Crab roe and pork soup dumpling with ginger; Crispy taro dumplings with roasted duck in truffle sauce served with duck and pomelo salad; and the Red rice rolls with crispy prawns for appetizers.

For the soup, Chef Liu prepared a Chinese medicinal dish which is the 12-hour steamed duck soup with Chinese ginseng, baby bamboo shoots, and wonton.

Tea of Spring “Peking Style” roasted duck served with rolled Chinese pancake is not to be missed in this restaurant.

The main courses include Sichuan-style poached red grouper with chili sauce; Stir-fried U.S. scallops with egg white and macadamia nuts; Cantonese-style beef short ribs with beef tendon in clay pot; Wok-fried ho fun with beef, chives and bean sprouts; Wok-fried tiger prawns with fresh mango in hawthorn tangerine sauce; and the Wok-fried French beans and minced pork with Sichuan sauce.

Dessert is a stewed pear with Hashima, red dates and peach gum with Osmanthus jelly and lime sorbet. *(According to Chel Liu Zhijun Hashima is the fattest side of a yellow frog and it’s good for the skin, rich in collagen and good for the kidney.)

It was indeed a delectable tasting affair to remember! (Photos: MBCNewman)