General Press Releases Tuesday April 7, 2015 16:55
Bangkok--7 Apr--Shangri-La Hotel, Bangkok

This April, Shangri-La Hotel, Bangkok joins Shangri-La Hotels and Resorts’ sister properties in marking the global rollout of its culinary sustainability initiative, Rooted in Nature, by hosting a month-long celebration of the hotel’s most exceptional food purveyors. The hotel recognises the farmers, fisherman and ranchers that make dining at Shangri-La Hotel, Bangkok not only delicious but also sustainable and is a proud supporter of Thailand’s Royal Project.

Special Rooted in Nature events and promotions taking place at the hotel highlight sustainable sources of produce, fish, and meat that can be found on the hotel’s menus year-round and celebrate the purveyors who responsibly steward the land and sea to provide our chefs with the best possible ingredients.

The hotel supports local communities that supply world class produce that have been grown in a sustainable environment, organically without pesticides or leaving a large carbon footprint on the environment, including the Royal Project. Guests can experience fresh, flavorful and high quality produce that is locally grown in the hotel’s restaurants.

The Royal Project, an initiative of His Majesty King Bhumibol Adulyadej of Thailand, was founded in 1969 to solve the problems of deforestation, poverty and opium production by promoting alternative crops. This is a transformation that gives hill tribes a better standard of living and moves them towards a future of stability and prosperity. It was the world’s first project to replace drug-crops with legal crops and is one of the most successful projects of its type.

During April, diners will be able to enjoy a special set menu featuring locally-sourced organic vegetables and fruits, fish, a range of poultry, as well as produce and herbs grown on the hotel grounds when they visit Angelini, Salathip and Shang Palace.

Delicious sustainable dishes in Angelini’s set menu designed by Italian Chef de Cuisine Omar Ugoletti include House-made Pakchoi Ravioli stuffed with Liquid Bisque of Lobster Crayfish and Broccoli; Smoked Chicken Breast served with Organic Eggplant and Red Capsicum, and Wild Strawberry Puff Pastry with Chantilly Cream.

In the Salathip kitchen, Chef de Cuisine Tussanee Putkaew and her team creatively crafted special recipes using a local source of organic produce from The Royal Project. Guests can enjoy the “Thai Elements of Nature” set menu for dinner by the Chao Phraya River accompanied with colourful classical Thai dance performances. The set menu features Sun - Crispy Soft Shell Crab with Green Mango, Shredded Granny Smith Apple, Peanuts, Cashews and Dried Chili; Water - Slow Poached River Prawn with Lemongrass Scented Broth; Crispy Fried Duck Curry with Lychee; Ocean - Steamed Grouper, Thai Shoyu, Ginger and black Mushrooms; Earth - Wok Fried Organic Vegetables from the “Royal Project’ Served with Organic Pat Pat rice; Fire and Ice - Caramelized green Tea Crepe with House made Thai Tea Ice cream.

Throughout April, Chinese Executive Chef Sham Yun Ming of Shang Palace who has more than 35 years of solid culinary experience celebrates Earth Day with a sustainable Chinese set menu. Guests can indulge in Vegetable and Mushroom Dumplings, Deep-fried Vegetable Spring Rolls, Deep-fried Vegetable Dumplings, Sweet Corn Soup with Crab Meat, Wok-fried River Prawn with Sour Chilli Sauce, Wok-fried Chicken with Cashew Nuts and Chilli Sauce, Stir-fried Kailan in Ginger Sauce, “Yang Chow” Fried Rice with BBQ Pork and Shrimps, and Mango Pudding.

About Rooted in Nature

Shangri-La Hotels and Resorts operates 89 hotels around the world in diverse locations – from Hong Kong to Paris, from Tokyo to Sydney, from Kota Kinabalu to Guilin. In 2014 the group introduced Rooted in Nature, a culinary initiative highlighting locally or ethically sourced food offerings. The initiative recognises the differences in the group’s locations and enables all Shangri-La hotels and resorts to incorporate sustainable items from their unique markets into their menus. Diners can identify Rooted in Nature menu items by spotting the pea shoot logo beside the dish description on a la carte menus and café stations at all day dining restaurants and selected specialty restaurants. Rooted in Nature items on the menu must meet one or more of five guidelines with an ingredient that is prominent in that dish.

With Shangri-La’s Rooted in Nature initiative, the luxury hotel group aims to:
  • support local agricultural and fishing communities,
  • buy chemical pesticide-free local produce,
  • source from free-range livestock and poultry products where possible,
  • acquire sustainably-sourced seafood that are caught through ethical means,
  • and serve organic and fair trade products indicated by national and local food safety standards.

Further information on Rooted in Nature can be found on Facebook.com/shangrila, Twitter @ShangriLaHotels, Instagram @Shangri-LaHotels, LinkedIn.com/company/shangri-la-hotels-and-resorts, +ShangriLa, Pinterest @ShangriLaHotels and #RootedInNature

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages nearly 90 hotels under the Shangri-La brand with a room inventory of over 37,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

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