A remarkable gastronomic adventure awaits in Oman as Shangri-La Barr Al Jissah and Shangri-La Al Husn in Muscat introduce the Taste of Shangri-La.
An extraordinary month-long culinary celebration is set to indulge discerning palates in September. Just a 15-minute drive from the city of Muscat, this exceptional event promises an unparalleled journey through an array of expertly crafted set menus, curated across the hotel’s five distinct specialty restaurants.
“We are delighted to present the Taste of Shangri-La, an event that truly encapsulates the pinnacle of culinary prowess showcased at our resorts. This annual celebration not only pays homage to the diverse tapestry of cultures but also provides our esteemed guests with an exceptional dining experience at an incredible value,” said René D. Egle, Area General Manager of Shangri-La Barr Al Jissah and Shangri-La Al Husn, Muscat.
For a limited period, diners are invited to savour daily tasting menus comprising a minimum of six courses at each of the five signature dining venues, including Aangan by Rohit Ghai, Chow Mee, Capri Court, Bait Al Bahr, and Sultanah with a set price.
An Indian Affair The pièce de résistance arrives with Aangan by Rohit Ghai. The internationally acclaimed Chef will guide patrons through an unforgettable culinary journey. From aloo tikki, keema pao, pan-seared fish moilee, and chicken fenugreek to prawn Malabar, each dish is a masterpiece. The experience crescendos with the explosive flavours of chocolate orange, complete with doughnut, jam, and meringue.
Meet the Maestro Diners who book their seats early and are in for an intimate rendezvous with critically acclaimed Chef Rohit Ghai, who is travelling to Muscat between September 19th and 24th. Chef Ghai is renowned for earning upmarket London restaurant Jamavar a Michelin Star in under a year, the first-ever Indian chef to achieve such an accolade in the UK. Bursting with authentic flavours, Chef Ghai will present his new a la carte menu at Aangan and personally host guests, contributing his unique touch to the exceptional culinary journey. As part of this exclusive week, he invites diners to experience a six-course tasting menu (at the same price), featuring the signature highlights of Aangan’s menu for this new season.
A Magnificent Feast Unveiled Guests can experience flavours at Bait Al Bahr, where the art of seafood comes alive. From live tuna roll preparation to the mastery of Omani seafood soup, diners can relish the likes of oven-baked seabream fillet and grilled fish steak adorned with a fragrant parsley sauce. The grand finale comes in the form of a delightful burnt Basque cheesecake.
Italian enthusiasts will find their culinary aspirations fulfilled at Capri Court, indulging in highlights like grilled scallops with tomato tartar, ricotta and spinach dumplings enhanced by shaved truffle, and homemade chitarra pasta accompanied by prawn tartare and cheese fondue. The gastronomic journey culminates with the renowned II Branzino, a seabass masterpiece. The delightful Affogato dessert offers a fitting end to the Italian soiree.
At Chow Mee, Chef Ida unfolds an Asian culinary show, treating guests to delights such as Thai deep-fried breaded prawn cake, Indonesian-style Wagyu baby short ribs, and Thai wok-fried seafood rice noodles with peanuts. The journey continues with iconic dishes like Nasi Goreng and concludes on a sweet note with mango sticky rice and vanilla ice cream.
Sultanah beckons with its exceptional offerings, including Omani tuna crudo, braised octopus with beetroot couscous, and the beloved Omani lobster bisque elevated with a touch of caviar and cauliflower foam. The main courses feature pan-seared seabass with fennel cream, smoked Frankincense-infused chicken, and captivating lemon meringue with passion fruit crud and basil-infused yoghurt ice cream.
Vegan Delights Embracing the growing trend of veganism, Taste of Shangri-La extends a warm welcome to guests pursuing a plant-based lifestyle. With one of Oman’s most extensive vegan selections, the festivity offers creative and tasteful options. From truffle-scented vichyssoise soup to vegan tempura and mushroom risotto, these dishes celebrate the essence of cruelty-free dining.
Under the leadership of Executive Chef Paolo Pelosi, the culinary team has orchestrated an exquisite gastronomic voyage that reflects Shangri-La’s unwavering commitment to dining excellence. Each dish, a masterpiece, has been meticulously crafted to transport guests on an unforgettable gastronomic expedition.
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