Shanghai, June 26, 2024 – Cai Feng Lou, the high-end catering brand under IHG Hotels & Resorts, is set to launch a new menu that reflects the latest dining trends while staying true to traditional Cantonese cuisine. Leveraging over a decade of experience in the local market, Cai Feng Lou has curated “10 Bites of Cai Feng Lou,” a selection of ten signature dishes crafted by ten expert chefs from various regions of China. This innovative menu, emphasizing “One dish, One taste,” will debut in over 50 Cai Feng Lou restaurants nationwide starting July 15.
A Delectable Feast for Every Taste
The “10 Bites of Cai Feng Lou 2024” menu blends traditional Cantonese flavors with regional culinary characteristics, offering a modern twist on fine dining. With smaller portions and attractive pricing, the menu caters to contemporary preferences, emphasizing healthy, diverse, and sustainable options ideal for single-person meals.
Highlights from the menu include:
- Crab Meat Roll, Zucchini, Yam Bean Lily, Crispy Onion, Parsley Jelly in Green Tart by Chef Zhang of HUALUXE Shanghai Changfeng Park. This dish combines cold dishes with crisp textures and balanced flavors.
- Poached Sea Conch in Fermented Tomato Broth by Chef Li of InterContinental Hefei, featuring fresh Yunnan tomatoes and deep-sea conch slices for a sweet and sour taste.
- Poached Peony Shaped Prawn, Salted Egg Yolk Sauce by Chef Wang of InterContinental Wuxi Taihu New City, presenting tiger prawns shaped like peony petals in a delicate sauce.
- Deep-Fried Wagyu Beef, Honey Black Pepper Sauce, Green Bean by Chef Ding of InterContinental Shanghai Wonderland, offering vibrant colors and a rich flavor.
- Stewed Fresh Abalones, Boneless Pork Feet, Sand Ginger by Chef Xiao of HUALUXE Xi’an Tanghua, a luxurious dish with abalone and mint.
- Sichuan Pickled Vegetable Stewed Mandarin Fish, Chen Cun Rice Noodle by Chef Shuai of HUALUXE Yibin, combining Sichuan pickles with fresh fish.
- Baked Wenchang Chicken in Casserole, White and Red Pepper by Chef Li of Crowne Plaza Fuzhou Riverside, featuring spicy peppers and tender chicken.
- Smoked Duck Cube Stuffed “Babao” Glutinous Rice by Chef Huang of Crowne Plaza Wuhan Optics Valley, showcasing rich textures with duck and glutinous rice.
- Flavored Crispy Char-Siew Bun by Chef Shen of InterContinental Taiyuan, offering a tender and juicy char-siew filling.
- Peanut Cream, Jasmine and Black Sesame Jelly by Chef Liang of InterContinental Shenzhen WECC, blending fragrant black sesame with jasmine.
Jerome Qiu, Chief Operating Officer of IHG Greater China, expressed, “IHG’s commitment to ‘in China, for China’ is exemplified by Cai Feng Lou’s dedication to deepening our footprint in the Chinese market. By understanding and respecting Chinese food culture, we aim to offer exceptional dining experiences to both travelers and local diners. The ’10 Bites of Cai Feng Lou’ menu reflects our insights into current market trends and consumer preferences.”
Resonating in Tune with the Ever-Changing World of Cuisine
Since its inception in 2013, Cai Feng Lou has evolved by blending tradition with modern innovation, creating an immersive dining experience that engages all five senses. With a decade-long heritage in the Chinese market, the brand has achieved excellence and stability in hotel asset investment and revenue growth. Looking ahead, Cai Feng Lou remains committed to its principles, harmonizing Eastern culinary traditions with global trends and showcasing the best of contemporary Eastern cuisine.
Cai Feng Lou continues to narrate the captivating stories of Chinese cuisine, promising an enchanting and unforgettable culinary journey for all diners.
