NOW through Nov. 28, The Langham, Shenzhen invites guests to a heart-stirring culinary journey from New Zealand to discover the rough but delicate charm of that magical land. New Zealand is famous for its high-quality, pollution-free agricultural products. The Langham, Shenzhen presents unparalleled tastes produced in the purest and most unaffected natural environment on the earth. Beef and lamb with extremely tender texture and supreme seafood such as the renowned mussel and salmon will be cooked by skillful chefs at the hotel’s Silk, Duke’s and Perch restaurants. In the all-day dining restaurant Silk, guests can enjoy extremely tender and fresh beef and lamb produced by local farms in southern New Zealand, such as New Zealand-style beef Bourguignon with the alluring aroma of wine and roasted lamb wafting out from the open kitchen. The chefs at Silk also delicately prepare the highly reputed king salmon sashimi and tantalizing dishes to bring guests an exquisite culinary journey. Venison is also famous for its tender texture and rich nutrient content. With unique culinary skills, Western executive chef Fabrice Bruto has crafted mouth-watering prime New Zealand venison dishes at Duke’s. Enhanced with premium wines and soulful jazzy vibes by the NaTasha band, a truly exclusive and sensory-rich experience is promised. At the stylish Perch, chefs have presented a splendid selected menu to pamper your taste buds, exemplified by the fragrant and juicy herb-rolled lamb cannon paired with delicate cocktails created by the Perch mixologist, a wonderful night awaits. In addition to exquisite cuisine, guests are also served with delicious desserts and the finest wines for an enticing culinary experience. (SD News) | 