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Shangri-La Hotel, Jakarta Presents Sichuan Spices at JIA & Rosso Wine Dinner

Never stop presenting their creation and innovation in culinary, Shangri La Jakarta restaurants Rosso and JIA are preparing something special this month!

At Rosso Italian, on 23 March 2018, When Italy Meets Japan Wine Dinner is taking over the restaurant. This wine pairing dinner will happen only for one-night and invite food and wine connoisseurs to indulge in the sensation of Japan and Italy combination. Presenting Nishimura’s Chef, Rosso Italian Home Chef Gianfranco Pirrone is showcasing their talent in a creation set menu that features Japanese and Italian best taste.

Italian appetizer features Tartare di Tonno (Marinated Yellowfin Tuna Tartare) and Japanese Soup features Hamaguri to Tamago Tofu no Osuimono (Orient Clam and Egg Tofu Clear Soup topped with Kizami Yuzu). Each serving will be paired with the distinguished wine Luis Felipe Edwards. Ready from 6 to 10 PM and priced IDR 1,074,480 nett per person. For Golden Circle member, special price IDR 1,750,000 for a couple.

Meanwhile at Jia Restaurant, Sichuan dishes will be available from 22 to 25 March 2018. Dedicated also for Chinese food lovers, Chef Rick Du from Shangri La Hotel Senyang with collaborate with JIA culinary team in presenting Sichuan Spices dishes.

These servings will feature the taste of sour, sweet, spicy, and salty with aromatic scent. The Sichuan special spices will be the highlight of all dishes such as Sichuan Sesame Spare Ribs with Sweet and Sour Sauce, Sichuan Pepper Beef Tendon, Abalone Mushroom in Fragrant Spicy Roast Sauce, Sichuan Stewed Beef Brisket with Spicy Dumpling. For seafood lovers, Sichuan Hot and Sour Soup with Fish Maw, Sichuan Style Grouper Fish Soup, Sichuan Braised Shrimp Balls with Chilli and Vegetables are also on the table.

Available from 11:30 AM to 2 PM for lunch and 6 to 10:30 PM for dinner, Sichuan Spices will give you another unforgettable Chinese dinner experience. Reserve now for this limited offer by calling +6221 2922 9999.

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