Shangri-La Hotels and Resorts has announced a new food and beverage loyalty program called The Table by Golden Circle, which Futian Shangri-La, Shenzhen launched Jan. 1.

Hotel dining is often portrayed as being uniform, with one perspective, one approach and one product. The Table’s innovative mobile-friendly digital platform, www.Golden-Circle.com/TheTable, challenges that notion with dynamic content showcasing the exciting range of culinary experiences available at Shangri-La properties.

The 36-hour-braised short ribs with potatoes and cured eggs prepared by resident Australian chef Mathew McCool.

In addition, it addresses how consumers approach dining today. Guests searching for restaurants and bars will find options categorized under five moods — elegant, intimate, upbeat, chill and adventurous — or by curated experiences, local offers and member benefits.

Futian Shangri-La, Shenzhen will launch the new food and beverage loyalty program, including the five moods. The set menu includes five courses created by five chefs and three dining venues, reflecting five concepts to bring guests different experiences and moods, namely, “elegant” Jiangnan, “intimate” Cantonese, “upbeat” Malaysian, Australian “chill” and “adventurous” chocolate.

The first act of the new culinary journey is “elegant,” which is the Eight Treasures Appetizer Platter, Jiangnan Style; it represents eight food styles from eight different areas of Jiangnan. Eight appetizers on one plate reflect an “elegant” mood.

Double-boiled wild pigeon and sea whelk with Shan Quan Distilled Water, the second act, is called “intimate,” created by Cantonese chef Frank Zhao. He uses Shiqi squab, fresh Yunnan yu zhu, spring water from Bama, red dates and medlar for the ingredients to match the diner. This dish gives guests an “intimate” experience.

Avant-garde Asian prawn noodles are the third act, or “upbeat.” Executive chef Adam Lin brings guests traditional Malaysian prawn mash noodles, which are packed in one plastic tube and placed in 65 degrees Celsius water. The prawn soup is solidified with egg yolk, so one bite makes the soup flow inside the mouth. The creation of the cuisine is the meaning of “upbeat.”

Resident Australian chef Mathew McCool prepares the 36-hour-braised short ribs with potatoes and cured eggs, as the dish of the fourth act “chill.” Traditional Australian cuisine is combined with Australian short ribs, Japanese sauces and preserved eggs, which give the dish a distinct combination of flavors and aromas. “BBQ and beef steaks are the main courses for festival gatherings in Australia,” said McCool. As well, the red wine perfectly matches the beef, letting guests enjoy a “chill” mood.

Pastry chef Tyler Zhao’s dessert, Textures of Chocolate, is the last act, which is “adventurous.” Dyes made from different fresh fruits which are boiled for eight to 10 hours are used to “draw” on the marble table; the red is strawberry juice, yellow is mango juice, black is chocolate, and white is a combination of cheese and milk.

Editor: Vince Xie