1 Apr – 30 Apr 2018
This breezy April, Shanghai Pavilion's Head Chef, Lai Jhung Shun, presents an elaborate array of tea delicacies to help you to embrace the coming of spring.
Multiple creations for guests to enjoy, such as double-boiled chicken soup with mushrooms and Tieguanyin tea leaves, braised king prawn with rose leaves and braised pork belly with Pu'er tea, are all extremely tasteful and truly savory.
Shangri-La's Far Eastern Plaza Hotel, Taipei
201 Tun Hwa South Road, Section 2, Taipei, 10675, Taiwan