Experience Epicurean Hospitality at Its Best
SINGAPORE – 6 May 2014 – Preferred Hotel Group invites travelers to add a gastronomic dimension to their hotel experiences when journeying to destinations across Asia Pacific. Several luxury properties within the Preferred Hotel Group portfolio offer award-winning restaurants where guests and local gourmands alike can savor authentic regional cuisine and enjoy one-of-a-kind world-class dining experiences within the comforts of the hotel grounds, whether they are spending their time in Koh Samui, Beijing, Hong Kong, or New Delhi.
Highlights of outstanding restaurants at Preferred Hotel Group destinations include:
Chef Chom’s Thai Restaurant
The Tongsai Bay - Koh Samui, Thailand (a member of Summit Hotels & Resorts)
Serving the heavenly delights of authentic Thai cuisine, Chef Chom’s was named after the hotel’s renowned culinary master who began her career from the palace kitchens of the late Princess Vibhavadi Rangsit, a member of the Royal Family in Bangkok. This newly renovated all-day dining restaurant boasts open-show kitchens that allow guests to watch the chefs at work as they prepare refined interpretations of the country’s signature dishes, ranging from Khao Yum Pak Tai (Southern Thai Rice Salad) to Nam Prik Goong Siap (Shrimp Paste Dipping Sauce for raw or steamed vegetable). The restaurant also features a “live” noodle station where guests’ favorite Thai noodles are cooked á la minute. Along with its weekly Thai cultural show, as well as picturesque views of the bay and gardens below, Chef Chom’s immerses travelers in a multi-sensory epicurean adventure.
Jing Yaa Tang Restaurant
The Opposite House – Beijing, China (a member of Preferred Hotels & Resorts)
This new restaurant is a collaboration between the hotel and internationally acclaimed restaurateur Alan Yau, who was the lead designer and concept consultant. Jing Yaa Tang’s signature dish - the ubiquitous and much-loved Beijing Roast Duck -- is taken to new culinary heights, featuring top ingredients sourced from around the region and no traces of MSG. Jing Yaa Tang also offers a wide range of favorite regional Chinese dishes such as the fiery Kung Pao Chicken and Dan Dan Noodles (spicy Sichuan noodles in a rich gravy made with preserved vegetables, chili oil, Sichuan peppers, minced pork and scallions) that are all served within a striking contemporary Chinoiserie theatrical interior ambience.
Café Gray Deluxe
The Upper House - Hong Kong (a member of Preferred Hotels & Resorts)
Café Gray Deluxe, a 21st century ‘grand café’ located on the 49th floor, stuns diners with breathtaking views of Victoria Harbour and a double-height ceiling that creates an energetic atmosphere. Inspired by his decades-long experience leading the very finest kitchens across Europe, Asia, and the United States, award-winning Chef Gray Kunz has created a vibrant gourmet café featuring an exciting open-kitchen in one of the city’s most spectacular locations. His one-star Michelin-rated cuisine is a unique blend of European classics and signature dishes – a fresh departure from traditional fine dining – everyday dishes that highlight local organic produce. The restaurant’s three must-try signature dishes are the Pasta Fiore with tomatoes and lemon thyme; Braised Short Rib of Beef with soft polenta and Meaux mustard; and the Steak Tartar Gaufrette with Kunz ketjap.
Spice Route
The Imperial New Delhi – India (a member of Preferred Hotels & Resorts)
Heralded as one of the top 10 restaurants in the world by Condé Nast Traveler, the award-winning Spice Route was designed by Rajeev Sethi, the celebrated cultural czar of India. The restaurant is a veritable visual feast of specially curated art exotica, depicting the journey of spices from the Malabar Coast in Kerala through Sri Lanka into South-east Asia. Mural painters, employing traditional artisan skills that date back 3 millennia with the use of vegetable and flower dyes, took seven years to complete the restaurant’s interior. The Spice Route features a multi-cultural selection of authentic cuisine from India to Southeast Asia, including Chemeen Thoren (Kerala style prawns, stir-fried with coconut, curry leaves and black tamarind; flavoured with mustard seeds), and Kung Nang Phad Khing (Stir-fried lobster with ginger and Thai black mushrooms, served in the shell).
To find out more about the culinary offerings available from our hotel members in Asia Pacific, visit: www.preferredhotelgroup.com/asiapacific
About Preferred Hotel Group™
Preferred Hotel Group represents more than 650 of the finest hotels, resorts, and serviced residences in the world. Preferred Hotel Group’s brands include Preferred Hotels® & Resorts, Summit Hotels & Resorts™, Sterling Hotels™, Summit Serviced Residences™, Sterling Design, and Preferred Boutique™. Travelers gain valuable benefits through branded programs iPrefer™, Preferred Family, Preferred Pride, Preferred Golf™, and Preferred Residences™. For more information, visit www.PreferredHotelGroup.com and follow the brand on Facebook and Twitter.
MEDIA CONTACTS:
Caroline Michaud
Director, Public Relations
Tel: +1 312 542 9218
cmichaud@preferredhotelgroup.com
Terri McCollin
Senior Manager, Public Relations — EMEA
Tel: +44 207 440 0316
tmccollin@preferredhotelgroup.com
Arlene Benger-Tan
Senior Manager, Public Relations — Asia Pacific
Tel: +65 6577 2487
abenger@preferredhotelgroup.com
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