La Bauhinia Shangri-la

Malaysia food week at La Bauhinia

La Bauhinia restaurant at Shangri-la Paris

La Bauhinia restaurant at Shangri-la Paris

Set in a historic 19th century building in one of Paris most prestigious area overlooking the Eiffel tower is the Shangri-la Hotel once home to Roland Bonaparte. At La Bauhinia one of their restaurant a fusion of both Asian and Western cooking with a contemporary touch are served under the lovely glass dome in beautifully styled interior reflecting the cultural fusion of the two continents. It is the tradition when chefs from Asia are invited to perform their culinary expertise in their according to their particular region.

Th lovely Asian and Western style decoration of La Bauhinia restaurant

The lovely Asian and Western style decoration of La Bauhinia restaurant

For this week’s thematic culinary delight is a stop over in Malaysia with some traditional dishes concocted by Malacca born Chef Hairy from Shangrila-La Kuala Lumpur. A spectacular array of tastes blending Asian aromatic spicy ingredients with a little touch from the west to satisfy local palate. A discovery into the delectable cuisine begins with chicken soup (soto ayam) which is also a popular dish in Indonesia and Singapore. Not too spicy, this soup may be made in many different ways, here is a blend of bean sprouts, peanuts, turmeric dipped in a delicious aromatic chicken broth Chef hairy style.

Soto Ayam Betawi at La Bauhinia, served during Malaysia food week

Soto Ayam Betawi at La Bauhinia during Malaysia food week

Next dish comes the spicy marinated beef in honey, tossed with green salad coriander leaves (kerabu daging bakar bermadu)

Spicy meat salad at Malaysia food week served at Le Bauhinia Shangri-La Paris

Spicy beef salad at Malaysia food week served at Le Bauhinia Shangri-La Paris

Another variety is the seafood kerabu seafood salad (kerabu aneka lautan) a little more spicier with a touch of lemon grass on a bed of fresh greens exquisitely orchestrated by Chef Hairy.

Kerabu seafood salad at Le Bauhinia

Kerabu seafood salad at Le Bauhinia

The luscious beef rendang braised in coconut milk also popular in Indonesia is certainly not to be missed. A specialty from the region of Perak comes in with an aromatic yellow rice and a delicious sambal (spicy sauce) Chef Hairy style.

Beef rendang regional dish from Perak Malaysia

Beef rendang regional dish from Perak Malaysia

Finely sliced ginger and roasted vegetables on delicious spicy beef rendang dish.

Beef rendang Mayasian style at Shangri-La Paris

Beef rendang Mayasian style at Shangri-La Paris

After an enjoyable trip into the aromatic culinary of Malaysia comes dessert with the traditional Sago Gula Melaka – sago pudding in form of small pearls immersed in coconut milk.

Sago pudding in coconut sauce

Sago pudding in coconut milk

Simply delicious !

Malaysian tapioca based dessert with coconut cream

Malaysian sago based dessert with coconut cream

The next sweet lingering dessert is Kuih Ketayap, green “pandan leaves” coconut filled crepes.

Pandan crepes served during Malaysia food week at Le Bauhinia

Pandan crepes served during Malaysia food week at Le Bauhinia

Herbal tea La Bauhinia style to end this surprisingly wonderful discovery of Malaysian popular dishes delectably prepared by Chef Hairy of Shangri-La Kuala Lumpur.

Chef Hairy from Shangri-La Kuala Lumpur

Chef Hairy from Shangri-La Kuala Lumpur

Shangri-La Hotel
10 avenue d’Iéna
75116 Paris
France
Telephone (33 1) 5367 1998

6 replies »

  1. Hi there. I’am Chef Hairy. It was my great and wonderful expirience sharing and introducing Malaysian food at Paris. Hope you all enjoy a dish from Malaysia.

    • It was a great pleasure and a delectable culinary discovery into Malaysian cooking and especially your unique cooking style …. Many thanks Terima kasih Hairy 🙂

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