THE culinary team of Sheraton Shenzhen Nanshan, led by the hotel’s executive chef Jack Zhou, has created an upgraded menu for the reputed dinner buffet at the Xili Kitchen restaurant. In addition to the all-day dining restaurant classics, there are now more than 50 new seasonal dishes with premium ingredients from worldwide for an unparalleled dining experience, enabling guests to immerse in all aspects of aestheticism given by the delicacies.

The chefs have selected top-grade ingredients to present a magnificent feast. The carefully selected excellent beef rib-eye is served with seasonal vegetables and handmade creamy black pepper sauce, which gives out a sweet buttery aroma and a juicy taste. The salmon from Norway is grilled with silky Japanese teriyaki sauce, and shrimp are baked with mozzarella cheese and Japanese-style mustard sauce, all leaving lingering flavors on the tastebuds. There are also popular Chinese classic delicacies, including Cantonese dim sums, pot rice with sausages, among others.

From now through June 30, a feast of oysters cooked in both Chinese and Western styles is also available at Xili Kitchen. The deep-fried oysters are golden and crispy outside and dense and delicate inside. With fresh local chicken and sweet and plump oysters,the Cantonese-style chicken oyster pot will surely leave a wonderful long-lasting impression.

There are also featured desserts, such as the almonds cooked with cubilose, Oreo and salty butter cake, traditional cheesecake, and homemade ice cream.

(Tang Li)