Timeless Traditions & Elegant Tastes at Island Shangri-La for the Year of the Snake

Island Shangri-La’s culinary offerings for Chinese New Year showcase the finest seasonal ingredients and traditional recipes, reimagined by the hotel’s master chefs. From elegant banquets to vibrant buffets, every meal is a celebration of flavour and craftsmanship. Enter the Year of the Snake in unparalleled style, where time-honoured traditions meet contemporary luxury for an unforgettable start to the Lunar New Year.

Platinum Hamper

Lo Hei with Island Shangri-La

Forever one of the highlights of the Lunar New Year, Island Shangri-La offers several ways for families and friends to enjoy the joyous, boisterous tradition of lohei, with every ingredient carrying a significant, auspicious meaning to welcome greater abundance and prosperity.

The perfect place for families to celebrate together, this year Café TOO has a special Lo Hei station where guests can have fun making their own. Guests can choose from a variety of premium ingredients including Hokkigai, salmon, tuna, octopus, jellyfish and all the requisite vegetables and flavourings.

At the Michelin-starred Summer Palace, Chef King has created a gourmet version of this auspicious dish. Made with a base of sliced Yellow Fin Tuna and assorted fresh fruit including preserved winter melon and cantaloupe, as well as preserved leek, jellyfish, preserved cucumber, taro and more – this elaborate concoction is sure to amaze and delight.

And finally, a unique Fujian style Lo Hei is available at Hokkien eatery Ming Pavilion made with Matsutake, pomelo, pickled daikon, Chinese cabbage, live Japanese sea whelk and Kampachi.

Restaurant Petrus: A Firework Feast

On 30 January, Restaurant Petrus offers an exclusive 6-course tasting menu crafted by Chef Uwe Opocensky. Highlights include the King Crab Thermidor, Beef Calotte with Tarte Tatin and Truffle, and Seabass with Morel and Madeira, paired with exquisite wines and champagne. Diners will also enjoy breathtaking views of the harbor fireworks, making this dinner an extraordinary experience priced at HKD $2,888 per person.

Summer Palace: A Cantonese Reunion

From 15 January to 27 February, Michelin-starred Summer Palace presents a festive menu with seasonal recommendations by Chef King. A la carte dishes include Braised Superior Bird’s Nest Soup with Crab Roe, Steamed Sabah Garoupa with Chopped Chili, and Braised Dried Oysters with Sea Moss and Conpoy. A separate dim sum menu is also available, featuring special Chinese New Year creations from 29 January to 4 February. Whether enjoying gourmet Lo Hei or indulging in festive dim sum, Summer Palace offers a true celebration of Cantonese culinary traditions.

Café TOO: Auspicious Dishes

From 28 to 31 January, Café Too transforms into a vibrant culinary destination with a variety of interactive stations. Guests can craft their own Lo Hei, savor Double-Boiled Fish Maw Soup with Imitation Shark Fin or Suckling Pig with Glutinous Rice, and indulge in live-cooked Hong Kong Typhoon Shelter Lobster. The buffet also features a Chinese barbecue station with Yat Lok Barbecued Goose, Marinated Pigeon, a noodle station, and a Japanese sashimi counter. The Dessert station includes Sweet Red Bean Soup with Dumplings and a plethora of sweet offerings. Priced at HKD $698 for lunch and HKD $888 for dinner, this feast ensures a joyous and flavourful celebration.