An �Introductory Weekend Package� at the Futian Shangri-La, Shenzhen is now available offering accommodation for two persons in a Deluxe room for just RMB1,280, plus complimentary meals for accompanying children at Caf� Zen, one of the hotel�s signature eateries.

The �Introductory Weekend Package� includes complimentary breakfast for two persons, late check-out at 4 p.m. and free upgrade to the next available category of room. The package is valid from Friday to Sunday until 31 January 2009 and prices are subject to a 15 per cent service charge.

As a part of the offer, a maximum of two children aged six or under accompanying parents are entitled to complimentary meals at the hotel's Caf� Zen, which incorporates a dedicated dessert spread that will keep children entertained with creative lollipops, gummy bears, chocolates and ice cream.

Modelled on the successful concept highlighted by a theatrical show kitchen, Caf� Zen features a line-up of chefs specialised in noodle-making, Peking duck and dim sum, as well as Hong Kong-style dai pai dong favourites and popular Asian and international dishes.

Headed by Australian Executive Chef Michael McCalman, the team combines years of culinary know how and experience. Leading the individual cooking stations is Melvin Kong from Malaysia; Australian Grill Specialist Robert Davis; award winning and globe trotting Australian Executive Pastry Chef Anthony Collar and Hong Kong Master Chef Ng Wing Kun. Caf� Zen is the ideal place for a family dinner, lunch or brunch. On level one of the hotel with a mezzanine floor, it combines a relaxed environment, outdoor seating and children�s entertainment with first class food and service.

The newly opened Futian Shangri-La, Shenzhen is located in the heart of the city�s vibrant new business district, adjacent to the Shenzhen Convention and Exhibition Center and Shenzhen Civic Centre, with easy access to Futian Port and the Huanggang border crossing to Hong Kong.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 57 hotels under the Shangri-La and Traders brands with a rooms inventory of over 28,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, mainland China, Fiji, Hong Kong, India, Indonesia, Malaysia, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has over 50 projects under development in Austria, Canada, mainland China, France, India, Japan, Macau, Maldives, Philippines, Qatar, Seychelles, Taiwan, Thailand, United Arab Emirates, United Kingdom and the United States. For more information or reservations, please contact a travel professional or access the website at www.shangri-la.com.

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Note to the editors :

About the Culinary Team

Executive Chef Michael McCalman Australian Executive Chef McCalman has more than 15 years of international culinary experience, from Australia and Britain to Azerbaijan, Malaysia, Thailand and Hong Kong. He was previously executive chef at Shangri-La Hotel, Bangkok, following spells with other deluxe hotel groups including Four Seasons and Hyatt.

Executive Sous Chef Melvin Kong (South East Asian Section) Hailing from Malaysia, Chef Kong possesses 17 years of rich culinary experience and has a wealth of expertise in menu planning, costing, management control and food hygiene. Prior to joining Futian Shangri-La, Shenzhen, Chef Kong worked as executive sous chef in Shangri-La�s Far Eastern Plaza Hotel, Taipei. Before that, Chef Melvin worked at Shangri-La Hotel, Kuala Lumpur and Pan Pacific Kuala Lumpur International Airport Hotel.

Executive Sous Chef Robert Davis (Grill Section) Chef Davis is from Brisbane, Australia, where he owned �Bespoke,� an award-winning restaurant. Prior to working in his own restaurant, he was the head chef at La Grillade French restaurant and Forty One (Level 41) in Sydney.

Chef Davis�s specialty is meat, especially cattle. He has been working tirelessly with leading Australian meat exporters to raise awareness in Hong Kong and China of finer beef grades such as Wagyu, and introducing previously unknown cuts such as rump cap and offal. Chef Davis oversees Caf� Zen�s feature grill.

Executive Pastry Chef Anthony Collar (Dessert Master) Chef Collar joins the hotel from Pudong Shangri-La, Shanghai and has 20 years of expertise in pastry at top hotels around the world, ranging from his native Australia to Japan, the Fiji Islands, the UAE and China.

Chef Collar has won countless awards, including the Australasian Pastry Chef of the Year (1997), and he was a silver medal winner in the Dessert Buffet Competition of the IKA Berlin Culinary Olympics in 1996. He is responsible for desserts, pastries and the hotel bakery, including Passion du Chocolate, the high-end chocolate shop.

Executive Chinese Chef Ng Wing Kun (Chinese Dishes) Chef Ng is a master in Cantonese cuisine and has been delighting celebrities, gourmets, tycoons, government officials and international diplomats in numerous renowned restaurants and hotels in Hong Kong, Guangzhou, Shanghai, Tianjin and Beijing for more than 30 years.

Chef Ng combines local produce with secret recipes to create his famous Chinese delicacies.

Issued by Grebstad Hicks Communications on behalf of Futian Shangri-La, Shenzhen Media Contact: Catherine Yuen (catherine.yuen@ghcasia.com ) Candy Tong (candy.tong@ghcasia.com) Grebstad Hicks Communications Tel: (852) 2810 0532 Fax: (852) 2525 7972 Meanne Dizerens-Lau Director of Communications Futian Shangri-La, Shenzhen Tel: (86 755) 8828 4088 Fax: (86 755) 8828 4388 E-mail: meanne.dizerenslau@shangri-la.com Website: www.shangri-la.com For digitised pictures of the group�s hotels, please go to http://www.shangri- la.com/imagelibrary.