Kowloon Shangri-La, Hong Kong is offering diners a host of special culinary experiences throughout the summer months, with tempting offers available at The Lobby Lounge, Angelini, Nadaman and Shang Palace.

The supper buffet returns to The Lobby Lounge from now until 29 August 2009. With a band playing in the background, guests can enjoy the supper buffet every Friday and Saturday from 9 to 11 p.m. Guests can treat themselves to unlimited helpings, including all time favourites such as dim sum, Japanese rolls, Thai, Korean and Indian savouries, Chinese sweet soups and South-East Asian desserts. Western delicacies including a selection of salad items, imported cheeses, gourmet chocolate, Italian and French savouries are also available on the buffet line-up. Guests can also catch some live action at the special cooking stations set up for soba noodles and cheese cooked by the hotel�s skilful chefs. An endless flow of freshly squeezed fruit juices is available from the juice bar. The buffet is priced at only HK$188 per adult and HK$148 per child. For reservations, please call 2733 8740.

Throughout July 2009, Chef Vittorio Lucariello of Angelini has come up with a four course summer black truffle set dinner menu. The dishes are creatively prepared so that the natural strong, earthy flavours of black truffles, which are also known as �the diamond of the kitchen,� are retained. Priced at only HK$780 per person, the set dinner, with each course fused with summer black truffle, features Sardinian Red Prawns stuffed with Dungeness Crab; Tagliatelle with Spinach Carbonara Sauce; a main course of either Roasted Dover Sole with Potato Crust and Cauliflower Pur�e or Seared Pigeon Breast and Leg Confit with Castelluccio Lentils and String Bean Salad. The menu ends on a sweet note with Sweet Moscato Wine Cr�me. For reservations, please call 2733 8750.

Guests can look forward to a gastronomic adventure this summer and indulge in eel (unagi) dishes at Nadaman. Eel is an all-time favourite Japanese delicacy, especially during the summer, as it contains vitamin A, which the Japanese believe helps prevent heat stroke. Head Chef Takaya Ishizuka displays his usual culinary flair and features wild eel from Japanese waters with a highlight on Japanese Eel Rice in a Hot Stone Bowl; Broiled Wild Japanese Eel with Sweetened Sauce or Charcoal Grilled with Wasabi and Soya Sauce; Wild Japanese Eel Rice in Lacquer Box with Eel Liver Clear Soup; Broiled Japanese Eel, Slices of Cucumber and Seaweed with Vinegar Sauce; Grilled Eel and Egg Roll; and Japanese Eel Rice in Soup. The wild eel delicacies are available from 10 July to 15 August 2009. Please call 2733 8751 for reservations.

The July promotion at the Michelin two-star Shang Palace features a variety of Lingzhi and tea leaf dishes as the chef�s specials. Executive Chinese Chef Ip Chi-cheung and his team expertly prepare a medley of healthy dishes with Lingzhi, known to boost the immune system and strengthen the respiratory system, together with different kinds of tea leaves. Some of the highlights are Stewed Fresh Teal with Chinese Herbs and Lingzhi; Double Boiled Crocodile Meat with Chinese Yam and Lingzhi; Smoked Fresh Coral Trout with Chinese Tea Leaves; Saut�ed River Shrimp with Long Jing Tea and Tianjin Pear; Steamed Rice with Fresh Frog, Black Mushroom and Rose Tea Leaves; and Boiled Pig Lung with Chinese Yam and Lingzhi. Guests will find the dishes on the seasonal menu for lunch and dinner. For reservations, please call 2733 8754.

* All prices are subject to a 10 per cent service charge.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 62 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, Japan, Malaysia, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has over 40 projects under development in Austria, Canada, mainland China, France, India, Macau, Maldives, Philippines, Qatar, Seychelles, Thailand, United Kingdom, United Arab Emirates 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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PRESS CONTACT:

Patsy Chan Director of Communications Tel: (852) 2733 8726 Fax: (852) 2366 0961 E-mail: patsy.chan1@shangri-la.com

Mona Kwan Assistant Communications Manager Tel: (852) 2733 8877 Fax: (852) 2366 0961 E-mail: mona.kwan@shangri-la.com

Tan Chui Ching Communications Executive Tel: (852) 2733 8878 Fax: (852) 2366 0961 E-mail: ching.tan@shangri-la.com

Kowloon Shangri-La, Hong Kong Website: www.shangri-la.com

For digitised pictures of the group�s hotels, please go to http://www.shangri-la.com/imagelibrary.

For digitised pictures of the dishes, please go to the links below:

1. The Lobby Lounge�s Supper Buffet http://www.shangintranet.com/Guest/Photos/KSL/ll%20supper%20buffet%2009%20h.jpg

2. Nadaman�s Wild Eel http://www.shangintranet.com/Guest/Photos/KSL/nada%20eel%20h.jpg

3. Shang Palace�s Saut�ed River Shrimp with Long Jing Tea and Tianjin Pear http://www.shangintranet.com/Guest/Photos/KSL/sp%20lingzhi%20and%20tea3%20h.jpg

4. Angelini�s Black Truffle dish http://www.shangintranet.com/Guest/Photos/KSL/ang%20black%20truffles2%20h.jpg