Shangri-La Hotels and Resorts is showcasing how dining can act as a gateway to destination, culture and storytelling, with chefs across its global portfolio creating signature dishes inspired by the places they call home.
From London and Paris to Istanbul, Mauritius, Toronto and Sri Lanka, the hotel group is using food to reflect local heritage, regional ingredients and culinary traditions, bringing a stronger sense of place to the guest experience.
At Shangri-La The Shard, London, the St Germain Afternoon Tea offers a contemporary interpretation of one of Britain’s most recognisable dining traditions. The menu retains classic afternoon tea elements, including plain and raisin scones with jam and clotted cream, alongside finger sandwiches such as coronation chicken, smoked salmon with crème fraîche and roasted beef with horseradish and watercress.
The London menu also introduces elderflower as a more modern British influence, reflected in the St-Germain Sunset Pavlova, made with elderflower liqueur, mango and passionfruit.
At Shangri-La Paris, Maison Roland celebrates the spirit of Parisian bistro dining through the Floating Island “Maison Roland”. Known in France as île flottante, the dessert is rooted in French culinary tradition, combining meringue, custard and caramel in a simple but carefully balanced dish.
The Shangri-La Paris version refines the classic with Madagascar vanilla crème anglaise and a lightly caramelised blanc-manger, creating a dessert that reflects both French heritage and the elegance of Parisian dining.
In Istanbul, Shangri-La Bosphorus serves Lamb Shashlik at IST TOO, drawing on Türkiye’s regional gastronomy and the wider Anatolian tradition of lamb cookery. Prepared with Balıkesir Gönen lamb loin, the dish is served with firik pilaf enriched with Kars Graviera cheese, village-style yoghurt and Urfa pepper purée, bringing together ingredients from across the country.
At Shangri-La Le Touessrok, Mauritius, a collaboration with French pastry chef Jeffrey Cagnes has introduced Le Touessrok, a dessert inspired by the tropical character of the island. Reimagining the classic Saint-Honoré, the dish combines French pâtisserie technique with Mauritian ingredients including mango, passion fruit, red pitaya, Victoria pineapple and black sesame.
Served at Coco’s Beach House overlooking the lagoon, the dessert reflects the cultural balance that defines Mauritian cuisine, where French influence meets tropical produce and island identity.
At Shangri-La Toronto, bosk’s Bucatini alla Bolognese celebrates Ontario produce through an Italian classic. The sauce is deglazed with Niagara red wine, bringing depth from one of Canada’s most recognised wine regions, and is paired with locally sourced Canadian beef, veal and pork before being finished with aged Testun Barolo cheese from Italy.
In Sri Lanka, Shangri-La Hambantota presents kottu roti, one of the country’s most iconic street foods. Prepared to order with freshly made godamba roti, local ingredients and Sri Lankan spices, the dish brings the energy of the island’s roadside kitchens into a refined hotel setting.
At Shangri-La Colombo, hoppers offer another expression of Sri Lankan culinary tradition. Made from naturally fermented rice and coconut batter, the bowl-shaped pancakes are served plain, with egg, or alongside curries, sambols and coconut relishes, reflecting the warmth and simplicity central to Sri Lankan hospitality.
Together, the dishes demonstrate how Shangri-La Hotels and Resorts is using food and beverage to connect guests with place, creating dining experiences that are rooted in local culture while maintaining the standards of a global luxury hospitality brand.
Associated Articles
The Balmoral Appoints John Munro as Head Chef of Number One
Highlights another luxury hotel restaurant strengthening its culinary identity through chef leadership, menu development and a strong sense of place.
Peninsula Grill Welcomes John Ondo as Executive Chef
Closely aligns with the Shangri-La theme by focusing on hotel dining, regional ingredients and a restaurant using local culinary heritage to shape its guest experience.
Fonab Castle Launches New 1892 Grill Restaurant Concept
Demonstrates how hotel restaurants are building distinctive dining concepts around local produce, supplier relationships and destination-led food experiences.
