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Oman's Shangri-La wins silver at tea challenge
July 24, 2015 | 9:11 PM
by Times News Service
 
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Muscat: Shangri-La Barr Al Jissah Resort and Spa, from the Sultanate, has received a silver medal at the final of the Dilmah Real High Tea Global Challenge 2015, held at the Hilton Residency in Sri Lanka.

Among all participants around the globe, Shangri-La Oman team was also honoured with the 'Judges’ Choice' award as the favourite team of Dilhan Fernando, the creator of Dilmah High Tea Challenge and son of Merrill Fernando, founder of Dilmah Tea.

The team earned their place in the final back in September 2014 where they won the Dilmah Real High Tea Challenge UAE 2014 held at the International Centre for Culinary Arts (ICCA), Dubai.

This prestigious competition aimed to involve and initiate a new generation of culinary and mixology professionals to the world of tea and participants represented some of the most luxurious hotels worldwide.



The opening ceremony commenced with the participation of 21 teams from 14 countries, international media and the judges – Presiding Judge, Bernd Uber; Culinary Judge, Simon Gault (MasterChef New Zealand); Culinary Judge, Peter Kuruvita (Award winning restaurateur and Celebrity Chef), and Tea Judge, Dilhan C. Fernando.

Along with Shangri-La Oman, representatives from five sister properties including Island Shangri-La Hong Kong, and Shangri-La Kuala Lumpur also participated in the competition.



The judging criteria for the competition was based on the creativity of a theme as well as demonstrable knowledge and understanding of the tastes of different teas, how to make a perfect brew, how to pair tea with food, sustainable ingredients as well as the overall presentation of the concept.

The resort’s representatives, Alpesh Dias and Sunil Kumar Puzhakkaldam Kulapura, presented the high tea concept that combined the story of the great Sultanah vessel’s voyage and the natural beauty of Oman’s treasures whilst retaining the core elements of the experience.

The winning menu including the pan-seared Salalah Rubian with Fazal Al Khareef, Quindim with Chá-preto and Fragrant Jasmine Green Tea Burger, all created from Oman’s local fresh ingredients.

The presentation included an aquarium display, hand-made by the culinary team and decorated with a miniature representation of the Sultanah ship on top. The sailor and captain uniform added an extra real feeling into the theme. The concept was presented in traditional cruise liner style and the judges were given telescopes to view the menu which was placed around the judging room.

The competition was judged by a panel of internationally acclaimed judges who described the presentation by Shangri-La Barr Al Jissah Resort & Spa as a “beautiful narration with perfect synchronisation between Alpesh and Sunil when using the Boston shaker and impressive edible vessel tickets customized with judges names.”

Commenting on the success of the team, Mark Kirk, area general manger and hotel manager of the resort said, “We are delighted that our team has been so successful in the international competition and congratulate them on all of their hard work and dedication that has resulted in this accolade.”



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