WITH restrictions surrounding travel still in place, Hong Kong’s trio of Shangri-La hotels – Island Shangri-La, Kowloon Shangri-La and Kerry Hotel, are inviting guests to celebrate the Easter festivities with special staycation packages. Whether you are with your family or just a loved one, the luxury hotel group are offering a wide range of stays with a focus on holiday-themed cuisine.
The Island Shangri-La is showcasing two Easter staycation packages: the Easter Family Fun and Easter Staycation with Afternoon Tea. Both aimed at families, goodies and relaxation are at the heart of these two bundles with a special chocolate egg hunt available for the smaller guests on their holiday to ensure the fun of this time is not missed out on.
At the Kowloon Shangri-La, the Hoppy Easter staycation is centred around a stay in one of the decadent guest rooms full of Easter treats for both adults and children, along with a timetable of afternoons full of entertainment to allow parents to unwind in the hotel’s facilities while their children are looked after.
Meanwhile in Hung Hom at the Kerry Hotel, al fresco dining on the outdoor deck overlooking Victoria Harbour, guests will enjoy the spring breeze and sun while enjoying the 5-course lunch menu.
Not forgetting the indulgent joy of chocolate at Easter, all three hotels are having their pastry teams come up with a mouthwatering array of delicacies to showcase to guests.
At the Island Shangri-La, Julien Gourmelon and his team are turning to nature with a colourful masterpiece entitled Spring Farmland that features chocolate tulips, a Windmill with turning blades and a farmer girl all carved from delicious chocolate.
Concurrently at Kowloon Shangri-La, Dhilmin Silva is set to bring a huge smile to the smaller guests with his treats inspired by a spring garden. His mini handcrafted delights include a pink chocolate egg finished with a butterfly on top, a strawberry chocolate egg, a flower covered egg and a special bunny chocolate cupcake.
The Kerry Hotel’s Executive Pastry Chef Jerome Husson is taking to this challenge from a more refined angle. Using the finest chocolate from Valrhona, Easter eggs and animal shaped bites will be finished with dried fruits and roasted nuts, such as pecans, hazelnuts and pistachios, alongside dried cranberries, candied oranges and dried apricots.
With Easter an occasion to spend with your nearest and dearest, why not make it a memorable one at the Shangri-La!
by Imogen Clark
