Shangri-La Properties In Taiwan Expand Rooted in Nature Offerings

As part of Shangri-La Group’s sustainable food and beverage program, Rooted in Nature, Shangri-La properties are committed to expanding menu items with the best locally-sourced, organic and ethically-farmed produce found in our regions. While enhancing our menus with delicious dishes, the program also supports local businesses and uplifts our communities.

In June, Shangri-La properties in Taiwan expanded Rooted in Nature offerings with fresh green bamboo shoots and Ai-Wen mangoes.

Shangri-La’s Far Eastern Plaza Hotel, Taipei and Shangri-La’s Far Eastern Plaza Hotel, Tainan colleagues visited Yu-Jing, a rural town in Taiwan that is famous as the home of the Ai-Wen mango, to help harvest mangoes.

The team worked together to help pick and sort mangoes for distribution.

The mangoes are now served in flavorful dishes, desserts and as fresh fruit in the hotels’ restaurants.

On June 5, Shangri-La’s Far Eastern Plaza Hotel, Taipei Executive Chef Thitisorn and Shanghai Pavilion Head Chef Lai visited a local farm in Changhua to harvest fresh green bamboo shoots with local farmer Mr. Zheng. Shanghai Pavilion, the hotel’s Shanghainese restaurant, will serve a series of green bamboo shoot delicacies until July 31.

“We are proud to serve dishes that are Rooted in Nature, featuring the finest locally- and ethically-sourced ingredients while also supporting local agricultural communities,” said Thitisorn.

Thank you to our colleagues in Taiwan for supporting local farmers and providing the best local ingredients to our international guests.