Shangri-La Re-launches Tibetan Hot Pot for Winter

January 13: Shangri-La Hotel has re-launched the Tibetan Hot Pot (Gyakok) for this winter. “The dish includes thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu and seafood tastefully arranged in a charcoaled steaming Tibetan pot,” says the hotel in a press statement. To give a twist the hotel has added side dishes such as Kimchi salad, garlic cucumber, Mushroom Boy Choy and steam rice whereas T-momo, chicken momo and veg momo are also in regular Gyakok menu.  According to the hotel, hot pot can also be modified according to the customer’s choice and taste. Likewise, Gyakok can be enjoyed in Shambala Garden of the hotel.

“Gyakok (Hot Pot) refers to several East Asian varieties of stew, consisting of simmering metal pot of stock at the center of the dining table and is usually eaten in the winter during supper time,” informs the statement. The hotel is offering Gyakok in lunch and dinner at Rs 1,800 per person and Rs 3,400 per couple.