A Taste of Pan Asian Cuisine At Hilton London Canary Wharf

Cinnamon at Hilton London Canary Wharf Launches New Pan Asian Menu

This information originated in U.K. English.

August 22, 2012

LONDON - Hilton London Canary Wharf is delighted to announce the launch of its new Pan Asian menu at Cinnamon. Inspired by the tastes of Asia, this eclectic menu draws on Japanese, Thai, Chinese and Malay influences, combining and injecting flavours from across the continent.

Located close to West India Docks, formerly one of the busiest ports in the world, the fusion concept at Cinnamon draws on the area's maritime heritage. Once a convergence point for trade in rum, sugar, spices and other cargo, the new pan Asian menu mirrors this crossborder unification of taste, scent and vibrancy.

Created by executive head chef, Vernon Strachan, the menu includes a selection of seasonal recommendations which embody and exemplify his vision of 'modern fusion' cuisine. Examples include pork and mushroom dim sum served with crispy shallots and sweet chilli dressing, and grilled Teriyaki salmon with sticky rice, roasted baby asparagus and sesame.

Starters include an array of reinvented classics, each with their own individual and unique spin. From Peking duck spring rolls served with a Thai basil salad, peach salsa and tamarind dressing, to Yakitori seared beef with rocket, pear crisps and a white balsamic glaze; salt and Szechuan pepper squid with tomato jam and lime foam; and Edamame and Thai asparagus salad with tempura quail egg and candied ginger.

The list of mains sees an impressive fusion of East meets West, with the spices and flavours of Asia seamlessly combined with elements of Europe. Such Euro-Asian creations include sweet potato ravioli with shitake mushrooms and truffle oil; aubergine cannelloni with spicy tomato, seaweed, tofu, pak choi and gnocchi; tiger prawn curry with nasi goreng and cucumber gazpacho; and cinnamon confit pork belly with parsnip puree, chinese cabbage, garlic and mirin jus.

Main dishes can be complemented by a range of cross-continental sides, including green papaya salad, steamed spinach, sautéed mushrooms, mange tout and edamame beans.

Executive head chef, Vernon Strachan, commented, "This menu is a new and exciting venture for Cinnamon. With so many exciting opportunities surrounding fusion cuisine, it has been created to broaden the palette - to blur boundaries and open up new possibilities for the exploration of taste and texture."

Situated in the heart of Canary Wharf, Cinnamon is sleek and stylish in design, with floor to ceiling windows, Chinese slate, rich mahogany and decorative green glass reflecting the restaurant's colourful and contemporary cuisine.

To book, visit www.hilton.co.uk/canarywharf or phone +44 20 3002 2300

Media can access additional information about Hilton London Canary Wharf at http://news.hilton.com/londoncanarywharf.


Emily Conradi
For Hilton London Wembley
+44 20 7420 7758

Guy Marturano
For Hilton London Wembley
+44 20 7255 6435

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