Shark fin soup.
Fairmont Hotels & Resorts has removed shark fin soup from the menus of its Asian properties, effective immediately. The ban also applies to Fairmont’s global culinary operations.
As part of the luxury hotel brand’s sustainable seafood initiative, Fairmont’s hotels in Singapore, Beijing, Yangcheng Lake and Shanghai will no longer feature shark fin soup on restaurant, in-room and banquet menus.
To achieve a texture and consistency similar to shark fin, while also enhancing the flavour of dishes, Chinese chefs at Fairmont are using alternatives like lobster, crab and scallops.
For instance, Fairmont Singapore, which removed shark fin soup from its menus in 2009, features other soups, including mud crab, considered a flavourful substitute for shark fin, and dishes like oysters and green-lipped mussels.
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