Hong Kong, 29 June 2009 –  In keeping with Mandarin Oriental Hotel Group’s reputation for dining excellence, one of Prague’s most exciting young talents, Jiří Štift joins Mandarin Oriental, Prague as Executive Chef. His inspired menu, which will launch in July at Essensia, features culinary specialities from the Golden Era of Czech cuisine, together with favourite recipe selec-tions from Asia, and is sure to delight diners.

The early 20th century brought Prague the reputation of a culinary centre nearly on par with Paris.  Specialised gourmet restaurants and delicatessens, French-trained chefs, cookbooks, cook-ing schools and courses abounded in Czech cities and especially in the capital.  Prague’s well-stocked markets and shops provided a myriad of local and imported fruits and vegetables as well as fresh fish and seafood.  Many had access to the finest wines, liqueurs, chocolates and charcu-terie. In Prague this was indeed the Golden Era of Czech Cuisine.

Essensia’s new menu is based on the work of those who established the fine reputation of Czech cuisine. Chef Štift has immersed himself in the archives and culled the best from earlier cuisine ambassadors such as Marie Sandtnerova-Janku, author of the Czech cooking bible for the 20th-century, as well as famous chef Vilém Vrabec, whose cooking classes were a must for those in the know. 

The result is a two-part menu, which presents diners with a choice of either traditional Czech favourites or a range of innovative Asian dishes.  In each case, Chef Štift makes the most of fresh seasonal ingredients sourced both locally and globally, utilising them in creative preparations that maintain fidelity to the origins of each dish. 

Selections from the Czech menu include dishes such as “Variation of Organic Lamb with Fava Beans, Jerusalem Artichoke, Carrot and Potato Fondant”. From the Asian menu, guests can choose from delights such as “Soft Shell Crab in Wasabi, Tempura with Soy Beans and Shi Take Mushroom Salad”.  As a finale to each meal, a selection of homemade pastry creations, sorbets, handmade chocolates and confections are available.

Essensia’s Terrace
Discreetly sheltered by the walls of a former Dominican monastery, Essensia’s terrace makes for an idyllic location during the warmer months.  Terrace seating is available all day until 1 October for early morning breakfasts, sunny lunches, traditional afternoon teas and balmy evening din-ners.  Guests find a chic and elegant setting in which to relax and enjoy the summer and indulge in Chef Štift’s menu selections.

In keeping with Mandarin Oriental’s reputation for intuitive service, terrace staff will provide peerless alfresco service.  On hot summer days, a terrace butler will be on hand with iced towels for cooling and sunscreen creams for protection. Guests also may borrow designer sunglasses or make use of soft wool blankets to protect against the elements, while a selection of magazines and newspapers are also available.

About Jiří Štift
Jiří Štift joins Mandarin Oriental, Prague from the SAS Alcron Hotel, where he was Executive Chef. During his six years tenure, the hotel’s Alcron restaurant was established as one of Pra-gue’s best for seafood gastronomy and was awarded the American Academy of Hospitality Sci-ences’ much coveted five-star Diamond Award; the first ever in Prague. Štift has also claimed numerous Czech Gourmet Guide awards for both La Rotonde and Alcron restaurants.  Stift was schooled at the Prague Hotel Management School and began his culinary career at the InterCon-tinental in Prague before travelling the world onboard the Queen Elizabeth II for six months working in its prestigious kitchens.