THE catering sections of Shenzhen hotels are cashing in on the annual high-tech fair season to rake in extra revenue.

　　“Why shouldn’t we,” said Kelly Wu, the public relations chief with the Shangri-La Hotel, who noticed that numerous VIPs had come from all over the country and throughout the world for the fair.

　　A luncheon on Sunday at the Crowne Plaza hotel where Guangdong-based Italian businessmen met the visiting Italian minister for foreign trade showed that the hotel is always eager to create new food and beverage items.

　　A new menu lists, among other things, tian of crab with king prawn carpaccio and tomato, pink grapefruit and Campari sortetto, porcini mushroom crusted tenderloin of beef with borlotti beans and truffle ragout and vanilla panna cotta with rambutan glaze refined almond stock and pistachio tuille.

　　In the Nanhai Hotel at Shekou, the Supreme Bird’s Nest Cuisine is being presented. The high-value bird’s nest is an enormously nourishing food that benefits various organs of the body. It is sought after by those who pursue beauty and fitness, with good skin care qualities.

　　The hotel’s executive chef Mr. Chan will personally prepare the feast, which includes over 40 exciting and tasty bird’s nest dishes.

　　The Landmark Hotel, located downtown, has extended into the high-tech season its evening poolside BBQ parties that were started during the Moon Festival. The food will be both Western and Chinese, while diners will also be treated to piano music.

　　The Shangri-La Hotel is highlighting Henry J. Bean’s in October. The establishment, featuring its executive chef Angela Fletcher from London, provides guests with a truly American setting and real American food.

　　The restaurant provides different programs from day to day. For instance, Monday is a Blues Night, and Tuesday evening has been earmarked for single people. On Friday, different beverages are offered at special prices when the clock strikes the 59th minute of an hour. The same evening also has a session where a “Killer Cocktail” (your own deadly potion) is served as long as your glass or stomach can hold.

　　The five-star Forum Hotel near the railway station has also released some new dishes such as double boiled turtle soup with Chinese herbs, steamed crab with vermicelli in casserole, sweetened swallow nest with almond juice and steamed boneless chicken with lotus leaves.