Shangri-La Hotel, Bangkok’s Shang Palace invites Chinese food lovers to discover “A Taste of Huaiyang Cuisine”, led by talented Executive Chinese Guest Chef Anthony Dong of Futian Shangri-La, Shenzhen, from 22 to 31 March 2019. Considered as traditional great dishes of Chinese cuisine, Huaiyang dishes are delicately cooked in their purest form to bring out the best taste.
Chef Anthony Dong has over 25 years of experience in the culinary world and has won a gold medal at the Chinese Cuisine World Championship 2017. Crafted with art and passion, his creations present the traditions of Huaiyang recipes merged into a contemporary display, namely, Double-Boiled Bean Curd and Matsutake Mushroom in Superior Soup that reflects his talents divinely, the scented Pan-Fried Snow Beef Steak with Black Garlic Sauce, Yangzhou-Style Fried Rice, the vegetarian favourite Poached Bamboo Fungus with Asparagus in Broth and Rice simmered in Broth with Scallop, Chicken, Ham, Vegetable and Mushroom. Desserts made from meaningful ingredients grant diners good blessings, such as Sweetened Bird’s Nest Soup with Avocado and Sweet Dumplings with Osmanthus-Flavoured Wine. Prices start from B208++ per dish.
“A Taste of Huaiyang Cuisine” is available during lunch and dinner daily at Shang Palace Chinese Restaurant, Shangri-La Hotel, Bangkok.
For more information and to make a reservation, guests may call restaurant reservations on 02 236 7777 or 02 236 9952 or send an e-mail to firstname.lastname@example.org. Diners may also book directly on the hotel’s website.