Shangri-La Hotel, Bangkok’s Shang Palace Chinese restaurant will delight diners’ palates with an array of Sichuan gastronomic dishes from 11 to 21 July 2019.
Coming from the heart of Sichuan province to Bangkok for this special culinary journey at Shang Palace. Guest Chef Boris Yang from Shangri-La Hotel, Chengdu, will delight your taste buds with exotic Sichuan temptations by using Sichuan’s famous “MALA” sauce, a popular oily, spicy and numbing Chinese sauce. The Sichuan feast is available for lunch and dinner, with prices starting from THB 380 net per dish.
Chef Boris’ personal philosophy is that “We need to follow the law of nature by selecting the finest ingredients and paying great attention to the health and body.” He highlights rooted Sichuan ingredients to reflect profound culture of Sichuan cuisine as well as specializes in a complex spicy, yet addictive taste. His favourites includes Marinated Chicken served with Peanut in Spicy Oil and Sliced Beef Tripe with Celery in Chilli Oil, Stir-Fried Prawn with Chilli, Simmered Sliced Beef with Vegetable and Assorted Mushroom in Spicy Chilli Oil and Braised Duck with Mushrooms and Green Pepper.
Coming from the heart of Sichuan province to Bangkok for this special culinary journey at Shang Palace. Guest Chef Boris Yang from Shangri-La Hotel, Chengdu, will delight your taste buds with exotic Sichuan temptations by using Sichuan’s famous “MALA” sauce, a popular oily, spicy and numbing Chinese sauce. The Sichuan feast is available for lunch and dinner, with prices starting from THB 380 net per dish.
Chef Boris’ personal philosophy is that “We need to follow the law of nature by selecting the finest ingredients and paying great attention to the health and body.” He highlights rooted Sichuan ingredients to reflect profound culture of Sichuan cuisine as well as specializes in a complex spicy, yet addictive taste. His favourites includes Marinated Chicken served with Peanut in Spicy Oil and Sliced Beef Tripe with Celery in Chilli Oil, Stir-Fried Prawn with Chilli, Simmered Sliced Beef with Vegetable and Assorted Mushroom in Spicy Chilli Oil and Braised Duck with Mushrooms and Green Pepper.
The ultimate dish of Chef Boris’s journey is Simmered Mandarin Fish with Vegetable and Assorted Mushroom in Chilli Oil. This piping-hot Sichuan dish is made up of fresh boiled fish fillet spiced up with dried pepper and Sichuan peppercorns; hot oil (150 Celsius) is then poured over the ingredients, giving diners a supreme taste of tender fish meat and a fiery aroma the from Sichuan-based ingredients.
Diners can complete their Sichuan dining experience with a cup of Chilled Sweet Peach Oil Soup as dessert. The dish obtains its sweetness from natural peach and icy soup, which is designed to lower body heat.
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 restaurants.slbk@shangri-la.com. Diners may also book directly on the hotel’s website https://www.shangri-la.com/bangkok/shangrila/dining/restaurants/shang-palace/book-a-table/.
Diners can complete their Sichuan dining experience with a cup of Chilled Sweet Peach Oil Soup as dessert. The dish obtains its sweetness from natural peach and icy soup, which is designed to lower body heat.
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 restaurants.slbk@shangri-la.com. Diners may also book directly on the hotel’s website https://www.shangri-la.com/bangkok/shangrila/dining/restaurants/shang-palace/book-a-table/.
