SPECIAL WINE-AND-DINE BY THE RIVER AT SHANGRI-LA HOTEL, BANGKOK

| April 6, 2016 | 0 Comments
Shangri-La Hotel, Bangkok presents a range of special wine-and-dine offerings for guests to enjoy at their choice at the hotel’s restaurants this April.
resized_Khao-Chae-Lobby-Lounge-Shangri-LaBangkokKhao Chae” Afternoon Tea at Lobby Lounge

Shangri-La Hotel, Bangkok invites guests to cool off the heat with “Khao Chae” Afternoon Tea at Lobby Lounge from 11 to 15 April 2016. The special traditional Thai summer treat   is priced at Bt788++ per set and includes a glass of Thai iced tea.

Thailand’s popular “Khao Chae” Afternoon Tea at Lobby Lounge features chilled rice in jasmine-scented water and assorted hand-crafted condiments that include Fried Shrimp Paste Balls, Steamed Bell Pepper stuffed with Minced Pork and Shrimp, Sweet Shredded Fish, Fried Stuffed Shallots with Minced Catfish, Deep-Fried Sweet Pork Strips, Sautéed Preserved Radish Slices with Eggs, Young Coconut Ice Cream with condiments and Chilled Marinated Fruits.

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Siam Heritage” Set Menu at Salathip

Salathip at Shangri-La Hotel, Bangkok celebrates the Thai New Year or Songkran Festival with a “Siam Heritage” Set Menu, featuring traditional Thai recipes from 10 to 17 April 2016. The set costs Bt 1,250++ per person.

The culinary team of Salathip has created delicious recipes based on the concept of authentic Thai food passionately handed down from generations to generations for this special occasion of the year.   Diners can enjoy a full set of the “Siam Heritage” Set Menu, which includes an appetiser, salad, soup, main course and dessert.   Sumptuous handcrafted dishes are Mee Grob Boran (Siam Heritage Crispy Noodles), Sang-wa Goong Phao (Spicy Grilled Prawn Salad with Kaffir Lime Juice) and Gaeng Run-Chuan Gra-Dook-Moo Bai-Cha-Moung (Pork Spare Ribs Soup with Garcinia Cowa Leaves).

The main courses are Gaeng Gaam-Phu Bai-Cha-Kram Sen-Mee (Crab Claw Curry with Herbaceous Seepweed and Rice Noodles), Jang-Lon Yang (Grilled Fish Balls on Skewer) and Pad Dok-Ka-Jon Gub Sai-Bua (Stir-Fried Tonkinese Creeper with Lotus Stems).  Diners may end their dinner with the natural sweetness of seasonal fruits and Ka-Nhom Krok (Thai-Style Rice Pudding).

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Tempting White Asparagus at Volti

Spring is the best time for the best taste and texture of white asparagus and Shangri-La Hotel, Bangkok presents a white asparagus promotion at Volti ristorante & bar.  The promotion is available from 16 April to 30 June 2016.

Volti’s Chef Luca Casini showcases his culinary skills in preparing white asparagus using his own recipes for dinner daily. Guests who have palate for white asparagus can delight in the true flavours of this treasure from the earth for Bt 560++ to Bt 1,060++ per dish.

Delicious tempting dishes include Organic Garden Salad with White Asparagus Tip, Boiled Quail Egg and Truffle Vinaigrette; 63 Degree Poached Egg, White Asparagus and Truffle Sabayon; Risotto with White Asparagus, Parmesan Cheese and Smoked Caviar; and Baked Salmon with Grilled White Asparagus and Lemon Butter Sauce.

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Live Lobster Royale at Salathip

Shangri-La Hotel, Bangkok’s Salathip serves lobster, the king of seafood, prepared in the guests’ preferred cooking style until 30 April 2016.  Diners may relish in the rich texture and decadence of lobster, which is renowned for its juicy and sweet taste.  The lobster will be prepared in four choices including steamed with lime juice, deep-fried with garlic sauce, stir-fried with curry powder.  The special lobster promotion is available for dinner, along with the great atmosphere of the Chao Phraya River, for 1,490++ baht for a whole lobster.

 

Peking Duck – Your Way at Shang Palace

Chef Chow Wai Man of Shang Palace at Shangri-La Hotel, Bangkok introduces Peking Duck in two cooking styles using recipes passed on with care and pride.  It is available from until 31 May 2016 for Bt1,800++ each.

The Hong Kong-style Peking Duck will be served in three courses: Crispy Duck Skin with House-Made Pancakes, Duck Legs served with Plum Sauce and Stir-Fried Duck Meat with Spring Onion and Ginger.  Guests ordering the three-course Shang Palace Classic may indulge in Crispy Duck Skin with House-Made Pancakes, Minced Duck served with Lettuce and Stir-Fried Duck Meat with Black Pepper.

For more information and to make a reservation, please call Shangri-La Hotel, Bangkok’s restaurant reservations desk on 0 2236 9952 and 0 2236 7777 or send an e-mail to restaurants.slbk@shangri-la.com.

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About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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