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The Peninsula Bangkok

Chef Jackie Ho brings to all food lovers one of the finest ingredients in Chinese culinary creations. This summer from 1 to 31 July, feast on delightful abalone dishes created especially by Chef Ho at Mei Jiang, The Peninsula Bangkok.

To the Chinese, abalone is a symbol of wealth and good fortune and is considered banquet fare. It is commonly known as “Bao Yu”, and similar to Shark’s Fin soup or Bird’s Nest Soup, abalone is traditionally reserved for special occasions such as weddings and other celebrations. Used to provide a distinct flavor to Chinese soups and dishes, its succulent taste and velvety texture are what make abalone one of the most sought after ingredients in Chinese cooking.

For this special promotion, Chef Jackie Ho serves up spectacular menu of the finest abalone dishes, prepared steamed, braised and pan-seared.

Thai-style Cold Marinated Abalone with Lime Chili Jus THB 1,800 *******

Braised Abalone Soup with Shark’s Fin and Shredded Chicken THB 1,280 per person *******

Pan-seared South African Abalone Cube with Peking Onion in Home-made XO Sauce THB 6,500 ********

Stewed Australian Abalone with Goose Webs in a thick Casserole THB 6,500 *******

Slow-braised Baby Abalone with Sea Cucumber in Winter Melon Cup THB 880 per person *******

Braised Thick Sliced South African Abalone with Steamed Vegetarian Cabbage Rolls in Rich Oyster Sauce served in a Bamboo Basket THB 1,380 per person *****

Note:
All prices are subject to 10% service charge and applicable government tax
Mei Jiang is open daily for lunch and dinner.
For more information, please contact the Food and Beverage Department at Tel: (66 0) 2861 2888 extension 6402 or e-mail us at diningpbk@peninsula.com

PASTA FESTIVAL AT THE LOBBY
The Peninsula Bangkok’s Executive Chef Philip Sedgwick is delighted to bring back the ever popular Pasta Festival at The Lobby from June to August 2009. Chef Philip brings his expertise in fine dining to The Lobby with a delicious assortment of home-made pastas and a selection of sauces to accompany them for a truly unforgettable dining experience.

These include –
• A spectacular combination of Duck Ragout with Black Olives and Pine Nuts - a flavorful sauce to perfectly complement any pasta.
• Pasta lovers’ all time favorite L’Amatriciana sauce, filled with pancetta and tomatoes for those who enjoy a zesty zing to their Italian food
• A vegetarian and healthy delight, with a hearty sauce mix of tomato, basil, and eggplant.

All sauces can be served alongside your choice of the following pastas - Classic Fettucini, Strozzapretti, or Farfalle pasta. All dishes are priced at THB 550.

In addition, the Pasta Festival menu, available daily at The Lobby for lunch and dinner from June to August 2009, offers two Chef Specialties – Ricotta Ravioli with Thyme, Crayfish, and Creamy Bell Peppers, or Duck Liver and Pumpkin Cannelloni with Roasted Sage Jus at THB 650 per dish.

Note:
All prices are subject to 10% service charge and applicable government tax. The Lobby is open daily for all-day dining.

For more information, please contact the Food and Beverage Department at Tel: (66 0) 2861 2888 extension 6402 or e-mail us at diningpbk@peninsula.com.
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Updated :27 APRIL 2009
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