Huaiyang Cuisine at Shang Palace, Shangri-La Bangkok

| December 2, 2013

Huaiyang Cuisine


Shangri-La Hotel, Bangkok will be offering an unrivaled dining experience featuring two talented guest chefs from China World Hotel, Beijing at Shang Palace Chinese Restaurant from 6 to 15 December 2013.


Chef Wang Xiao Jun and Chef Guo Jian Xun will specially craft signature dishes that are highly appreciated by guests of China World Hotel, Beijing’s Summer Palace for Chinese food lovers in Bangkok to experience during a 10-day promotion.  An excellent selection of Huaiyang delicacies includes Braised Pork with Black Truffle and Radish, Pan-Fried Yellow Croaker with Sweet and Source Sauce, Braised Beef Cheek with Brown Sauce, Pan-Fried Prawn served with Crispy Rice, Braised Pork Ball in Superior Soup, Shredded Wok Fried Mandarin Fish, Shredded Dried Bean Curd simmered with Jinhua Ham and Shrimp, and many more.


For more information and to make a reservation, please call the restaurant reservations desk of Shangri-La Hotel, Bangkok on (02) 236 7777 extensions 6205-6 or e-mail

Some of the mouth watering dishes that will be served


Crispy Marinated Cucumber 150


Yangzhou Salty Chicken 600


Deep-Fried Shrimps 500


Shredded Bean Curd Soup Braised with Shrimp 250


Stir-fried Shrimps 500


Shredded Dried Bean Curd Simmered with Jinhua Ham and Shrimp 750


Braised Pork Belly with Black Truffle and Radish 1,000


Wok-fried Shredded Sea Bass 800


Hot and Spicy Short Lion 1,600


Sesame Balls in Almond cream 180


Live entertainment at Shang Palace


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About the Author:

Current: Editor of, 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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