SEAFOOD SPECIALITIES AT SUMMER PALACE, INTERCONTINENTAL BANGKOK

| April 24, 2015
This months showcase Chef Khor’s creativity with all things undersea related. He has created a specialty seafood sharing platter with such tantalizing menu items as: baked Alaskan king crab with garlic, cream, cheese sauce; pan fried mackerel fish squeezed with lemon juice; roasted river prawns with spicy chili dressing; deep fried crispy squid rings; and baked fresh oysters done Portuguese style. Summer-Palace-Restaurant

Available throughout April and price at Baht 1,980++ per set

Open daily – Lunch: 11:30 – 14:30 hours, Dinner: 18:30 – 22:30 hours

Summer Palace is one of Bangkok’s most acclaimed Chinese restaurants and is widely known for its delightful Cantonese specialties as well as dim sum favorites prepared by master chefs. The restaurant likewise is especially popular for private and special occasions.

DSC_9017

Chef Khor Eng Yew oversees all Chinese cuisine at InterContinental Bangkok including the exceptional Cantonese cuisine of Summer Palace. A native of Kuala Lumpur, Malaysia, he began his culinary career two decades ago and has since gained recognition as one of Asia’s finest chefs, with awards including top-place finishes at the ‘World Culinary Contest’ in Taipei and at the ‘Chef Association of Malaysia’s Young Chef Challenge’.

For more information or to make a reservation, please call: 02 656 0444 ext. 6434 or visit: www.bangkok.intercontinental.com.

About the Author:

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)
Filed in: Promotion
×

Comments are closed.