Shang Palace at Shangri-La Hotel Two guest chefs

Taiwan’s Finest Roast Duck 

20-30 October 2013

Guest Chef Eddie Liu from Shangri-La’s Far Eastern Plaza Hotel, Taipei, who is highly acclaimed for this Chinese cuisine, is here in town to showcase “Roast Duck” his famous speciality.   Chef Eddie treats his signature dishes with special attention throughout the whole process, from choosing the best quality duck at the right age, the method of preparation and the perfect sauce to go with it to the ritual for consuming this delicacy.  Diners can enjoy delicious duck dishes from Chef Eddie Liu, Roast Duck specialist from Taiwan from 20 to 30 October 2013.

Flavours of Hong Kong’s Dim Sum
21-26 October 2013

Guest Chef Lau Man Fai, a leading dim sum chef from Island Shangri-La, Hong Kong’s Michelin two-star restaurant, Summer Palace, flies in especially for this six-day dining event to give Shang Palace’s diners taste of his handiwork.  Chinese food lovers can enjoy a great variety of dim sum dishes created by Chef Lau Man Fai such as dumplings, buns, fried or steamed dim sum, rolls and more, for lunch from 21-26 October 2013 at Shang Palace.

Some of the menus during this promotion

Crispy BBQ Pork Bun

Beijing Roasted Duck

Fresh Scallop in Chicken Soup

Wok Fried King Prawn in Superior Sauce

Braised Abalone with Pork Belly and Yam in Truffle Sauce

Baked Beef short Ribs

Sautéed Fish Fillet in Rice Wine

Pork Dumpling

Milk Jelly with Fresh Mango Juice

For more information and to make a reservation, please call the hotel’s restaurant reservations desk on (02) 236 9952, (02) 236 7777 extensions    6205-6, e-mail restaurants.slbk@shangri-la.com or www.BangkokRiversideDining.com