| May 5, 2014

Indian Feast by Chef Lokendra Singh


NEXT2 Café at Shangri-La Hotel, Bangkok invites diners to savour the wonders of Indian cuisine through the Indian Feast by Master Indian Chef Lokendra Singh every Friday and Saturday night from 1 to 31 May 2014.May’s Indian Feast fully showcases Chef Singh’s dedication and talent through expansive buffet selections of classic Indian delights, ranging from rich curries to sizzling hot plates, flavourful tandoor and delightful vegetarian plates.  Guests can tantalise their taste buds with his magical touches with inspiring and authentic dishes, such as Glazed Garlic Chicken Curry, Stuffed Tandoori Tiger Prawns and Eggplant with Cherry Tomato Masala and many more tempting Indian dishes.

Diners can enjoy the dinner buffet, featuring the Indian Feast by Chef Lokendra Singh and other international dishes for 1,850 baht net per person.

 Tropical Elements – A Culinary Voyage


Chef Tussanee Putkaew of Salathip Thai restaurant at Shangri-La Hotel, Bangkok has put together a menu that perfectly blends the natural sweetness of tropical fruits with the savour of traditional Thai components, creating a great summer culinary voyage  throughout May 2014.

Diners can taste the freshness of Thai ingredients with alluring flavours of tropical elements delicately crafted by Salathip’s Chef Tussanee. This magical culinary journey will transport guests to a tropical island where the flavour is crisp and excitement is abundant with inspiring ingredients, such as mangosteen, coconut, pineapple, mango, and rambutan.  Highlighted dishes include Grilled Scallops with Mongosteen in Spicy Thai Herbs, New Zealand Mussels in Red Curry, Thai-Style Seafood Soufflé served in Young Coconut and Clear Rambutan Soup with Minced Pork and Shrimp Filling.   Chef Tussanee’s special Thai dishes for May are priced from 180++ baht to 580++ baht per dish.

Chaozhou Cuisine by Chef Cheng Po Wai


Chef Cheng Po Wai (Chef Ben) at Shangri-La Hotel, Bangkok’s Shang Palace combines Chaozhou delicacies and Chinese ingredients with his extensive culinary experience, making Shang Palace a “must visit” riverside Chinese dining venue from   1 to 31 May 2014.

Chaozhou specialties highlight the flavours of Guangdong Province with flavourful herb-marinated duck, goose, pork, tofu and mushrooms.  Chef Ben proudly prepares a savoury selection of signature Chaozhou-style marinated dishes, such as Marinated Pork Belly, Marinated Sliced Goose and Marinated Abalone Mushrooms.  The lingering taste of Chinese herbs will delight guests’ palate and let them experience true Chinese cuisine.  The Chaozhou-style marinated dishes are priced from 260++ baht to 570++ baht per dish.

For more information and to make a reservation, please call Shangri-La Hotel, Bangkok’s restaurant reservations desk on 02 236 7777, 02 236 9952, e-mail restaurants.slbk@shangri-la.com or visit www.BangkokRiversideDining.com.

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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)
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