Summer Sea Crab Season at Summer Palace, InterContinental Bangkok

| March 25, 2013



Plenty of sea crabs have strolled across the sand and are provided in Chef Khor Eng Yew’s summer menu in this month. Enjoy the delicacy steamed, baked, or deep fried seafood and always accompanied by your choice of sauce and spice.

With so many sea crabs in his net, the Master Chinese Chef Khor had the chance to create many dishes featuring with this summertime seafood treat. Be sure to catch:

Deep-fried stuffed crab shell coated with bread crumb and served with homemade vinegar ginger sauce

Oven-baked stuffed crab shell with seafood and Portuguese cheese sauce

Deep-fried crab claw stuffed with prawn mousse and coated with crispy shredded spring roll

Wok-fried chili crab served with fried mini bun

Stir-fried crab with butter and black pepper

Sautéed crab with salted egg yolk sauce and fried shallot  and spring onion

Steamed crab with dry-shrimp glutinous rice

Steamed crab with Chinese Shaoxing wine and egg

This Summer Sea Crab promotion is available daily for lunch and dinner from today until Saturday, 20 April 2013 at price starting from Baht 200 per 100 grams. All dishes are part of the restaurant’s à la carte menu.

*Preferred Dining members receive usual benefits.

For reservations, please call 02 656 0444 ext. 6434

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