February 5–28 2月5日 – 28日
At Yu Ting Yuan, we take pride in presenting fine seasonal ingredients, thoughtfully prepared to honour the traditions of Cantonese cuisine. This season, Chef Tommy Cheung and team are celebrating Perigord black truffles, known for their earthy aroma and complex flavour. The truffles are expertly integrated into each dish to highlight their elegance while staying true to the culinary artistry of Cantonese gastronomy.
- DIM SUM 点心
- Mushroom Dumplings and Perigord Black Truffle
- 黑松露五花肉野菌餃
- THB 850
- Entrées 正餐
- Baked Clay Pot with Chicken and Perigord Black Truffle
- 黑松露砂锅焗鸡球.
- THB 1,400
- Stir-fried egg whites with Perigord black truffle and crabmeat
- 黑松露鮮蟹肉炒蛋白
- THB 1,500
- Wok-fried prawn balls with lily bulbs and Perigord black truffle
- 黑松露百合虾球
- THB 1,600
- Braised duck leg with E-fu noodles and Perigord black truffle
- 黑松露鸭腿柳炆伊面.
- THB 1,300
- ADDITIONAL Perigord Black Truffle 增强项目 黑松露风味宴
- THB 220 per g 每克220泰铢
Prices are in Thai baht, subject to 10% service charge and applicable government tax.