Set Lunch 套餐午餐
March 21–22 3月21日至22日
THB 3,800 Per Person 每位
- DIM SUM 点心
- Crispy Spring Roll with Blue Prawn, Lily and Thai Basil; Imperial Lobster Dumpling with Prawn Roe; Hokkaido Pork Dumplings with Sea Urchin
- By Chef Anthony Ho
- 九層塔百合藍蝦春卷/蝦子龍王餃/日本海膽豚肉餃.
- SOUP 汤羹
- Double-Boiled Fish Maw Soup with Sea Whelk, Conpoy and Matsutake Mushrooms
- By Chef Anthony Ho
- 松茸菌響螺燉花膠
- Entrées 主菜
- Stir-fried Canadian lobster with shallot pickle and olives
- By Chef Anthony Ho
- 乾蔥欖角爆加拿大龍蝦
- Poached white asparagus with dried prawns and shiitake mushroom in supreme broth
- By Chef Tommy Cheung
- 雞汁海味浸白蘆筍
- Wok-fried jasmine rice with crispy pork belly and homemade black bean sauce
- By Chef Tommy Cheung
- 秘製醬燒腩肉炒茉莉香米
- DESSERT 甜品
- Passion Fruit Pudding with Bird’s Nest, Baked Almonds and Egg Custard Puff
- By Chef Chef Anthony Ho
- 青檸燕窩百香果布丁/杏仁奶黃酥
Set Dinner 套餐晚餐
March 21–22 3月21日至22日
THB 6,500 Per Person 每位
- APPETIZER 特色头盘
- Drunken Mantis Prawn with Caviar-Marinated Abalone and Green Chilli Paste
- By Chef Anthony Ho
- 魚子醬熟醉富貴蝦/燒椒醬鹵鮑魚.
- SOUP 汤羹
- Double-Boiled Fish Maw Soup with Sea Whelk, Canopy and Matsutake Mushrooms
- By Chef Anthony Ho
- 松茸菌響螺燉花膠
- Entrées 主菜
- Steamed Canadian lobster with black truffle and egg white
- By Chef Anthony Ho
- 黑松露芙蓉蒸加拿大龍蝦
- Stir-fried Kagoshima wagyu strip-loin with white asparagus and X.O sauce
- By Chef Tommy Cheung
- XO醬白蘆筍炒鹿兒島和牛
- Wok-fried jasmine rice with crispy pork belly and homemade black bean sauce
- By Chef Tommy Cheung
- 秘製醬燒腩肉炒茉莉香米
- DESSERT 甜品
- Passion Fruit Pudding with Bird’s Nest, Baked Almonds and Egg Custard Puff
- By Chef Chef Anthony Ho
- 青檸燕窩百香果布丁/杏仁奶黃酥
Prices are in Thai baht, subject to 10% service charge and applicable government tax.