Dusit Thani Bangkok will play host to another world-renowned Chinese master chef, Peter Tsang, who will present his authentic Cantonese food promotion at the hotel's award-winning The Mayflower Chinese restaurant from Wednesday to May 20.
Hong Kong-born chef Tsang hardly needs an introduction to Bangkok epicureans. The culinary wizard, who is in the Asian Top 20 Chefs list, has whipped up some amazing creations for various heads of state in his time. From Margaret Thatcher to Nelson Mandela and American presidents Bush -- both father and son -- chef Tsang has wooed many dignitaries with his gastronomic art.
Peter Tsang.
According to the chef, Cantonese is one of the eight traditions of Chinese cuisine. The food is a delicate mix of fresh ingredients together with dried and preserved items with intense flavours. Sometimes, the fresh and dried varieties of the same item may be used together in a dish, although it should be noted that this cuisine does not rely much on the use of fresh herbs, unlike its other Asian counterparts. Steaming and stir frying are the most popular methods of cooking, although Cantonese food does have its braised and deep fried versions as well.
At The Mayflower, chef Tsang plans to seduce diners' senses with the tantalising Superior "Four Treasures" dumpling soup, golden eggs stir-fried prawns, roast "Treasures filled" whole suckling pig (one day advance order), braised minced prawn and spinach filled bean curd, stir-fried five kinds of rice with flower crab, braised beef cheek and more. Sweet surrender will include chilled bird's nest with sweetened dumplings and candied sweet sticky dumplings. This Cantonese food promotion will kick off with an exclusive food and wine pairing dinner (3,500 baht++/person) on Wednesday at 7pm.
The food promotion will then continue on for both lunch and dinner from Thursday to May 20.
For reservations, call 02-200-9000 ext 2345, email: dtbkdining@dusit.com, or visit www.dusit.com/dtbk, www.facebook.com/dusitthani. There's a "come 4 pay 3" promotion for any booking made before May 7.
Braised beef cheek.