“Flavors Explosion: A Journey through Chinese Cuisines” at 3 MARRIOTT CHINESE RESTAURANT IN BANGKOK

By admin Last updated พ.ย. 18, 2020

Marriott Showcases a three-night of chef’s collaboration with Sensational “Flavors Explosion: A Journey through Chinese Cuisines”

Three of Marriott International’s world-class hotels in Bangkok will showcase the finest Chinese cuisine this December, as they host the “Flavors Explosion : A Journey through Chinese Cuisines” – a series of delectable dining events that demonstrate the skills of three Chinese culinary artists and the finest local and imported seafood.

For three nights only, on 15, 16 and 17 December 2020, diners can savor delicious and highly authentic dishes created exclusively for the event by a trio of Chinese executive chefs: Oscar Pun from Pagoda Chinese Restaurant, Bangkok Marriott Marquis Queen’s Park; Bruce Hui from Yào Restaurant, Bangkok Marriott Hotel The Surawongse; and Cheng Kam Sing from The Silk Road, The Athenee Hotel, A Luxury Collection Hotel.

On each evening, these three epicurean experts will use their experience and ingenuity to craft an original menu, focusing on sublime seafood. This sensational six-course dinner starts with

Chef Bruce’s “Abalone with Golden Broth and Sesame Ball”, a light and fresh soup that prepares the palate perfectly for the evening ahead.

This is followed by “Fish Maw Cantonese-style Double Boiled Soup”, a rich and silky concoction from Chef Kam.

Samut Sakhon Tiger Prawns Stir-fried wit Beijing sauce by Chef Kam_Athenee

Steamed Spotted Grouper with egg white and Chinese Wine from Chef Oscar Pun_Marriott Marquis

Chanthaburi Sea Mud Crab with Sticky Rice and Black Truffle wrapped with Lotus Leaf by Chef Bruce Hui _ Marriott Surawongse

Chilled Mango pudding in fish shape
by Chef Oscar Pun_Marriott Marquis

3 of Chinese executive chefs:

Chef Bruce Hui, Born and raised in Jiangsu province, eastern China, Chef Bruce Hui’s passion is to showcase the classical traditions of Chinese cuisine, whilst elevating them to new levels of contemporary style and sophistication. Chef Bruce has taken his inspiration from authentic Shanghainese dishes that evoke memories of his childhood, reinventing recipes with a modern twist. He is excited to present his unique culinary creations to discerning guests from Thailand and around the world.

Chef Oscar Pun .A native of Hong Kong, Chef Oscar has spent more than two decades perfecting the elegant art of Cantonese cookery, including spells in renowned five-star hotels and Michelin-starred restaurants. Now arrived in Bangkok and is ready to delight diners with his impressive Chinese culinary creations.

Cheng Kam Sing :Head chef Cheng Kam Sing is himself Cantonese, from China’s southern province of Guangdong. For several years he worked in the notoriously demanding kitchens of the top Hong Kong restaurants. When he moved to Thailand, with his impeccable Cantonese cooking credentials he was immediately in demand by the most established and reputable Chinese restaurants in Bangkok.

Available for three evenings only, this gastronomic gathering will be hosted on 15 December at Yào Restaurant, Bangkok Marriott Hotel The Surawongse; on 16 December at Pagoda Chinese Restaurant, Bangkok Marriott Marquis Queen’s Park; and on 17 December at The Silk Road, The Athenee Hotel, A Luxury Collection Hotel.

The “Flavors Explosion: A Journey through Chinese Cuisines” set menu is priced at just THB 2,888++. À la carte dishes also available. Marriott Bonvoy and Club Marriott members will enjoy exclusive Restaurants and Bars benefits.