November 8 – December 8
Chef Cheung’s Hidden Recipe menu tells the story of his culinary journey, drawing from family traditions and the vibrant street food of Hong Kong. It also offers a glimpse into the flavours that shaped his heritage and personal experiences.
THB 3,800 Per Person (3,800泰铢每位)
- DIM SUM 点心
- Steamed Siu Mai Dumpling with Tea-Flavoured Quail Egg, Traditional Har Gao Prawn Dumpling
- 茶香鹌鹑蛋烧卖 四季虾饺皇
- APPETIZER 头盘
- Barbecued Pork with Honey Sauce, Khao Yai Chicken with Ginger and Spring Onion Oil
- 果木烟熏叉烧 姜葱油香白切鸡
- SOUP 汤羹
- Braised Corn Soup with Fish Maw and Egg Flakes
- 粟米鱼肚羹
- Entrées 主菜
- Braised Obsiblue Prawn with E-Fu Noodles and Supreme Broth 上汤牛油焗虾球伊面
- Deep-Fried Crab Shell with Crabmeat and Coconut Cream 椰香炸酿鲜蟹盖
- Wok-Fried Kagoshima A5 Wagyu Beef Striploin with Prawn Paste 虾头油香炒鹿儿岛A5和牛
- Braised Rice Noodles with Handmade Fish Ball 手打鱼腐汤河粉
- DESSERT 甜品
- Chilled Coconut Pudding with Bird’s Nest
- 椰皇冻官燕
Prices are in Thai baht, subject to 10% service charge and applicable government tax.