Expertise on the March at Summer Palace, Intercontinental Bangkok

 

Bangkok, Thailand, 20 January 2015: During the entire month of March 2015, Executive Chinese Chef Khor Eng Yew will display not only his creativity but also his considerable skill at preparing premium ingredients.

 

In March that means superb Peking duck and foie gras specialties. Prices start from Baht 500 ++ per dish

 

Among highlights of this special menu are a spectacular Three Variety Foie Gras Combination Platter featuring Chilled Marinated Drunken Chicken Roll, Foie Terrine and Shao Wine Jelly; Stir-Fried Minced Duck, Foie Gras and Crispy Tofu Sheets; and Pan-Fried Foie Gras, Chinese Five Spices and Mango Salsa.

 

Other menu highlights include Roasted Baby Prince Duck, Pan Fried Foie Gras in Pancake with Condiment; Sautéed Fish Salmon Cube, Foie Gras, Spicy Ginger and Onion; Braised Beef Fillet, Foie Gras in Chinese Traditional Style; and Steamed Warm Lap Cheong Pork Sausage Glutinous Rice with XO Pan-Fried Foie Gras.

 

Summer Palace is one of Bangkok’s most acclaimed Chinese restaurants and is widely known for its delightful Cantonese specialties as well as dim sum favorites prepared by master chefs. The restaurant likewise is especially popular for private and special occasions.

 

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Chef Khor Eng Yew oversees all Chinese cuisine at InterContinental Bangkok including the exceptional Cantonese cuisine of Summer Palace. A native of Kuala Lumpur, Malaysia, he began his culinary career two decades ago and has since gained recognition as one of Asia’s finest chefs, with awards including top-place finishes at the ‘World Culinary Contest’ in Taipei and at the ‘Chef Association of Malaysia’s Young Chef Challenge’.

 

For more information or to make a reservation, please call: 02 656 0444 ext. 6434 or visit: www.icbangkok.com.