Shangri-La Hotel, Bangkok welcomes Guest Chef Chen Jiangming, who will showcase his Sichaun cooking talents at Shang Palace Chinese Restaurant from 19 to 28 March 2018.
During the 10-day promotion, guests can savour a unique taste of Sichuan’s favourites created by Chef Chen, who brings with him his expertise in and passion for Sichuan cuisine. One of his must-try signature dishes is Szechuan-Style Poached Fish. The fish meat is very tender and has much flavour because of spices. Other sumptuous delicacies with bold flavours, particularly the pungency and spiciness of its region’s signature green and red Sichuan peppers, include Szechuan Poached Chicken, Crisp Lettuce with Sesame Paste, Double-Boiled Spare Ribs with Sweet Corn and Carrots, Crispy Chicken with Dried Chilies, Mapo Bean Curd and Wok-Fried Shredded Pork with Hot Fish Sauce.
Chef Chen Jiangming entered the culinary industry when he was 14 by starting from the very basic job in the kitchen. While learning Szechuan cuisine, he discovered his talent in the culinary field. To go further in this field, he not only concentrated on Szechuan cuisine, but also developed his skill in Cantonese cuisine. He gains experience from searching new cooking methods and creating new tastes by learning other cuisines. He was recognised as “International Master Chef” in 2016 by the International Hotel Cuisine Association.
For more information and to make a reservation, guests may call restaurant reservations on 0 2236 7777 or 0 2236 9952 or send an e-mail to firstname.lastname@example.org. Diners may also book directly via the hotel’s website https://www.shangri-la.com/bangkok/shangrila/dining/restaurants/shang-palace/book-a-table/
Guest Chef Chen Jiangming
Shang Palace @ Shangri-La Bangkok
From 19 – 28 March 2018
For reservation please call 02 236 7777