Mangoes every which way
With its yellow flesh and sweet taste, mango brings a new dimension to recipes whether hot or cold, savoury or sweet. As nutritious as it is delectable, mango is one of the most popular fruits in the world.
Chef Marco Cammarata and his team at Le Meridien’s Latest Recipe restaurant are showing just how far the mango can go by including it in the eatery’s daily lunch and dinner international buffet, its seafood weekend dinner buffet and healthy Sunday brunch.
Check out the live station and buffet tables for a range of dishes that include seared scallop with eucalyptus-mango chutney at the seafood dinner, seared duck liver with caramelised mango at the Sunday brunch and deep-fried local white snapper with green mango salad and roast pork belly caramelised mango with pear sauce and maple syrup for lunch and dinner.
Seafood fans can feast on blue crab, shrimp, New Zealand mussels and more while meat-eaters can tuck into Australian beef and lamb from the meat carving station. Japanese specialties including sashimi and sushi and Chinese favourites are also available.
The lunch buffet from Monday to Saturday costs Bt1,100-plus per person, the dinner buffet from Sunday to Thursday is Bt1,300-plus, the weekend dinner buffet on Friday and Saturday goes fort Bt1,600-plus and Sunday brunch for Bt1,800-plus.
The mango promotion runs through June 18. Book a table at (02) 232 8888 or email: [email protected]. Book now via the online store at http://www.lemeridienbangkokpatpong.com/en/storeand receive 15-per-cent discount.
