Three great dishes at the Shangri-La
Three restaurants at the Shangri-La Hotel Bangkok have something new on offer until February 28.
Salathip treats diners who love Thai food with its aromatic herbs a wonderful Green Papaya Salad with Grilled Pork Jowl.
The dish of complex flavours is swiftly prepared at the table using fresh local ingredients and costs Bt450-plus. Enjoy it with Grand Monte Khao Yai wine by the glass at Bt340-plus or by the bottle at Bt1,600-plus.
Chow Wai Man, the executive chef at Chinese restaurant Shang Palace, does a magnificent Steamed Giant River Prawn with Garlic Sauce and Vermicelli.
The prawn is cooked according to his secret recipe, which we at least know entails fresh tobiko. It cost Bt1,200-plus and can be paired with Lost Turtle Sauvignon Blanc from New Zealand for Bt460 or Bt2,200.
Fans of Italian cuisine will head to Volti for the 16-Hour Slow-roasted Suckling Porchetta filled with Italian Herbs, Glazed Purple Cabbage and Pommery Mustard Jus.
The chef incorporates fresh seasonal ingredients and flavours to match each guest’s tastes. The pig is de-boned and filled with pork stuffing flavoured with herbs and fennel seed. Slow roasting leaves the meat very tender and succulent with a brittle, crispy skin.
It costs Bt1,100-plus. Order it with L’Arco Chianti from Tuscany for Bt390 or Bt1,900.
For more information or reservations, call (02) 236 7777 or email [email protected].
