Wilach gets the goose

Popular with families living in Bangkok’s eastern suburbs as well as executives conducting business at nearby commercial complexes, the Dusit Princess Srinakarin’s The Chinese has been serving dim sum and traditional Cantonese delights for the last 16 years. A pleasant modern space on the lower ground floor with a floor to ceiling window overlooking the hotel’s manicured gardens, The Chinese has six private rooms and seats 170 in the main restaurant.

The kitchen’s in the capable hands of chef Wilach Hemuthai, who has also worked with the Dhara Dhevi in Chiang Mai and the Shangri-La. The menu is designed for the health-conscious diner with small-sized servings so tasty that they that demand to be shared.

The vegetables are organic and delivered direct from the Royal Project, the fish are fresh from a local fish farm and the dried ingredients and herbs are imported from China.

“Our main focus is on traditional Cantonese dishes that follow authentic recipes but are healthy because the ingredients are so carefully selected. We recently expanded the menu to include some Sichuan specialities,” says Wilach.

He’s also added the nine dishes he created for the latest season of TV’s “Iron Chef”. These include “Phoenix dancing in nine heavens”, which sees goose cooked the same way as Peking duck. 

The “Phoenix” set features crispy goose skin, goose breast meat and goose leg meat with skin, with plum sauce, garlic sesame paste and sugar as well as finely shredded scallion, cucumber and Mandarin pancakes. Also included are bite-size foie gras topped with white mellow, steamed goose leg with chilled Sichaun cucumber salad, a spicy Sichuan-style salad of goose intestines, stewed goose tongues served with sliced sweet pepper and French-style vol-au-vent stuffed with chopped goose in sweet and spicy sauce along with preserved cabbage soup with sliced goose served in a traditional Chinese tea cup. It’s priced at Bt1,100 for four people. 

Other winning dishes include Blossoming Cabbage tea soup with dried scallop and free-range chicken with osmanthus served in a red Chinese tea cup for Bt190. 

For those who prefer more traditional flavours, Wilach recommends crispy rice noodle roll with shrimp (Bt170), deep-fried soft-shell crab with red chilli and garlic served with crispy fried noodles (160) or pan-fried cod with pomelo in soy sauce (Bt400).

To finish the meal, there’s a choice of Jasmine tea pudding with longan, fresh mango and red bean pudding and deep-fried seasame balls Chinese plums. All are priced at Bt180 and go well with hot American Ginseng with sliced aloe vera in sweet forest honey. 

The restaurant also offers a selection of 50 Dim Sum menus for lunch and dinner at Bt550 net. Until the end of month, The Chinese is also posting a special promotion on its Facebook page, offering dinners the chance to buy “Chicken on the Go” for just Bt10.

 

CANTONESE CREATIONS

The Chinese restaurant is located on the lower ground floor of Dusit Princess Srinakarin. It’s open daily from 11.30am to 2.30pm and from 6.30 to 10.30pm. For reservation, call (02) 721 8400.