By The Nation
The dishes will be served at table. Three new dishes have been added to the menu and will be available through June 30 at no extra charge. The new delicacies are mixed mushroom bun, crispy taro puff with scallop and salmon egg and baked BBQ pork bun.
Among the signature dishes is roasted pork belly that’s steamed and soaked overnight in water, salt, bay leaf, cinnamon and star anise then allowed to dry, again overnight, before being roasted three times to ensure it’s crispy on the outside but soft inside.
For their dim sum, the chefs use Western and Japanese ingredients like foie gras, truffle, black caviar, cheese, zucchini, shimeji mushroom, dried bonito flakes, and salmon roe. The delicious bites include crispy taro puffs with diced chicken and foie gras, shrimp and crabmeat dumpling topped with dried bonito flakes, pork dumpling topped with black caviar and cheese spring roll stuffed with seafood, mozzarella and parmesan.
Dessert includes such sweet treats as chilled mango or orange pudding and chilled lemongrass jelly with aloe vera in lime. The dim sum buffet is available for lunch from 11.30 to 2.30 and for dinner, from 6 to 10.30. For reservations, call (02) 694 2222 extension 1540 or visit www.Swissotel.com/bangkok-leconcorde.