Chef Chow Wai Man of Shang Palace at Shangri-La Hotel, Bangkok introduces Peking Duck in two cooking styles using recipes passed on with care and pride. It is available from until 31 May 2016 for Bt1,800++ for a whole lobster.
The Hong Kong-style Peking duck will be served in three courses: Crispy Duck Skin with House-Made Pancakes, Duck Legs served with Plum Sauce and Stir-Fried Duck Meat with Spring Onion and Ginger. Guests ordering the three-course Shang Palace Classic may indulge in Crispy Duck Skin with House-Made Pancakes, Minced Duck served with Lettuce and Stir-Fried Duck Meat with Black Pepper.
For more information and to make a reservation, please call Shangri-La Hotel, Bangkok’s restaurant reservations desk on 0 2236 9952 and 0 2236 7777 or send an e-mail to firstname.lastname@example.org.