Shangri-La Hotel Bangkok



WHAT    : Signature dish from chef

WHERE : Shangri-La Hotel, Bangkok

WHEN   : From now until 31 may 2018

PRICE   : Priced start at THB 420++


Shangri-La Hotel, Bangkok’s proficient chefs share their expertise in preparing a signature dish that promises an unforgettable gastronomic dining experience at   Salathip, Shang Palace and Volti.  Diners can experience these unique signature dishes until 31 May 2018.

Salathip Thai Restaurant’s Chef Yanavit Theerasomboonkun highlights Tom Yum Goong Mae-Nam (Hot-and-Sour River Prawn Soup with Lemongrass), the restaurant’s signature dish and one of the world-famous Thai dishes.  This dish encapsulates the essence of Thai cuisine, which is the intricate balance of flavours produced with top- quality locally sourced ingredients.  It is a coconut-based soup flavoured with fresh lemongrass, galangal, kaffir lime and homemade chilli oil, and served with Thailand’s infamous freshwater river prawn from Ayutthaya. Diners can enjoy it at Bt420++.

For Chinese food lovers, Chef Chow Wai Man of Shang Palace Chinese Restaurant introduces Crispy White Shrimp with Garlic and Shallot, priced at Bt750++.  The shrimp is fried to order at the perfect temperature with Chinese aromatics, creating full- flavoured prawns with a crisp edible shell that has protected the succulent tender meat beneath.  A must-try for any seafood lover.

Volti restaurant & bar recommends one of its best-quality meat dish, Slow-Cooked Wagyu Beef Cheek with Potato Mousseline and Red Wine Jus.  The beef cheek is braised at a low temperature or 82 degrees Celsius (82 °C) for 8 hours, and then caramelised in a pan to produce a delicious golden crust on the outside and succulent marbled tender meat on the inside.  The beef is paired with rich and fluffy mashed potato, full-bodied Barolo wine beef jus and baby vegetables.  This Volti signature dish is priced at Bt990++.

For more information and to make a reservation, guests may call restaurant reservations on 0 2236 7777 or 0 2236 9952 or send an e-mail to  Diners may also book directly via the hotel’s website