Page 78 - Masala E-magazine Vol 9 Issue 5 April - May 2018

DINING

Crispy Chinese pancake stuffed with durian

Fit f
Fit for anor anor an
Fit f

EMPER
EMPEROROR

Enjoy All-Y
Enjoy All-You-Can-Eat Dim Sum and Cantonese à la carte ou-Can-Eat Dim Sum and Cantonese à la carte
specialities in a dining hall that exudes regal splendour.
specialities in a dining hall that exudes regal splendour..
specialities in a dining hall that exudes regal splendour
Xiao Long dumpling with
dried scallops, bamboo
pith and cabbage soup B YCHRIS T YLA U
hinese f Deep-fried pork and taro dumplings
hinese food is easily one of the most sought-after cuisines ood is easily one of the most sought-after cuisines
in the world, thanks to the versatile array of dishes, covering s to the versatile array of dishes, covering
in the world, thanks to the versatile array of dishes, covering
in the world, thank wrapped in bean curd skin
C everything from stir-fry and steamed varieties to noodles,
C everything from stir-fry and steamed varieties to noodles,
soups and porridges. Of course, dim sum is a popular choice, and
soups and porridges. Of course, dim sum is a popular choice, and
thankfully f
thankfully for us, Summer Palace at the InterContinental Bangkok is
thankfully for us, Summer Palace at the InterContinental Bangkok is or us, Summer Palace at the InterContinental Bangkok is
well-known for its magnifi cent all-you-can-eat dim sum lunch buffet or its magnifi cent all-you-can-eat dim sum lunch buffet
well-known f
well-known for its magnifi cent all-you-can-eat dim sum lunch buffet
and Cantonese à la carte specialities.
Now if you desire to dine at a restaurant where the décor is just
as jaw-dropping as the food, Summer Palace with its luxe table
settings and painted ceilings is exactly what you’re seeking.
Guests sit on plush red chairs surrounded by dark polished
wooden pillars, underneath glittering chandeliers. If you’re looking
for more of the royal treatment, 10 private rooms entice large
groups to meet in opulent seclusion.

But when it comes to the food, the traditional setting belies
its innovative cuisine. Although most of the dishes stay true
to its roots, Chef Han Long Hua uses some Japanese and Thai
infl uences, elevating the usual to become more exceptional.

78 Masala Magazine Chef Han Long Hua
APRIL - MAY 2018