Experience the delicate flavours and tender texture of this premium-quality Threadfin from the Gulf of Thailand, renowned for its exquisite taste. Executive Chinese Chef Tan Kwang Aik has skilfully created three exclusive signature dishes to tantalize your taste buds:
- Steamed Threadfin with Spicy Young Galangal Plum Sauce at THB 1,288++
- Deep-Fried Threadfin with Turmeric at THB 1,288++
- Slow-Cooked Threadfin with Curry Spices – Malaysian Style at THB 1,388++
Every ingredient used in these delectable dishes is sustainably sourced from Thailand, complemented by fresh herbs from the Royal Project. Chef Tan’s authentic cooking techniques beautifully showcase the essence of traditional Chinese cuisine.
These mouth-watering creations are available for both lunch and dinner at the renowned Shang Palace Chinese Restaurant from 1 July to 30 September 2024.
For more information and to make a reservation, please call Shangri-La Bangkok’s restaurant reservations desk at 0 2236 7777, send an e-mail to [email protected], or visit the hotel website at https://bit.ly/ThreadfinFishAtShangPalace-Media.
These dishes sound incredible, but the prices are just outrageous!
You get what you pay for, though! Quality like this doesn’t come cheap.
I understand quality, but sustainable food should be more accessible to everyone.
I agree with you, Mark. It shouldn’t just be for the elite.
Have you ever tasted Threadfin? It’s worth every penny!
I’ve had Threadfin before, and it’s good, but not everyone has $1,388++ to drop on a meal!
It’s pricey, but it’s a special occasion type of meal. You wouldn’t eat this every day.
Chef Tan Kwang Aik is a genius. His dishes are always perfection!
Totally agree. Have been following his work for years!
Let’s not get carried away. He’s good, but not the best out there.
Who do you think is better? Serious question.
Deep-fried fish with turmeric sounds so unique and flavorful! Can’t wait to try it.
I think the whole ‘sustainable’ marketing is just a way to inflate prices.
Sustainability isn’t just marketing. It’s essential for our planet’s future.
I agree with sustainability, but I don’t trust corporations using it as a buzzword.
True, but places like Shangri-La usually do have genuine sustainable practices.
Props to Chef Tan for highlighting Threadfin. Not a common choice but exquisitely versatile!
Are these dishes available for takeaway? I’d love to enjoy them but can’t dine in.
Best to call and check with them directly. Sometimes they offer takeout for special menus.
Good to see traditional Chinese cuisine being highlighted. Much needed in a world obsessed with fusion food!
Absolutely. Fusion is overplayed and often lacks authenticity.
Whoa, fusion has its own merits too! Chef Tan himself uses some fusion elements.
True, but sometimes simplicity and tradition offer the best experience.
I want to try that curry spice dish! It’s making my mouth water just reading about it.
People complain about prices, but you’re also paying for the ambiance and service at Shang Palace.
Fair point, but I’d still rather save my money.
Anyone know how often they change the special menus at Shang Palace?
They usually have seasonal changes. About every few months or so.
Fresh herbs from the Royal Project add such a special touch. Love that initiative.
Planning my trip around this! Looks absolutely delicious and I can’t wait!
I think in times like these, promoting expensive dining experiences feels kind of tone-deaf.
We need some luxury and normalcy too. Can’t just focus on doom and gloom.
I see your point, but it still can feel out of touch for many people.
Cooking is art and Chef Tan is a master artist. These dishes are a testament to that.
This sounds amazing, but why is it only for three months? Should be available year-round!
Maybe it’s to keep things fresh and seasonal. Limited-time offers create a sense of exclusivity too.