Bangkok, 13 May 2025 – Prepare your taste buds for an exquisite journey through the culinary artistry of Executive Chinese Chef Kwok Ka Wai, who has graced the Shang Palace Chinese Restaurant at Shangri-La Bangkok with his unparalleled expertise. With a prestigious legacy from a 3-Michelin-starred establishment in Hong Kong, Chef Kwok infuses traditional Chinese dishes with contemporary flair and a heartfelt passion for premium seafood that promises to tantalize and delight.
Chef Kwok’s dishes are a symphony of tradition, innovation, and craftsmanship, creating a dining experience that’s both satisfying and awe-inspiring. Discover the allure of the stir-fried fresh lobster with scallions, where the fragrant aroma meets a subtle sweetness that dances on the palate. The baked stuffed crab shell promises layers of texture and depth that are nothing short of culinary poetry. Then there’s the baked oyster with port wine—a masterpiece showcasing Chef Kwok’s prowess in merging bold flavors with delicate finesse. Not to be missed, the fried diced cod fish with honey mingles a perfect crisp with a whisper of sweetness, embodying the remarkable signature style of the maestro himself.
This debut menu, a testament to Chef Kwok’s artistic vision, is now available for both lunch and dinner, starting from THB 810 nett. As this new gastronomic chapter unfolds, Shangri-La Bangkok warmly invites guests to partake in the elevated culinary craftsmanship of one of Asia’s preeminent Chinese chefs. It’s an invitation to indulge, experience, and celebrate a legacy of flavor-rich elegance.
For those eager to immerse themselves in this epicurean adventure, reservations can be made by calling Shangri-La Bangkok’s celebrated restaurant reservations desk at 0 2236 7777. Alternatively, guests may email [email protected] or visit the hotel’s website at https://bit.ly/ChefKwokSignatureDishesAtShangPalace-Media. Each bite promises not only a feast but an unforgettable journey through the realms of culinary excellence.
I can’t wait to try Chef Kwok’s dishes! The descriptions alone make my mouth water.
It’s great to see Hong Kong cuisine getting international recognition. Hopefully, the dishes live up to the hype!
Agreed! I’m planning a trip to Bangkok just for this culinary experience. Fingers crossed it matches the 3-Michelin-star quality!
Yeah but THB 810 is kinda steep, don’t you think?
Good point, but top-notch seafood and a chef of this caliber are worth the splurge in my opinion.
Honestly, this sounds like fancy marketing more than real culinary art. How do we know it’s actually good?
Michelle, Chef Kwok has a solid reputation in the culinary world. I’d trust it based on his past accolades.
Sometimes, it’s about the experience too. Even if it’s a bit of a splurge, the ambiance and atmosphere can be part of the appeal.
I’ve tried similar high-end Chinese cuisine before. It’s not just about the taste; it’s the innovation and presentation that set it apart.
Presentation is key in high-end dining. It can turn a meal into a memorable experience.
I get that, but I’ve seen places focus more on the ‘show’ than the taste.
I wonder how sustainable the seafood sourcing is at Shang Palace.
That’s a valid concern. High-end restaurants should prioritize sustainability given the environmental crisis.
It would be a shame if such talented chefs weren’t considering the environmental impact.
Why do people still make such a big fuss about Michelin stars? It’s often just a label.
Seems pretentious, but I’d be lying if I said I’m not tempted to try the baked oyster with port wine!
As a fellow chef, I can assure you that such unique combinations are a statement of culinary expertise.
Not everyone can appreciate fine dining. Some prefer quantity over quality, I suppose.
THB 810 for a lunch dish? I’d rather hit a buffet and eat till I’m stuffed. To each their own though.
I’m planning a trip to Bangkok and this has just made it to my bucket-list restaurants!
Too bad there’s no mention of plant-based options. Are vegetables not considered culinary masterpieces?
Chef Kwok’s legacy speaks for itself. Such talent should be experienced firsthand!
I find hotels often keep the best chefs hidden away. It’s nice when they get recognition through special events.
Exactly! More people should know about these culinary gems.
His reputation was built on international cuisine stages, after all.
It’s all about marrying flavors and textures. Can’t wait to see how Chef Kwok does it!
What I don’t get is why hotel restaurants are always *so* expensive. Can’t they be more accessible?
You’re paying for the ambiance and exclusivity too, not just the food.