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Dive into Culinary Excellence: Chef Yanavit’s Phuket Lobster Feast at Salathip

Prepare your taste buds for a culinary journey they’ll never forget as Yanavit Theerasomboonkun, the esteemed Chef de Cuisine at Salathip, weaves his magic with the season’s star: the Phuket Lobster. This crustacean darling, a treasure from the deep blue seas of Phuket, is known for its tender armor and lusciously sweet essence, promising a feast that’s as opulent as it is rich in heritage. Picture yourself indulging in this marine marvel, your backdrop the serene flow of the Chao Phraya River, while housed in a seductive Thai teak pavilion that whispers tales of bygone eras.

Yanavit’s menu is a tapestry of culinary dreams, each dish crafted to showcase the Phuket Lobster’s virtuosity. Take, for example, the Phuket Lobster with Southern Curry and Young Banana—a dish that dances on the palate with a medley of southern Thai zest, igniting your senses with its fragrant spices and textures. For purists seeking flavors that are close to nature, the Steamed Phuket Lobster, bathed in Fresh Milk with hints of Ampawa’s prized Young Coconut, is an ode to the island’s lush offerings. And for those with a penchant for the legendary Thai dish, the Phad Thai, here it is reimagined, graced with generous cuts of the exquisite Phuket Lobster, making it a symphony in every forkful.

Such decadence comes with great anticipation, and at THB 3,800 nett per serving, it’s an invitation to savor every moment of this limited-time experience. These creations are taking center stage at Salathip Thai Restaurant for dinner, starting now and available until the stroke of midnight on March 31, 2024. It’s not just a meal; it’s a rendezvous with the essence of Phuket, a harmonious blend of land and sea, brought to you on a silver platter.

Don’t miss the call of this epicurean delight. Dive headfirst into the deep end of gourmet dining by making your reservation today. Reach out to the Shangri-La Bangkok’s restaurant reservations team at (02) 236 7777, draft an enchanting email to [email protected], or set sail through the digital waves to our haven at Book your table, and let the feasting begin!

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