{"id":544,"date":"2020-11-18T14:25:49","date_gmt":"2020-11-18T07:25:49","guid":{"rendered":"http:\/\/bangkokagenda.com\/?p=544"},"modified":"2020-11-18T14:41:48","modified_gmt":"2020-11-18T07:41:48","slug":"experience-3-marriott-chinese-restaurant-in-bangkok","status":"publish","type":"post","link":"https:\/\/bangkokagenda.com\/?p=544","title":{"rendered":"Experience 3 MARRIOTT CHINESE RESTAURANT IN BANGKOK"},"content":{"rendered":"
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Marriott Showcases a three-night of chef\u2019s collaboration with Sensational \u201cFlavors Explosion: A Journey through Chinese Cuisines\u201d<\/h5>\n

\n\"\"Three of Marriott International\u2019s world-class hotels in Bangkok will showcase the finest Chinese cuisine this December, as they host the \u201cFlavors Explosion : A Journey through Chinese Cuisines\u201d \u2013 a series of delectable dining events that demonstrate the skills of three Chinese culinary artists and the finest local and imported seafood.<\/p>\n

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Restaurant_Pagoda_MarriottMarquis<\/figcaption><\/figure>\n
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Restaurant_Yao_MarriottSurawongse<\/figcaption><\/figure>\n

For three nights only, on 15, 16 and 17 December 2020, diners can savor delicious and highly authentic dishes created exclusively for the event by a trio of Chinese executive chefs: Oscar Pun from Pagoda Chinese Restaurant, Bangkok Marriott Marquis Queen\u2019s Park; Bruce Hui from Y\u00e0o Restaurant, Bangkok Marriott Hotel The Surawongse; and Cheng Kam Sing from The Silk Road, The Athenee Hotel, A Luxury Collection Hotel.<\/p>\n

On each evening, these three epicurean experts will use their experience and ingenuity to craft an original menu, focusing on sublime seafood. This sensational six-course dinner starts with<\/p><\/blockquote>\n

Chef Bruce\u2019s \u201cAbalone with Golden Broth and Sesame Ball\u201d, a light and fresh soup that prepares the palate perfectly for the evening ahead.<\/strong><\/p>\n

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Abalone with Golden Broth and Sesame Ball<\/figcaption><\/figure>\n

This is followed by \u201cFish Maw Cantonese-style Double Boiled Soup\u201d, a rich and silky concoction from Chef Kam.<\/strong><\/p>\n

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Fish Maw Cantonese Style Double Boiled Soup<\/figcaption><\/figure>\n

Samut Sakhon Tiger Prawns Stir-fried wit Beijing sauce\u00a0 by Chef Kam_Athenee<\/strong><\/p>\n

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_Samut Sakhon Tiger Prawns Stir-fried wit Beijing sauce<\/figcaption><\/figure>\n

Steamed Spotted Grouper with egg white and Chinese Wine from \u00a0Chef Oscar Pun_Marriott Marquis\u00a0<\/strong><\/p>\n

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Steamed Spotted Grouper with egg white and Chinese Wine<\/figcaption><\/figure>\n

Chanthaburi Sea Mud Crab with Sticky Rice and Black Truffle wrapped with Lotus Leaf by Chef Bruce Hui _ Marriott Surawongse\u00a0<\/strong><\/p>\n

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Chanthaburi Sea Mud Crab with Sticky Rice and Black Truffle wrapped with Lotus Leaf<\/figcaption><\/figure>\n

Chilled Mango pudding in fish shape
\nby Chef Oscar Pun_Marriott Marquis<\/strong><\/p>\n

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Chilled Mango pudding in fish shape<\/figcaption><\/figure>\n

3\u00a0 \u00a0of Chinese executive chefs:<\/span><\/strong><\/p>\n

Chef Bruce Hui, <\/strong>Born and raised in Jiangsu province, eastern China, Chef Bruce Hui’s passion is to showcase the classical traditions of Chinese cuisine, whilst elevating them to new levels of contemporary style and sophistication. Chef Bruce has taken his inspiration from authentic Shanghainese dishes that evoke memories of his childhood, reinventing recipes with a modern twist. He is excited to present his unique culinary creations to discerning guests from Thailand and around the world.<\/span><\/div>\n
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Chef Bruce Hui _ Marriott Surawongse<\/figcaption><\/figure>\n

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