Chinese Executive Chef Matthew Geng of Nan Bei restaurant at Rosewood Bangkok pays homage to the much-loved Sichaun cuisine with “A Taste of Sichuan” special menu, available from March 3 to April 30, 2021.
One of China’s best-loved regional specialties, Sichuan cooking packs a fiery and bold punch of flavors. In addition to its spiciness, this Southwestern Chinese cuisine is known for its fragrant aromas that are guaranteed to bring out the best of the ingredients used.
“A Taste of Sichuan” features six new dishes to tantalize the palate: White Prawn with Fish Fragrant Sweet & Sour Sauce and Phuket Pineapple; Organic Chicken Popcorn with Dried Chilies, Crispy Rice and Roasted Peanuts; Kurobuta Pork Fillet with Japanese Scallops, Prawns and Sichuan Chili Paste; Braised Cherry Duck with Daikon and Sichuan Pickled Peppers; Snow Fish with Nan Bei Chili Sauce; and Seabass with Sichuan Peppers.
“There’s much more to Sichaun dishes than just its well-known, numbing peppercorns and it’s one of my favorite China regional cuisines,” says Executive Chef Geng. “These handpicked six dishes not only pay tribute to authentic Sichuan cooking but also highlight the pristine ingredients available here in Thailand.”
For more information and reservations, please contact +66 2 080 0080 or bangkok.nanbei@rosewoodhotels.com. Nan Bei operates from Wednesdays to Sundays. Lunch is served from 11:30 a.m. to 2 p.m. and dinner from 6 to 9 p.m.
