The classic Steamed Crab with Egg White created by the restaurant's Chinese Executive Chef Chow Wai Man can trigger guests' appetite with its distinct fragrant aroma once it is served on the table. The dish of a whole steamed crab is presented on a delicate smooth layer of egg white with a combination of Chinese rice wine to perfectly complement to the light and natural sweetness crabmeat.
Diners can indulge in Chef Chow's signature Steamed Crab with Egg White for 2,188++ baht for lunch and dinner. The price includes two glasses of Shao Xing Jiu.
Famed for his traditional Chinese cuisine, a culinary veteran Chef Chow creates Cantonese delicacies with innovative presentation for the best gastronomic dining experience at Shang Palace Chinese Restaurant of Shangri-La Hotel, Bangkok.
Chinese-born Chef Chow has been working in the industry for more than 17 years. He honed his cooking skills in renowned hotels and restaurants, including Hong Kong's well respected restaurant Lee Garden Chinese Restaurant and Regal Hotel. He also spent more than 11 years working in China at Shanxi Taiyuan Zijintaihe Club, Beijing Chang Ping Business Hotel and Taiwan Hotel (Beijing) as executive Chinese chef. Prior to joining Shangri-La Hotel, Bangkok, he was executive Chinese chef at West Villa Restaurant in Hong Kong.
For more information and to make a reservation, please call Shangri-La Hotel, Bangkok's restaurant reservations desk on 0 2236 9952 and 0 2236 7777, e-mail [email protected].