Chef Jackie Ho whips up his culinary magic once again. Until the end of October, The Penisula Bangkok’s executive chef for Chinese cuisine Jackie Ho invites diners to feast on the vibrant flavors of Chiu Chow cuisine, inspired by old Teochew people’s recipes he learned during an educational trip to China’s Guangdong province. And as many Thai-Chinese citizens in Thailand are the offsprings Teochew migrants, we would probably find the menu familiar to our palate.
Ho’s selection of Chiu Chow food includes baked sea crab with vermicelli in a clay pot, sautéed shrimp with gingko nuts in salted olive leaves,steamed Pomfret fish, braised dried fish maw soup with shredded chicken and crab meat. Dessert choices are such as deep-fried sweetened taro,and baked chestnut paste wrapped with butter pastry.
Available until 31 October. For reservations, call 0 2020 2888 or send an email to diningpbk@peninsula.com
