PRESS RELEASES
December 03, 2020
The eye-catching, ultra-luxury Rosewood Bangkok hotel has launched new dishes at Nan Bei, its restaurant that pays homage to regional specialties from the South and North of China. Nan Bei, meaning South and North respectively in Mandarin, is a a buzzy, stylish destination for Chinese dining, with both indoor and outdoor seating. The meticulously curated cuisine is created by Executive Chef Matthew Geng, a seasoned chef with over 25 years of experience. Through his careful selection of premium ingredients, guests can enjoy the finest expression of authentic Chinese cooking.
The new menu offers more than twenty various delicacies including the delectable Salted Egg Tiger Prawn stir-fried with jumbo asparagus, Shrimp & Pork Wonton topped with black vinegar and Sichuan chili oil, and deep-fried Organic Chicken Wings with Sichuan pepper and aromatic spices.
Nan Bei continues to serve its classic signatures like the Peking duck and Xiao Long Bao. Open kitchens are dedicated to the preparation of popular Southern Chinese seafood dishes and world-famous Peking duck. With the traditional techniques of the five top Chinese chefs, dishes such as Hokkaido scallops, Australian Wagyu beef, bird's nest and abalone are made with premium ingredients, including hand-pulled noodles.
Chef Max Li creates Nan Bei’s Peking duck in the traditional fashion that dates back to the Yuan Dynasty in the year 1330 A.D. The method is acclaimed by chefs worldwide for its lengthy preparation process and great attention to detail. Carved tableside, the duck is classically served with thin pancakes, granulated sugar, sliced cucumbers, leeks and sweet bean sauce. To conclude, the remnants of the duck are savored in rich broth or wok-fried with salt and pepper.
Fanciful design touches in the restaurant are inspired by the lyrical Chinese folktale of the Weaver Girl and Cowherd. The story begins with the Weaver Girl coming to bathe at a pond where she and the Cowherd meet and fall in love. But the Weaver Girl was forced to return to heaven and the lovers can only be reunited once a year on the 7th day of the 7th month by crossing a bridge made of magpies.
Nan Bei also displays a custom-woven art feature that stretches the length of the ceiling, in homage to the Weaver Girl who weaves clouds for the sky. A dazzling light installation of 600 illuminated birds in flight references characters in the tale. Apart from the displays, the two luxurious VIP private dining rooms complement the story with silk wall panels and mirrors referencing the mystical pond where the Weaver Girl and Cowherd first fell in love at first sight.
Nan Bei’s bar sets a lavishly seductive mood in dark colors with pops of jewel tones, a lapis lazuli-topped bar, metalwork chandeliers and contemporized Art Deco features. Against this sensual backdrop, cheeky Asian-themed libations include such clever hand-crafted cocktails as Claypot Tea Negroni, Yoghurt Pisco Sour with yoghurt sake and lychee, and My Thai with rum, tropical fruit, chili and curry leaves. Premium whiskey paired excellently with Chinese tea complements both the menu and Nan Bei's elegant and contemporary design.
