PRESS RELEASES
A la carte and degustation menu featuring three Rosewood masters in Chinese cuisine
October 06, 2023
Rosewood Bangkok unveils an exciting collaboration with Rosewood Beijing and Rosewood Guangzhou, where the focus will be on celebrating the culinary delights of both northern and southern Chinese regional cuisine through a la carte lunch and six-course tasting menu on 10–11 November 2023.
This gastronomic event will take place at Rosewood Bangkok’s Nan Bei, a Michelin Selected restaurant whose name aptly means 'south' and 'north' in Chinese, reflecting the authentic regional dishes at the heart of its core and the special culinary collaboration.
Over these two days, the award-winning Chef Matthew Geng from Rosewood Bangkok will be joined by two masterful chefs – Chef Leo Chai from Country Kitchen (1 Michelin Star) and Chef Bill Feng from Lingnan House (1 Michelin Star).
A Beijing native, Chef Leo pays a modern tribute to northern Chinese cuisine at Rosewood Beijing through the revival of classic Chinese village cooking and lost recipes. His Cantonese counterpart Chef Bill draws inspiration from the regional classics of Guangdong province, infusing them with innovation at Rosewood Guangzhou.
At Nan Bei, guests will be treated to an exclusive tasting menu featuring the expertise of all three chefs, and a gastronomic journey through China in six courses. The experience begins with Chef Bill's signature southern Chinese dishes, featuring delights like Marinated Spot Prawns in Chaosan style, a branch of Cantonese cuisine known for its origins in the cities of Chaozhou and Shantou, as well as Beef Shin in Chili Pepper, and a fragrant Double-Boiled Fish Maw soup in Superior Broth.
The dim sum course, presented by Rosewood Bangkok, includes a selection of delicate Har Gow, Scallop Dumpling with Lobster, and Taro Dumpling with BBQ pork. Chef Matthew Geng also showcases his mastery with BBQ crispy chicken, combining tender, succulent chicken with a crispy, golden exterior, and tender BBQ pork with a tantalizing glaze.
For the main course, diners are transported northward to enjoy a Sweet and Sour Sea Bass, accompanied by an aromatic Abalone Rice with Black Truffle. The culinary journey concludes with Sachima with Olive Cores and Chilled Mango Sago.
During lunch, an a la carte menu features the same appetizers that draw inspiration from the regional classics of Guangdong province presented by Chef Bill. For the midday meal, Chef Leo pays homage to northern Chinese cuisine with his selection of regional specialties, highlighting Wok-Fried Crab in Black Pepper Sauce, Baked Prawns with Thai Basil, Sweet and Sour Sea Bass, and Mapo Tofu with American Red Label Beef Ribs, Abalone, Scallops, and Shrimp.
The Rosewood Chinese Masters a la carte menu is offered for lunch on 10–11 November 2023. The six-course set meal is available for both lunch and dinner on both days, priced at THB 4,200++ per person, with the option of additional THB 2,300++ for wine pairing or THB 1,200++ for tea pairing.
For more information, please call +66 2 080 0080 or email bangkok.nanbei@rosewoodhotels.com
