Bangkok--25 Aug--The Westin Grande Sukhumvit, Bangkok
Dim sum lovers rejoice! Seasonal Tastes international healthy and delicious buffet dining restaurant welcomes a master dim sum and hand-pulled noodles chef with over 30 years’ experience and several new creations to his name to cook his signature dishes for ten days from September 4-14, 2015.
Chef Allen Huang is currently resident at The Westin Pazhou, Guangzhou, China. His specialty include Sweetened Mango Puree with Sago & Grapefruit which he jointly invented with colleagues while he was working in Singapore and became inspired by Southeast Asia’s tropical fruits.
Among his perfected creations Seasonal Tastes will serve at special asian corners are: Steamed fresh mushroom dumplings, Cashew nut puff, Deep-fried durian pastry, Steamed shrimps dumlings with bamboo, Steamed Xiao Long Bao dumplings, Steamed pork and chives dumpling Beef Hand pull noodles, Steamed Chaozhou dumplings, Deep-fried sweet potato dumplings, Deep-fried dough cake with sweet bean curd, Pan Fried corn cake and many more.
They will all be offered as follows:
-Weekday Lunch Buffet Baht 1,190 nett
September 7 -11, 2015 during 12.00-14.30 hrs.
-Weekend of Sublime Suppers Buffet Baht 2,290 nett
September 4-5 & 11-12, 2015 during 18.00-22.30 hrs.
-Family-filled Sunday Lunch Buffets Baht 2,490 nett
September 6 & 13, 2015 during 11.00-14.30 hrs.
His dim sums are not only appreciated among Chinese cognoscenti but even by French chefs, including being decorated with the prestigious Ordre International des Disciples d'Auguste Escoffier.
“The color, aroma, taste and shape of dim sums are all critical,” he explains. “When preparing them, the duration and degree of heating, as well as the quantity of oil used also demands great precision. But above all, the best dim sums can only result from using the best raw produce!”
To receive 50% discount on buffets when dine for two for Starwood Preferred Guests (SPG®) members. Guests can enrol FREE in SPG® or to make a reservation or please call 02 207 8000 or email
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