Bangkok--May 4--Bangkok Marriott Resort & Spa
Chinese executive chef Yiu Chi Chow from Hong Kong will feature his new
creations using goose liver as the main ingredient from June 1 - 30. You can enjoy these succulent menus for lunch and dinner. Some of his menu includes Supreme shark's fin soup with goose liver and enoki mushroom in brown sauce or double boiled; Goose liver flamb? (tableside) cooked in butter with red wine and black peppercorns; Saut?ed goose liver and scallops with honey sauce on a lava stone; Pan-fried goose liver with XO sauce (tableside); Stewed goose liver, fresh black mushroom and bean curd in a clay pot, and Fried rice with goose liver and Phuket lobster.
The Rice Mill, Chinese Restaurant opens daily from 11.30 - 14.30 hrs., and for dinner from 18:00 - 22:30 hrs. For more information and reservations,
call 02 476 0022 ext. 1416 or visit www.marriottdining.com
Click for photo release at www.thaipr.net End.