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"Dim Sum" is a popular eat Thai food that is available from the hotel. Restaurant to the street. Until now, there are bright people of various brands put out dim sum. Frozen dim sum made to ensure that people can buy and eat dim sum at any time you want to eat.
Because of the efforts made to commercialize a lot of dim sum to me. The food was delicious, but a small mutation to the new authority to do and eat while still hot, so get to know the taste of fresh shrimp in a mixture of the raw material of dim sum.
Dim Sum for people who are looking for good quality, but that trip. I visit the restaurant Chinatown Palace Hotel Prince Palace Hotel entrance Mahanak not even be crowded out by the wholesale market. If you break through to the 32nd floor of the hotel will become a paradise for those who want to eat less food that is almost 360-degree city views through a glass ceiling.
The experience of countless others visiting chefs. The pioneers of this restaurant since its inception ten years ago. The chef is a Chinese version of the recipe that has been broadcast for many of the Chinese master chef cut the hanging candles, not less. The craft of Chinese cooking and is fond of politicians and bureaucrats, often with adult ALL this for a meeting together regularly.
In addition to the ancient Chinese origin living is hard. "Dim Sum" is one of the great chefs of the ulcer when the job. I made these levels, but quite comfortable. Dim sum is the main ingredient of shrimp .. .. The first bite into the shrimp, it is not possible fail. Dim sum here is a selection of fresh peeled shrimp 60 -80 per kilo is large enough for it. Before the chef offers tips to gently pat the shrimp meat, full sprung up. The balls have a good time to scrimp on the meat as well. Deng called it a slap.
The dim sum is over the need for a seasoned shrimp (45 baht + + / 4 pieces), mix the flour until a clear view through the meat, shrimp, fresh orange. Ltd. has the sweetness of the fresh meat, fish or seafood ($ 60 + + / 2), it is the color of the filling over the dough and seasoned. But I know that looks like a fat fish two to sleep in a bamboo basket. The filling inside is stuffed with shrimp and mixed with pork fat to the stomach than to eat goldfish.
Cantonese-style steamed into the soft fluffy white powder (45 baht + +) with either pork chops, eggs, meat firmly. The pork filling to feel the bite of pork into pieces, using a pig spirit. Do not miss the special cream filling (45 baht + + / two children) to fill with cream filling and a salted egg yolk over the ground together. The taste is sweet, cream and egg yolk is a unique taste.
Serve steaming hot noodles and flour a tube inserted a soft, sticky dough-like filaments in penetrating ข้าวเกรียบปากหม้อ see a much, much more. Available. Noodle incandescent shrimp (80 baht + + / 2 bulb) incandescent scallops (80 baht + + / 2 tubes and incandescent crab (120 baht + + / 2 tube) for meat products are made in filling the sweet taste of fresh.
The dim sum is about 30 more than the total of both the steamed and fried, and every month is the new addition comes to color, but then it is almost all the menus vary from 45 to 80 baht + + and special. This promotional discount of 30% for all the dim sum menu. When compared with the quality of raw materials and skilled chef and a very good audio.