Chef Chu celebrates 10 years at Imperial China Restaurant

Chef Chu Hoi Hong will be celebrating his 10th anniversary at the Imperial China Restaurant, Imperial Queen’s Park Hotel this month.

From May 9 to June 9, the Hong Kong chef will present 10 exciting signature dishes as well as a 10-course Cantonese set-menu both lunch and dinner. Among the highlights of the a la carte menu are stir-fried Hong Kong scallops with macadamia in taro net, and deep-fried spring roll with snow fish and avocado.

He has also prepared a 10-course set menu suitable for 8 to 10 people (Baht 10,000/ table). The enticing Cantonese cuisine set menu features superb dishes such as duo of prawns (fried prawns with Poy-Leng sauce, stir-fried prawns with barbecue sauce), braised goat meat with tofu and brown sauce in a clay pot, and baked garoupa with celery, radish and dry cabbage leaves.

Open for lunch from 11.30am to 2pm and for dinner from 6pm to 10pm

The Imperial China Restaurant,
4/F, Imperial Club Tower, The Imperial Queen’s Park Hotel, Sukhumvit Soi 22
Tel: +66 (0) 2 261 9000 ext. 5058, 5059

dining@imperialhotels.com

www.imperialhotels.com