T'ang Court
唐閣
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
อาหารจีนระดับมิชลินสามดาวที่ประณีต
คะแนน
รีวิว
รูปภาพ
เมนู
with jellyfish, fried diced cod fish with honey syrup, Cantonese-style barbecue pork
with jellyfish
cuttlefish and duckling with fresh fruits
with Chinese cabbage and black mushrooms
with bamboo pith and fish maw soup
with bamboo pith and Chinese cabbage soup
with mushrooms and Chinese chives soup
with crab meat and egg white soup
with crab meat and crab roe
served with clear chicken broth
filled with imperial bird's nest and topped with crab roe
fresh milk with bird's nest, crab meat and crab roe
Steamed, baked, braised with black beans and chilli or stir-fried in "Szechuan" style
Pacific garoupa, garoupa, spotted garoupa or green wrasse
One-day advance reservation is required
Steamed, baked with spring onion and ginger or baked with bell pepper and fresh chilli
One-day advance reservation is required; Steamed, crispy-fried with spicy salt and chilli or steamed with black bean sauce
with spring onions, red onions and shallots
accompanied with golden-fried pork and crab meat puffs
with asparagus and deep-fried shrimps
with fish maw, preserved mustard roots, straw mushrooms and tomatoes in fish soup
with shrimp paste and baked with port wine
fillet with soya sauce and cod fish taro puffs
with roasted pork, black mushrooms and garlic
with vermicelli, spring onion and ginger
with celery, bean sprouts with chilli soya sauce
served with sweet and sour sauce
filled with shrimp paste in lemon sauce
with pine nuts wrapped in lettuce
with green vegetables, Chinese celery, coriander and spring onion
with preserved mustard roots, black beans and garlic
with garlic, Chinese onion, coriander and Chinese wine "HUA DIAO"
with egg, spinach and morel mushrooms in chicken broth
filled with Enoki mushrooms, topped with crab meat and roe
with bean curd, black beans and bean paste sauce
with straw and abalone mushrooms in oyster sauce
with gingko, bean curd skin, bean sprouts and preserved bean curd paste in casserole
with black truffle paste in tomato with pumpkin dressing
with chilli, gluten and dried bean curd paste
filled with Imperial bird's nest topped with crab meat and roe
with Bêche-de-Mer and seasonal vegetables
with pine nuts wrapped in lettuce
with Bêche-de-Mer, black mushrooms and seasonal vegetables
chicken and sea whelk in Yunnan ham soup
with Bêche-de-Mer and seasonal vegetables
with sliced lobster in lobster head and claw stock
With jellyfish, fried diced cod fish with honey syrup, Cantonese-style barbecue pork. Wine Pairing: G.H. Mumm Cordon Rouge Brut, N.V. (100ml)
Wine Pairing: Pinot Gris, Classic, Famille Hugel, Alsace, France, 2012 (100ml)
Wine Pairing: Pinot Gris, Classic, Famille Hugel, Alsace, France, 2012 (100ml)
Wine Pairing: Pinot Noir, Kim Crawford, Marlborough, New Zealand, 2014 (100ml)
Wine Pairing: Pinot Noir, Kim Crawford, Marlborough, New Zealand, 2014 (100ml)
Wine Pairing: Bosc dla Rei, Batasilo, Moscato d'Asti D.O.C.G, Italy, 2014 (100ml)
