Launch of a New Culinary Chapter at Intercontinental Chiang Mai The Mae Ping

August 21

Local media were invited to the Launch of a New Culinary Chapter at Intercontinental Chiang Mai The Mae Ping.
Along with a preview of the new Phase 2 due to open later this year Q4, they were introduced to two new member of the team: the new Director of Food & Beverage Alexandre Koussantas and Chef Kevin (Tongqian) Lui.
The media were then invited to a special lunch at Hong’s Chinese Restaurant:
APPETIZER
Plum Cherry Tomato
Cherry Tomato, Dried Plum, Osmanthus
Wagyu Beef Potstickers
Grilled Wagyu Beef Dumplings Served with Chili Sauce and Black Vinegar
Steamed Chicken Siu Mai crowned with Hokkaido Scallop
SOUP
West Lake Lean Pork Soup
Minced Pork Tenderloin, Shiitake Mushroom. Egg White, Tofu, Carrot, Coriander

MAIN COURSE
Steamed Sea Bass with Roasted Peppercorn Sauce
Sichuan Peppercorn Sauce. Sea Bass, Garlic. Pepper Oil, Green Pepper; Celery
Steamed Grouper with Homemade Soya Sauce
Homemade soya sauce, ginger; spring onion, coriander, Maggi seasoning sauce
San Bei Chicken
Diced Chicken Thigh, Soya Sauce, Sugar; Red Wine, Diced Ginger, Shallot, Basil. Celery, Nuts
Golden Thread Oatmeal Tiger Prawn Tiger Prawn, Oatmeal, Egg. Nuts, Sesame, Celery
Lobster Mapo tofu, minced pork, soybeans, Sichuan paste
Stir-Fried Baby Bok Choi with Garlic Sauce Bok Choi, Garlic, Celery, Sesame, Egg. Nuts
DESSERT
Candy Banana
Sugar, Banana, Batter: Sesame, Egg