Next month, one of Singapore’s best Cantonese chefs, Brian Wong, Executive Chinese Chef of Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel, is coming to Bangkok to collaborate on a whole month of special dinners with three other Marriott chefs. The event, titled “Flavors of Modern China”, runs from Oct 8-20 across three locations: JW Marriott Bangkok, Bangkok Marriott Marquis Queen’s Park and Bangkok Marriott Hotel The Surawongse.

With over 20 years in the Cantonese cooking game, Chef Wong has established a solid following in Singapore, Malaysia, Hong Kong and Taiwan — earning a string of accolades to match. For this event, Wong has devised a special six-course menu packed with some of his best signature dishes. These include appetizers like pan-fried lobster with Japanese soya sauce and yellow mustard, roasted duck with black garlic sauce, and marinated abalone with pomelo. Mains move into the rich and hearty territory, like the slow-marinated stewed beef short ribs with crispy skin, mandarin orange peels and broccoli (one of Chef’s Wong’s most famous dishes). End the feast with some chilled chrysanthemum jelly with rosella sorbet. You can snag the special menu at all three locations (but during different times, see below) for B5,500++/person.

(Images shown are for illustration purposes only and may not be an exact representation of the dishes served)

But that’s not all, Chef Wong will visit each of the three venues for about 4-5 days each over the course of the event. During each of those “mini” events, chefs from all three locations will add their own signature dishes to the mix. From Oct 8-11, Chef Leslie Du of Man Ho Chinese Restaurant at JW Marriott Hotel Bangkok will dish out wok-fried river prawns with white pepper, a southern Taiwanese dish with sensational aromas (B250++), and a bamboo fish fillet with Yunnan ham sauce, a favorite from Chef Du’s childhood (starting at B240++). Next, on Oct 12-16, Pagoda Chinese Restaurant at Bangkok Marriott Marquis Queen’s Park will host Brian and add two new dishes to the mix—this time Thai inspired. The first is steamed sticky rice with river prawns and lotus leaf in a bamboo basket—a combination of Thai-caught shrimp and Chinese herbs (B990++). The next is a twist on a classic: stir-fried mud crab with a trio of peppers—Thai crabs, cooked Singaporean style (starting at B220++). Finally, from Oct 17-20, Yào Restaurant and Rooftop Bar at Bangkok Marriott Hotel The Surawongse will host Chef Wong’s menu, adding a special braised Taraba with pears and crispy crab claws in golden broth to the slate of dishes(B1,588++).

To check out the full details, visit: https://hotel-deals.marriott.com/flavorsofmodernchina/

(Images shown are for illustration purposes only and may not be an exact representation of the dishes served)

Yào Restaurant

Pagoda

Man Ho