SILK ROAD exceptionally delicious shark's fin.

No one would deny that the Shark is the best Chinese food. In addition, it is a luxury dish, but also as a tonic. You can adjust the power to the body's yin and yang.

Shark is a time and materials to be used carefully as part of the preparation and cooking. Which these elements are based on the chef who cooked it. The chefs will be selective with their raw materials. The natural raw materials imported from China into the mainstream.

Chef to cook shark's fin has a well-experienced chefs. Delicate matter of taste and perception, And the proportion of raw materials such as Making the right proportions. It also requires a knowledge of several of the tips that will not tell anyone. The heir who inherited the profession. And yes, everyone will have this important feature.

Chef Cheng Kam Singh, a young chef from Hong Kong is a food dish and the restaurant Silk Road, Plaza Athenee is on a chance to talk to him, thus ensuring that This is a chef's chef. It demonstrates the confidence of the words. In-depth knowledge of the type and style blend moody arrogant expression. Indicates that the experience has been. And are an experience not to be found easily. He talks about his part to say. And react to the questions that need answers.

He said the most important thing is that there are many small, dry shark fin. Are all required time. The precision and resolution in the cleaning and preparation, which requires time and memory. Then steamed for a long time to heat and decency. The elements of the fin is in beautiful shape. The fins are soft white fiber waste grain left in the corner to seek out my tongue. When preparing it to dry completely on a wire rack, bamboo weaving and Prevention announced for the white. Remain soft and not dry hard time.

The key ingredients to the soup as the main entrance and to the best of Chinese and Japanese the least. Such as sea cucumber, fish maw and Kang Puay as such. The only fresh meat and some are only used in Thailand. Ceramics based on a formula, then they thought. I have been cooking since the age of twelve years. And take the time to experiment and adjust the seasoning is almost three years to perfect the recipe. With another person and the assistant cook in a large soup pot, which takes twelve hours.

The chefs will cook their gums with a major in that. The soup is too thick, not too clear, colorless and dull it. The taste of natural ingredients only. He did not use MSG. Or oyster sauce. Or fats in cooking and greasy. And not to make the puree over the dough.

The clay pot the meat is served at a Japanese oven until hot. Put a bowl of hot soup on the stove. Insert the fin into the shadows in a big empty plate. The waiter will scoop the soup into the pot off the heat emitted Changzhou Cha. And then dividing by the number of shark fins from a clay pot and eaten immediately.

The creamy soup is thick and dark, but show the aroma from the waiter open the jar. I sip the fragrant odor in the face. Do not get even a little seasoning. Taste diazepam diazepam money to help the chef. Heat is not the perception of the sweetness of the soup. Soft, flexible material flow at the mouth of fiber intake. Invited to enjoy the sentiments that have been exhausted. I do not have to praise the skill of the chef you are.

The special dish made of steamed crabs pull him to curry powder. This dish is a wedge of fresh sweet white meat. The yellow color of curry powder to a clean taste.
The pin in the deep-fried onion served with spicy sauce. The soft leather frame are enough to try it.

Conch, shrimp line. This is a special dish to dish. He inserted a thin slice of meat, conch meat, topped with fresh spring in a big actor. Add ham, salt Mudge with China. Mild flavor with a delicate flower tie Brock Kerry Fried. The taste of all ages.

Ehedocn Japanese fried crab meat. It is a delicious dish. I cooked the onions Japan Ehedocn little bit. The sweet taste of fresh crab meat and seasoning moon by Kang Puay-fried with egg white. This dish makes it less appetizing.

This is just a sample of food. But if I eat a pretty dim. Here is a basket with a pretty dim and the appropriate size. Fresh quality ingredients are all you have to hold on to the service. Perfect for a taste from the 60 baht

The weekday menu is pretty dim for a choice of four. 419 + + and the prices are pretty dim for a holiday buffet. Available at a price. 550 + + per person as well.
The sweet snacks and desserts to choose from a variety of both traditional and modern Chinese food to choose from as you like.

Silk Road or Silk Route is famous since ancient times. But this is not travel. There is a restaurant where everyone can come to their satisfaction. Delicious food in a day with the family. And that happiness is waiting for you.

Restaurant Silk Road Chinese Restaurant is a compact, 100. Only 5 more seats and a private room at the Hotel Plaza Athenee on Wireless Road reservations, call 4334 02 650 88 00 to 11:30 to 14:30 pm Open daily lunch and dinner from 18:00 to 22:30