Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
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The Chaine’s next dinner will be on Tuesday the 26th of October 2010 at The Oriental
Hotel Bangkok. Inspired by the vibrant 1930’s Shanghai Art Deco period, The China House
Restaurant has been re-designed and revived into an avant-garde eatery that serves classic
yet contemporary cuisine in a refined atmosphere. The renovations took place in 2005,
transforming the existing two-storey, colonial building (home to The China House since
1990) into an elegant dining venue. The current furniture is upholstered with horsehair and
cowhide, that is reminiscent of the opulence
of 1930s Shanghai. Talented chef Leong
Andy Siew fye is now back with the Oriental
after the refurbishments.
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Food tasting notes: A exciting dinner
awaits our members as The China House
put on an outstanding Dinner starting
with selection of appetizers highlighted
by the sucking pig perfectly roasted. The
Culinary experience was inspiring as the
wine selections chosen by our Conseiller Gastronomique matched superbly.
Personally I enjoyed the Deep Fried Homemade Bean Curd. This dish was
exceptional and served with a delightful presentation.
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Chateau Brane-Cantenac, Grand Cru Classe,
Margaux (2005)
Producer: Chateau Brane-Cantenac
• Origin: Medoc, Bordeaux, France
• Classification: Deuxieme Cru Classe (Second Growth)
• Typical Grape Composition: Cabernet Sauvignon
Deep, very rich, savoury, coffee, very classic perfume.
Wine Spectator 92 Points
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la Chaine des Rotisseurs at The China House
Tuesday, 26th October 2010
The Oriental Hotel Bangkok - 7PM
Pré-Diner Réception
Follador Prosecco Cuvee "Rose" Extra Dry
THE CHINA HOUSE CREATION OF APPERTIZERS
Combination of roast suckling pig and deep fried scallop with rice paper and
sliced almond & dunked chicken rolls
Bruno Paillard Champagne Blanc Reserve Privee Grand Cru
TRADITIONAL
Hot and sour lobster Szechuan soup with shredded vegetable and red pepper oil
Jean-Max Roger Pouilly-Fume 2008
OVEN-ROASTED
Peking duck With Chinese pan-cakes and condiment
Colterenzio Gewurztraimmer DOC Alto Adige 2009
STEAMED DEEP SEA SPOTTED GAROUPA
Fillet with golden mushroom and ‘show shin wine sauce’
Gaja Gaia & Rey-Langhe DOC Chardonnay 2007
DEEP FRIED HOME MADE BEAN CURD
Roasted egg plant and garlic oyster sauce
Gaja Delcetto, Piedmont 2008
HONG KONG
E-fu noodles with mushroom & bamboo piths and crab claw
Chateau Brane-Cantenac 2nd Grand Cru Margaux 2005
RE-FRESHING
Chilled mango and pomelo soup with seasonal fruits and sago pears
Donna Fugata Kabir DOC 2008
