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The St. Regis Chengdu Spices Up Bangkok With Sichuan Cuisine Direct From Chengdu

April 23, 2014 Food & Beverage No Comments Email Email

The St. Regis Chengdu is pleased to announce that it will be sending three of its top chefs to participate in the Sichuan Cuisine Promotion to be held at Bangkok’s premiere address – The St. Regis Bangkok.

Chefs Mike Li and Tony Zhou, supported by Lu Wang from Yan Ting restaurant at The St. Regis Chengdu will travel to Bangkok to

Mike

Mike

demonstrate Chengdu’s world famous Sichuan cuisine. The Sichuan Cuisine Promotion will take place from April 22 until April 27 at the multi-awarded Viu Restaurant in The St. Regis Bangkok.

“We are delighted to bring the bold flavors of Chengdu’s treasured Sichuan cuisine to Bangkok,” said Richard Deutl, General Manager of The St. Regis Chengdu. “Our Chefs are passionate about showcasing the cultural cuisine of Chengdu and sharing these traditions at the Thai capital’s most prestigious address, The St. Regis Bangkok.”

Set to open in July 2014, The St. Regis Chengdu will set a new standard of bespoke service, contemporary elegance, and timeless sophistication in Southwest China. In addition to offering Chengdu’s largest guestrooms and the legendary St. Regis Butler Service for all hotel guests, The St. Regis Chengdu will feature six destination restaurants and bars inspired by Chengdu’s prestigious position as the first Asian city to win a UNESCO listing as a City of Gastronomy.

Chengdu is the home for Sichuan cuisine, known around the world for the careful pairings of bold numbing spices and subtle flavors. The St. Regis Chengdu will feature Sichuan cuisine at its specialty restaurant Yan Ting and in Yun Fu, the hotel’s bespoke private dining restaurant.

Zhidong Zhou

Zhidong Zhou

“Chengdu’s epicurean prominence and the flavors of Sichuan Cuisine are known worldwide,” said Krister Svensson, General Manager of the St. Regis Bangkok. “We are thrilled to feature the prestigious Chefs from The St. Regis Chengdu at our Sichuan Food Promotion. Our guests from Bangkok and beyond will delight in the rich flavors and colorful presentations of Sichuan cuisine.”

Yan Ting Sous Chef Chef Mike Li and Chef de Partie Tony Zhou will demonstrate their take on the famed Sichuan cuisine. Chef Mike Li is the third generation of a culinary family that owned a catering business. Chef Li shares his family’s passion for Sichuan having been exposed at an early age to the multitude of tastes and spicy flavors that are the earmarks of Sichuan cuisine. He received his early training in the family kitchens before studying at the Sichuan Institute of Cuisine and became an apprentice to master Sichuan Chef Du Fei.

With a prestigious 17-year career in the kitchens of some of China’s finest hotels and a specialist in Sichuan cuisine, Chef Tony Zhou also developed a passion for cooking at an early age. The Meishan native graduated from cooking school at the young age of 16 and quickly mastered Sichuan cold dishes and Cantonese barbecue.

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