再等3天,曼谷素凯泰酒店主厨Rosarin在URBAN Café 的客座就要展开了。
每尝一口便能感受到弥漫在空中的香料气息,鲜香酸辣,让味蕾领着心去旅行。
3 days out before Rosarin’s Thai menu starts at URBAN Café.
With the signature Thai spices and aroma, it is like enjoying authentic dishes in Bangkok.
品鉴套餐
Chef's tasting menu
主厨Rosarin特地设计了主厨品鉴套餐,一次品尝6道不可错过的招牌菜色。需提前预定。
In addition to the a la carte menu, Chef Rosarin also curated a six course tasting menu with the dishes you don’t want to miss. By reservation only.
新鲜生蚝佐泰式香草泡沫
freshly shucked fine de claire oysters, herb foam
运用法式料理的烹饪概念,将泰式香草风味酱汁做成泡沫质地,轻盈的口感与饱满的生蚝结合,令人惊喜。
Incorporate French cuisine techniques, the foamy and light sauce is combined with the plump oysters to give a surprising taste and texture.
蒸米饭,蒜,蟹肉,香菜梗
homemade steamed rice dumpling, crabmeat marinated in garlic, coriander roots
糯米浆蒸制的外皮是主厨Rosarin的独门食谱,里头包裹了以蒜、香菜等辛香料腌制的蟹肉。淋上醋,菠萝和椰糖调和成的开胃酱汁,最后以炸蒜头及辣椒提味。
Made from glutinous rice flour mixture and wrapped in crabmeat filling marinated with garlic and coriander root.
The dressing is a combination of vinegar, fermented pineapple, and coconut sugar, and finally enhanced with fried garlic and chilli.
黄咖哩烤龙虾,鲜黄姜,刀豆
grilled lobster in yellow curry, fresh turmeric, long beans
主菜是黄咖哩搭配龙虾,源自泰国南方的黄咖哩以新鲜的红辣椒、干辣椒加入各式香料和虾酱熬制,鲜辣有味,还必须在盛盘时加入新鲜柠檬汁,自然的果酸让弹牙的龙虾肉更加鲜甜。
Lobster with yellow curry for the main.
Cooked with fresh and dried chilli, a variety of spices, and shrimp paste, yellow curry is a famous food with the hot flavour of southern Thailand. A squeeze of lemon juice is added for a sharp sour taste to the lobster when served.
斑斓泡芙,蜂蜜龙眼,椰香奶泡
bean puff pandan, extracted longan honey,
coconut foam
甜品以細緻的糯米粉製成的軟Q外皮包裹了混合鮮嫩椰肉的內餡,加入了有花香的龍眼蜜和海鹽,淋上椰奶泡沫,香甜不膩。
Glutinous rice flour filled with a mixture of steamed golden beans and young coconut meat. Sea salt is added to give the dessert an interesting kick.
持续关注,解锁更多来自泰国的地道风味
stay tuned for more Thai flavours
预约请致电 | Contact us
(8621) 5237 8888
wine&dineshanghai@sukhothai.com
sukhothai.com/shanghai/
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