The Mayflower will be hosting an authentic Chinese food promotion under the able guidance of Chinese Master Chef Peter Tsang. The Hong Kong based culinary wizard features in the prestigious

Asian Top 20 Chefs list! This is an epicurean journey not to be missed out.

This exclusive event will be preceded by a select, Handpicked wine dinner at 19:00 hrson the 11th May. The Cantonese festival will be available for both lunch and dinner

from 12th-20th May 2016 at The Mayflower, Dusit Thani Bangkok.

The Mayflower hostsa Cantonese Rhapsody

11-20 May 2016

For reservation, please call +66 (0) 2200 9000 Ext 2345or email dtbkdining@dusit.com

Wednesday, 11th May, 2016The Mayflower, Dusit Thani Bangkok

FEATURESPeter Tsang, Chinese Master Chef

Peter Dillon, Winemaker, Handpicked, Australia

RECEPTIONProsecco, Handpicked, Veneto, Italy NV

DINNER MENU

Chilled Abalone and Appetizers CombinationChilled abalone, Japanese octopus, marinated vegetable rolls

Riesling, Regional Selection, Clare Valley, Australia 2012

Superior “Four Treasures” Dumpling SoupDumpling with fish maw, sea cucumber, baby greens and dried scallopChardonnay, Handpicked Collection, Mornington Peninsula, Australia 2013

Baked Cod Fish in MisoFresh mushrooms, truffle oil and green vegetables

Pinot Noir, Handpicked Collection, Central Otago, New Zealand 2012

Braised Beef Cheek With black garlic, Matsutake mushroom and bamboo shoot

Cabernet Sauvignon, Handpicked Collection, Coonawarra, Australia 2012

Marinated Stuffed Chicken Wing Skewer with Glutinous Rice Chicken wing paired with pan-fried chicken and ginger glutinous rice

Shiraz, Handpicked Collection, Barossa Valley, Australia 2012

Chilled Bird’s Nest with Sweetened Dumplings Chilled double boiled winter melon soup with bird’s nest and stuffed dumpling

THB 3,800++ per personDusit Wine & Dine Member THB 3,500 ++ per person

WINE DINNER

SET LUNCHAppetizer

話梅開胃小蕃茄話梅粒、小番茄、白糖、白醋

Chilled Cherry Tomato in Plum SauceSour plum, cherry tomato in vinegar

มะเข�อเทศเชอร�ร�่ในซอสบ�วย

Soup

文思蚧肉豆腐羹 豆腐絲、鲜蚧肉、蛋白、上湯

Huai Yang Traditional “Wen Shi” Beancurd SoupBraised super thin hand shredded bean curd soup with crabmeat

ซุป “เหว�น ซือ” เต�าหู�เนื้อปู

Choice of Main

珍菌味噌鱈魚味噌香鱈魚件、鮮冬菇、杏菇、松露油、青菜

Baked Cod Fish in MisoFresh mushrooms, truffle oil and green vegetables

ปลาคอดย�างซอสมิโซะ

or

黑蒜松茸炇牛面肉黑蒜、松茸片、炇牛面肉、露笋

Braised Beef CheekWith black garlic, Matsutake mushroom and bamboo shoot

เนื้อแก�มวัวตุ�น

Dessert

糖不甩湯丸糯米粉、花生芝麻

Candied Sweet Sticky DumplingsSesame sweet glutinous rice dumplings with peanut

บัวลอยคลุกงา

THB 999++ per person

The Mayflower hosts a Cantonese Rhapsody • 11-20 May 2016

SET DINNERAppetizer

鹵水杏鮑菇 杏包菇、卤水料Marinated King Mushrooms

“Teow Chew style”’ mushroom in braised soya sauce

ราชาเห็ดตุ�นซีอิ�วสไตล�แต�จ��ว

Soup

黃炇湯四寶堯柱餃子 干魚标、海参、娃娃菜、堯柱水餃、黄炇湯

Superior “Four Treasures” Dumpling SoupDumpling with fish maw, sea cucumber, baby greens and dried scallop

ซุปสี่กษัตร�ย�

Choice of Main

五谷糯米炒羔蚧白糯米、玉粟米、意米、粘米、糙米、羔蚧 (一只)

Stir-fried “5 Kind of Rice” with Flower CrabGlutinous rice, maize, barleys, “Nian Mi”, brown rice, flower crab (1 pc)

ปูไข�ผัดข�าว 5 สี

or

黑蒜松茸炇牛面肉 黑蒜、松茸片、炇牛面肉、露笋

Braised Beef CheekWith black garlic, Matsutake mushroom and bamboo shoot

เนื้อแก�มวัวตุ�น

or

串烤子姜雞中翅／煎糯米雞飯 雞中翅、子姜、糯米飯、雞粒、菇粒

Marinated Stuffed Chicken Wing Skewer with Glutinous RiceChicken wing paired with pan fried chicken and ginger glutinous rice

ป�กไก�สอดไส�ข�าวเหนียว

Dessert

冬瓜茶凍燕窩／糖不甩湯圓燉糖鮮冬瓜、冬瓜茶、燕窩、-"杞子、花生芝麻湯圓

Chilled Bird’s Nest with Sweetened DumplingsChilled double boiled winter melon soup with bird’s nest and stuffed dumpling

รังนกลอยแก�ว

THB 1,550++ per person

The Mayflower hosts a Cantonese Rhapsody • 11-20 May 2016

HEALTHY APPETIZER SELECTIONS

黃河辣泡菜 大白菜、紅辣椒、紅罗卜、白醋、幼盐、白糖、白腐乳Chilled Cherry Tomato in Plum Sauce 280Sour plum, cherry tomato in vinegar

มะเข�อเทศเชอร�ร�่ในซอสบ�วย

黃河棘泡菜�大白菜、紅棘召、紅罗卜、白醋、幼鹽、白糖、白腐乳Chef Style’s “Kimchi” 150 (small) / 300 (standard)

White cabbage, red dates, carrotmix in marinated bean curd sauce

กิมจ�สไตล�ฮ�องกง

鹵水杏鮑菇杏包菇、卤水料

Marinated King Mushrooms 320 (small) / 640 (standard)

“Teow Chew style” in braised soya sauce

ราชาเห็ดตุ�นซีอิ�วสไตล�แต�จ��ว

脆肉消脂涼瓜 凉瓜、泰式甜辣酱

Healthy Style Crisp Bitter Gourd 180 (small) / 360 (standard)

Bitter gourd slices, with Thai chili sauce

มะระกรอบแก�วซอสพร�ก

琥珀黒白芝麻腰果 芝麻、腰果、麦芽糖

“Black & White” Crisps Cashew Nuts 200 (small) / 400 (standard)

Toasted cashew nuts coated with sesameand malt sugar

เม็ดมะม�วงเคลือบงา

A LA CARTE MENU

The Mayflower hosts a Cantonese Rhapsody • 11-20 May 2016

HEALTHY NUTRITIOUS SOUP

黑蒜鲍鱼炖花胶汤 黒蒜、猪豚肉、小干鲍魚、花胶、竹笙Double Boiled Superior Fish Maw Soup with Abalone 900Black garlic, pork shoulder, dried baby abaloneand bamboo shoot

สุดยอดตำนานซุปกระเพราะปลาและเป�าฮื้อ

黃炇”四宝”饺子汤干鱼标、海参、娃娃菜、瑶柱水饺、黄炇汤Superior “Four Treasures” Dumpling Soup 450Dumpling with braised superior fish maw, sea cucumber soup

ซุปสี่กษัตร�ย�

文思蚧肉豆腐羹 豆腐絲、鲜蚧肉、蛋白、上湯Huai Yang Traditional “Wen Shi” Beancurd Soup 280Braised super thin hand shredded bean curd soupwith crabmeat

ซุป “เหว�น ซือ” เต�าหู�เนื้อปู

The Mayflower hosts a Cantonese Rhapsody • 11-20 May 2016

CHEF SUPERIOR MENU (Family Style)

柴魚干貝窩巴石窩饭 纽西兰干柴魚、干具、白饭、香菇粒、羗葱粒、石頭窩上Crispy Rice Bubble with Dried Fish and Conpoy 350 (small) / 700 (standard)

served in Hot StoneNew Zealand dried fish, conpoy,mushrooms and scallions

ข�าวกรอบผัดปลาแห�งจากนิวซีแลนด�และกังป�วย

鸡汁波菜球豆腐 波菜、虾肉茸、干贝、豆腐、青菜

Braised Minced Prawn and Spinach 650 (small) / 1300 (standard)

filled Bean CurdsBeancurds filled with conpoy, prawns, spinachin concentrate chicken sauce

เต�าหู�ผักโขมทรงเคร�่อง

福建海鲜煎生麵 柯仔蚝,虾粒、鱿鱼粒、菇粒料、煎香港生面

Braised Crispy Noodle 680 (small) / 1350 (standard)

with Seafood “Hokkien Style”Baby oyster, shrimp, dried squid, mushrooms,braised crispy noodles

บะหมี่กรอบทะเลสไตล�ฮกเกี้ยน

脆香腊味糯米乳猪 � (一天前预定)香港腊腸、虾米干、花生、白糯米、乳猪Roast “Treasures Filled” Whole Suckling Pig (1 Day advance order) 4000 With Hong Kong dried sausage, dried shrimp,peanuts and glutinous rice

หมูอบจักรพรรดิ์ (สั่งล�วงหน�า 1 วัน)

金銀蛋白炒凤尾虾 活生虾、蛋白、干贝、紅黃灯笼椒“Golden Eggs” Stir-fried Prawn 900 With egg white, dried scallop and capsicums

กุ�งผัดไข�ขาวและหอยเชลล�แห�ง

The Mayflower hosts a Cantonese Rhapsody • 11-20 May 2016

CHEF SUPERIOR MENU (Family Style)

酿涼瓜砂煲鲜鲍鱼 涼瓜、虾肉豬肉茸、活鲜鲍 (一份四片)Braised Fresh Abalone 1250 (small) / 2500 (standard)

and Filled Bitter GourdFresh abalones, bitter gourd filled withminced shrimp and pork, in clay pot (4 pcs each)

มะระสอดไส�กุ�ง เป�าฮ้ือ ในหม�อดิน

五谷糯米炒羔蚧白糯米、玉粟米、意米、粘米、糙米、羔蚧 (一只)

Stir-fried “5 Kind of Rice” with Flower Crab 1200Glutinous rice, maize, barleys, “Nian Mi”, brown rice, flower crab (1 pc)

ปูไข�ผัดข�าว 5 สี

串烤烧汁子羗鸡中翅 白馒头、鸡中翅、子羗、青冲、日式烧汁Chicken Wing Skewer with Ying Ginger in Teriyaki Sauce 500Steamed “Man Tou”, chicken wing filled with young gingerand chive, teriyaki sauce

ป�กไก�สอดไส�ข�าวเหนียว

黑蒜松茸菇炇牛面肉 黑蒜、干松茸片、牛面肉、豆腐底、香茜青葱

Braised Beef Cheek 1100With black garlic, dried Matsutake mushroomsand bamboo shoots

เนื้อแก�มวัวตุ�น

SWEET SURRENDER

冬瓜茶冻燕窝炖糖鲜冬瓜、冬瓜茶、燕窝、杞子

Chilled Winter Melon Jelly with Bird’s Nest 800Winter melon candied, winter melon soup, bird’s nest,chilled winter melon, medlar

รังนกลอยแก�ว

糖不甩汤丸 糯米粉、花生芝麻

Sweet Glutinous Rice Ball with Peanut 120 (small) / 250 (standard)and SesameSweet glutinous rice dumplings coated with peanut and sesame

บัวลอยคลุกงา

The Mayflower hosts a Cantonese Rhapsody • 11-20 May 2016