Bangkok

Please select seven cold hors d’oeuvres

Salami with Sweet Pickles

Herbed Cream Cheese on Rye

Smoked Mackerel with Capers

Tuna Mousse Canapé

Roast Chicken Breast

Kaow Tang Na Thang – Crispy Rice with Minced Pork and Shrimp Dip

Saikrok E- Sarn – North-Eastern Thai-Style Pork Sausages

Mee Grob Nai Kratong – Crispy Rice Noodle Tartlets

Please select seven hot hors d’oeuvres

Spinach Borek

Vegetable Samosa

Cocktail Sausages with Spicy Sauce

Celery and Blue Cheese Phyllo

Barbecue Marinated Chicken

Chicken and Pork Satay

Kanom Pang Nar Moo – Deep-Fried Minced Pork on Toast

Luk Chin Goong Thord – Deep-Fried Shrimp Balls

Thord Mun Pla – Spicy Fish Cakes

Roast Pork Loin with Peppercorn Sauce

Kaow Krieb Pak Moh – Steamed Pancake with Minced Pork Stuffing

Selection of French Pastries

Sliced Fresh Fruits

Assorted Thai Desserts

Please select seven cold hors d'oeuvres

Tomato and Mozzarella Cheese with Basil

Shrimp with Cocktail Sauce

Black Forest Ham and Melon

Herbed Cream Cheese on Corn Tortilla

Larb Moo Nai Taengkwa – Spicy Minced Pork Salad in Cucumber

Goi Goong – Shrimp Salad in Egg Net

Sakoo Sai Moo – Tapioca Stuffed with Pork and Peanuts

Kratong Thong – Chicken and Shrimp Tartlets

Please select seven hot hors d’oeuvres

Mini Burger – Chicken, Beef or Pork

Seafood Vol-au-Vent

Chicken Curry Puff

Vegetable Samosas

Deep-Fried Crumbed Shrimps with Plum Sauce

Chicken and Pork Satay

Moo Yang – Grilled Pork with Thai Chili Sauce

Thord Mun Kaow Pode – Fried Corn Cakes

Thoong Thong – Deep-Fried Minced Pork and Bean Curd Parcel

Giew Grob – Deep-Fried Wontons

Please select one

Honey-Glazed Roast Turkey Breast with Cranberry Sauce

Rolled Herb and Nut Stuffed Pork Breast with Shallot Sauce

Kuey Tiew Rua Moo – Noodle Soup with Pork Presented from a Boat

Peanut Butter Cheese Tart

Selection of French Pastries

Sliced Fresh Fruits

Assorted Thai Desserts

Please select seven cold hors d’oeuvres

Tandoori Sea Bass and Raita

Tuna and Black Olive

Barbecue Shrimps

Smoked Salmon with Dill Yoghurt Dressing

Peppered Turkey with Mustard Pickles

Yum Nua Nai Taengkwa – Spicy Beef Salad in Cucumber

Punklib-Chormuang – Assorted Thai Dumplings

Kaow Tang Nar Thang – Crispy Rice Crackers with Minced Pork and Shrimp Dip

Chinese Spoons – Prawn and Green Asparagus, Marinated Mackerel with Ratatouille, Chinese Roast Duck and Ginger

Please select seven hot hors d’oeuvres

Duck Mushu Rolls

Vegetable Samosas

Seafood Fritto Misto with Garlic Aïoli

Seafood with Tomato Salsa

Barbecue Marinated Chicken

Shrimp in Puff Pastry

Pork or Beef Kebab with Grilled Pita Bread

Char Sui Pao – Chinese Buns

Assorted Dim Sum

Thord Mun Plamuek – Spicy Cuttlefish Cakes

Poh Pia Gaew – Crispy Shrimp Pancakes

Saikrok Poo – Crab Sausages

Please select one

Roasted Leg of Lamb with Herbs and Mustard Sauce

Honey-Glazed Ham with Herb Sauce

Kaow Bamee Moo Daeng – Steamed Rice, Egg Noodles with Roast Pork

Berries Compote with Caramelized Profiteroles

Assorted Fancy Pastries

Petits Fours

Assorted Fresh Fruits

Assorted Thai Desserts

Please select one soup

Cream of Mushroom Soup

Tom Kha Gai – Spicy Chicken Soup with Coconut Milk

Bread Basket and Butter

Please select six appetizers

Tuna Cocktail

Roast Chicken with Apple, Cashew and Yoghurt Dressing

Black Forest Ham with Mustard Pickles

Thord Mun Plakrai – Spicy Fish Cakes

Som Tam – Spicy Papaya Salad

Yam Naem Sod – Spicy Pork Skin, Minced Pork and Ginger Salad

Nam Prig Long Rua – Crispy Fish with Spicy Shrimps and Pork Dip

Gai Chae Laoh – Chicken Marinated in Chinese Wine

Yam Moo Yang – Spicy Grilled Pork Salad

Chiang Mai Salad Leaves

Tomato Salad with Crumbled Feta Cheese

Sweet Corn and Bell Pepper Salad

New Potato Salad with Mint

Carrot and Fennel Slaw Salad

Salad Condiments – French, Thousand Island, Italian and Vinaigrette Dressings

Garlic Croûtons and Shaved Parmesan

Please select seven hot entrées

Wok-Fried Pork Fillet with Black Peppercorn

Seared Sea Bass with Black Bean Sauce

Deep-Fried Snapper with Avocado Relish

Glazed Ham Steak with Pineapple

Sautéed Chicken with Mushroom Sauce

Goong Phad Narm Prig Paow – Fried Shrimps with Baked Chili Sauce

Moo Thord Kratiem Prig Thai – Fried Fillet of Pork with Garlic and Pepper

Phad Phed Thalay – Fried Seafood with Chili Paste

Phad Phak Ruam Mitr – Stir-Fried Mixed Vegetables

Mussaman Gai – Muslim-Style Chicken Curry

Kaow Phad Pla Khem Kab Gai – Fried Rice with Salted Fish and Chicken

Steamed jasmine rice served with hot entrées

Sliced Fresh Fruits

Bread and Butter Pudding with Vanilla Ice Cream

Assorted French Pastries

Mango Pudding

Flourless Chocolate Cake

Ruam Mitr – Dumpling in Coconut Cream Syrup

Coffee, Decaffeinated Coffee or Tea

Please select one soup

Clear Chicken Broth with Black Pepper and Mushroom

Tom Yam Thalay – Spicy Seafood Soup with Lemongrass

Bread Basket and Butter

Please select six appetizers

Nigiri Sushi Rolls

Shrimp Salad with Melon

Smoked Pork Loin with Horseradish Cream

Snapper Salad with Tomato Vinaigrette

Moo Yang – Grilled Pork with Chili Sauce

Yum Woon Sen – Spicy Glass Noodle Salad

Poh Pia Thord – Deep-Fried Spring Rolls

Thord Mun Goong – Spicy Prawn Cakes

Kaow Pode Thord – Corn Fritters

Penne Pasta Salad with Marjoram

Apple and Carrot Salad with Cream Cheese Dressing

Creamy Potato Salad with Bacon, Cornichons and Scallions

Tomato Salad with Crumbled Feta and Black Olive Pesto

Chiang Mai Salad Leaves

Grilled Mushroom and Green Bean Salad with Garlic-Shallot Dressing

Salad Condiments – French, Thousand Island, Italian and Vinaigrette Dressings

Garlic Croûtons and Shaved Parmesan

Please select seven hot entrées

Beef Medallions with Green Peppercorn Sauce

Wok-Fried Pork Tenderloin in Black Peppercorn Sauce

Barbecue Chicken

Sautéed Shrimps with Curry Sauce

Gaeng Phed Ped Yang – Red Curry with Roasted Duck

Hor Mok Hoy Malaeng Poo – Spicy Mussel Custard with Coconut Cream

Plakapong Priew Warn – Sweet and Sour Red Snapper Fillet

Bamee Song Krueng – Fried Egg Noodles with Shrimps, Squid and Pork

Moo Phad Prig Sod – Fried Pork with Fresh Chili

Phad Phak Nam Man Hoy – Stir-Fried Vegetables in Oyster Sauce

Kaow Phad Ruam Mitr – Mixed Fried Rice

Steamed jasmine rice served with hot entrées

Homemade Ice Cream

Fruit Salad

Strawberry-Chocolate Mille-Feuille

Peanut Butter Cheese Tart

French Pastries

Sliced Fresh Fruits

Assorted Thai Desserts

Coffee, Decaffeinated Coffee or Tea

Please select one soup

Cream of Fresh Water Crayfish

Tom Yam Goong – Spicy Prawn Soup with Lemongrass

Bread Basket and Butter

Please select six appetizers

Nigiri Sushi Rolls

Marinated Mussels with White Wine Dressing

Prawns with Brandy Sauce

Gai Nueng Sie-Eiw – Steamed Chicken with Soy Sauce

Moo Manao – Spicy Grilled Pork with Garlic and Chili Sauce

Thoong Thong – Deep-Fried Minced Pork and Bean Curd Parcel

Yum Som-O Kub Goong – Pomelo Salad with Shrimps

Thord Mun Goong – Spicy Prawn Cakes

Spicy Chicken Salad

Mixed Swiss Cheese Salad

Endives with Crabsticks and Balsamic Vinaigrette

Chiang Mai Salad Leaves

Tomato Salad with Crumbled Feta Cheese

Sweet Corn and Bell Pepper Salad

New Potato Salad with Mint

Salad Condiments – French, Thousand Island, Italian and Vinaigrette Dressings

Garlic Croûtons and Shaved Parmesan

Please select seven hot entrées

Poached Salmon with Chive Sauce

Wok-Fried Beef Tenderloin with Black Bean Sauce

Sautéed Chicken with Black Bean Sauce and Asian Mushrooms

Scallops and Shrimps in Tomato and Olive Salsa

Grilled Beef Medallions with Green Peppercorn Sauce and Garden Vegetables

Gaeng Kiew Wan Plamuek Sord Sai – Green Curry with Stuffed Baby Squid

Choo Chee Goong – Dry Curry with Prawns

Plakapong Rard Prig – Fried Snapper Fillet with Chili Sauce

Moo Ob Yod Phak – Braised Pork with Spring Vegetables

Stir-Fried Broccoli with Pacific Scallops and Ginger

Honey-Roast Duck with Shanghai Sauce

Steamed jasmine rice served with hot entrées

Please select one

Glazed Gammon Ham with Mustard Sauce

Roasted Herbed Lamb Leg

Assorted French Pastries

Deluxe Cake Selections

Berries Compote with Caramelized Profiteroles

Chocolate Pudding

Homemade Ice Cream and Sherbet

Sliced Fresh Fruits

Coffee, Decaffeinated Coffee or Tea

Two Kinds of Hot Hors D’Oeuvres

Fried Shark’s Fin and Fish Maw with Egg

Deep-Fried Spring Rolls with Shrimps and Cheese

Double-Boiled Shark’s Fin Soup with Ham and Vegetables, Yunan-Style

Barbecue Duck, Guitar-Style

Fried Prawns with Hong Kong Sauce

Stir-Fried Seasonal Vegetables with Oyster Sauce

Steamed Pomfret with Salted Plum Sauce

Slow-Braised Free-Range Chicken Soup with Chinese Herb and Enoke Mushroom

Fried Rice with Mixed Seafood, Szechuan-Style

Black Sesame Dumpling Coated with Almond Flakes

Cold Hors D’Oeuvres

Stuffed Pork Leg, Sliced Ham, Pork Ear Gelatin, Marinated Chicken with Chinese Wine, Jelly Fish Salad

Braised Shark’s Fin Soup with Sea Asparagus, Black Mushrooms and Bamboo Pith in Brown Stock

Barbecue Suckling Pig, Hong Kong-Style

Wok-Fried Conch Shell with Bamboo Pith, Black Mushrooms and Romaine Lettuce in Brown Sauce

Layer of Chicken, Ham and Shiitake Mushrooms, Baby Kale in Clear Sauce

Deep-Fried Red Snapper with Sweet and Sour Sauce

Slow-Braised Pork Leg with Duck and Black Chicken Soup with Chinese Herb

Fried Rice with Mixed Seafood and Seasonal Fruits

Chilled Sago with Cantaloupe Melon

Four Kinds of Hot Hors D’Oeuvres

Deep-Fried Spring Rolls with Shrimps and Cheese

Fried Shark’s Fin and Fish Maw with Egg

Black Mushrooms in Brown Sauce

Stir-Fried Chicken with Chinese Wine Sauce

Braised Shark’s Fin Soup with Crab Meat and Shrimp Roe

Barbecue Suckling Pig, Hong Kong-Style

Baked Marinated Pomfret with Garlic, Black Beans and Coriander

Fried Marinated Pork Spareribs with Baby Kale, Black Pepper Sauce

Stir-Fried Chinese Cabbage, Bok Choi, Shiitake Mushrooms and Cauliflower with Sea Cucumber Sauce

Shredded Chicken with Bamboo Shoot and Bamboo Pith in Clear Soup

Baked Fried Rice with Seafood in Pineapple

Chinese Desserts in Hot Ginger-Flavoured Syrup

White Prawns and Mixed Fruit Salad, Mayonnaise Sauce

Double-Boiled Shark’s Fin Soup with Ginseng and Chinese Herb

Barbecue Suckling Pig, Hong Kong-Style

Wok-Fried Conch Shell with XO Sauce in Bird Nest

Fried Soft Shell Crab, Black Pepper Sauce

Stir-Fried Mixed Vegetables with Dried Scallop in Brown Sauce

Steamed Black Grouper with Spring Onions and Soy Sauce

Wok-Fried Egg Noodles with Chicken, Capsicum, Vegetables, Mushrooms and Carrots

Taro Paste with Gingko Nut and Chinese Jujube

Four Kinds of Hot Hors D’Oeuvres

Deep-Fried Prawn Fritter

Wok-Fried Conch Shell in Brown Sauce

Fried Fish Maw with Bean Sprouts and Crab Meat

Jelly Fish with Sesame Oil

Braised Superior Shark’s Fin Soup

Barbecue Suckling Pig, Hong Kong-Style

Steamed Tiger Prawns with Garlic and Broccoli

Baby Kale and Black Mushrooms with Oyster Sauce

Slow-Braised Free-Range Chicken, Pork Leg and Duck with Chinese Herbs

Steamed Bamboo Fish with Soy Sauce

Fried Rice with Seafood and Dried Scallops Wrapped in Lotus Leaf

Crispy-Fried Pancake with Chinese Jujube Stuffing

Four Kinds of Hot Hors D’Oeuvres

Roast Duck

Jelly Fish with Sesame Oil

Deep-Fried Shrimp Toast

Chicken with Chinese Wine

Double-Boiled Shark’s Fin Soup with Dried Scallops

Barbecue Suckling Pig, Hong Kong-Style

Braised Conch Shell and Goose’s Webs in Brown Sauce

Stir-Fried Baby Corn, Champignon Mushroom, Taiwanese Lettuce and Baby Kale with Oyster Sauce

Slow-Braised Black Chicken with Black Mushrooms and Chinese Herb

Steamed Grouper with Spiced Lime Sauce and Garlic

Fried Egg Noodles with Seafood, Shanghai-Style

Taro Paste with Gingko Nut and Chinese Jujube