Executive Chinese Chef Polo Lin flew in from China to showcase his unique culinary fare at Shangri-La Hotel, Bangkok’s Shang Palace from 28 August to 13 September 2015.

Guests can savour Chef Lin’s contemporary signature dishes that are perfectly cooked for lunch and dinner.  All dishes come in world-class presentation and exciting flavours made from the freshest and finest ingredients using his secret cooking skills. Highlighted dishes to complete guests’ dining experience include Toadstool Tofu, Seafood Ball in Sour Soup, Kung Pao Prawns, Fried Pleurotus Eryngii and Diced Beef and his signature duck dishes, such as Pineapple Guru Duck and “Ma-Po” Tofu with Minced Duck. When ordering Traditional Roasted Whole Peking Duck in Two Courses served with the restaurant’s new signature sauces, guests can choose to enjoy the “second way” of Chef Lin’s recommendations, such as Minced and Wok-Fried served with Lettuce Cups or Shredded in Double-Boiled Soup, Bamboo Fungus and Mushrooms. Prices of Chef Lin’s creations range from 150++ baht to 420++ baht for Chef Lin’s signature dishes and 1,900++ baht per whole Peking Duck in two courses.

The talented Chef Lin hails from Shangri-La Hotel, Changzhou in China. He gained a wealth of work experience and developed his skills, as well as mastered many styles of cooking Chinese cuisine at many well-known hotels in Tianjin, Shanghai and Jiangsu. Born in Guangdong Province, his passion for cooking was first sparked at an early age by watching local cooking shows on television, inspiring him to become a chef.  Chef Lin began his culinary journey in 1992 after graduating from a culinary school in China. His culinary skills are reflected in his signature dishes, such as Kung Pao Prawns, Toadstool Tofu and many more.

For more information and to make a reservation, please call Shangri-La Hotel, Bangkok’s restaurant reservations desk on (66 2) 236 9952 or (66 2) 236 7777, e-mail  restaurants.slbk@shangri-la.com or visit  www.BangkokRiversideDining.com.