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Mandarin Oriental, Hong Kong welcomes Guest Chef from The Oriental, Bangkok

Travel News Asia Tuesday, 15 May 2007

Caf Causette restaurant at the Mandarin Oriental, Hong Kong is offering a rare opportunity to sample a specially created menu from Chef Sumet, Thai Sous Chef at the groups acclaimed sister hotel, The Oriental, Bangkok.

Chef Sumets culinary style has been developed over 18 years during which he has enjoyed culinary experiences in India, Australia, France and Japan. Chef Sumets dishes for Caf Causette focus on his passion for creating both traditional and contemporary Thai dishes, concentrating on the marriage and balance of flavours whilst using only the highest quality ingredients. The specially created la carte menu will be available for both lunch and dinner.

Some of Sumets mouth-watering creations include Tom Yaam Goong Naam Sai Spicy blue river prawn clear soup with lemongrass and straw mushrooms, Pla Thod Raad Prig Sam Ros Deep-fried fish with tri-flavoured chilli sauce and Sakhaya Fug Thong Gub Khow Niew Moon Steamed pumpkin custard with sticky coconut rice.

Caf Causette at Mandarin Oriental, Hong Kong has a reputation as one of Hong Kongs most delightful restaurants, combining the skills of designer Jeffrey Wilkes and Chef de Cuisine Eric Soong. The restaurant draws its inspiration from the surroundings. Natural shades complement an array of fabrics, which reflect the surrounding boutiques in canary yellow, lime and brilliant red. The comfortable furniture is light, linen is finest Italian, and the china bespoke. Caf Causette offers a series of menus between 6.30am and midnight, each featuring healthy dishes for vegetarians, all with the best seasonal and fresh ingredients.

See other recent news regarding: Mandarin Oriental, Gourmet

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