Mandarin Oriental, Hong Kong Welcomes Guest Chef Sumet from The Oriental, Bangkok at Café Causette
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Mandarin Oriental, Hong Kong Welcomes Guest Chef Sumet from The Oriental, Bangkok at Café Causette
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Category: Asia Pacific
This is a press release selected by our editorial committee and published online for free on 2007-05-14
Café Causette restaurant at Mandarin Oriental, Hong Kong is offering a rare opportunity to sample a specially created menu from Chef Sumet, Thai Sous Chef at the group’s acclaimed sister hotel, The Oriental, Bangkok.
Chef Sumet’s culinary style has been developed over 18 years during which he has enjoyed culinary experiences in India, Australia, France and Japan. Chef Sumet’s dishes for Café 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 à la carte menu will be available for both lunch and dinner.
Whilst the menu is a closely guarded secret, some of Sumet’s 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.
Café Causette at Mandarin Oriental, Hong Kong has a reputation as one of Hong Kong’s 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. Café 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.
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