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Take the succulent juiciness of fresh tiger prawns plus the flavour-packed sauces of Chinese cuisine equal one magical dish. The springy texture of the prawns give this dish lightness that offsets the honey glaze infusion with just enough dried chilli for excitement. Aside from the cuisine, half the fun of dining at Nan Bei is taking in the gorgeous surroundings. Featuring muted jewel tones, richly textured textiles, and art deco inspired lines and accents, the newlyopened Rosewood Bangkok has done an incredible job of marrying the elegance of bygone times with modern luxury.

Wine companion: I thought of summertime when I saw this dish, which means a cooling Mediterreaneran rosé. I’m delighted to see one of my favourites: the award-winning Frangancia de Marta from Spain, a blend of Sauvingon Blanc, Xarel-lo and Pinot grapes.


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