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F&B
Deep-Fried Tofu with Chili and Garlic

Chinese Splendour served up at The Bangkok Marriott Marquis Queen's Park's Pagoda Chinese Restaurant

By Andrew McKenzie and Bart Duykers

Stir-fried Diced Beef with Broccoli and Wasabi

Chinese splendour at the Shangri-La Hotel, Bankok's Shang Palace Restaurant

By Andrew McKenzie & Bart Duykers

9 Elements of Shanghai Platter

Chinese splendour served at Bangkok Marriott Hotel The Surawongse's Yao Restaurant

By Andrew McKenzie & Bart Duykers
Sautéed Crispy Prawn with Salted Egg Yolk

Chinese splendour at the Banyan Tree Bangkok's Bai Yun Restaurant

By Andrew McKenzie & Bart Duykers

Duo of Trout Fillet and Snow Fish with Black Pepper Sauce

Chinese splendour served at Chiang Mai's Imperial Mae Ping Hotel

By Andrew McKenzie & Bart Duykers
Pork Ball with Green Baby Bok Choy and Brown Sauce

Chinese Splendour at the Four Seasons Koh Samui's Beach House Restaurant

By Andrew McKenzie and Bart Duykers

Char Sui Pork Rice

Chinese splendour at Le Méridien Phuket's Latest Recipe Restaurant

By Andrew McKenzie & Bart Duykers
Stir-fried Lobster, Ginger, Coriander, Supreme Broth and Egg Noodles

Chinese Splendour at the Renaissance Bangkok Ratchaprasong Hotel's Fei Ya Restaurant

By Andrew McKenzie & Bart Duykers
Tandoori Delights on Koh Samui

Indian favourite served up at the Amari Koh Samui

Turkish Delight at Outrigger Laguna

Shish Tawouk is Heaven on a Stick

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