Hors D’ oeuvre · «ØÃÑ¹¡Œ×à¹»ÙŒ¢Œ¹ Braised superior bird’s nest and crabmeat...

招牌菜ฟรดเรออ

Hors D’ oeuvre

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Chef Recommendation Dish Contains Pork Contains Chili Contains Nuts Vegetarian

THELUXURYCOLLECTION.COM/THEATHENEEHOTEL

THE ATHENEE HOTELA LUXURY COLLECTION HOTEL, BANGKOK

61 WIRELESS ROAD (WITTHAYU), LUMPINI, PATHUMWANBANGKOK 10330, THAILAND

T 66 2650 8800 — F 66 2650 8500-1

鲍魚丝麻油捞海蜇

点心3雄�Ž

金片椒盐银魚

醉鸡

川汁捞木耳


点心3雄�Ž

金片椒盐银魚

核桃脆皮豆腐

醉鸡

川汁捞木耳


点心3雄�Ž

金片椒盐银魚

核桃脆皮豆腐

醉鸡

川汁捞木耳


点心3雄�Ž

金片椒盐银魚

核桃脆皮豆腐

醉鸡

川汁捞木耳

鲍魚丝麻油捞海蜇áÁ§¡ÃÐ¾ÃØ¹à»‰ÒÎ×éÍàÊŒ¹¹éÓÁÑ¹§Ò Jelly fish and sliced abalone in sesame oil

点心3雄µÔëÁ«ÑÁÊÒÁ¡ÉÑµÃÔÂ� The Silk Road Signature Dim Sum Trio

Sui Mai - Steamed supreme abalone dumpling with pork and prawn

Har Gow – Steamed dumpling with minced prawn and pork, topped

with caviar

(Steamed crab leg with minced prawn and pork in Chineseyellow curry)

金片椒盐银魚»ÅÒà§Ô¹·Í´¾ÃÔ¡à¡Å×Í Deep-fried Silver fish with salt and chili

核桃脆皮豆腐àµŒÒËÙŒ·Í´¶ÑèÇÇÍÅ¹Ñ· Fried tofu with walnuts and Chinese five spice

醉鸡ä¡‹áª‹àËÅŒÒ Chilled poached chicken marinated in Chinese wine

川汁捞木耳ÂÓàËç´ËÙË¹Ù´Ó«ÍÊàÊ©Ç¹

Spicy black fungus salad with Szechuan sauce

460

380

360

220

360

260

ษศเพปซSPECIALTY SOUP & STEWS

¹Œ¢ÓŒ¹Ù»ÍŒ×¹à¡¹§ÑÃ»Ø« Braised superior bird’s nest and crabmeat

ÇÒ¢‹¢äÅÍÁÅ«áÒÅ»‹¢äÅàÐ·»Ø« Braised seafood and salmon roe with egg white

Ã·ØÁÊÒŒà»Ø« Double-boiled superior seafood soup with scallops, prawn,

sea cucumber and fresh fish maw

¹Ç©Êà»Ø« Szechuan hot and sour soup with fish maw, shredded chicken,

sea cucumber and mushrooms

Cantonese style double boiled fresh fish maw

Double-boiled chicken consommé with dried scallops and

tofu flower

980

380

1,090

380

790

320





T 66 2650 8800 — F 66 2650 8500-1


点心3雄µÔëÁ«ÑÁÊÒÁ¡ÉÑµÃÔÂ�

金片椒盐银魚

核桃脆皮豆腐

醉鸡

川汁捞木耳

3,000

1,600

390

390

蜜汁叉烧

招牌菜ฟรดเรออ

Hors D’ oeuvre






T 66 2650 8800 — F 66 2650 8500-1

10g/500

1,200

1,200

750

ลเะทงลป ะลแ อฮาปเABALONE AND Sea Cucumber

ÈÔÅà¹ŒÑªÂÍË¹ÑÁÓŒ¹¹ÂŽÕà´Ê¹ÂÕÅàÃµàÊÍÍÍŒ×ÎÒ‰»à

Fresh whole Australian abalone braised in superior oyster sauce

§´áÓŒ¹ÂÒ‹ÃËÒÊºÑ¡¹Ñ¡Ô«¡çÁà¹‹¼áÍŒ×ÎÒ‰»à

Braised sliced abalone with hair seaweed in brown sauce

§´áÓŒ¹¹Ô´ÍŒÁË§ÅË¹ÂÔ©à

Braised meat, fresh and dried seafood with brown sauce in clay pot

§Ò†¿ÇÒŒ¢ÊÍ«ºÍÅàÐ·§ÔÅ»

Steamed sea cucumber with millet sauce





T 66 2650 8800 — F 66 2650 8500-1

Ž

ปลาและอาหารทะเลสดLIVE SEAFOOD

ำนะนแทงรปรากธวRECOMMENDED COOKING STYLE

Price/100g Special Hot Pot/100g

Ã¡§ÑÁ§ŒØ¡ 600

Live King Lobster

420 500

Live Star Grouper

190 300

Live Black Grouper

»ÅÒ¡ÃÐ¾§ 130 250

Live Sea bass

»ÅÒº 200 300

Live Marble Fish

»Ø«´ÍÂºÍ

Stir-fried with X.O sauce Baked with supreme stock

ÇŒÔÍÕ«§‹Ö¹ Í×Å¡à¡ÔÃ¾´Í·

Steamed with soya sauce Stir-fried with sauce and chili

§ŒØµ§ÒÇ¡ººáÁÂÕ·àÐÃ¡ÇŒÔÍÕ«§‹Ö¹ Ó´Â·ä¡ÔÃ¾´Ñ¼

Steamed with minced garlic Cantonese styles Stir-fried with black pepper sauce

ÇÒ¹ÐÁ¡ÔÃ¾§‹Ö¹ «ÒŒµà§‹Ö¹

Steamed with lime and minced garlic Steamed with black bean sauce





T 66 2650 8800 — F 66 2650 8500-1

ทะเลSEAFOOD

Baked Phuket lobster with onion sauce

Stir-fried tiger prawns from Samut Sakhon with Beijing sauce

Stir-fried prawn from Nakhon Pathom and celery with X.O sauce

Deep-fried prawns from Nakhon Pathom with

Chinese orange sauce in chocolate dome

Poached sliced sea whelk from Phang Nga

Stir-fried scallop from Australia with broccoli and caviar

Steamed black cod fish with soya sauce

1,380

480

420

480

900

700

820





T 66 2650 8800 — F 66 2650 8500-1

บารพกนะลแดปเ กไPOULTRY

920

360

380

ºÍÃ¡´Í·§¡§Í‹ÎºÒÃÔ¾¡¹

Deep-fried marinated pigeon from Hong Kong

ÇÂŒÕàÒŒµàÊÍ«´Ñ¼ÕÃØºªÒÃ‹¡ä

Stir-fried chicken from Ratchaburi with soybean paste sauce

¹ÔÍŒÁËÒ»à§ÂÕàÊÍ«´Ñ¼ÕÃØºªÒÃ‹¡ä

Stir-fried chicken from Ratchaburi with Jiang Bao sauce in clay pot





T 66 2650 8800 — F 66 2650 8500-1

หมPORK

อนเBEEF

340

360

1,800

430

500

Pan-fried Hong Kong style pork fillet from Nakhon Pathom

Roasted tender pork spare ribs from Nakhon Pathom with

brown sticky rice sauce

Stir-fried Wagyu beef filet from Japan with X.O. sauce

Stir-fried sliced beef from Korat with ginger and spring onions

in clay pot

Stir-fried beef spare ribs from Australia with Kung Pao sauce





T 66 2650 8800 — F 66 2650 8500-1

หาตเะลแกผVEGETABLES AND BEAN CURD

320

300

280

350

Stir-fried spinach Cantonese style with Yunnan ham,

Chinese dried pork sausage, mushroom and garlic

ÂÍË¹ÑÁÓŒ¹´ÒÃÇŒ¡á´Ò¡¡Ñ¼ÐÅáÍŒ×ÎÒ‰»à´çËà

Abalone mushroom and iceberg lettuce in oyster sauce

Stir-fried Chinese bok choy with dried sole Cantonese Style

¹ÔÍŒÁËºÍÙ»ÍŒ×¹à´ÒÃ´Í·ŒÙËÒŒµà

Fried bean curd topped with crabmeat gravy sauce





T 66 2650 8800 — F 66 2650 8500-1

主食ขาวและกวยเตยว

RICE AND NOODLES

海鲜炒河粉¡ŽÇÂàµÕëÂÇàÊŒ¹ãËÞ‹ÃÒ´Ë¹ŒÒ·ÐàÅ Seafood fried flat rice noodles with abalone, crab, shrimp in

brown sauce

龙门炒米粉àÊŒ¹ËÁÕè»ÃÐµÙÁÑ§¡Ã¼Ñ´à»ÃÕéÂÇËÇÒ¹ Stir-fried rice vermicelli with prawns, BBQ pork, shredded chicken,

almond with sweet and sour sauce

金银菇鸡丝炊伊麵ÍÕèËÁÕè¼Ñ´ä¡‹àÊŒ¹àËç´ÊÍ§ÊÕ Stir-fried egg noodles with chicken, black mushroom, and enoki

mushroom

招牌炒饭¢ŒÒÇ¼Ñ´ÊäµÅ�¡ÇÒ§µØŒ§ãÊ‹»ÅÒà¤çÁáÅÐ¡ØŒ§áËŒ§âÃÂË¹ŒÒ´ŒÇÂ¡Ñ§»‰ÇÂ·Í´¡ÃÍº Cantonese fried rice with dried shrimps, salted fish and

crispy dried scallops

福建竹筒饭¢ŒÒÇ¼Ñ´ÊäµÅ�Î¡à¡ÕèÂ¹ã¹¡ÃÐºÍ¡äÁŒä¼‹ Hokkien fried rice with prawns, roasted duck, chicken, dried scallops,

and vegetables topped with thick gravy sauce served in bamboo cup

800

360

300

350

300






T 66 2650 8800 — F 66 2650 8500-1

ของหวานDESSERT

980

260

220

200

290

220

Double-boiled superior bird’s nest and gingko nuts with

syrup in young coconut

Double-boiled gingko nuts and Japanese pumpkin in young

coconut

ŒÁä¡Í´ÓŒ¹§Ç‹ÁÐÁ§ŒÔ´´Ø¾

Chilled mango pudding

§Ô¢ÓŒ¹ÂÍÅÇÑº

Double-boiled sesame rice dumplings in ginger syrup

´Í·¹Õ¨ÒÃ·Ø¾

Durian pancake





T 66 2650 8800 — F 66 2650 8500-1

Chef’s Signature’s Dim Sum

“Har Gow” steamed dumplings

with minced prawn & pork,

with caviar (S)

ÍŒ×ÎÒ‰»àºÕÁ¹¢

Supreme abalone “Siu Mai”

with prawns and pork

¹Ò‹ËÂÒ¾

Deep fried “Swan” dumplings with

‹ÕÃËÐ¡§¼§‹Ö¹Ø»§ÂÕªàÃÃ¡

Steamed crab legs with

minced prawns and pork

in yellow curry sauce

Ò»à§ÅËÇÂ‹ÕÊà

Shanghainese traditional

“Xiao long bao”

Above prices are in Thai Baht and are subject to

10% service charge, and applicable government tax.




T 66 2650 8800 — F 66 2650 8500-1

Barbecued House Specials

Steamed Rice Rolls

Steamed rice rolls with prawns

Steamed rice rolls with BBQ pork

Steamed rice rolls with

deep fried Chinese dough stick

§Ò‹Â´š»àÍŒ×¹à

Barbecued Boneless duck

§ŒÖ¼ÓŒ¹ºÍ§´áÙÁË

Roasted Pork with Honey






T 66 2650 8800 — F 66 2650 8500-1

Chef’s Tasters

Ò§¹ÑÁÓŒ¹¹ŒÊàÍŒ×ÎÒ‰»à¹ØÃ¾ÐÃ¡§Áá

Jelly fish and sliced abalone

in sesame oil

Í×Å¡à¡ÔÃ¾´Í·¹Ô§àÒÅ»

Deep-fried Silver fish with

salt and chili

·Ñ¹ÅÍÇÇ‹Ñ¶´Í·ŒÙËÒŒµà

Fried tofu with walnuts and

Chinese five spice

ÒŒÅËà‹ªá‹¡ä

Chilled poached chicken

marinated in Chinese wine

¹Ç©ÊàÊÍ«Ó´Ù¹ËÙË´çËàÓÂ

Spicy black fungus salad

with Szechuan sauce






T 66 2650 8800 — F 66 2650 8500-1



Traditional Cantonese Dim Sum

Swan Eye “Har Gow”

with minced prawns,

pork and vegetables

“Siu Mai” with prawns and pork

Steamed prawns rolled in

bean curd sheet with Abalone sauce

§´áÙÁËÒ»àÒÅÒ«

Steamed barbequed pork bun

§´áÙÁËºÍÒ»àÒÅÒ«

Baked barbequed pork bun

ÊÍ« ox ´Ñ¼´Ò¡¡Ñ¼Á¹¢

Pan-fried turnip cake with

X.O. sauce




T 66 2650 8800 — F 66 2650 8500-1

Traditional Cantonese Dim Sum

Steamed Pork spare ribs with pumpkin

«ÒÅÒà»ÒÅÒÇÒ

Steamed salted egg yolk

custard lava bun

“Ma lai Go” Chinese Steamed Cake

§´áÙÁËÂÒ¾

Deep-fried Barbequed pork pie

Deep-fried rice flour pork dumplings

pork and vegetable






T 66 2650 8800 — F 66 2650 8500-1



Rice and Noodle

Seafood fried flat rice noodles

with abalone, crab & shrimp

in brown Sauce

ÕÊ§ÍÊ´çËà¹ŒÊà‹¡ä´Ñ¼‹ÕÁË‹ÕÍ

Stir-fried egg noodles with chicken,

black mushroom & Enoki mushrooms

Hokkien fried rice with prawns,

roasted duck, chicken, dried scallops and

vegetables topped with thick gravy served

in Bamboo Cup

Cantonese Fried Rice with dried shrimp,

salted fish and crispy dried scallops




T 66 2650 8800 — F 66 2650 8500-1

THE SILK ROAD TEA SELECTION

2010 Aged White Tea - Bai Mu Dan Made in Fuding province, this is a pressedBai Mu Dan white tea cake. With now 9 yearsof aging, this is a very interesting tea toappreciate slowly, infusion after infusion,a tea that reveals notes of sugar cane,caramel and butterscotch.

Silver Needle Silver Needle White Tea is a tea where onlythe tender shoots are picked, lightly wilted,Pan-fried briefly at low temperature andthen allowed to dry naturally.This processingmethod gives the tea a fruity sweet that canage beautifully, and taste thick and full in themouth.

Black Tea – Jin Jun Mei A classic styled Jin Jun Mei that has a robustdark chocolate character. The brewing techniqueusing very hot water can bring out more chocolatecharacter, or more sweetness and dried fruit withcooler water.

Black Tea – Imperial Golden Tea An exquisite black tea made of first flush of springharvest tea leaves. It reveals a delicious taste thathas hints of sugarcane and chocolate!

Oolong Tea – Da Hong Pao The brewed tea soup is red-orange in colour, veryclear and bright. The aroma has dried fruit and darkchocolate. First cups have the typical roasted characterwhile later infusions will provide a smoother but sweetsurprisingly complex Da Hong Pao texture.

380

195

360

300

320

Above prices are in Thai Baht and subject to 10% service charge and applicable government taxes

Serves 2 persons




T 66 2650 8800 — F 66 2650 8500-1

195

195

195

420

520

THE SILK ROAD TEA SELECTION

Red Oolong-Chrysanthemum Delicious tea crafted in the wild mountains of Chiang Rai. Blending a highly-oxidized Oolongtea with Chrysanthemum flowers to create anexquisite honey aroma tea is an historical brewdating from the old Chinese Dynasties.

Jasmine Green Tea A fragrant green tea from Northern Thailand.A tea blended with jasmine flowers, to be enjoyedat any time of the day

Bi Luo Chun Grade A Grown in Simao province, this is an imperial gradegreen tea fit for an emperor. First flush tea buds handrolled into pearls of fresh tea. The taste of the tea isnutty, sweet, thick and luxurious.

2013 Ripe Pu-Erh Tea – Blue Snake A celebration of the tail of the snake to mark 2013.Thisis a blend that uses small leaves with plenty of

woody tones and dark red fruits. It provides a deliciousmouthfeel with its thick liquor. A high-quality ripe Pu-Erhtea that will get better and better with aging.

2003 Aged Raw Pu-Erh – White Dragon This is very nice aged raw Pu-erh tea. Made out of greenleaves, it has been pressed and left to age for more than adecade. The tea is characterized with soft green tea tones,with hints of honey and white flowers.

Above prices are in Thai Baht and subject to 10% service charge and applicable government taxes

Serves 2 persons




T 66 2650 8800 — F 66 2650 8500-1

Hors D’ oeuvre · «ØÃÑ¹¡Œ×à¹»ÙŒ¢Œ¹ Braised superior bird’s nest and crabmeat...

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