Crown reopens Silks after refurb

Crown has reopened its Chinese restaurant, Silks, after a refurbishment that has also ncluded the addition of two new private dining rooms.

It’s also introduced a semi-private dining room in the restaurant's iconic Mongolian silk tent.

The menu has had a refurb too with new dishes from Northern China including tossed jellyfish head with Chinese aged vinegar and garlic and sweet and sour short ribs marinated with herbs for cold starters as well as braised sea cucumber with fresh leek in dark soy and wok-fried lamb fillets with cumin, capsicum, garlic, celery, leek and black pepper for main courses as well as an enhanced selection of teas.

Silks' new menu now features a wider range of dishes from Northern China and Shanghai while often-requested dishes from China's Canton province remain.

The team at Silks under the leadership of chef de cuisine, Wai Lim Chan has been joined by new certified Northern Chinese chef, Lin Shu Guo who has been appointed Silks' new sous chef. He’s originally from Lanzhou city in China's Gan Su Province in the country's northeast where the famous Lan Zhou noodle originated and where China's most famous noodle chefs are trained.

Source: Hospitality Magazine