DoubleTreebyHiltonKL_Thai Tapas & Beer

45 Thai-Italian Tapas & Beer

Infusing fresh Thai ingredients and cooking style in Italian Tapas to create dishes bursting with exotic flavours. With 45 varieties to choose from and for all-you-can-eat, fusion dining has never been so surreal.


3 March till 29 April 2017

Thursdays till Saturdays
6.00pm to 11.00pm

RM168 nett per person (with unlimited draft beer)
Book online here or call +603 2172 7272 for more information





1. Thai Mango Salad with pomelo

2. Thai Fish Cakes with sweet chili dip & coriander

3. Soi Cowboy Baby Shrimps with chili, lemongrass & lime

4. Pandan Chicken with peanut & chili dip

5. Crispy Bean Curd with sweet chili, crushed peanut, red onions & coriander

6. Roasted Duck Spring Roll with rice vermicelli, black mushrooms & spring greens

7. Spicy Beef Salami Bruschetta with rucola & Parmigiano Reggiano

8. Bresaola with melon & mint

9. Grilled Oyster Mushrooms with tomato chutney & Italian parsley

10. Deep Fried Whitebait with chipotle mayo & lemon wedge

11. Beetroot Salad dressed with feta cheese & sherry dressing


12. Wild Mushroom Soup dressed with truffle oil infusion

13. Tom Yam Khung with prawn, lemongrass, galangal, chili, lime juice & prawn broth


14. Beef Phanaeng Spaghetti with beef strips, kaffir lime leaves & coconut milk

15. Green Curry Chicken Linguine with Thai Basil, chili, beans & spring onions

16. Potato Gnocchi with duck bacon, sage & pecorino cheese

17. Prawn Risotto served with tiger prawns, saffron & lemon

18. Salmon Penne in pistachio & dill cream


19. Gaeng Khiao Wan Pizza dressed with green curry, chicken, Thai basil, onions & mozzarella cheese

20. Roasted Duck Pizza dressed with Hoi Sin sauce, Thai basil pesto, mozzarella cheese, onions, spring onions & shitake mushroom

21. Margherita Pizza dressed with tomato, mozzarella cheese & fresh basil

22. Arrabbiata Pizza dressed with tomato, mozzarella cheese, spicy beef salami, black olives & dry chili

23. Tosca Pizza dressed with tomato, buffalo mozzarella, cherry tomato, bresaola beef, rocket & parmesan cheese


24. Coconut Fish and Chips served with Thai tartar sauce & lemon wedge

25. Massaman Lamb Shank with potatoes, cinnamon, star anise, coconut milk & chili

26. Thai Sea Bass with lemongrass, chili, kaffir lime, lemon & fish stock

27. Lemongrass Beef Ribs with coriander, galangal, kaffir lime, cashew nuts, chili & fish sauce

28. Tom Yam Chicken Involtini with turkey ham, mozzarella cheese & tom yam spice

29. Baked Scallops with garlic emulsion & coriander

30. Grilled Octopus Confit with potato salad, rosemary & lemon oil

31. Steamed New Zealand Mussels with white wine, garlic, cherry tomatoes & parsley

32. Chicken Piccata seasoned in egg & parmesan batter with mushroom ragout & parsley

33. Florentine Beef Steak with sea salt, black pepper & rocket


34. Stir-fried Water Convolvulus with chili, shrimp paste, onion & fish sauce

35. Spicy Green Beans with dried shrimp, chili & garlic

36. Mashed Potatoes with chives, parmesan cheese & cream

37. Buttered Broccoli with toasted almonds & garlic

38. Grilled Asparagus with sea salt, balsamic reduction & parmesan shave


39. Tub Tim Krob water chestnut with coconut milk & jackfruit

40. Mango Sticky Rice with coconut cream syrup & glutinous rice

41. Classic Tiramisu

and to complete on a sweet note …

Italian Style Gelato in 4 classic flavours -

42. Madagascar Vanilla

43. Velvety Chocolate

44. Raspberry Sorbet

45. Espresso



Book online here or call +603 2172 7272 for more information


Chef Profile

Inthira “Chef Jib” Phumpaijitr, Head Thai Chef for Conrad Bangkok, draws inspiration from a strong Thai family heritage, combining hot cooking with a special skill in fruits and vegetable carving. Starting from very humble beginnings as a pantry lady in a Pattaya beach resort, today her culinary prowess and kitchen leadership have taken her to countries like Finland, Denmark, Egypt and Sri Lanka to share her Thai inspiration and innovative creations. Now in Malaysia, Chef Jib will share her unique talents of authentic Thai cooking for one month in March.

Puttipong “Chef Chu” Tinkratok, the Cluster Sous Chef at both Hilton and DoubleTree by Hilton Sukhumvit Bangkok, is a Thai chef who comes with a passion for cooking with fresh ingredients and making each dish shine with its unique authentic flavor. With almost 20 years of experience in both Thailand and international countries like the UAE, Tunisia and Switzerland, Chef Chu is passionate about sharing his specialty Thai dishes, which preserves Thai heritage cooking, to fellow Malaysians in the month of April.

Categories: Promotions, Tosca