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Cheung hing kee new menu

Today, I try the freshman menu of Cheung Hing Kee at Central Chidlom.

In which he launched two special menus welcoming the 2026 Chinese New Year Festival: "Zengjian Pao Egg Pave Fur" and "Abalone Fried Rice."

1.Sengjian Pao Egg Pave Fur (Hairy Crab Roe Pan-fried Bans)

[Set of 2 for 150 Baht, Set of 4 for 300 Baht and Set of 6 for 450 Baht]

Signature Seasonal Menu, a freshly made daily zengjian pao, characterized by a rich filling from natural mangrove, mellowed with hairy crab meat and crab eggs, selected from famous fresh-water hairy crabs from Shanghai.

The Seasonal Menu is available only during the crab season (2-3 months per year), so it is a rare and limited edition (120 balls per day per branch).

2. Abalone Fried Rice [price 380 baht]

A meticulously crafted premium fried rice from high-quality raw materials including diced chicken breast meat, fresh white shrimp, Hong Kong kale and abalone.

Abalone fried rice is also considered an auspicious dish during the Chinese New Year, with abalone symbolizing inexhaustible wealth, abundance, and money.

Disposition period and place

1. Both menus

Public Market, 1st Floor: 4 February - 31 March 2026

Siam Paragon (Daily Express Area): March 6 - 31, 2026

2. Only the menu. Zengjian Pao egg crab fur.

At the Chinese New Year 2026 Siam Paragon on the Market Hall.

Event between 4 - 17 February 2026 (14 days only)

2/12 Edited to

... Read moreเผื่อใครกำลังเสิร์ชหา “เซิงเจียนเปา” หรือ “เชิงเจียนเปา” แล้วลังเลว่ามันต่างจากซาลาเปาทั่วไปยังไง อันนี้สรุปจากที่แอดไปลองของ Cheung Hing Kee มาค่ะ เมนูนี้จริงๆ คือขนมปังทอดก้นกรอบสไตล์เซี่ยงไฮ้ ด้านล่างจะเป็นแผ่นแป้งกรอบๆ หอมกระทะ ส่วนด้านบนแป้งจะนุ่มกว่า เวลากินแนะนำให้ค่อยๆ กัด เพราะด้านในมีน้ำซุป/ความฉ่ำของไส้ (โดยเฉพาะไส้ที่มันปูเยอะๆ) จะร้อนนิดนึง ทริคกินให้อร่อยของแอด: ก่อนกัดลองพลิกดูด้านก้นให้เจอ “ด้านกรอบ” แล้วคีบเข้าปากด้านกรอบก่อน จะได้เท็กซ์เจอร์กรุบ+นุ่มในคำเดียว ถ้ามีน้ำจิ้มสไตล์จีน (เปรี้ยวๆ เค็มๆ) แตะนิดเดียวพอ จะช่วยตัดเลี่ยนและดึงรสมันปูให้เด่นขึ้น แต่ถ้าใครชอบรสหวานมันอยู่แล้ว กินเปล่าๆ ก็ฟิน เพราะไส้แน่นและกลิ่นหอมชัด สำหรับเซิงเจียนเปาไข่ปูขน จุดที่รู้สึกว่าคุ้มคือ “ไส้ปูแน่นๆ” แบบที่ผ่าครึ่งแล้วเห็นเนื้อปูขนกับไข่ปูสีเหลืองทองอยู่เต็มคำจริง (ตามภาพที่ถ่ายมาเลย) และเป็นเมนูตามฤดูกาล แถมมีจำนวนจำกัดต่อวัน แนะนำไปช่วงก่อนเที่ยงหรือช่วงบ่ายต้นๆ จะมีโอกาสได้กินมากกว่า ถ้าไปเย็นๆ บางทีของอาจหมดค่ะ นอกจากตัวไข่ปูขน ถ้าใครไปเป็นแก๊ง แอดว่าเลือกคอมโบเซ็ตเซิงเจียนเปาหลายไส้ก็สนุก เพราะได้ลองหลายรสในมื้อเดียว (บางไส้หน้าตา/รสต่างกันชัด เช่น หมู หมาล่า หรือทรัฟเฟิล) กินสลับกันจะไม่เลี่ยนง่าย อีกเมนูที่อยากให้เผื่อท้องไว้คือ “ข้าวผัดหอยเป๋าฮื้อ” จานนี้ฟีลพรีเมียมจริง หอยเป๋าฮื้อชิ้นใหญ่เห็นชัด เนื้อเด้ง เคี้ยวเพลิน และข้าวผัดไม่ได้มันเยิ้มเกินไป มีไก่ กุ้ง คะน้าฮ่องกงทำให้รสกลมกล่อม ถ้าไปช่วงตรุษจีนถือว่าเป็นเมนูมงคลที่สั่งแล้วเข้าธีมดีมาก ปิดท้าย ใครชอบถ่ายรูป แอดว่าหน้าตาเซิงเจียนเปาไข่ปูขนถ่ายสวยมาก โดยเฉพาะตอนผ่าครึ่งให้เห็นไส้ หรือถ่ายตอนตักไส้ขึ้นมาให้เห็นความแน่นๆ และถ้ามีสั่งเครื่องดื่มคู่กันจะได้โต๊ะที่ดูครบเซ็ต (บางแก้วมีท็อปปิ้งเฉาก๊วย/ธัญพืชด้วย) สรุปสำหรับคนที่ตั้งใจมาลอง “เซิงเจียนเปา/เชิงเจียนเปา” ครั้งแรก: เลือกเวลาไปดีๆ เพราะเป็นเมนูพิเศษจำนวนจำกัด, กัดระวังไส้ร้อน, และถ้าอยากอิ่มแบบคุ้มๆ จับคู่กับข้าวผัดหอยเป๋าฮื้อคือจบมื้อได้สวยค่ะ

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