For those who, like the Chinese, believe that abalone is the queen of seafood and appreciate its nutritional value, the Peak at the Dusit Resort Pattaya is serving up a lavish feast all this month.

Chef Chi Tak Lai has prepared a varied menu including braised whole abalone with Hong Kong noodles or with crabmeat and crab roe, sliced abalone with ham and mushrooms and braised whole abalone with morel mushrooms in brown sauce.

Call (038) 425 611-7, extension 2276.

Abalone @ Shanghai 38

The Sofitel Silom is diving into delicious abalone as well all this month. Chef Sam Lin Yu is cooking braised whole abalone in a special oyster sauce. His unique style, based on Cantonese cuisine, shows he knows a trick or two to make his abalone superior to others.

Call (02) 238 1991, extension 1362.

Come out of your shell

Sui Sian Chinese restaurant at the Landmark Bangkok is offering the seasonal soft-shell crab experience all this month. Tantalise your taste buds with stir-fried crab in Chinese red wine or sautéed crab with chilli and rock salt.

For those who enjoy Szechuan food, there's fried soft-shell crab in XO sauce. A small portion costs Bt240 and medium portion Bt460.

Call (02) 254 0404.

A banquet to match

your blood type

The Ratchada European restaurant at the Emerald Hotel gets healthy with a menu carefully designed to complement your blood group.

The promotion features spinach soup, green salad with a green-tea dressing and deep-fried snowfish in a cocktail sauce for A-blood types.

If you're a "B", then you should go for the sweet potato soup, mixed red bean salad in a balsamic dressing and grilled chicken breast with white bean stew.

While tomato soup, grilled seafood with white bean polenta and tuna salad in a balsamic dressing await those with O-type blood.

Call (02) 276 4567, extension 8315-8.

The fusion festival

The Promenade at the Amari Watergate Hotel delves into terrific "Fusion Food" from Friday to June 25. The menu includes beef carpaccio with lime, garlic, chilli, coriander and olive oil and a crispy guava-mango salad. There's also a grilled "koree" fish medallion with garlic, chilli, hot basil, cashew nuts, and mushrooms on steamed brown rice.

Then try the lamb chops, sesame-coated sticky rice, Hong Kong kale, a peppercorn-red wine-oyster sauce and a garlic tom kha hed with black chicken and spinach ravioli.

Call (02) 653 9000, extension 355 or 356.

The writer can be contacted at focusfood@nationgroup.com.