Explore 10 Chinese Fine-Dining Experiences in Bangkok

Mainstream Chinese cuisine is everywhere in Bangkok, though fresh interpretations and clever use of high-quality ingredients are limited to a small number of restaurants. This edition of Koktail Kuisine points to 10 of Bangkok’s best Chinese fine-dining spots, just in time for Chinese New Year.

Chai Jia Chai

A pioneering Cantonese omakase in Bangkok, where premium ingredients are used throughout

As Bangkok’s first Cantonese omakase restaurant, Chai Jia Chai is well-known for its progressive culinary approach and expert selection of the finest ingredients available. At the helm is chef Tsai Shih Wei who, with over two decades of experience, seeks to bring his Taiwanese heritage to Bangkok through artistically crafted dishes that taste as good as they are beautiful.

Crab roe soaked in huadiao wine is served with sweet corn, playfully reimagining the classic Thai corn salad. Alaskan king crab cushioned under a succulent layer of pork caul fat surprises on contact. The standout is Shangri-La matsutake with sturgeon tendon, showered in a broth of chicken and pork leg and topped with shiny caviar. The delicate presentation evokes a sense of rare, exclusive luxury.

265/2 Soi Sukhumvit 31, Khlong Toei Nuea, Watthana, Bangkok. Tel: +66 93 117 1909. Open daily from 5pm-10pm.

Hei Yin

A restaurant shaped by Guangzhou mythology, where storytelling guides the guest’s experience

The restaurant’s name means “celebration” in Cantonese, and its refined atmosphere captures that spirit flawlessly. Guangzhou mythology animates Hei Yin’s spiritual core. Taking inspiration from the Legend of Five Goats, the restaurant’s identity strongly reflects its provenance – a bustling port city in southern China through which the Pearl River flows.

Here, the harvest never ends. Start with dim sum, a bite-sized introduction to Cantonese flavours. And follow it with decadent abalone, generously sauced. Hei Yin fried rice is authentically prepared, with each grain distinct and firm. Lychee wood-roasted Peking duck is a must-try. Roll it in thin pancakes and fresh vegetables, and see how they enrich the tender meat.

3rd Floor, Gaysorn Village, 999 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok. Tel: +66 80 964 5423. Open daily for lunch from 11am-3pm, and for dinner from 6pm-10pm.

Hong Kong Fisherman

A dining experience inspired by Victoria Harbour, capturing the spirit of Hong Kong’s waterfront and the comfort of a family favourite

Fishermen are always upfront about the freshness of their catch. Designed to resemble Victoria Harbour, the dining area feels open and inviting with warm interiors and soft natural light that instantly put diners at ease. Although technically in the Bangkok Metropolitan Region, the restaurant is less than an hour away from the heart of the capital.

Chef Chow Tai Shing’s culinary vision guides the menu. Fresh snow fish steamed with soya sauce is tender without falling apart. Canadian lobster with a variety of wine-based sauces to choose from pairs deliciously with soft mantou. Drunken chicken, another alcohol-infused dish, is flagrantly robust, characteristic of eastern Chinese cuisine. Dessert includes matcha pudding in coconut milk, a well-balanced mixture of sweet and bitter flavours.

Lobby IMPACT Exhibition Center, Hall 12, Muang Thong Thani, Pak Kret, Nonthaburi. Tel: +66 2 833 5435. Open daily from 11am-10pm.

K by Vicky Cheng

A fine-dining tribute to Chinese legends, marking Vicky Cheng’s first restaurant outside Hong Kong

Michelin-starred Chef Vicky Cheng’s first culinary enterprise outside of Hong Kong is daring in its unorthodox combination of French influence and Chinese tradition. Set on the 56th floor of The Empire at the EA Rooftop dining destination, the restaurant’s contemporary decor, warmly tinged with burgundy and embellished with Chinese art pieces, is a lovely homage to the chimerical, four-legged Kilin. With commanding views of Bangkok, the stylish ambience is ideal for special occasions and anyone seeking a truly memorable night.

Signature mud crab wok-fried with garlic and olive leaf is rich in flavour. Diners can easily remove the shell and release the delicious meat inside with gloves provided at the table. Whole squid with green Sichuan pepper spices things up with its distinctive tanginess. Mango pomelo sango with coconut ice cream is a creative take on mango sticky rice, ending on a light and sweet note.

56th Floor, The Empire, 1 S Sathon Rd, Yan Nawa, Sathon, Bangkok. Tel: +66 2 407 1654. Open daily for lunch from 11.30am-2.30pm, and for dinner from 5.30pm-10.30pm.

Liu

An elegant restaurant defined by neo-classical flavours

Liu at Conrad serves neo-classical Chinese cuisine, with a seamless blend of modern flair and authentic flavours. Execution is top-notch as Chef Andy Fung handcrafts every dish to perfection. The alluring interior is designed to welcome diners with a sense of visual refinement and worldly charm.

Crispy pork belly with crackling skin is a study in contrast, with soft rendered fat melting alongside golden crunchiness. Thinly-sliced sea conch with Sichuan sauce offers sharp notes on a chewy texture, accompanied by asparagus, honey bee and fungus. The complex character of the dish alone makes the trip to the restaurant worth it. Roasted Peking duck prepared in Hong Kong style is seasoned with salt and five-spice powder, its aroma enhanced by the restaurant’s 24-hour hanging oven roasting technique.

Conrad Bangkok, 87/3 Witthayu Rd, Pathumwan, Bangkok. Tel: +66 2 690 9255. Open daily for lunch from 11.30am-2.30, and for dinner from 6pm-10pm.

Man Ho Chinese Restaurant

A Chinese restaurant suited to every occasion, from casual family meals to shared celebrations

Located on the second floor of the JW Marriott Bangkok, this swanky restaurant is elegantly lit with hanging chandeliers and glowing ceiling light, giving a sophisticated ambience with a tasteful flourish. The large dining hall is suited for family gatherings and formal dinner parties. Diners can expect a good time once they step inside the space.

Led by Chef Leslie Du, the restaurant seeks to amaze diners with regional specialities, particularly those rooted in Sichuan and Shandong. Cheung fun with crispy prawns, part of the dim sum menu, is made of chewy rice flour. Jumbo siu mai and har gau are steamed to achieve a bouncy, firm texture, with generous fillings underneath. You can lightly coat them with sweet soy sauce for extra flavour.

Duck meat is given aromatic notes by xo sauce. Pan-seared foie gras with Kagoshima A4 sirloin served with barbecue sauce is the highlight, a harmonious fusion of influences from elsewhere.

JW Marriott Hotel Bangkok, 4 Sukhumvit Rd, Khlong Toei, Bangkok. Tel: +66 2 656 7700. Open daily for lunch from 11.30am-2.30pm, and for dinner from 5.30pm-10pm.

Nan Bei

An art deco rooftop Chinese restaurant offering city views in a distinctive setting

Nan Bei prioritises authenticity and regional flavours in an art deco setting, with green and gold accents to signal understated elegance. The name, translated into “from south to north”, tells you everything about the wide range of the tasting menu. The interior decoration amplifies its opulent atmosphere, with panoramic city views to watch the scenery unfold.

Crispy seabass traditionally prepared in northern Shaanxi style, is mildly sweet with a gentle sour note. Matsutake and fish maw broth is smooth and thick because of the double-boiling process, taken to new aromatic heights by scents of bamboo pith and goji berries. Toothfish with xo sauce is succulently toothsome, with refreshing celery and asparagus. Pair it with a signature cocktail from the bar, which also offers jasmine pisco sour, a highlight from the drinks menu.

19th floor, Rosewood Bangkok, 38 Phloen Chit Rd, Pathum Wan, Bangkok. Tel: +66 2 080 0080. Open daily for lunch from 11.30am-2.30pm, and for dinner from 6pm-10pm.

Purple Laurel

A recently launched modern Jiangnan dining destination at Gaysorn Amarin, highlighted by its signature pyramid pork belly, sliced into 16 layers

Newly opened at Gaysorn Amarin, Purple Laurel marks an exciting time for the world of Chinese fine-dining experience. The restaurant serves modern Jiangnan cuisine with the profound depths of Cantonese gastronomy. Michelin-starred Chef Yu Bin brings his culinary skills to Bangkok for the first time, ready to craft world-class dishes for broader audiences.

Barbecued pork sweetened with honey grilled five times to robust perfection is served with zesty orange peel. Yellow pepper adds to the brightness of steamed grouper. But if you want some heat, Sichuan mapo tofu with crab and minced beef is delivered with a piquant edge. Pyramid pork belly is sliced into 16 precise layers, forming a glistening pagoda-like shape. The dish is a testament to the belief that form matters just as much as flavour.

4th floor, Gaysorn Amarin, Raynue zone, Phloen Chit Rd, Bangkok. Tel: +66 96 668 1616. Open daily for lunch from 11.30am-2.30pm, and for dinner from 6pm-10pm.

Sui Sian

A Chinese restaurant distinguished by its red motifs and a timeless atmosphere

The name of the restaurant carries symbolic significance. Named after a pastel pink flower that shows its colour once a year, Sui Sian offers a spiritual atmosphere, with red furnishings and awe-inspiring motifs. An abstract painting of the Chinese dragon is placed reverently alongside diners, prompting them to ponder while enjoying classic Chinese cuisine.

Grouper with Yunnan ham is served with a hearty warm broth, best enjoyed while your tongue is tingling with Sichuan seafood dishes. Sauteed prawns are infused with aromatic xo sauce. But the standout is Peking duck, carved at the table and accompanied by condiments such as cucumber, scallions, jicama and sweet bean sauce.

The Landmark Bangkok, 138 Sukhumvit Rd, Bangkok. Tel: +66 2 254 0404. Open daily for lunch from 11.30am-2.30pm, and for dinner from 6pm-10pm.

Yu Ting Yuan

A serene dining space accompanied by a pond, offering a theatrically beautiful yet elegant setting for unhurried dining

Affording a spacious view of a peaceful pond, the dining room of Yu Ting Yuan gives a relaxed ambience, with wooden Chinese-style windows to let sunlight in. Complimentary squid with sesame oil initially takes the wheel as diners are invited to explore the world of culinary wonders. Lobster and seafood are wrapped into soft dumplings, while shrimp har gao feels springy as it touches the corner of the mouth.

Baked abalone and chicken puff offers an interesting contrast, as the crunchiness of the base playfully combines with the firm texture of the abalone. Crispy Hokkaido pork stands out from Chef Tommy Cheung’s signature barbecue menu, providing a fantastic crunch inside a house-made bun. End the journey on a mellow note with double-boiled custard infused overnight with ginger and adorned with bird’s nest.

Four Seasons Hotel Bangkok, 300/1 Charoenkrung Rd, Bangkok. Tel: +66 2 032 0885. Open daily for lunch from 11.30am-2.30pm, and for dinner from 6pm-10.30pm.