Review

Pagoda at Bangkok Marriott Marquis Queen’s Park presents an elegant ode to Cantonese tradition, blending refined cookery with a sense of cultural grandeur. Inspired by the architectural grace of its namesake, the interior captures the spirit of imperial China through lacquered tiles, pagoda motifs and gilded dragon details that symbolise prosperity and good fortune. Seven private dining rooms add intimacy and prestige, ideal for discreet business lunches or celebratory banquets. Authenticity and precision anchors Pagoda’s culinary philosophy. Ingredients are sourced locally where possible, while select spices and seasonings are imported from Hong Kong and China ensuring each dish retains its character. Lunchtime dim sum showcases skilled craftsmanship — delicate steamed dumplings, crisp prawn spring rolls, and fluffy pork buns served in classic fashion. Sticky barbecued pork offers tender sweetness offset by gentle smokiness, while premium Chinese teas provide calm throughout the meal. Among signatures, whole barbecued Peking duck is presented in a three-course ritual: first, tender slices of meat and glistening skin wrapped in thin pancakes with melon, cucumber and spring onion; second, roasted duck legs served simply to celebrate their texture and flavour; and third, stir-fried duck with ginger and spring onion, earthy and comforting. Equally memorable, steamed mud crab sticky rice in lotus leaf reveals fragrant, chewy grains carrying soft sweetness of crabmeat and the delicate aroma of lotus.