Review

Hei Yin is where Cantonese tradition meets modern refinement in the heart of Bangkok. Drawing inspiration from the legend of the Five Goats of Guangzhou — symbols of prosperity and abundance — the restaurant channels this spirit into a dining experience that celebrates richness, generosity, and refinement. The menu takes diners through the classic repertoire of Cantonese cuisine, balancing delicate textures with bold yet precise flavours. Dim sum forms the opening act, with classics innovative and uniquely presented. Lychee Wood-Roasted Peking Duck stands out, roasted to glistening perfection carved tableside, its crisp skin and succulent meat paired with whisper-thin pancakes and rich condiments. Hei Yin fried rice is not to be missed — perfectly wok-tossed, smoky with wok hei, and layered with premium seafood, and topped with egg white, shrimp roe and caviar that elevates a humble staple into something memorable. Abalone deserves special mention; tender, luxurious, and steeped in a rich oyster sauce reduction, it exemplifies the restaurant’s mastery of premium Cantonese delicacies. Seasonal vegetables prepared with restraint underline the kitchen’s commitment to balance. Desserts, from hot almond cream with egg white and gingko nuts to delicate pastries, close the meal with comfort and sophistication. The beverage program includes an extensive wine list and a creative cocktail selection. Service is polished and attentive, with staff offering guidance on pairings and pacing.