Review

Perched on the 56th floor of The Empire in Bangkok, K by Vicky Cheng represents an elegant world of contemporary Cantonese and Teochew gastronomy, helmed by Michelin-starred chef Vicky Cheng in his first venture outside Hong Kong. The restaurant's interior captivates with warm burgundy tones and striking Chinese artwork that honours tradition while embracing contemporary design sense. Sweeping motifs inspired by the mythical Kilin creature, punctuated with gold accents, create an atmosphere of refined sophistication. Large windows afford panoramic views of Bangkok's skyline, framing each meal with the city's glittering backdrop by day and night. Chef Vicky's culinary philosophy shines through dishes that blend French technique with Chinese soul. Mud crab stir-fried with olive leaf and garlic presents itself as a showstopper — succulent and fragrant, served with gloves to encourage hands-on dining. Whole squid with green Sichuan pepper delights those seeking bold, spicy flavours. Mango pomelo sago with coconut ice cream offers Vicky's sophisticated interpretation of mango sticky rice, balancing heritage with innovation. A Chinese option, double-boiled bird's nest with chilled coconut milk, is velvety and unexpectedly satisfying. The tea bar menu extends to tea-infused cocktails and mocktails alongside traditional brewed selections. Every detail, from tableware to lighting, reflects the restaurant's commitment to creating a captivating journey through modern Chinese cuisine that surprises and comforts in equal measure.