Review

Pagoda, located within the Bangkok Marriott Marquis Queen's Park offers stand out Cantonese subtleties in an overcrowded field. Here both cuisine and service shine in a setting that utilizes traditional tropes while incorporating classy contemporary elements. Cantonese cuisine, at its pinnacle, is known for its focus on seasonality and respect for premium ingredients. Key elements of dishes are to the fore, without the addition of overpowering sauces or seasoning. And this philosophy is showcased at Pagoda via a succession of perfectly executed dishes. Stir fried wagyu beef with ginger and spring onion retains smoky tones of wok hei (the fabled "breath of the wok"). So too does stir-fry rice noodles with black grouper and vegetables in X.O sauce. Indeed, it's impossible to pick fault in the cooking skills of the chefs. Barbecue specialties such as roasted duck, crispy pork belly and honey glazed pork ribs with black pepper sauce are solid recommendations on the menu. Classic and contemporary combine seamlessly. Complete your experience with an innovative yet simple, creme brulee scented with pu'er tea or a more indulgent double boiled bird nest in young coconut. Drinks range from an extensive list of teas to a concise wine list.