Review

Overlooking the Chao Phraya River from the 36th floor, Silver Waves by Boon, presents traditional Chinese cuisine by chef Ho Chee Boon celebrated through innovation and technique. Design is modern with Chinese elements, from curved gateways in the hallways to red wallpaper and Chinese art-inspired details. Four dim sum arrive in a curated sequence with each bite building in intensity; prawn ha gao, chicken crowned with goji berry, parma ham and seabass ginger soup. Lobster ball filled with lychee soup that when bitten releases a sweet, aromatic broth, rounding the richness of the lobster, while a crisp coating adds a satisfying crunch. Huangjiu soup simmered to a thick consistency carries a mild, comforting flavour, enriched by shredded Thai mud crab that adds natural sweetness, while soft egg white rests beneath for silky base. Baked Chilean seabass glazed with Chinese honey and fermented bean curd offers a tangy-sweet flavour, served alongside deep-fried mushrooms. Roast duck impresses with truffle aroma from slices laid on top and a sauce, followed by the delicate texture of thin, crisp skin. Grilled tofu cooked with homemade chilli is spicy and crunchy from grilled nuts on top, with egg white adding a soft contrast. Dishes are enjoyed with lotus rice. Passion fruit cheesecake sits in a fresh fruit shell, the tangy fruit and creamy cake.