Review

Yao sits atop the Bangkok Marriott Surawonge, helmed by Chinese native chef Hui Xiaoyang, a long time Bangkok resident, who will happily visit your table to offer recommendations. Service staff are keen to guide diners through an extensive menu of both Cantonese and Shanghainese specialties, the latter representing chef's cultural roots. Begin with signature dim sum platter, featuring multiple steamed and fried assorted bites, including siew mai, ha gow, a Shanghainese soup dumpling, xiao long bao and spring roll. Follow with deep-fried codfish, moist on the interior, a slightly crunchy coating from fried almonds colourfully topped with mango. House special selection of barbecued meats is recommended, consisting of crunchy and fatty pork belly, barbecued pork and duck. Another great dish is wok-fried wagyu beef with foie gras, the charred but juicy wagyu combined with luscious chunks of liver in a wonderfully satisfying combo. Hand-cut noodles Beijing style with rich and piquant pork mince gravy to partner. For dessert choose chilled pang da hai and toddy palm with grilled milk cake or fried pancake filled with Chinese date and accompanied by a stunning home-made vanilla ice cream that will leave you wishing for more. The wine list of around 100 labels and several tempting choices by glass is more than ample.