The China House Restaurant Bangkok

Style : Chinese

9 10 8   Food Rating Wine Rating Service Rating Price Rating

Food

The menu of chef Kong Kei Meng, a protege of Jereme Leung at Shanghai's Whampoa Club, shows how minor tweaking of classics can make a difference. Seafood dim sum is fresh and sweet; large xiaolongpao (pork dumpling) topped with vinegar pearls is perfect for sharing. Double-boiled shark's fin and bamboo pith in clear Yunnan flavoured consomme is impeccable. Cantonese style steamed bamboo fish with soysauce is cooked to suit Western palates, unless specified otherwise. Hand-pulled, cloud-soft noodles braised with lobster and superior stock is a splendid combination. Desserts successfully give age-old favourites a facelift. A refreshing example is chilled three-lime soup with water chestnuts, green tea and osmanthus flower jelly. Modern delights such as fresh durian pancake and fresh mango and dragon fruit pudding are rightly signature dishes.

Setting

An evocation of Shanghai in the 1930s, all decadence and deco: teak panels, red walls and white linen. Couples can book tiny private rooms with mirrored walls and leather banquettes.

Address:

Mandarin Oriental Bangkok , 48 Oriental Ave, Bangkok 10500

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