To experience a sophisticated Cantonese dining concept, Mei Jiang is a must-visit. In its convenient location on the ground floor of The Peninsula Bangkok, this restaurant charms guests with its majestic views of the Chao Phraya River as seen through its full-length windows.

Upon entering the beautiful restaurant, we were able to appreciate its elegant interiors, reminiscent of a well-crafted Chinese teak box. We also adore how the earth tones of the ornate lattices, wall partitions, and window frames offset the pale cream-themed decor. 

Another thing we like about Mei Jiang is its authentic Cantonese fare, which is presented in refined and creative ways. Most dishes were served beneath heavy glass bells or covered in thick clouds of mist.

Some of our favorite dishes in Mei Jiang include the Stir-Fried Phuket Lobster, a melding of Thai and Chinese ingredients, and the Tea-smoked Chicken with Crispy Rice. Notably, specialties vary depending on the month because the menu is seasonal.

We also liked their highly-recommended tea pairings, which complemented the dishes. It was a great way to experience how teas elevated the aroma and taste of the meal.

We also think that Mei Jiang offers a one-of-a-king vegan dining experience called Mei Jiang Exclusive. This set meal is a 100% plant-based tasting dinner menu in nine courses, crafted using traditional Chinese cooking techniques.

Furthermore, the special menu uses fresh, locally-sourced ingredients such as sea lettuce, green caviar, and gracilaria. On the other hand, this exclusive experience costs 8,100 Baht per person, and reservations at least two days prior are a must.

Yu Ting Yuan is the signature restaurant at the Four Seasons Hotel in Bangkok. Helmed by Michelin-starred chef Qiu Xiaogui, this place brings subtle but fine Cantonese dishes to the city. 

What we like most about Yu Ting Tuan is its attention to detail. From the exquisitely-designed venue by the world-renowned Jean-Michel Gathy to the 88-seat dining hall and curated non-traditional upbeat music, we found the overall atmosphere impressive.

Moreover, the exterior water features outside the restaurant give Yu Ting Yuan a sense of solitude and peace amidst the busy Sathon district. 

Just like its sophisticated venue and atmosphere, the dishes at Yu Ting Yuan are elegant and fine. We also appreciate that Chef Qiu Xiaogui focuses on creating fusion-free Cantonese dishes which aim to give an authentic dining experience.

Notably, our favorites in this place include classic seafood fare such as the Braised Sea Cucumber with Millet, Lobster & Seafood Dumpling, and Supreme Fish Maw in Abalone Sauce. 

Furthermore, the meat dishes do not lag behind as they offer a sumptuous Signature Barbecue Selection, which has crisp pork belly, roasted pork belly, and barbecue suckling pig.

Although we enjoyed the unique texture and flavors of the Signature Chicken Puff and Baked Abalone, we think that Yu Ting Tuan can offer a wider variety of dim sum. We were also quite disappointed that they do not offer vegetarian dishes.

Finally, make sure to book well ahead, especially if dining during lunch, since Yu Ting Yuan is frequently fully booked at lunchtime. Online reservations are available, although customers cannot use this feature if reserving for a single person.

Next on our list is Yong Hua Restaurant, a Teochew-style Chinese dining spot with a long history. Since its establishment more than 60 years ago, this place has been a go-to spot for locals craving Chinese fare.

What we appreciate most about Yong Hua Restaurant are its vintage and homey ambiance. Adding to the intimate atmosphere is the staff, composed of family members of the owner since this is a family-run business that has already spanned a generation.

We also like that the establishment has a second floor. This extra space makes the restaurant seem less crowded, even on busy days.

As for the food, our favorite dishes include the popular Rad Na, Shredded Pork in Dark Soy Sauce, and the Oyster Omelette on a hot plate. The Crab Fried Rice is also worth a try, and if you prefer it to be on the crunchier side, you can request the staff to fry it again.

For the vegetable dishes, the stir-fried spinach is a must-try and beats all other options in its section on the menu. In general, the dishes were spicy enough for us, although we’ve noted several comments requesting that they offer spicier options.

Although an old restaurant void of sophisticated elements found in high-end Chinese dining spots, Yong Hua offers a splendid view of the street scene around the striking Giant Swing Monument. Dining here during sunset made the experience more memorable and nostalgic.

Located on the fourth floor of the luxurious Marriott Marquis Queen’s Park, Pagoda serves Cantonese cuisine in an upscale setting. With its traditional dishes served in modern plating styles, we like how it embraces traditional cooking techniques while remaining innovative.

Upon entering the venue, our eyes were drawn to the opulent high ceilings and atmospheric red lanterns strewn across it. Moreover, touches of chinoiserie feature in every detail of the interiors, evoking timeless grace and elegance.

In our opinion, Pagoda is a must-visit for every discerning Cantonese cuisine aficionado in Bangkok. It has a wide selection of timeless Chinese delicacies such as dim sum, prawn spring rolls, pork buns, steamed dumplings, sticky barbecued pork, and Peking duck.

Moreover, premium spices and seasonings used in Pagoda’s kitchen are imported directly from their native sources in China and Hong Kong. It’s also notable that other ingredients are sourced locally whenever possible.

We recommend trying out the three-course Barbecued Hong Kong-style Peking Duck. It’s creative that this single menu item uses the entire duck, served over three courses.

This set meal starts with the crispy, crackling duck skin and a variety of condiments, wrapped in traditional spring roll wrappers and followed by succulent duck legs in sweet plum sauce.

The final part of the course is stir-fried duck meat with fresh ginger and spring onions is the perfect cap for this authentic Cantonese meal.

Other dishes worth trying are the Crispy Roasted Pork and Double-Boiled Fish Maw Soup with Morel Mushrooms. The latter was a fragrant and invigorating collagen source, which reminded us of the health benefits of Chinese cooking.

One thing that we think Pagoda can improve is the service timing. Based on several comments in our surveys, we noted that dishes are either served too slow or too fast, making the dining experience awkward for some guests.

Shang Palace surfaced in the Bangkok food scene when Shangri-La Hotel embarked on an intensive four-million-dollar refurbishment in 2013. What resulted is a stylish dining venue with distinguished private rooms and a decentralized kitchen with state-of-the-art equipment.

We like how the establishment pays homage to Chinese heritage through its decors and furnishings. Several notable features in the venue include the red Tang dynasty-inspired chair, celestial carpets, handpainted silk motifs of exotic birds and florals, and stained glass windows.

Another great thing about Shang Palace is that it sources its main ingredients from the regional sources where the recipe originated, much like the other luxury Chinese restaurants in Bangkok. 

We also appreciate the extensive selection of à la carte dishes, which includes barbecue specialties and live seafood, over two dozen dim sum dishes, and desserts. Moreover, the live music from a sitar player and classic Chinese music selections add to the posh dining experience.

We were impressed by the wide variety of teas available, featuring rare and premium tea leaves from China beyond the usual green and oolong teas. However, these are not complimentary and are charged per teapot.

Another notable downside we found was that not all staff can fluently speak English, making it confusing for some guests. Also, note that the Peking goose needs to be ordered at least two days in advance.