Drink and Dine
Laying the table.
Cantonese cooking, and 5 private rooms behind it
Yu Ting Yuan
Restaurant
Chef Tommy Cheung trained in Hong Kong, in a family already in the trade, and rose through the two-Michelin-starred Yan Toh Heen before running the kitchen at Ya Ge, a one-Michelin-starred room in Taipei.
The barbecue and the dim sum here carry that training without softening it for a hotel dining room.
The live seafood counter is priced by the 100 grams, the way a wet market prices it, and the cooking style is a genuine choice at the table — steamed with rice wine, braised in noodle broth, or wok-fried 2 different ways. Whole abalone and Japanese sea cucumber, both dried and rehydrated the traditional way, sit above the counter on their own.
Kismet Recommends
- Traditional Peking Duck
- Barbecued Suckling Pig
- Braised Bird's Nest Soup
- Imperial Fried Rice
The kitchen
Tommy Cheung
Trained in Hong Kong and Taipei before coming to Bangkok to run this kitchen.
