Fei Ya at the Renaissance Bangkok Hotel near Ratchaprasong is unarguably one of the best Chinese—Cantonese, in particular—restaurants in Bangkok. But while its dim sum selection is tasty and noteworthy, you come here for their crown jewel—the Peking Duck. The secret to the dish’s success lies in the recipe invented by Chef Leung Shing Hoi, who dries up a duck with various herbs for two to three days before carefully roasting and smoking it with aromatic lychee wood until the skin becomes crispy. The Peking Duck is then served with dried, flavored pickled lychee. Other dishes worth mentioning include steamed snowfish with seaweed soy sauce and white tofu, black sesame tofu stir-fried with fried scallops, and egg noodles with lobster and lobster broth gravy.
|Venue name:||Fei Ya|
Renaissance Hotel Bangkok