The best dim sum restaurants in Bangkok
An army of architects and interior designers may have injected luxury into Bangkok Mariott Marquis Queen’s Park—or the former Imperial Queen’s Park to those who’ve stayed around long enough—but one thing that hasn’t changed about the Sukhumvit 22 venue is the fact that it’s always been a haven for gastrophiles. The latest establishment to join the hotel’s squad of culinary cocoons is Pagoda, a Chinese restaurant that purveys authentic Cantonese fare at its best.
This Chinese restaurant in Swissôtel Le Concorde draws in crowds with an all-you-can-eat dim sum buffet for only B790. Among the selections are chewy bites with fancy fillings like steamed shrimp mixed with squid ink dumplings (topped with a gold leaf, no less) and steamed scallops and egg white dumplings with bird’s nest.
This Singapore-born Chinese restaurant has been continuously attracting locals looking to fill their bellies with top-quality dim sum such as khao nio hor gai (chicken with sticky rice) and shrimp ha gao—even if this meant having to drive a bit out of town to the posh Rajpruek Club where it’s located. Fortunately, a second branch has opened at the Emquartier. The menu is more limited but still contains drool-worthy selections.
Steered by the culinary powerhouse Water Library, the Chinese eatery Hong Bao is always packed with locals in the know. On top of Chinese delicacies like Peking Duck, Hong Bao serves dim sums all day and uses top-grade produce for the fillings. Their xiao-long-bao and custard lava buns are the real deal.
With franchises dotting the city’s shopping malls, the famous Taiwanese chain does not play down the quality of their dumpling selections. Here, you come for xiao long bao filled with a tasty steamy broth, perfectly cooked fried rice and moreish steamed buns. Hype follows the brand wherever it goes so prepare to queue up to one hour during peak hours, particularly at the CentralWorld branch.
Mei Jiang at the Peninsula Bangkok has never failed to top the list of the best Chinese restaurants in the city, thanks to the culinary magic created by Chef Jackie Ho and his team, who combines awe-inspiring presentations with the mind-blowing flavors of Cantonese cuisine. For Chinese New Year, Mei Jiang offers two lunch sets (B2,380 and B2,880) comprised of dishes that, according to Chinese belief, will bring good luck and fortune.
With three outlets spanning the city, Cantonese specialist Chef Man serves some of the best dim sum in the city. Helming the kitchen is Hong Kong native Man Wai Yin, who has had 30 years of experiences working in some of the best restaurants here and abroad. At Chef Man, he rolls out snow buns featuring crispy and chewy bao filled with roasted pork, and sweet lava buns oozing with a creamy custard filling. The Peking duck is also a must.
When it comes to abalone, nobody does it better than Ah Yat. Made famous by Hongkongese chef Yeung Koon Yat, dubbed the king of abalone, the restaurant serves dishes featuring premium shellfish caught from Australia, Mexico, Africa and Japan. The dim sum are made to perfection, such as the shrimp ha gao and custard lava bun, which are the perfect pairings to their more fancy offerings.
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 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.