Imperial China

SETTING

A very large room, traditionally decorated and featuring Chinese paintings and vases, affords an elegant location suitable both for large groups and couples.

FOOD

The variety and subtlety of Cantonese cuisine is well represented in an extensive menu. Executive Chinese chef Chu Hoi Hung blends traditional favourites with his own creations while always remaining faithful to the genre. Fresh water prawn salad with mixed fruit highlights the Cantonese fixation with freshness and simplicity. Highly recommended is peking duck which offers a range of options for cooking the duck meat. Shark’s fin soup features prominently, with imperial superior shark’s fin soup in clay pot being a signature dish. The menu includes a lot of seafood and poultry, with dishes available in three portions: small, medium and large. Abalone, whilst expensive, is a particular treat. Not to be missed is sizzling prawns with spring onions and ginger. On the dessert front, the adventurous should try steamed bird’s nest and gingko nuts in young coconut, a truly unique way to finish a meal.

WINES

There is a good selection of wines ranging from French through to South African, Chilean and Australian. Chilean sauvignon blanc goes well with Cantonese seafood.

SERVICE

The staff is well trained, particularly attentive and happy to adjust menu items to accommodate specific requests.

PRICE

Although certain items can be expensive, two people can eat well for about 2,500 baht.

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