There is never a dull moment when comes to dining out in Bangkok. With diversified gastronomy influenced from around the globe and a myriad of cooking methods to temp your appetite, let alone the irresistible and salivating Thai food, Chinese Cuisine is also on the rise in Bangkok. From the delicate Dim Sum to the most sought-after barbeque dishes, the Pagoda Chinese Restaurant in Bangkok Marriott Marqius Queen’s Park won’t disappoint. mylifestylenews writes.
While Thailand has one of the world’s top 10 ranking of Chinese immigrants, Chinese cuisine has always played an essential part among their own community as well as to Thais. With the increasing amount of renowned Chefs from Hong Kong and China residing in the metropolis of Bangkok, more and more Chinese restaurants have emphasized on its authenticity by bringing the flavours of origin to the table.
Helmed by Hong Kong Chef Oscar Pun, the Pagoda Chinese Restaurant in Bangkok Marriott Marquis Queen’s Park is totally a hidden gem. It may not be the back packers’ food haven but its word of mouth has gained numerous recognitions among the locals for a truly diverse Cantonese Culinary experience.
Tucked away on the 4th floor of the hotel, the Pagoda Chinese Restaurant is set in a pagoda-inspired ceiling in the middle of the main dining room as that being “housed” in a typical traditional Chinese residence. It is more like an extension of a Chinese Pavilion than a Pagoda, in fact, a mini version of a traditional shi he yuan – a historical type of residence that was commonly found throughout China with a courtyard surrounded by buildings on all four sides.
Passing through the doorway entrance, a blue and white giant porcelain blue vase filled with branching Chinese pussy willows that sits on a round multi-colored floral motif carpet is the center of attraction and separating the two main sections of the dining area as well as the bar and adorned with classy lanterns on each side that gives a more sophisticated ambience. Encapsulating an aesthetic that of one of the Chinese Emperors dynasty décor style and motif, the traditional pagoda décor flanks the middle section of the restaurant with an authentic ambience – a more intimate section beside the private rooms offered was designed with lacquered tiles to evoke the timeless grace and elegance of the Middle Kingdom. Grey “titled” design carpet is well laid to be reminiscent of the tiled flooring and blue cushions accompanied by velvety crimson patterned plush pillows that sits on the wooden design chairs immediately gives a modern contrast to the entire “pagoda” section.
Spotless and neatly folded napkins in lotus flower pattern are well placed on the big show plates on top of the white marble table. Originally from Hong Kong, Chef Pun and his team offer culinary delights from around specific and different regions from China and Asia and specialize in his Cantonese gastronomy in every area of Cantonese cuisine bringing you the finest dishes, created with the love, passion, care and individual flare.
The comprehensive menu features a wide variety of signature dishes accented with mostly Cantonese influence and old cooking techniques are being embraced yet innovatively combining with local produce on certain dishes to elevate the flavours as well as presentation in this upscale restaurant that often serves up a royal feast. His signatures dishes includes Prawns & Asparagus dumpling, Braised superior bird nest soup, Steamed sticky rice with crab meat in bamboo basket, Barbecued Peking Duck – Hong Kong style, Stir-fried Okra with Laoganma sauce, Steamed sweet pumpkin cream in young coconut and gingko nuts……just to name a few from the massive menu offerings.
<Double-Boiled Fish Maw Soup with Morel Mushroom>
Soup is essential for Cantonese cuisine and experienced Hong Kong Chefs do know how to make their soup superior and tasty. We started with the Double-boiled fish maw soup with morel mushroom to warm our appetite. This clear broth is incredibly tasty and light, with the aromatic flavour from the morel mushroom and stock. It is a perfect start for Cantonese cuisine.
<Dim Sum Platter>
The Dim Sum Platter is most anticipated and includes three of our favorite: Har Gau (steamed prawns & asparagus dumpling), Siu Mai (steamed pork and prawns in wanton wrapper) and Xiao Long Bao (steamed pork soup dumplings) which were perfectly steamed and not overpowering to the palate. Juicy, meaty and fresh!
<Deep-Fried Prawn Spring Roll>
Crispy from the outside and no excess oil remains on that deep-fried paste in which an experienced chef with practice can excel with this method of preparation. Fresh meaty prawns inside the spring roll are delicious with every bite.
<Steamed Sticky Rice with Crab Meat in Bamboo Basket>
When the bamboo basket was lifted, the aroma from the combination of the shredded crab meat that sat on the base of the natural fragrant lotus leaves - especially when it was being steamed - was blissfully presented. This is another heartthrob Cantonese dish that even not many experienced Chefs can handle and do well. The timing is extremely essential for perfecting this dish in order not to overcook the crab meat and yet letting the flavours being absorbed completely onto the sticky rice. This is simply divine!
<Deep-Fried Cod Fish served with Scramble Egg White>
A traditional yet elevated way of Cantonese cooking by battering a layer of egg and flour onto the cod fish and deep-fried to a light and airy texture, yet not oily. The light pan-fried egg white is more like a palate cleanser complimenting the richness of the chunky piece of fish. Worth a try!
<Stir-fried Okra with Laoganma Sauce>
We love okra and love it the way to be stir-fried with either sambal or spicy chili sauce. Chef Pun uses Laoganma sauce ( a popular brand with their very own chili paste and oil mixture from China which are commonly used for stir-fried vegetable, meat and even rice and sometimes are used is as a side dipping sauce) to enlighten the crunchy okra.
<Sweet Wolfberries & Osmanthus Cake>
A classic Cantonese style of light jelly infused with the wolfberries of goji berries together with the natural fragrant osmanthus flower. This dish is believed to offer a beauty effect for the face with such ingredients being used.
<Steamed Sweet Pumpkin Cream in Young Coconut & Gingko Nuts>
This is by far the best pumpkin cream dessert we have had. This perfect combination of the extremely smooth and creamy pumpkin “soup” that blends so well with the young coconut for its extra hint of light sweetness from the coconut that was being steamed together. Served in the entire young coconut shell over an imperial silver bowl, it is more like a hot creamy smoothie instead and enhanced by gingko nuts for extra bite and texture. A must order!
Chef Pun showcases his unparalleled skill, true to its flavor and sophisticated presentation, and excels in his Cantonese roots gastronomy. Held to an impeccably high standard of preparation flavor and presentation, Chef Pun’s creation is a feast of senses, particularly in appearance as the carefully crafted traditional recipes are presented with meticulous details and deliver its umami. Discover the finest, authentic Cantonese cuisine with a contemporary flair when you are next in Bangkok. Only the genuine taste will tell and Chef Pun and his culinary team have certainly done something right.
Tried & Tested:
Design & Decor: 4.5/5
Food & Beverage: 5/5
Value For Money: 5/5
199, Soi Sukhumvit 22,
Klong Ton, Khlong Toei,
Klong Ton, Khlong Toei,
Tel: +66 2 059 5555
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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