Chef’s Signature Barbecue Selection
Double-Boiled Abalone with Conpoy, Morel Mushroom and Baby Cabbage
Steamed Crab Claw with Egg White and Kristal Caviar
Stir-Fried Hokkaido Scallops with Shrimp Roe, Lily Bulbs and Sweet Peas
Braised Fish Maw in Premium Abalone Sauce
Imperial Fried Rice with Lobster and Crab Meat in X.O. Sauce
Double-Boiled Milk Custard with Bird’s Nest and Ginger
Petit Fours
Designed by Jean-Michel Gathy, Yu Ting Yuan is sleek and elegant, with dark wood, gold accents and soft lighting, while floor-to-ceiling windows overlook lush gardens and a serene reflection pond that adds to the calm, polished atmosphere.
We dined in one of the private dining rooms, which made the experience feel even more intimate and special. The service was impeccable throughout the evening, attentive without being overbearing, with dishes arriving seamlessly and every detail thoughtfully handled.
The menu, led by Chef Tommy Cheung, focuses on refined Cantonese cuisine with premium ingredients and precise technique. We started with the Chef’s Signature BBQ Selection, a beautifully presented introduction to the restaurant’s expertise. Standouts included the double boiled abalone with conpoy, morel mushroom and baby cabbage, and the delicate steamed crab claw with egg white and Kristal caviar.
The stir fried Hokkaido scallops with shrimp roe, lily bulbs and sweet peas was perfectly balanced, while the braised fish maw in premium abalone sauce showcased the depth and richness Cantonese cuisine is known for. The imperial fried rice with lobster and crab meat in XO sauce was indulgent and satisfying, rounding out the meal perfectly.
Yu Ting Yuan delivers a sophisticated yet welcoming dining experience, combining elegant surroundings, exceptional service and beautifully executed Cantonese dishes that make it one of Bangkok’s standout restaurant destinations.
300/1 Charoen Krung Road, Sathorn, Bangkok 10120 Thailand
+66 (0) 2 032 0887