During our stay at @fsbangkok, we had a lovely dim sum lunch paired with champagne at its Cantonese restaurant @yutingyuanbkk! The new Executive Chef Tommy Cheung hails from Hong Kong, and has previously worked at Yan Toh Heen and Ya Ge in Taipei. The dim sum and barbecue were well-executed - the crispy skin of the suckling pig and roast pork were excellent in particular. We had a wonderful time here enjoying comfort Cantonese flavors while admiring the views of a beautiful zen garden and reflection pond.

Our menu:

四季蝦餃皇/金福貝燒賣皇/黑松露蛋白蟹肉餃
Har-Gao shrimp dumpling
Scallop Sui-Mai dumpling with pork and shrimp
Crystal black truffle dumpling with crab meat

紫薯海皇天鵝酥 / 斑斕花膠咸水角
Deep-fried purple sweet potato swan puff
Deep-fried fish maw puff with pandan

廚師精選拼盤
Chef’s signature barbecue selection

松茸干貝燉花膠
Double-boiled fish maw soup with matsutake mushroom and conpoy

芹香素金盞
Wok-fried lotus root and mixed vegetable

御庭院炒飯
Fried rice with lobster and scallop in X.O sauce

椰皇燕窩燉鮮奶
Bird’s nest milk custard in coconut
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Yu Ting Yuan
Bangkok, Thailand
#supermelThailand #supermelBKK