The new spectacular Four Seasons Bangkok has a lot of things going for it. One of the things is Yu Ting Yuan, a one star Michelin Cantonese restaurant. From the moment you enter this dramatically stunning establishment, you know you’re in for a special evening. The venue is lavishly decorated in a bold, contemporary style. Expansive windows look out onto a huge shimmering reflective pool, huge red flower arrangements adorn the restaurant and large contemporary art works embellish the walls. Architect and interior designer Jean Michel Gathy redefines a modern Cantonese restaurant into an opulent and gorgeous dining space. Curated music, plays and the staff sashays around in stylish outfits. When you enter you pass a show kitchen where you can see the chef’s prepare Peking duck, BBQ and dim sum.
Executive chef Qui Xiaogui and his team have mastered the art of refined Chinese cooking, purchasing ingredients from local and international sources. The menu serves Cantonese and regional favorites, and the rich cultural heritage of Cantonese cuisine with dishes like abalone, lobster, seafood, Peking Duck, dumplings, roast pork belly and BBQ suckling pig. Meticulousness, and craftsmanship are at its heart. Does it equal some of the fine dining of Hong Kong? The service and atmosphere, yes, the food, for me was not equal. Nonetheless, I did have a great experience, I’ve just had better Chinese food. As for the wines, I was impressed with the unique selection with over 300 old and new world selections. However we were thrilled to see a half bottle of Billecart Champagne.
All in all the restaurant still excels in every aspect from the food, presentation, the décor and to the top notch service.