Places to visit

Bangkok Chinese Restaurants

Pong Lee Restaurant

Bangkok Restaurants - Chinese Cuisine

Pong Lee Restaurant


The restaurant located in Victory Monument area



Pong Lee Restaurant



Pong Lee Restaurant

10/1-4 Victory Monument
Rajavethi Road Tanonphayathai Rajthevee
Bangkok, Thailand 10400

Tel: 662-2452352 662-2450040
Fax : 662-2450023

Royal Kitchen Restaurant

Bangkok Restaurants - Chinese Cuisine

Royal Kitchen Restaurant

Sukhumvit Soi 55

The Restaurant offers award winning Cantonese cuisine to patron in the Thonglor Sukhumvit Soi 55 area.
Royal Kitchen is the Most Favority Chinese Restaurant for 2004 and 2005 Award in Bangkok Thailand.


Design and Decoration, the interior is clean and upscale without the flash of red lanterns and Chinese memorabilia. Tables are covered with white starched linens with dark wooden hi-back chairs. Although the area can be more than a challenge when searching for parking, this restaurant has their own parking for customers conveniently located downstairs. Available are 12 private rooms accommodating up to 150 people for those wanting to enjoy a royal banquet. Patrons can experience the award-winning 10-course menus in an elegant and relaxed atmosphere.

Dim sums are served for lunch and definitely what everybody orders. Eventhough I became a fan of such cuisine in the last couple years I have to tell you how delicious this is. There are about 14 types to choose from including; Barbecued pork buns, deep-fried or steamed sweet cream buns, deep-fried smashed taro balls, shrimp dumplings and sticky rice dumplings. There are special combination rolls in soy sauce such as steamed fresh shrimp dumplings of siu mai and harkao - which are fantastic. Two of my favorites are the crab legs in curry sauce and the minced prawn and crab meat dumplings.

Dinner starts with a selection of appetizers that could easily become a meal. The list includes assorted hot hors doeuvres, a fantastic emperor's salad, steamed chicken with Chinese wine (served cold), bbq'd pork & duck, roast Peking duck (whole), bbq'd suckling pig (whole), and deep-fried shrimp rolls in rice paper.

The soup selection includes about 15 choices of the most popoular sharks fin varieties, along with monk jumped over the wall, and bird's nests stuffed in bamboo piths.

If you still have room to enjoy any of the main courses, the choices are scrumptious. There is braised fresh abalone or crab claws in oyster sauce while the sauteed crystal rrawns in salad sauce are great. You may also select from fried pigeon with Cantonese vegetables, fillet mignon in black pepper sauce or stir-fried crab in curry sauce. Different cooking methods are offered for Fish; such as steamed in soy sauce, chilli sauce, prune sauce, preserved bean sauce or garlic; deep-fried with garlic or soy sauce and more. Orders come in different sizes of small, medium and large, and even per person.

Desserts are interesting, as they include snow frog gelatin and snow fungus in crystal sugar, various birdโ€™s nest preparations and sesame seed dumplings in ginger sauce. The selection of wines come from France, America, Italy, Australia, Thailand, Germany and Chile, and range from 400 to 11,000 baht per bottle.



Royal Kitchen
Sukhumvit Soi 55,
912/6 Soi Thonglor,
Sukhumvit Soi 55,
Wattana, Bangkok 10110

Tel: (66-2) 391 9634

Lunch: 11.00 AM - 2.00 PM
Dinner: 5.00 PM - 10.00 PM

Liu Chinese Restaurant

Bangkok Restaurants - Chinese Cuisine

Liu Chinese Restaurant

Conrad Hotel

Liu Chinese Restaurant located at the Conrad Bangkok, Liu Chinese restaurant offers Cantonese, Shanghainese, and Sichuan cuisine.


A neo-classic Chinese restaurant that blends the culture, traditions and cuisines of old China, including Cantonese, Shanghainese and Sichuan dishes, with new and contemporary interpretations. Liu is very popular for Dim Sum lunches, so reservations are highly recommended. Liu is open from 11:30 AMโ€“ 2:30 PM and for dinner from 6:00 PM โ€“ 11:00 PM.


Do not let the typical upscale Chinese restaurant decor fool you; the food here is different and delicious.


The recommended appetisers include crispy, deep-fried frog legs sprinkled with special spiced salt, and chicken marinated in Chinese rice wine. The soups are superb with presentations like thick fish maw soup made from fresh maw instead of the dried variety found in some Chinese restaurants. Fried prawns with cream salad has an amazingly crispy texture and comes garnished with fresh fruits that go surprisingly well with the other ingredients. The black bean sauce of dong po pork is not too sweet and the fat separates from the meat quite easily if you are concerned about calories. Stir-fried beef in spices is also worth mentioning. For dessert, iced sago with cantaloupe is highly recommended while almond cream in syrup is perfect for those with traditional tastes.
Liu Chinese Restaurant
Liu Conrad Restaurant Review
Located in Ploenchit / Wireless - Bangkok
Bangkok, 87 Wireless Rd, Bangkok 10330

Reservations: Recommended to reserve tel: 0-2690-9999

Dress code: Smart Casual

Lunch & Dim Sum 11:00 am - 2:30 pm
Dinner 6:00 pm - 11:00 pm

Kum Lung Restaurant

Bangkok Restaurants - Chinese Cuisine

Kum Lung Restaurant

Hong Kong Little Kitchen

He said about his Restaurant as following.

http://www.mcdang.com/Eng/Nation/N101.asp


Do you like to eat fowl? No I donโ€™t mean eating while you are in a foul mood but what I meant is that, do you like to eat game birds such as duck, pheasant, grouse, or squab? One of my favorite bird dishes is Peking Duck, which I must say; we can get very good if not better Peking duck in Thailand than in Hong Kong. I have also cooked Peking Duck in my restaurant in The United States when I was there. I put it on the menu and it went like hot cakes. My restaurant in Rehoboth Beach Delaware was not even a Chinese restaurant but we wanted to try to do something different long before fusion food came into being.

It is very time consuming to make Peking ducks and I am not sure if you knew what processes we had to go through to make Peking duck, you would want to eat it. First you have to marinate it and rub it with all kinds of herbs and spices.

Then you tie a rope around its neck, making sure you have enough rope left to hang the duck in an airy place over night to form a skin. You then grab these ducks by the rope and dunk them into a very large aromatic pot of boiling liquid to separate the fat from the skin of the duck. You have to dunk it a few times before you hang them over night with a fan blowing and swaying to allow the skin to dry. Then the next day you roast the birds in the shelves of the oven with a dripping pan in the bottom to catch the fat that comes off the bird. You make a sauce with honey, soy and a few other ingredients and brush the skin of the ducks until they are done and the skin is almost black and shiny.


In Hong Kong they carve the Peking Duck tableside with the duck meat attached to the skin and you eat it wrapped in thin pancakes with sweet Hoisin sauce, green onions and cucumber. But in Thailand we like to eat only the skin and take the meat of the duck to make another dish or two. I donโ€™t know why I am so partial to these fatty menu items and with everyone being so careful not traveling to countries that have SARS I am very unhappy not to be able to go to Hong Kong to eat another one of my favorite bird dishes.


Yes, I love squabs or pigeon. In Shatin district of Hong Kong they serve the best squabs in the whole wide world. I have tried squabs in Chinese restaurant in Bangkok and have not, until now discovered a place that serves squabs as good as in Shatin in Hong Kong. Finally I am very happy that Hong Kong squabs have come to Bangkok without SARS! I was taken to try these delicious birds at a restaurant in Chinatown, which I had already written about, in the Nation a while ago. Do you remember Kum Long, which is a Chinese restaurant in Chinatown? Well, they have improved and expanded their menu. I have been back to eat at this place twice in one week. The first new menu item that they wanted me to try was squabs. The way you prepare squabs is pretty much like the way you do Peking duck.

I was use to get very small squabs in Thailand but the squabs at Kum Long are imported from Hong Kong. They are very large and very juicy! The skin is very crispy while the meat of the bird is still very moist and very aromatic because it has been marinated very well. If you enter the restaurant from the back or from the parking lot you will have to go through the kitchen and as you enter the kitchen you will be greeted by pigeons handing from the ceilings ready to be fried. For me it is quite a sight and mouth started to water as soon as I see these birds. The owner of Kum Long also created other new dishes like crispy fried duck tongues and stir-fried shrimps with sweet battered fried custard. There is also the whole shrimps fried in its shells and topped with a sauce made with the yolk of salted eggs. Talk about a high cholesterol diet but once in a while it is worth it. How about a small plate of steamed ground pork with salted fish? A perfect accompaniment to a hot bowl of rice. Then there is the marinated steamed scallops with asparagus tips served with their own homemade oyster sauce dip. I guess I can go on and on about the food here but what I wanted you all to know is that this restaurant has been enlarged into another shop-house next door so you wonโ€™t feel that you have to squeeze yourselves in to eat there anymore. I hope that you also get some idea of how much a process it is to make one single squab or a Peking duck. In this way you would either appreciate what you are eating more or be completely turned off by it! I certainly hope it is the former case and I do hope that you wonโ€™t wait until SARS is under control before you venture out to have a Hong Kong style squabs. We finally have it in Bangkok.


Kum Lung Hong Kong Little Kitchen
Address 517 Yawaraj Road, near old Chalermburi
Theatre, Chinatown, Bangkok

Telephone number 02-222-7362, 01-623-1189

Hours 12.00-24.00 hrs. Dairy


Sui Sian Restaurant

Bangkok Restaurants - Chinese Cuisine

Sui Sian Restaurant

The Landmark Bangkok


Sui Sian Restaurant situated in the Landmark Bangkok Hotel, 138 Sukhumvit Rd, Bangkok 10110


The restaurant decorate style is Sui Sian screams red, with decor dominated by this colour, from carpet to decorative touches. Wooden furniture gives a warm and welcoming ambience.


Menu provides Chinese Cuisine the food is mostly Cantonese and the menu extensive. Dim sums are creative creations such as double-boiled shark's fin wonton soup with assorted meat, which is served as the hugest, single ball of wonton floating in clear soup. The more traditional items remain delicious such as steamed fresh shrimp dumplings of harkao. Deepfried salmon spring rolls are recommended and are a good munch. Every seafood dish ordered is fresh, sweet and delicious; the fish and crustaceans can be picked live from the tank and can be prepared in different ways including steamed with Hong Kong soysauce, black bean sauce, lemon with chilli sauce, plum sauce, minced garlic or braised in brown sauce. Other choices include fried with ginger, onion, XO sauce, sweet and sour sauce, oyster sauce or orange sauce. Soup of the day adds to the variety, such as garoupa cutlet with preserved egg soup or double-boiled Chinese melon with ham and crab meat. A good selection of tasty desserts.
Sui Sian Restaurant
Sui Sian Restaurant T
The Landmark Bangkok Hotel,
138 Sukhumvit Rd, Bangkok 10110
Tel : 662-2544040
Fax : 662-2534259