Yu Ting Yuan at the Four Seasons Hotel Bangkok at Chao Phraya River has unveiled a completely reimagined menu, crafted by Executive Chinese Chef Tommy Cheung. This is not just an update; it is a full redefinition of Cantonese cuisine, where every dish is carefully crafted using premium ingredients like hand-harvested snow chrysanthemum, Hokkaido pork, and aged black vinegar. The new menu invites guests to rediscover Cantonese cooking by blending traditional flavors with modern techniques. From house-made dim sum to stir-fried dishes infused with wok hei, each plate showcases the artistry of Cantonese culinary craftsmanship.
At the heart of the new offerings are two distinct tasting experiences. Chef Cheung’s Tasting Menu provides an intimate, contemporary journey through Cantonese flavors. Highlights include double-boiled fish maw soup with Kunlun snow chrysanthemum and Hokkaido barbecued pork noodles, showcasing seasonal ingredients and fine technique. On the other hand, the Yu Ting Yuan Menu Experience celebrates the restaurant’s most iconic dishes, such as the signature barbecue platter and steamed crab claw with Kristal caviar, honoring the timeless flavors of Cantonese tradition.
In addition to the tasting menus, the à la carte selection gives guests the opportunity to personalize their dining experience. Whether indulging in a comforting dish or sharing a variety of plates, each dish reflects Chef Cheung’s commitment to flavor and balance. Standout offerings include nourishing double-boiled supreme fish maw soup with morel mushroom and American ginseng, steamed abalone with glass noodles and garlic sauce, wok-fried pork belly with aged black olive in vinegar sauce, and irresistibly crispy deep-fried eggplant with garlic. “Each dish tells a story of tradition reimagined,” says Chef Cheung. “It’s about honoring the classics while bringing something fresh to the table.”
The restaurant’s serene ambiance enhances the dining experience, with floor-to-ceiling windows offering views of a tranquil reflection pond. Guests can watch chefs in action—from the precision of hand-folded dumplings to the crackling of Peking duck. The interior, featuring dark wood accents, rich golds, and soft lighting, creates a sophisticated atmosphere perfect for intimate dinners or grand celebrations.
With its new menu and refreshed vision, Yu Ting Yuan invites both returning guests and newcomers to experience a redefined take on Cantonese dining. The new menus are available daily for lunch and dinner.
For reservations, call +66 (0)2-032-0885.
