Page 80 - MASALA Magazine Vol.15 Issue 8 | December - January 2025

Far

East

Affair

Yu Ting Yuan at
the Four Seasons
Hotel Bangkok is
where Cantonese
gastronomy
remains true to
form.

B Y MAHMOOD HO S S AIN

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n authentic cultural experience is delivered by those who are not only born or raised in their respective
homelands but possess a deeper connection and understanding of their roots. One of the select few ways to
respectfully present one’s heritage is through the culinary arts, something Yu Ting Yuan at the Four Seasons
Hotel Bangkok, next to the Chao Phraya River, knows all too well. Headed by Executive Chef Tommy Cheung,
with his extensive experience in Michelin-starred establishments in Hong Kong and Taipei, this restaurant provides
the true essence of Cantonese cuisine – the most popular Chinese cuisine in the world.

As beloved as it may be, it can be appreciated in many ways; one of them, of course, is to savour every single bite
that comes out of the kitchen. For a ngaw-dai (餓底 – Cantonese slang in Hong Kong meaning foodie) like me, the
idea of devouring authentic Chinese food is an offer I could never refuse, especially after years of subjecting myself
to consuming Westernised versions of Far East delicacies. Yu Ting Yuan offers ingredients that don’t stray far from
traditional kitchens and the hallmarks of Cantonese food. I desired a meal that was less about pomp and show and more
about embracing the essence of a Cantonese kitchen with refined technique. My friend and I were not disappointed.

80 | MASALA MAGAZINE DEC 2024-JAN 2025